GMC Breaking News

Jul 2, 2022, 20:14

GMC Breaking News

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National Onion Association Offers Signature Sandwich Recipes for National Sandwich Month in August

August is National Sandwich Month, and a new series of recipes from the National Onion Association features signature sandwiches with onions. Onions are the most frequently listed vegetables on menus, and one of the most popular uses is on sandwiches.

From an Onion Bleu Cheese Spread on a Chicken Cobb Club Sandwich to Pickled Ginger Onion Relish on a Wasabi Tuna Bun, this booklet includes recipes for classics as well as globally inspired sandwiches.

To receive your free booklet, visit

Dodd Named Executive Director of National Center for Hospitality Studies at Sullivan University

After nearly 12 years with Sullivan University, Chef David Dodd has been named executive director of the National Center for Hospitality Studies (NCHS) at the Louisville-based culinary school. Previously director of NCHS, Dodd will now oversee all food and beverage operations at both Louisville and Lexington campuses as well as all aspects of NCHS including The Bakery at Sullivan University retail and wholesale operations, Juleps Catering and Winston’s Restaurant.

“I’m delighted for this new opportunity and challenge,” says Dodd. “Having spent more than a decade working with students at NCHS, I look forward to enhancing their experience and getting more involved with the business side of the program with The Bakery, Juleps and Winston’s.”

Prior to joining NCHS in 2002 as the chair of the weekend and evening program, Dodd worked as the corporate chef for Gourmet Kitchens, Inc., overseeing quality standards, menu writing and recipe compilations for the company’s five Chicago divisions. He spent eight years as the manager and technical advisor for Unilever’s Van den Bergh Foods Company and has consulted for numerous outlets including Starbucks, Lipton Tea and Papa John’s Pizza.

Dodd received his Master Chef and Master Pastry Chef Diplomas from the City and Guilds of London Institute. Her Majesty Queen Elizabeth II awarded Dodd membership in the Most Excellent Order of the British Empire for his laudatory services to the culinary profession. He served more than 20 years in the British Army with eight of those assigned as Special Commitment Chef to the Royal Household, which included designing and creating Princess Anne’s wedding cake and her children’s christening cakes, as well as other assignments at Windsor Castle.

Texas Team Wins Management Competition at National ProStart Invitational

It was a familiar sight at the recent 2014 National ProStart Invitational Awards Dinner in Austin as the teams from two Texas high schools waited to hear the results after demonstrating their mastery of restaurant-leadership skills in a fast-paced culinary and restaurant-management competition.

For the second year in a row, the culinary team from The Academy of Culinary Arts & Hospitality Management at Byron Nelson High School in Trophy Club, Texas, and the management team from Rockwall High School in Rockwall, Texas, won their competitions at the Texas ProStart Invitational and represented the Lone Star State at nationals, where ProStart champions from 46 states, territories and Department of Defense bases competed for their share of a total of $3.75 million in scholarships.

The Rockwall team (pictured) repeated its state success and took first place in the management competition at the 2014 National ProStart Invitational!

CIA and MIT Media Lab Collaborate on New Conference Series on Rethinking Food

Every dish we cook, every meal we eat represents the convergence of head, heart and hands. reThink Food: Mind, Behavior, and Culture, is a new conference series co-presented by The Culinary Institute of America (CIA) and the MIT Media Lab to explore how we experience food—from the workings of our sensory systems, to the impact of new technologies on our food systems, to the habits and rituals that bind us.

In its first year, reThink Food will bring an audience of 300 from the science, marketing, technology, food and media industries to the CIA’s Napa Valley campus, November 7-9, 2014. The three-day program will include research presentations, panel discussions, tastings, culinary demonstrations and a variety of sensory experiences led by world-class experts who include behavioral economists Dan Ariely (Duke University) and Michael Norton (Harvard University), scientists Stuart Firestein (Columbia University) and Howard Shapiro (Mars, Inc.), chefs Christopher Kostow (The Restaurant at Meadowood), Daniel Patterson (The Daniel Patterson Restaurant Group), and Maxime Bilet (Art for Food), Pulitzer Prize winner Michael Moss (The New York Times), inventor and author Nathan Myhrvold (Intellectual Ventures), along with CIA President Tim Ryan, CMC, and MIT Media Lab Director Joi Ito.

Kendall College Releases First-Ever Cookbook, Sharing Our Global Passion

Kendall College is proud to announce the release of its first culinary publication, Sharing Our Global Passion: Recipes from 22 World Class Chefs ($25), a compilation of recipes that reflect the backgrounds, professional training and world experiences of faculty in the School of Culinary Arts. Published by the preeminent culinary-arts educational experience in the Midwest, this book celebrates the diversity of global cuisine in both classic style and modern interpretation.

“Chicago is known for leadership and innovation in hospitality; the culinary and baking and pastry faculty at Kendall College are no exception,” says President Emily Williams Knight. “Not only are they educators, they are first and foremost skilled practitioners who have worked around the world. In short, Kendall’s faculty truly offer students rich, global perspectives.”

Baker College Opens Student-Run, Fine-Dining Restaurant

The Baker College of Port Huron student-operated, fine-dining restaurant and bar at the Culinary Institute of Michigan (CIM) has opened its doors, serving up Michigan products and beautiful local views. The CIM Port Huron is located at 2000 St. Clair Street, Port Huron.

