GMC Breaking News

Jul 5, 2022, 8:33

GMC Breaking News

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Four Culinary Institute of America Alumni Lead the List of Forbes “30 Under 30”

The January 20, 2014, issue of Forbes magazine honored the best up-and-comers in a wide range of fields. In its annual “30 Under 30” list, four graduates of The Culinary Institute of America (CIA) were named in the area of food and beverage. That’s more than any other college or university.

“We are proud that so many graduates quickly become standouts in the food world,” said CIA President Dr. Tim Ryan, CMC. “In addition to being highly skilled chefs, they are managers, owners, sommeliers, and leaders in many other areas of hospitality.”

The honorees from the CIA:

Announcing Cru® Recipe Contest for Postsecondary Culinary-Arts Students

Roth® Grand Cru®, a classic alpine-style cheese crafted in Wisconsin, is a perfect partner for pasta. It has a rich, robust flavor and incorporates beautifully into a wide variety of hot applications, especially sauces and mac ‘n’ cheese! Show us how you can make Roth Grand Cru stand out in a creative pasta application (mac ‘n’ cheese, pasta sauce, ravioli/tortellini, casserole, etc.) for a chance to win $2,000 plus one pass/registration and two nights’ lodging to the 2014 National Restaurant Show in Chicago.


• Recipes must be submitted in preferred format. (See sample)

• Entries must include at least one (1) high-resolution digital photograph of finished dish

• Contest entrants must be currently enrolled in a postsecondary culinary school/program in the 50 United States

• You must include name, email address, telephone number, mailing address, name of culinary school and name of referring culinary instructor with entry

• Contest entries become property of Emmi Roth USA and may be used in marketing/public-relations activities.

• Entries must be the original work of the entrant, may not have won previous awards, may not have been published previously, and must not infringe third-party intellectual property or other rights.

• Entries must be emailed to This email address is being protected from spambots. You need JavaScript enabled to view it.with Roth Grand Cru in subject line.


• Grand Prize Winner receives $2,000 and one pass/registration plus two nights’ lodging in Chicago for the 2014 National Restaurant Association Show. (Note: Winner responsible for own travel expenses to/from Chicago; two nights’ lodging in Chicago must be between May 16 and 20, 2014, during National Restaurant Association Show; winner’s recipe may be featured at Emmi Roth USA’s trade show booth)

• Runner-up receives a Roth Cheese Gift Box valued at $150.00

• Referring instructor of the first- and second-place winners shall receive one (1) FREE registration to a 2014 CAFÉ conference or workshop

• Winning student(s) may be featured in a press release and/or Emmi Roth USA social media


Eligible recipe entries will be evaluated by a panel of Emmi Roth USA judges on creativity, novelty and/or uniqueness of application and flavor quality. Winners will be notified on or before March 21, 2014, via telephone and certified mail.


Up to 50 free samples will be provided to first 50 instructor respondents to contest posting. Sample will include up to 12 ounces of Roth Grand Cru Original (two 6-ounce exact-weight cuts). Interested instructors should write to This email address is being protected from spambots. You need JavaScript enabled to view it.with name, title, school/institution, shipping address (no P.O. boxes), telephone number and email address. Samples will be shipped via UPS from Monroe, Wis. Please allow approximately two weeks for delivery of samples from response date. Samples only available for shipment in the 48 contiguous United States of America.

New England Culinary Institute Chef Instructor Andre Burnier to Be Inducted into Maîtres de Cuisine de France at 59th Annual General Assembly in March

Andre Burnier, chef instructor and senior core faculty member at New England Culinary Institute, has been chosen to join a select company of his peers in Las Vegas, Nev., this spring. 

Maîtres Cuisiniers de France, established in 1951 as l’Association des Maîtres-Queux, nominate chefs they have observed exhibiting the knowledge, skill and attitude worthy of consideration for induction into one of the world’s most prestigious culinary associations, whose mission is to preserve and spread the French culinary arts, encourage training in cuisine and assist professional development.

For the first time, the General Assembly of the Maîtres Cuisiniers de France will be held in the United States, March 5-9, 2014. In addition, new members will be added to the Master Chef list with an induction ceremony. The l’Academie Culinaire de France will also host a special dinner to elect the woman of the year and reward one of its members with the Fauteuil de l’Academie for lifetime achievement.

