GMC Breaking News

Mar 28, 2024, 14:15

GMC Breaking News

Send us your news to This email address is being protected from spambots. You need JavaScript enabled to view it. and we will make sure to add the information here. 

Johnson & Wales University and Tulane University’s School of Medicine Announce Groundbreaking Culinary Medicine Collaboration

news5_july12Tulane University School of Medicine and Johnson & Wales University recently announced a groundbreaking long-term collaboration that unites doctors and chefs in improving the nation’s health through the teaching of culinary medicine.

For the first time, a medical school and a major culinary institution plan to implement a fully integrated, comprehensive joint curriculum for doctors, medical students, chefs and the community focused on the significant health role that food choices and nutrition play in preventing and managing obesity and associated diseases in America.

Educators from Three Chicago Schools Earn Grants from Food-Marketing Agency’s Chefs of Tomorrow™ Program

news4_july12Olson Communications, a full-service agency that specializes in delivering innovative marketing-communication strategy to its portfolio of select food-industry clients, announces the winning recipients of its fifth-annual Chefs of Tomorrow™ grant program for culinary educators.

Austin Yancey, a chef-instructor at Le Cordon Bleu College of Culinary Arts-Chicago, was selected among postsecondary culinary educators who teach in the City of Chicago to receive a $1,500 grant from Olson Communications’ Chefs of Tomorrow initiative based on juried review of his application and essay. Yancey used the grant to attend the American Culinary Federation’s recent Central Regional Conference in Detroit, at which he competed in two cook-offs against peers and also delivered a cooking demonstration and workshop for chefs and culinary students focusing on current menu trends featuring Idaho-grown potatoes.

Culinary Academy of Las Vegas Hosts First-Grade Food Critics at the Springs Cafe at Springs Preserve to Taste-Test New Menu Items for Summer Food Program

news3_july12The Culinary Academy of Las Vegas, the operator of the Springs Cafe at the Springs Preserve, hosted the First Grade Food Critics, a movement to promote nutrition education, career awareness and academic development among children in at-risk schools, to taste-test two new menu items for the 2012 Summer Food Service Program.

The Summer Food Service Program (SFSP) is a federally funded program administered by Nevada’s Department of Education providing free nutritious meals to children in low-income areas Monday through Friday during the summer. The Academy, the largest SFSP sponsor in Nevada, provides meals to community centers, Boys and Girls Clubs, housing developments, and churches in North Las Vegas, Las Vegas and Henderson. Last summer the academy prepared 2,300 meals a day (125,000 total meals) and delivered them to 33 sites. The academy has received two Western Region Sunshine Awards from the U.S. Department of Agriculture: in 2008 for Improving the Nutrition Quality and Appeal of Meals and in 2010 for Increasing Participation and Community Partnerships.

The Institute of Culinary Education Provides Curriculum for Fall 2012 Launch in Russia

news2_july12The Institute of Culinary Education (ICE) in New York City announces a co-venture with Russian-based Dve Palochki restaurant group to open a series of culinary schools under the name SWISSAM Hospitality Business School. The first school is scheduled to open in St. Petersburg in September 2012 and a second location in Moscow during 2013. The third partner in the SWISSAM venture is IMI, a hospitality college based in Lucerne, Switzerland.

Dve Palochki, which operates more than 35 pan-Asian eateries in Russia, believes that the culinary- and hospitality-education market is underdeveloped in its country. The SWISSAM schools are designed to address that need through training students using curriculum from ICE for careers anywhere in the world, from hotels and resorts to high-end restaurants, caterers and cruise ships.

Jones Dairy Farm Awards Scholarships to Two More Culinary Institute of America Students

Culinary Institute of America (CIA) students Aubrey King and Jose Frayre are the two most recent recipients of The Jones Dairy Farm Scholarship Fund at the CIA, said Philip Jones, sixth-generation president of Jones Dairy Farm and a professionally trained chef.

Established in May 2006, the Jones Dairy Farm Scholarship Fund supports three scholarships each year. CIA juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management can apply for the scholarship by submitting a short essay and original recipe using a Jones’ product. Awards are restricted to students with a demonstrated financial need and G.P.A. of 3.0 or higher. More information about the program is found at www.jonesdairyfarm.com

The Culinary Institute of America Names Brendan Walsh Culinary Dean

news4_june12Brendan Walsh, a celebrated chef in New York City and around the country before joining the faculty of The Culinary Institute of America (CIA), has been promoted to serve as the college’s dean of culinary arts. In his new position, he oversees curriculum development and management of the CIA’s culinary-arts education and is responsible for the quality of academic programming, services and staffing of culinary-arts courses.