Named COURSES, the teaching restaurant opened to the public on April 23 offering lunch three days a week—Wednesdays through Fridays, 11:30 a.m. to 2 p.m., with the last reservation for seating at 1:15 p.m. Reservations are required and can be made by calling (810)357-0875.

“Our menus will feature Michigan products and locally grown foods, when available,” said Paula Recinella, COURSES manager and CIM instructor of culinary arts and food and beverage management. “We know our patrons will love discovering quality Michigan products, and this is a great way we can contribute to a healthy, local economy as our Baker College students gain valuable real-world experience.”

The Culinary Institute of America Launches Latin Cuisines Concentration

A group of students from The Culinary Institute of America (CIA) campus in Hyde Park, N.Y., is spending the first semester of senior year at the college’s campus in San Antonio, Texas, focusing on the ingredients, techniques and cultural traditions of Latin American cuisines. It is part of the CIA’s Latin Cuisines Concentration, which launched May 5—Cinco de Mayo.

The students, pursuing bachelor’s degrees in culinary-arts management from the CIA, will study the foods of Mexico and other Latin American cuisines that are ripe for broader exposure in the United States, including those of Brazil, Peru, Central America and the Caribbean. They will explore the nuances of flavor development and culinary expression of these cuisines, while learning from expert faculty and visiting instructors, such as award-winning chef Rick Bayless, all under the direction of the CIA’s Chef Sergio Remolina.

Students also will be immersed in the history and cultures of these nations and regions. For instance, they will learn that Cinco de Mayo is not the “Mexican Fourth of July,” but rather the commemoration of an 1862 military victory. According to Remolina, only in recent years has it turned into a day of celebration in the United States.

National Honey Board, Women Chefs & Restaurateurs Announce Award Honoring Chef/Beekeeper

The National Honey Board (NHB) and Women Chefs & Restaurateurs (WCR) have collaborated to establish the “Laurey Masterton Golden Amulet Award,” recognizing women entrepreneurs in the foodservice industry. Launching in 2015, the WCR award is a tribute chef and beekeeper Laurey Masterton, beloved WCR member and NHB spokeswoman, who lost a courageous battle with cancer in February.

A trailblazer and entrepreneur, Masterton is widely recognized for helping to establish downtown Asheville, N.C., as a vibrant farm-to-table food scene, starting with the launch of her eponymous “Laurey’s” Café-Catering-Comfort in 1987.

Apply for LDEI Legacy Awards by April 21; Non-Members Encouraged

Imagine working side by side with a top caterer in Seattle, helping with the grape harvest for the oldest continuously operating, family-owned winery in California, or experiencing farm-to-table initiatives on a farm in Hawaii. These opportunities and others are available to women working in the food, beverage and hospitality industries through the 2014 Les Dames d’Escoffier International (LDEI) Legacy Awards. 

Established in 2009, each LDEI Legacy Award offers a one-week workplace experience to non-Dame women in the United States, U.K. and Canada. Award recipients will work alongside some of the culinary and hospitality industry’s top women professionals, all members of LDEI, an international organization of women leaders in food, beverage and hospitality whose mission is education and philanthropy.

For an application, log on to and click on 2014 Legacy Awards. Deadline to apply is April 21, 2014.

Six awards will be offered in five categories: one each in Culinary, Pastry, Wine, Food/Wine Journalism and two experiences in Farm-to-Table. The professional experience programs include:

·      Culinary-Catering with Lisa Dupar, Lisa Dupar Catering in Seattle.

·      Entrepreneurship-Pastry for Production with Shari Carlson of Dessert Dreams, Dallas

·      Wine with Carolyn Wente, Wente Family Estates in Livermore, Calif.

·      Food/Wine Journalism at Good Housekeeping magazine with Susan Westmoreland and Sharon Franke, New York City

·      Two Farm-to-Table with Judith Winfrey, Love is Love Farm, and Charlotte Swancy, Riverview Farms, in Atlanta. And one on the Big Island of Hawaii with Lesley Hill and Wailea Agricultural Group

Award winners will be reimbursed for airfare and hotel accommodations for six nights for up to US$2,000. Winners will be announced in early June and 

Emmi Roth USA Announces Winner in Grand Cru® Recipe Contest for Postsecondary Culinary Students

Emmi Roth USA, an award-winning producer of specialty cheeses, has announced the winner of its Grand Cru® Recipe Contest for Postsecondary Culinary Students. Caroline Ausman of Burlington, Wis., took top honors with her recipe for Manicotti en Croûte with Brandied Fig Sauce.

The contest, presented in conjunction with the Center for the Advancement of Foodservice Education (CAFÉ), challenged postsecondary culinary students to create a flavorful and creative pasta recipe highlighting Roth Grand Cru, a washed-rind Alpine-style cheese crafted in Wisconsin.

Ausman is currently enrolled as a student at The Art Institute of Wisconsin in Milwaukee and is pursuing an associate degree in baking and pastry. She attributes her culinary and pastry passion to working alongside her mother in the family kitchen while growing up.

“I truly feel at home in the kitchen, working with my hands and creating from scratch. This contest was an amazing opportunity for me to showcase what I love doing,” said Ausman. “Although developing the recipe was a tremendous, and sometimes challenging, process, I really learned a lot!”

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