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Aug 9, 2022, 22:44

GMC Breaking News

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NYC Celeb Chef Waldy Malouf Joins The Culinary Institute of America as Senior Director—Special Projects

news5_feb13Highly accomplished chef, restaurateur and author Waldy Malouf has a new mission. After a successful 13-year run as co-owner and chief operating officer of Beacon in New York City, Malouf became the senior director of special projects at The Culinary Institute of America (CIA) in Hyde Park, N.Y., on January 21, 2013.

Malouf returns to the college from which he graduated in 1975 to work with the college’s food and beverage team to contribute to the ongoing refinement of all nine restaurants at the CIA’s three U.S. campuses. Both the kitchens and dining rooms of the restaurants are capstone classes for CIA degree students, where they put their culinary and hospitality education into practice. CIA restaurants have been a key component of the curriculum for the past 40 years, and they have earned dozens of awards and accolades during that time.

“The closing of Beacon presented the CIA with a rare opportunity to bring one of New York City’s finest restaurateurs—and an alumnus—onto our staff,” said CIA President Dr. Tim Ryan, CMC. “With his depth of knowledge and success in the dynamic and constantly evolving restaurant industry, Waldy will support our faculty in delivering the crowning element of a great hands-on education for our students.”

L'Art de la Pâtisserie and l'Art du Gâteau Graduation at The French Pastry School in Chicago Celebrates All Levels of Pastry Knowledge

news4_feb13As the city’s financial district bustled through its morning rush hour outside of the historic Union League Club of Chicago, inside, 98 students of The French Pastry School of Kennedy-King College at City Colleges of Chicago took the first steps toward beginning their new vocation. Graduates of the full-time programs, L’Art de la Pâtisserie and L’Art du Gâteau, celebrated their commencement on the same day that the school received one of the highest honors that educators can be given by the French government: Ordre des Palmes Academiques (Order of Academic Palms), a recognition that was instituted by Napoleon to award “teaching and the development of knowledge.”

Sullivan University Student Wins S.Pellegrino’s Almost Famous Chef regional competition in Chicago

news3_feb13On Jan. 14, Sullivan University student Kamisha Jones won first place at the S.Pellegrino Almost Famous Chef North Central Regional Competition at Kendall College in Chicago.

Jones is a Louisville native and a sixth-quarter student at Sullivan University’s National Center for Hospitality Studies. She bested seven other competitors with her poached, pan-seared duck breast over Moroccan-spiced whipped sweet potatoes with apple infused demi-glace and cranberry/apple chutney, garnished with roasted apple and microgreen salad. Jones will compete against the other regional winners in the Almost Famous Chef finals March 8-11 at The Culinary Institute of America at Greystone, St. Helena, Calif. Jones was one of two Sullivan University students to participate in this year’s competition, as Alison Settle of Sullivan’s Lexington campus also submitted a dish.

Kendall College School of Culinary Arts Instructor Elaine Sikorski Authors Cooking to the Image: A Plating Handbook

news2_feb13Chef Elaine Sikorski, CEC, CCE, an instructor at Kendall College School of Culinary Arts, is the author of the recently published Cooking to the Image: A Plating Handbook (Wiley, 2012). This is Sikorski’s debut publication. Resulting from years of teaching and cooking practice, Plating relates the look of plate presentations to chefs’ beliefs about food, situated in the larger culinary context. Beginning from a historical menu perspective, the book offers a complete design methodology to plating. Chapter topics include “Platter to Plate: Classical Style,” “Plate Frame: New American Style and Fusion Style,” “The Emerging Menu: Interactive Table Setting” and “Design and Culinary Plate Archetypes.” End chapters address finding inspiration, critiquing culinary art and culinary values.

According to Sikorski, more professional cooks are thinking visually about creating food. To do so successfully, a chef needs to recognize how form and function translate to appearance and flavor on a plate. “About 10 years ago, I was teaching plate presentation at Kendall, and realized that I could tell students that something wasn’t working, but I couldn’t really tell them why,” Sikorski says. “I couldn’t express what I knew.

CMAA Leader James Singerling Announces Retirement

news1_feb13Club Managers Association of America (CMAA) CEO James B. Singerling, CCM, on Jan. 16 announced his intention to retire in 2015, completing 25 years of service. The early timing of the announcement is consistent with the terms of Singerling’s contract and will allow him to assist in the transition to a new CEO by his retirement date.

“The opportunity to lead this organization and continue to develop the club industry and its leaders has been tremendously gratifying,” said Singerling. “Our industry is well-positioned to continue expanding the scope and reach of clubs across the nation while also providing jobs and supporting local small businesses as we have for decades.”

Singerling began serving as CEO in 1990 and is credited with elevating the professional role of club managers by creating industry-standard development and certification programs. Over the past two decades, he spearheaded efforts to adopt the general manager/chief operating officer model at clubs nationwide, raising the qualifications and quality of club managers. Singerling is also recognized for building new relationships for the industry with federal and state governments and within the association community.

Call for Entries! The Art Institutes Best Teen Chef and Culinary Scholarship Competitions, Deadline Is Jan. 24, 2013

The International Culinary Schools at The Art Institutes announces a call for entries in two competitions: The Art Institutes Best Teen Chef Competition for high-school seniors and The Art Institutes Culinary Scholarship Competition for high-school graduates.

Entrants must submit an entry/release form, a favorite recipe and an essay, as well as transcripts. The deadline for entry is Thursday, Jan. 24, 2013. To enter and view the competition rules, visit

The Art Institutes Best Teen Chef Competition, now in its 14th year, is an opportunity for high-school seniors in the United States and Canada interested in pursuing a culinary career to experience the excitement and discipline of the industry. For the second year, the Culinary Scholarship Competition offers high-school graduates the opportunity to compete against their peers, as well.

