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Sep 24, 2020, 5:03

GMC Breaking News

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The Culinary Institute of America to Launch Latin Cuisines Certificate Program at San Antonio Campus

news3_oct11As the nation celebrates Hispanic Heritage Month, The Culinary Institute of America (CIA) is pleased to announce the creation of a new culinary-certificate program focusing on Latin Cuisines. The two-semester (30-week) program will welcome its first class of students on January 24, 2012, at the college's campus in San Antonio, Texas. The advanced program is for CIA graduates and other industry professionals with culinary-arts degrees or certificates.

The program provides a specialization in Latin American cuisines for those who already have a solid foundation in culinary arts from a previous associate degree, bachelor's degree or certificate in culinary arts. While the hands-on culinary classes will be unparalleled, the program is more than a “concentration” of classes on various Latin cuisines.

Students will learn from an expert team of faculty members that includes Elizabeth Johnson-Kosick and Iliana de le Vega, the CIA’s two full-time Latin-cuisines researchers based at the San Antonio campus. Kosick and de la Vega have spent years documenting and researching many of the traditional ingredients and techniques of Mexican and Latin American cooking through their extensive travels. The chefs will feature their knowledge in their course work, while the college also brings a wide array of special guest chefs to campus to teach, as well.

The French Pastry School’s Gossett Wows Spectators at Pastry Chicago’s Annual Pie Competition

news2_oct11Pastry amateurs from all corners of Chicago and beyond gathered at the Whole Foods Market in Lincoln Park on September 17 to test their baking skills in Pastry Chicago’s Fourth Annual Pie Competition. Sponsored by the California Raisin’s Marketing Board, the 23 contestants submitted their favorite recipes for Fruit and Raisin Pies to the judges, including several Chicago pastry chefs. While pies were sliced and votes were tallied, Chef Della Gossett, chef instructor at The French Pastry School of Kennedy-King College, made one of her favorite pies for an audience with standing room only.

Navajo Technical College Culinary Takes First Step toward National Accreditation

news1_oct11As Navajo Technical College in Crownpoint, N.M., has been taking leaps and bounds toward national acclamation, the NTC culinary-arts program has taken its first steps toward national accreditation.

For three days, Navajo Tech welcomed chefs Robert Hudson, CEC, CCE; Keith Mandabach, CEC, AAC, Ed.D.; and Mark Cochran, CEC, CCA, CFBE, of the American Culinary Federation’s accrediting commission to review a self-study on the school’s culinary-arts program and to see if the school meets ACF’s standards for accreditation.

Grapes Offer Fresh Inspiration for Caterers in New Guide: Free Booklet Available Now

Catering professionals can tap into a valuable new resource for ideas and inspiration with “Presenting Fresh Grapes from California for Catering Professionals,” a free full-color booklet produced by the California Table Grape Commission. The just-released booklet offers recipes and tips regarding cheese plates, passable appetizers, buffets, expo stations, steam tables and more.

Sullivan University Hosts CAFÉ Catering Operations/Curriculum Workshop Oct. 21-23

This fall, the Center for the Advancement of Foodservice Education (CAFÉ) is offering its first workshop on catering operations and curriculum at Sullivan University. The school’s National Center for Hospitality Studies (NCHS) will host the event featuring keynote speaker Michael Roman, president and founder of Catersource Magazine, Conference and Tradeshow, from Friday, Oct. 21, through Sunday, Oct. 23. Registration is $374 and includes a welcome reception, two breakfasts, two lunches, a chef jacket and all educational materials.

First Class of Students Begins Associate-Degree Studies at The Culinary Institute of America, San Antonio

news1_sept11The Culinary Institute of America (CIA) welcomed its first class of 24 students who began studies toward their associate degrees in culinary arts at the college's San Antonio campus on Monday, August 22. Prior, CIA San Antonio students would earn a certificate in culinary arts, then transfer to the college's Hyde Park, N.Y., campus to complete their degrees.

The new associate degree in San Antonio is based on the same unmatched curriculum the college has been teaching at Hyde Park for decades. Designed to prepare students for a successful career in the dynamic foodservice and hospitality world, a CIA education provides graduates with a command of both classic and contemporary culinary methods and professional practices.

RCF-Gum Technology Scholarship Offers New Opportunities for Students of Culinology®

The Research Chefs Foundation (RCF) announces the addition of a new scholarship funded by the Gum Technology Corporation. Beginning in 2012, the RCF-Gum Technology Hydrocolloids Culinology® Scholarship will provide financial assistance in the form of a $4,000 scholarship for qualified individuals who exhibit a demonstrated interest in the application of gums, starches and gum-starch blends in developing food products. Culinology® is the blending of culinary arts and the science of food. The deadline for scholarship applications is November 1, 2011. For more information, visit http://www.culinology.com/scholarship-opportunities.

Professional Certification Gives Chefs Leverage When Seeking Employment and Promotion in Recovering Economy, ICE President Says

The U.S. restaurant industry continues to recover after several economically challenging years. During this time in which many culinary professionals are seeking work or are striving to validate their skills to employers, many find that professional certification is key to maintaining a competitive edge in the industry. Now, professionals who hold the Certified Executive Chef® (CEC®) designation through the American Culinary Federation (ACF) can boast that their certification is accredited by Washington, D.C.-based National Commission for Certifying Agencies (NCCA).

NRAEF Seeks Nominations for 2012 Michael E. Hurst Lifetime Achievement in Education Award by August 31

The National Restaurant Association Educational Foundation is encouraging restaurant-industry professionals to identify and nominate outstanding candidates for its 2012 awards: the College of Diplomats, the Michael E. Hurst Lifetime Achievement in Education Award and the Thad and Alice Eure Ambassador of Hospitality Award.

Submissions can be made online, mailed or faxed to (312) 566-9733. The nomination deadline is Aug. 31.

Kendall College Students Take Home Gold at 2011 ACF National Baron H. Galand Culinary Knowledge Bowl for Second Consecutive Year

news2_aug11For the second consecutive year, Kendall College School of Culinary Arts students took home gold medals as winners of the American Culinary Federation’s (ACF) National Baron H. Galand Culinary Knowledge Bowl. The students beat finalist teams from Colorado, Georgia and Pennsylvania at the event, which was held today during the 2011 ACF National Convention at the Gaylord Texan in Dallas on July 24.

The Kendall College team, representing the ACF’s Central Region and consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed against teams representing foodservice-training programs at schools in the ACF’s Northeastern, Southeastern and Western Regions.