Strawberries are a favorite of American diners, and operators across the country—from quick-service venues to fine-dining restaurants—use strawberries on menus in every daypart to generate orders. Guaranteed to appeal, California strawberries enhance and add value to salads, appetizers, desserts, beverages, sauces and condiments.

With such broad popularity, the California Strawberry Commission knows there are thousands of signature strawberry items on menus waiting to be discovered. So, the commission is asking foodservice pros to take a photo of their favorite strawberry dish to share—in their own operations or when dining out.

Simply take a photo of the strawberry item, then e-mail it to This email address is being protected from spambots. You need JavaScript enabled to view it.. Be sure to include your name, mailing address, the name of the dish and the name of the restaurant. Even easier, you can also post on social media using #strawberryspotting. In exchange, each month through October 30, 2015, the California Strawberry Commission will select a favorite photo, publicize it on the website and in its operator newsletter, and send a berry nice gift in appreciation. Let the strawberry snapping begin!

The Club Foundation, based in Alexandria, Va., is pleased to announce the five recipients of the 2015 Joe Perdue Scholarship:

• Kaitlyn Ellis, Kansas State University
• Julie Fewer, Niagara University
• Patrick Sears, University of Delaware
• Amanda Tidwell, Niagara University
• Sarah Wendee, California Polytechnic State University

Foodie culture continues to marinate in U.S. cities, along with its various cousins the farm-to-table and craft-beer movements. Many cities are encouraging restaurant districts and boutique eating, and reaping the benefits.

With this in mind, Livability.com has named the Top 10 Best Foodie Cities, 2015. These cities strongly support local farmers, showcase regional cuisine and provide residents with an innovative and eclectic mix of restaurants and delicious food to eat.

Kendall College is pleased to announce the recent promotion of Dina Altieri, CHE, CEC, CCE, to dean of the School of Culinary Arts. Previously, she was a chef-instructor and associate professor at the college for seven years.

“Chef Altieri is not only the consummate educator, but renowned nationally for her culinary and management skills in a wide range of foodservice operations,” says Emily Williams Knight, president of Kendall College. “Adored and looked up to by students and admired and respected by our faculty and administration, she is the ideal dean for the School of Culinary Arts as we celebrate our 30^th anniversary this year and embark on the next 30. Given her vision, passion, expertise and drive, Chicago’s—and the nation’s and world’s—culinary community looks forward to the positive impacts her leadership of our esteemed program will make on the domestic and global foodservice industry of tomorrow.”

Altieri was born in New York City and has worked in the foodservice industry for nearly a quarter century. She graduated as salutatorian from The Culinary Institute of America in Hyde Park, N.Y., in 1991, with an associate degree in occupational studies.

Building her career following graduation, Altieri cooked from coast to coast for multiple restaurants, catering operations and special events, including those of the famed James Beard House in New York and the Academy of Motion Picture Arts and Sciences in Hollywood. She worked as sous chef at Fino in Torrance, Calif., and as executive sous chef at Descanso in Hermosa Beach, Calif., before becoming executive chef at More Than A Mouthful, Inc., in Los Angeles.

The National Honey Board (NHB) presented the first-ever Laurey Masterton Golden Amulet Award at the 2015 Women Chefs & Restaurateurs’ (WCR) Conference and Gala Awards Dinner on April 20 in New York City.

Recognizing trailblazing women entrepreneurs in foodservice, the inaugural award and $2,500 cash prize were presented to Kerry Diamond and Claudia Wu, founders of Cherry Bombe magazine, by National Honey Board CEO Margaret Lombard.

Golden Amulet Award winners Diamond and Wu had a vision for a print magazine highlighting women in the food industry, while still employing the aesthetic qualities of a fashion magazine. After a successful Kickstarter campaign in 2013, their vision became a reality as Cherry Bombe magazine, which was soon followed by a complementary radio show, Radio Cherry Bombe.

Famed chef and television personality Jacques Pépin was awarded an honorary Doctor of Humane Letters degree from The Culinary Institute of America after delivering the commencement address at the college’s New York campus on May 22.

Pépin served as personal chef to three French presidents, including Charles de Gaulle, and his career in the United States ranged from cooking at some of the nation’s finest French restaurants, such as New York’s Le Pavillon, to being a trailblazing R&D chef for Howard Johnson’s.

“Today is your day,” Pépin told recipients of associate degrees in culinary arts and baking and arts. “It is a time of hope; a time to believe in yourself; a time to dare, to be curious, to be enthusiastic, to be tenacious, and to be engaged. It is a time in your life where the word ‘impossible’ does not exist; a time to reach for the sky.”