“Chef Walsh has demonstrated himself to be a consummate professional with a strong commitment to the college,” said CIA Provost Mark Erickson, CMC. “He is the perfect person to fill this important role at the college—one that is responsible for keeping the CIA’s culinary education unparalleled and will ensure the continued high value of a CIA degree.”

A 1980 CIA graduate, Walsh returned to his alma mater in 2008 as a faculty member and, later, associate dean. Before that, he was the owner and executive chef of Elms Restaurant & Tavern in Ridgefield, Conn., North Street Grill in Great Neck, N.Y., and Coyote Grill in Island Park, N.Y., as well as the founder and president of Chef Brendan Walsh Services/FWF Consulting. Earlier in his career, Walsh held top positions at highly regarded restaurants throughout the United States, including executive chef of Arizona 206 in New York City, Water’s Edge in Long Island City, N.Y., and Ancient Mariner in Florida, Connecticut and New York. He was also chef of Gotham Bar & Grill in New York City and sous chef at Stars in San Francisco.

Washington State Chefs Sponsor Bite of Apprenticeship, Raise Funds for Scholarships

The first-ever Bite of Apprenticeship program, sponsored by the Washington State Chefs Association, brought in $5,000 in scholarship funds, attracted media attention and recognized the work of Seattle-area culinary students and apprentices.

The apprenticeship program provides 700 hours of classroom work for those already employed in the foodservice industry. Apprentices are sponsored by their restaurants and attend classes at Renton Technical College in addition to their restaurant work. Apprentices from Joey’s Restaurant, Earl’s Restaurant and No Junk – Good Food, Inc., a school catering company, and the Columbia Tower Club participated in the event, which offered bites of an amazing variety of preparations.

Kendall College Alum Jose Garces, Iron Chef and James Beard Award-winner, to Deliver College’s Commencement Address

news3_june12Kendall College announces that Chef Jose Garces, a 1996 graduate of the Kendall College School of Culinary Arts, Food Network Iron Chef and James Beard Award winner, will deliver the commencement address at its 2012 graduation ceremony, to be held on June 24 at Chicago Symphony Center Orchestra Hall. The college will award degrees to more than 400 students in the Schools of Business, Culinary Arts, Education and Hospitality Management.

“I’m proud to welcome Chef Garces as our 2012 commencement speaker,” said Emily Knight, president of Kendall College. “As a Kendall College alum, Jose is not only an inspiration to our students who are on the verge of beginning their professional careers, but also a testament to our outstanding faculty and staff’s commitment to preparing our students for success.”

Emmi Roth USA Announces Winner of Le Gruyère Recipe Contest; Gluten-Free Waffle with Quince Syrup Takes First Prize

news2_june12Emmi Roth USA, the U.S. division of the premium Swiss dairy company, announces the winner of its recipe contest that challenged postsecondary culinary-arts students to create a dish with Emmi Kaltbach Cave-aged Le Gruyère Switzerland AOC. The winning dish, a gluten-free, cayenne-spiced Le Gruyère waffle with quince syrup, was created by Titus Edwards, 21, a student at Central Carolina Community College in Carrboro, N.C. The recipe, which perfectly blends the earthiness of Le Gruyère with the heat of cayenne and sweetness of quince, is on-trend in the culinary world through its address of the increasing sensitivity to gluten among consumers, as well its versatility—pairing well with fried chicken as breakfast-for-dinner, or with eggs and sausage for a sophisticated brunch meal.

Sullivan University Honors Ghyslain Chocolatier Chef/Owner Ghyslain Maurais

news1_june12Sullivan University’s National Center for Hospitality Studies (NCHS) in Louisville, Ky., honored Ghyslain Maurais of Union City, Ind.-based Ghyslain Chocolatier with the prestigious Distinguished Visiting Chef award on May 17. As recipient of the award, Maurais presented on-campus cooking demonstrations in addition to a question-and-answer session held exclusively for Sullivan University students.

Designed to connect today’s aspiring culinarians with industry leaders, The Distinguished Visiting Chef Series has been recognizing three top chefs annually since its inception in 1988. Maurais is the 51st recipient of the award, joining an impressive roster of chefs that includes Bob Kinkead, Emeril Lagasse, Louis Osteen, Rick Tramonto and Marcel Desaulniers.

Page 21 of 33