With Burnier’s induction, New England Culinary Institute is the only culinary school in the United States with four Maîtres de Cuisine de France on staff. Burnier joins:

• Fran Voigt, founder, New England Culinary Institute; Maître Cuisinier de France Emeritus

• Michel Leborgne, founding chef, New England Culinary Institute; Maître Cuisinier de France

• Jean Louis Gerin, executive chef and vice president of culinary affairs; Maître Cuisinier de France

New England Culinary Institute, founded in 1980, is widely recognized for its innovative immersion style of education featuring small classes, hands-on learning and personal attention.  Its graduates are sought after the world over for their level of skill and preparation. For more information on New England Culinary Institute or its multi-award-winning restaurants, visit or

CIA’s President Ryan One of 50 Most Powerful People in Restaurant Industry

Dr. Tim Ryan, CMC, president of The Culinary Institute of America (CIA), has been chosen as one of the 50 most powerful people in the restaurant industry. The newly released Nation’s Restaurant News (NRN) Power List recognizes the people who are leading and shaping the food world.

Ryan was honored in the category of “The Connectors: People who are bringing together ideas, talent, and funding in the restaurant industry.”

The profile of Ryan cites the curriculum innovation that has taken place at the college during his 12 years as president, as well as the creation of professional leadership conferences and the opening of two new campuses. “Ryan, not content to rest on the school’s reputation, has taken steps to keep the 67-year-old institution current,” writes NRN's Ed Rubenstein. “Even as the rise of the celebrity chef introduced new exposure and scrutiny to culinary schools, Ryan helped to solidify the CIA’s image as a proving ground for future foodservice leaders.”

“Recognition by such an outstanding publication as Nation’s Restaurant News testifies to the CIA’s many contributions to the advancement of the industry,” Ryan said. “The excellence of our college’s educational programs and industry conferences promote leadership and growth. We are proud of our continuing innovations, including new majors and concentrations that will further prepare CIA students to shape the future of cooking and the foodservice industry.”

Ryan is a 1977 graduate of the CIA. He has the unique background of being a Certified Master Chef and Culinary Olympic champion with an Ivy League degree, earning his doctorate in education from the University of Pennsylvania. He has been with the CIA since 1982, when he was recruited to serve on the faculty and to develop and run the college’s ground-breaking American Bounty Restaurant. He became the CIA’s fifth president in 2001.

Also named to the NRN list are fellow CIA graduates Steve Ells (’90) of Chipotle Mexican Grill and food-truck pioneer Roy Choi (’98).

U.S. Potato Board Releases International Mashed-Potato Menu Ideas

No other ingredient comes close to mashed potatoes in terms of versatility, ease of use and sheer crowd-pleasing potential. The U.S. Potato Board’s international team has developed a 14-page, full-color brochure—U.S. Mashed Potatoes, Endless Creativity, Instant Success—which shows the amazing variety of menu items that chefs from around the globe are making with standard potato flakes, standard potato granules and mashed-potato mixes.

From mashed-potato salads and sandwich fillings to main dishes such as lasagna, made with layered mashed potatoes, U.S. instant mashed potatoes are an ideal and economical platform for foodservice success. Once you see the innovative ideas from international markets, you’ll never look at a pan of mashed potatoes the same way again.

To download your free copy, visit

American Culinary Federation Marks the Beginning of Its New Vision with Global Launch of Updated Logo to Commemorate 85th Anniversary

The American Culinary Federation, Inc. (ACF) marked the beginning of its new vision with the global launch of an updated logo to commemorate its 85th anniversary. ACF National President Thomas Macrina, CEC, CCA, AAC, unveiled ACF’s new logo on Jan. 6 via a video message at

The new ACF logo emphasizes the organization’s commitment to growth, transformation and innovation in the culinary industry while drawing on the legacy of the former logo. The tagline, “The Standard of Excellence for Chefs,” embodies the organization’s mission to enhance professional growth for all current and future chefs.

“It’s an exciting time for ACF, and starting today we are on a new path to growth and global recognition,” said Macrina. “The new ACF logo creates a more cohesive look for stronger brand recognition uniting all entities of the organization, while drawing on the legacy of the former logo. As we take pride in our rich history, we also recognize the need to embrace change in order to continue to build a legacy for ACF and its members that is sustainable.”

The redesigned logo brings the chef to the forefront, which speaks to chefs in kitchens across North America and the organization’s more than 20,000 members. It continues the strong brand of ACF with the stars and stripes. The old script has been changed to a font representative of today, which provides a clean look. The flag, along with the logo’s blue and red colors, has been enhanced to better represent American cuisine.

MARS Foodservices Announces Culinary Educator as Winner of 2013 Chef Showdown Dessert Recipe Contest

Chef Michael Watz, instructor at Washburne Culinary Institute in Chicago, is the winner of a $2,000 cash prize for his recipe entry in the MARS Foodservices Chef Showdown 2013 Dessert Recipe Contest. His original recipe, Mascarpone TWIX® and Shout,combines TWIX® Caramel Cookie Bars and mascarpone cheese to create a luscious filling for delicate cream puffs topped with roasted mango, fresh raspberries and chocolate sauce.

