GMC Breaking News

Feb 24, 2021, 15:02

GMC Breaking News

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Disciples Escoffier International-USA Inducts Chef Thomas Recinella, Program Director of Baker College of Port Huron’s Culinary Institute of Michigan

Thomas Recinella, CEC, ACE, AAC, program director for Baker College of Port Huron’s Culinary Institute of Michigan, has been inducted into membership of the prestigious Disciples Escoffier International-USA. 

This premier gastronomic society was founded to honor renowned French chef Auguste Escoffier (1847-1935). Its members are culinary professionals who maintain French haute-cuisine standards, promote relationships between professionals and students, organize culinary events, collaborate closely with schools, and unite all Disciples Escoffier from around the world in the true “Esprit Escoffier.”

“Chef Recinella’s induction into Disciples Escoffier honors his dedication to the culinary arts and his vast contributions to our culinary-arts program,” said Dr. Connie Harrison, Baker College of Port Huron president. “We are proud of his accomplishments and are excited about what his association with this elite gastronomic society will add to our students’ experience while at the Culinary Institute.”

American Culinary Federation’s Certified Executive Pastry Chef® Credential Receives Accreditation from National Commission for Certifying Agencies

The American Culinary Federation (ACF) is proud to announce that its Certified Executive Pastry Chef® (CEPC®) credential received accreditation through the National Commission for Certifying Agencies (NCCA) under the Institute of Credentialing Excellence. This is the third ACF certification program accredited by NCCA.

Accreditation by NCCA provides independent validation that the CEPC® program meets or exceeds 21 standards concerning various aspects of the certification program. Accreditation validates the integrity of the program and is a sign of quality. The additional certification programs accredited by NCCA are Certified Executive Chef® (CEC®) and Certified Sous Chef® (CSC®).

CIA Bachelor’s-Degree Concentrations Forge Future of Culinary Profession with Beverage Management, Farm-to-Table Cooking and Latin Cuisines

As students go to college this fall, The Culinary Institute of America (CIA) is offering them exciting new education options. These new concentrations—in beverage management, farm-to-table cooking and Latin cuisines—give students the chance to focus their studies on a particular area of interest in the food world.

Students enrolled in the bachelor’s-degree-management programs at the CIA’s Hyde Park, N.Y., campus can choose a concentration that includes 15-credit semesters at the college’s campuses in St. Helena, Calif., or San Antonio, Texas. Visitors to those campuses can reap the rewards of the students’ lessons with new and exciting dining experiences.

“The rapid pace of foodservice innovation is creating new demands for specialized skills and knowledge, and opportunities for students to get this knowledge within their broader education are critical for career success,” says CIA President Dr. Tim Ryan, CMC. “Professions develop specialties as they advance—which is very evident in medicine and law. This is also true for the culinary profession, where specialized cuisine and management knowledge are key for restaurants seeking new ways to sharpen their competitive edge and profitability.”

The concentrations expand upon the college’s bachelor’s-degree programs that pioneered culinary-management education in the 1990s.

Students in the Advanced Wine, Beverage, and Hospitality concentration spend a semester at the CIA’s Greystone campus in the heart of California's Napa Valley wine country. Throughout the program, they get an upper-level wine-and-beverage education and study the advanced principles of management as they relate to hospitality and restaurant service.

Kendall College Receives Reaffirmation of Accreditation from The Higher Learning Commission and ACFEFAC

Kendall Collegeannounced in August that itsaccreditation has been reaffirmed by The Higher Learning Commission (HLC) for 10 years—the maximum amount of time allowed. In addition, Kendall’s School of Culinary ArtsA.A.S. in Baking and Pastry and A.A.S. in Culinary Arts programs’ accreditations from the AmericanCulinaryFederationEducationFoundation’sAccrediting Commission (ACFEFAC) have been renewed and awarded “exemplary” status. Exemplary status means programs meet the highest possible educational standards recognized by the ACFEFAC.

“HLC’s reaffirmation of our accreditation for 10 years is an endorsement of the quality, reputation and student-centeredness of our programs,” says Emily Williams Knight, president of Kendall College. “In commenting on the strengths of our programs, the HLC team noted, ‘the staff, leadership, advisory and executive board shared a consistent passion for how Kendall is focused on being a student centric organization.’ The team also noted that ‘since the last HLC visit in 2004, Kendall College has made significant—and in some cases exemplary—progress with its institutional and learning assessment processes.’”

Centennial College’s Culinary Arts Centre Promotes International Cuisine to OMNI-TV

OMNI-TV host and associate producer Lucy Zilio visited the Culinary Arts Centre at Centennial College in Toronto recently to take in the sights and aromas of a live kitchen lesson. In a video (110 seconds) on the program’s website, Zilio speaks with chef and professor Samuel Glass about the special focus Centennial’s program places on international cuisine. Visit to watch the video.