Selected finalists will participate in a cook-off competition at each participating Art Institutes school on March 2, 2013, judged by professional chefs and culinary faculty. Entrants selected to participate in the cook-off competition receive recipes in advance and have an opportunity to take part in a pre-competition coaching session.

The first-place winner in the high-school-senior competition at each participating Art Institutes school will earn a $4,000 tuition scholarship. The second-place winner at each participating Art Institutes school will earn a $1,000 scholarship. The first-place winner in the high-school-graduate competition at each participating Art Institutes school will earn a $1,500 scholarship.


Per Se Chef Eli Kaimeh Speaks to Graduates at The Culinary Institute of America

news3_jan13Eli Kaimeh, chef de cuisine at the world-renowned restaurant Per Se in New York City, returned to his alma mater to deliver the commencement address at The Culinary Institute of America (CIA) on Dec. 20, 2012. He spoke to graduates at the college's Hyde Park, N.Y., campus about the importance of respecting the food world and each other.

Kaimeh, 34, has been heading the kitchen at Per Se for almost three years and has been with the restaurant since its opening in 2004. Per Se earned the title of Best Restaurant in America and sixth best in the world from England’s Restaurant magazine in 2012. It was also honored last year by the Continental Restaurant Awards as the Best Restaurant in North America. Per Se holds the highest possible rating of three stars in the Michelin Guide and received a rare four-star review from The New York Times.

New England Culinary Institute Chef Wins Silver at 144th Annual Salon of Culinary Art

The New England Culinary Institute’s (NECI) Baking and Pastry Department chair, Chef Michael Rhoads, was awarded a silver medal the prestigious “Salon of Culinary Art” competition held at the Jacob Javits Convention Center in New York City in November 2012.

The “Salon of Culinary Art,” organized by the Société Culinaire Philanthropique, is presented each year during the International Hotel/Motel & Restaurant Show. The salon welcomes competitors from around the world who showcase their skills using traditional and modern techniques to present current trends in the culinary world.

“Chef Michael’s showing at this important culinary competition is a monumental win, for him and for NECI,” said Chef Jean-Louis Gerin, the school’s vice president of culinary operations and executive chef. “The competition couldn’t be harder, and Chef Michael’s silver-place trophy demonstrates his exceptional skill.”

The Société Culinaire Philanthropique is one of the oldest chefs associations in the United States. Founded in 1865, it regroups chefs, cooks, pastry chefs, bakers and butchers, including some of America's most famous chefs. This year marked the 144th Annual Salon of Culinary Art competition.

Audio Recording of Sous-Vide History and Solutions by Dean Renee Zonka of the Kendall College School of Culinary Arts available at

With the official opening of the Kendall College School of Culinary Arts’ Cuisine Solutions Sous-Vide Training Kitchen on Oct. 19, 2012, foodservice professionals throughout the United States and around the world can register for online theoretical courses on sous vide as well as workshops with certified sous-vide instructors.

news2_jan13An audio recording of a presentation on sous-vide cooking by Renee Zonka, RD, CEC, CHE, dean of Kendall’s School of Culinary Arts, is available by clicking here. Zonka spoke Aug. 1, 2012, to an enthusiastic audience on a leading trend in the foodservice and food-manufacturing industries with “Sous Vide: Why This ‘Rediscovered’ Cooking Method Might Be Right for You” at the 2012 R&D Applications Seminar in Rosemont, Ill.

Zonka’s presentation includes the history of sous vide, which traces to the late-18th century and was rediscovered by American and French engineers in the mid-1960s as an industrial food-preservation method. She further explains how cell walls of meats and vegetables are damaged by high-heat cooking, which can make foods mushy and dried out. By heating foods in an environment that approximates desired finished temperature, meats retain moisture and vegetables become firm/tender and remain intact. Because the sous-vide technique involves vacuum-sealing, seasonings and flavors penetrate foods effectively.

Zonka was invited to present at the R&D Applications Seminar because of Kendall College’s professional culinary-arts training programs and its partnership with Cuisine Solutions, Masters of Sous Vide since 1971. The partnership led to launch of the Cuisine Solutions Sous-Vide Training Kitchen and curriculum at Kendall College’s Riverworks campus. In addition to offering expert training and certification in the sous-vide process to seasoned culinary professionals through Cuisine Solutions’ education arm, the Culinary Research and Education Academy (CREA), the new kitchen and curriculum also benefit Kendall’s associate- and baccalaureate-degree culinary students.

Premier Personal-Chef Organization Endorses Escoffier Online International Culinary Academy

news1_jan13The American Personal & Private Chef Association (APPCA) based in San Diego, Calif., recently announced official endorsement of the Escoffier Online International Culinary Academy, which launched last June by Hoffman Estates, Ill.-based Triumph Higher Education Group at

Modeled after prestigious culinary institutes worldwide, Escoffier Online offers a comprehensive curriculum of cooking techniques and fundamentals via an online platform that combines learning essentials into one intuitive, easy-to-use interface.

“We are pleased to endorse the Escoffier Online International Culinary Academy,” says Candy Wallace, founder and executive director of the APPCA. “This contemporary method of culinary-arts instruction is an ideal avenue for learning—not only for those entering the culinary profession, but for home cooks, as well. For would-be cooks who aspire to formal culinary-arts training, but whose life demands don’t facilitate enrollment in a traditional brick-and-mortar program, Escoffier Online offers an eminently convenient and affordable option.”

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