“It’s a new recipe and it was developed with TWIX® Caramel Cookie Bars as the inspiration,” Watz said. “I wanted a unique way to present the candy in a new and meaningful way. It’s a contemporary dessert that can be marketed in an upscale restaurant, but also would be appropriate as a mid-price-range recipe at a steakhouse wanting to add something different. The Chef Showdown recipe contest was a great opportunity to work with a quality product. I certainly enjoyed the creativity aspect of it and I look forward to working with MARS candy brands in any capacity.”

MARS Foodservices awarded two runners up—Adam Hegsted, executive chef at Coeur d’Alene Casino in Worley, Idaho, for his dessert creation, Molten SNICKERS® Cake with Whipped Peanut Butter and Warm Caramel Sauce, and Amber Croom, head pastry chef at Bellini’s Ristorante & Bar in Birmingham, Ala., for her recipe, Twixmisu Cocktail.

For more dessert recipes and menuing inspiration, visit


Montage Hotels & Resorts CEO to Be Honored with Robert Mondavi Wine & Food Award at Hospitality Uncorked; Proceeds Support The Collins College of Hospitality Management

Alan Fuerstman, founder and CEO of Montage Hotels & Resorts, will be honored for his vision and leadership to advance the ultra-luxury hospitality industry with the Robert Mondavi Wine & Food Award at Hospitality Uncorked on Feb. 8 at the JW Marriott Los Angeles L.A. LIVE. Proceeds from the gala will support The Collins College of Hospitality Management at Cal Poly Pomona.

Fuerstman has redefined luxury from a perception of it being pretentious and scripted to a comfortable luxury experience that is approachable, authentic and environmentally friendly. He believes that the next generation of luxury traveler is looking for a more gracious style of service but with the same incredible attention to detail, craftsmanship and quality.

“Alan has created a vision of comfortable luxury, which has equally benefited and elevated the food and beverage industry. He has created five-star environments where wearing jeans, sharing an experience with your family or an intimate evening as a couple are all equally comfortable. That uniqueness and that joy he brings his guests are something to be modeled and reasons why we are honoring him,” said Mary Niven, vice president Disney California Adventure & Guest Services Disneyland Resort and chair of The Collins College Board of Advisors.

The Culinary Institute of America Names Admissions Counselor for Veterans

To help future foodservice and hospitality leaders serving our nation make the transition from the military to college, The Culinary Institute of America (CIA) has a new member of its admissions staff dedicated to assisting veterans in planning for their post-military careers.

Eric Jenkins, 47, enrolled at the CIA after serving in the U.S. Army from 1984 to 2008. He earned his bachelor’s degree in culinary-arts management last year and will now help guide fellow service members and veterans through the application process. From firsthand experience, the retired Sergeant First Class can explain how to obtain Post-9/11 GI Bill and Yellow Ribbon Program benefits to provide them with a bachelor’s or associate-degree education at the CIA. Jenkins also serves as the staff advisor to the Veterans Association & Auxiliary student organization on campus. He was president of the group as an undergraduate.

An admissions counselor dedicated to veterans is needed at the CIA, where 126 current students have served on active duty in the U.S. Army, Navy, Air Force, Marines and Coast Guard.

Former Executive Chef O’Leary Appointed President of All-Women Lexington College

The Lexington College Board of Directors recently announced the appointment of Professor Kelly O’Leary as president of Lexington College. For the past three years, O’Leary has served on the faculty in the Hospitality Management Department. Since July, she has served as vice president of the college.

O’Leary has a passion for building culture by educating and inspiring the next generation of women. She was selected as the ideal candidate to shepherd Lexington College through its imminent growth phase due to her years of experience in leading, training and developing young women. The Board of Directors is confident that she will be an inspirational guiding force for students, faculty and staff.

O’Leary holds a master’s degree in gastronomy from Boston University and a bachelor’s degree in music from Furman University. She also received professional training at The Culinary Institute of America. She has written several significant papers including her master’s thesis, “The Flouring of New England: Wheat and Its Function in the Lives and Loaves of Colonial Americans.”

As co-founder and executive director of the Art of Living, O’Leary built an international skills-building program for high-school girls. Her previous professional experience includes work at Montrose School in Boston, Van Ness Study Center in Washington, D.C., and Arnold Hall Conference Center in Pembroke, Mass. Prior to joining Lexington College, she served as executive chef and general manager for Bayridge University Center in Boston. Throughout her career, she has dedicated significant time to educating young women in the skills of service, culinary arts, fashion, home health and interior design.

With her background in culinary arts, gastronomy and hospitality, and the relation of these fields to women building culture, O’Leary is considered uniquely poised to oversee not only Lexington’s growth, but the growing impact of the college on society.

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