Centennial’s shiny new Culinary Arts Centre is a great teaching and learning facility designed with students in mind. The kitchens are spacious and well lit to ensure the safety of all users working in what can be a busy and creative environment. The teaching is hands-on with students working side by side with instructors, while large-screen video equipment can play back instructive lessons and provide real-time feeds and access to Internet and broadcast content, as well.

Centennial College is Ontario’s first community college, established in 1966. It primarily serves the eastern portion of the greater Toronto area through four campuses and seven satellite locations.

PHOTO: Chef and professor Samuel Glass (r.) of Centennial College in Toronto discusses education best practices with other instructors during the roundtable lunch at the 2013 CAFÉ Leadership Conference in Miami in June.

2013 TRA Education Foundation Educator Excellence Award Presented to Chef Reginald Martin, Westside High School

Chef Reginald Martin, culinary-arts instructor at Westside High School in Houston, Texas, is the recipient of the Texas Restaurant Association Education Foundation’s 2013 Educator Excellence Award. Martin has been leading Westside’s program since 2008 and has more than 100 students enrolled in the program. 

The Educator Excellence Award is presented to an educator who has made significant contributions to culinary education through both an unwavering dedication to students and a strong presence in the community using the Texas ProStart curriculum.

“Reggie works tirelessly to provide the most rewarding culinary and hospitality education possible for his students,” says Jerry Walker, TRA Education Foundation chairman and owner of Lunada Tex-Mex Grill, Dallas. “According to his students, he has taught them professionalism, teamwork, ethics and leadership skills. These are skills that they will take with them no matter what career path they pursue.”

Martin is also a successful business owner, and his industry experience and connections with other industry leaders allows his students to engage in unique learning opportunities and gain real-world experience.

“It is a tremendous honor to be recognized by my peers in the education and restaurant industry,” Martin says. “Receiving this award really validates our students’ achievements in the Texas ProStart program. We have worked extremely hard at Westside High School to challenge our students in the classroom through the Texas ProStart curriculum to prepare them for careers in the hospitality and restaurant industry. This award is a daily reminder for me to strive for excellence as I educate the young culinarians that will be the future of our industry.”

The award was presented at the 2013 Southwest Foodservice Expo, June 24, in Dallas. Texas ProStart is an industry-based high school culinary arts and restaurant management program that prepares students for careers. Currently, the program is offered in more than 200 Texas high schools, reaching more than 15,000 students annually.

PHOTO: (l. to r.) Linda Bebee, Texas Beef Council; Don Courville, Auto-Chlor; Reginald Martin; Earl Mulley, TRA Education Foundation chairman.

International Food & Beverage Forum Hall of Fame Opens at Le Cordon Bleu College of Culinary Arts in Chicago

The great work of chefs and those in the hospitality industry is often gone once guests leave the restaurant, but a new Hall of Fame at the esteemed Le Cordon Bleu College of Culinary Arts in Chicago will showcase the work of the best in the industry. Le Cordon Bleu in Chicago has been chosen to house the new International Food & Beverage Forum “Hall of Fame.”

Launched June 23, the new International Food & Beverage Forum Hall of Fame provides international recognition for prestigious chefs, restaurateurs, hoteliers and other food and beverage personalities. The Hall of Fame features certificates, historic menus, commemorative plates from special dinners held around the world, and other items to showcase the success of these respected professionals. 

“The new International Food & Beverage Forum Hall of Fame is a gem to share with current and prospective students, as well as visitors to our school,” says Kirk T. Bachmann, president of Le Cordon Bleu in Chicago. “It is an honor for us to permanently house this collection on our campus, as it will serve as a great source of inspiration and a valuable resource to aid in our students’ professional development.” 

The grand-opening celebrations began with a 20th-anniversary gala dinner on June 22 at Technique restaurant on the campus of Le Cordon Bleu in Chicago. A ribbon-cutting ceremony followed the next day with remarks from Dr. hc Kurt H. Fischer, founder of the International Food & Beverage Forum. “Le Cordon Bleu is a perfect match for the International Food & Beverage Forum as both organizations share a passion for excellence in the hospitality industry,” Fischer says. “The Chicago location is an ideal home for the International Food & Beverage Forum Hall of Fame to showcase the great work of food and beverage industry personalities who have come before these students and will fuel their passion for the industry.”

Monroe Culinary Student Wins National Recognition in ACF “Lead Like Mike” Competition

Gabriela Grande, a culinary-arts student at Monroe College in the Bronx, N.Y., has added a victory in the “Lead Like Mike” competition to her list of impressive culinary accomplishments. Grande was the 2010 America’s Best High School Chef winner, a C-CAP student from Food and Finance High School, and the first Monroe culinary student to compete at the American Culinary Federation’s Northeast Regional Conference, where she won a gold medal and finished second overall. 

Grande attended the 2013 ACF National Convention in Las Vegas, July 21–25, where Michael Ty, CEC, AAC, outgoing president, served as her personal mentor.  Grande, a member of the ACF Long Island Chapter, was selected as winner of the “Lead Like Mike” contest from a group of four other semifinalists chosen from 140 applicants nationwide.

Eligible applicants had to be either a first-, second- or third-year full-time culinary student enrolled in a degree-granting culinary program at a university or college, or an apprentice in an American Culinary Federation Education Foundation apprenticeship program; an ACF member; and at least 18 years old. Entrants submitted a signed letter of endorsement from their dean or department chair, as well as a 500-word essay describing why they aspire to be a culinary leader and how working with Ty at the 2013 ACF National Convention would help them reach their goal.

American Meat Institute Foundation Releases Updated Edition of Recommended Animal Handling Guidelines & Audit Guide

The American Meat Institute Foundation (AMIF) on July 24 released an updated version of the AMI Foundation Recommended Animal Handling Guidelines & Audit Guide:  A Systematic Approach to Animal Welfare, July 2013 Edition.

AMI’s Animal Welfare Committee collaborates regularly with guideline author Temple Grandin, PhD, professor of animal science at Colorado State University, to determine what changes and clarifications are needed based upon real-world use. The audit underwent a major overhaul in 2010 when a transportation audit was added. The audit was fine-tuned in the August 2012 edition and fine-tuned even further in the July 2013 edition.

In the latest edition, users will note a number of changes that are detailed on page four of the new document:

  • A clarification has been added that farrowing on trucks should be counted just as calving and lambing are.
  • A new category called “ambulatory disabled animals” has been added to Core Criteria Six of the Transportation audit to track animals that can still walk and are not severely injured, but appear lame and have some impairment of movement.
  • Under Core Criteria 2 of the Sheep Transportation Audit, an omission of “compartments gated” was corrected.

The new edition has received an updated certification from the Professional Animal Auditor Certification Organization (PAACO). The guidelines were the first and remain the only association-authored animal welfare guidelines certified by PAACO.

“We are proud of our guidelines’ long history in encouraging continuous improvement in animal handling and welfare in meat-packing plants and of our continuing effort to make this a living, breathing document that is improved and refined based upon new knowledge and real-world experience,” says AMI Animal Welfare Committee chairman Rob Elder, PhD, director of HACCP, Food Safety and Regulatory Compliance at Seaboard Foods. 

To access the new guidelines, visit

Career Education Honors Chef Austin Yancey with Educator of the Year Award

At its 13th-annual Educator of the Year Awards, Career Education Corporation (CEC) (NASDAQ: CECO) honored some of the finest instructors among its more than 6,000 faculty members nationwide for their dedication to student success.

Faculty, staff, students and administration submitted more than 600 nominations for Educator of the Year.  A group of 30 internal reviewers then assessed more than 200 nominee applications. Winners were selected in each of four categories: Academic Leadership, Community Service, Instruction and Student Success.

“We take great pride in our ability to enhance our students’ lives through education, and the quality of our faculty plays a significant role in that effort,” says Scott Steffey, president and chief executive officer of Career Education. “The instructors we’ve honored with the Educator of the Year award are an inspiration—true examples of the power an excellent teacher with passion, knowledge and real-world experience can have on a student.”

Austin Yancey, CEC, of Le Cordon Bleu College of Culinary Arts in Chicago, earned Educator of the Year in the Academic Leadership category. Yancey has taken his love of cooking from his grandmother’s kitchen to the heights of Alinea, one of the finest restaurants in the world, located in Chicago. There he experienced the pressures of working under a world-renowned chef with exacting standards.  He later returned to Le Cordon Bleu in Chicago—where he received his formal culinary training—to help educate future culinary professionals.  But his work has gone far beyond his classroom duties.

Yancey organized the creation of the Le Cordon Bleu Chicago Competition Club in March 2010. Over the past three years, hundreds of students have participated in the club under Yancey’s instruction, and the competition team has earned many medals in culinary events while providing invaluable training to students.  Students wanting to work in fine dining receive practical experience under the type of pressure they would face in a top-tier restaurant, but in an environment where a mistake is just a learning experience.  His commitment to students in the club includes working with them for six hours or more every Saturday, in addition to his regular weekday class schedule.

Yancey holds an associate degree in applied science in culinary arts as well as a bachelor’s degree in culinary management, both from Le Cordon Bleu. He also holds the designation of Certified Executive Chef from the American Culinary Federation.

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