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Jul 11, 2020, 12:02

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Kendall College Names Renee Zonka Dean of School of Culinary Arts

news1_april11Renee Zonka, R.D., CEC, CHE, MBA, has been promoted to dean of the Kendall College School of Culinary Arts. In her new role, Zonka will be responsible for strategic direction of the school’s culinary programs. A registered dietitian, she will also lead Kendall’s nutrition initiative. Zonka replaces Christopher Koetke, who has been named executive director of Kendall College’s School of Culinary Arts, adding to his current title of vice president of Laureate International Universities Center of Excellence in Culinary Arts, a position in which he is responsible for the strategic direction of Laureate’s culinary programs worldwide.

Zonka joined Kendall College in 2007 as associate dean of the School of Culinary Arts, and was also named managing director in 2010. Prior to joining Kendall, she served as a lecturer at the Culinary Institute of America in Hyde Park, N.Y., and as a chef instructor at the Illinois Institute of Art–Chicago.

“Renee Zonka has been a tremendous asset to Kendall College since she joined us in 2007,” said Karen Gersten, president of Kendall College. “Her dedication to culinary education, strong background in culinary arts and nutrition, and demonstrated leadership make her a perfect fit for this role.”

Bohne of Johnson & Wales University, Denver, Wins Second-Annual “Tuscany to You” Recipe Contest

Marchesi de' Frescobaldi, one of Italy’s leading family-owned wine companies, has chosen Thomas Bohne of Boulder, Colo., as the winner of the 2010 'Tuscany To You' recipe contest. Bohne’s recipe, Lobster, Shrimp with Vanilla Champagne Cream Sauce, beat out hundreds of entries from American home cooks vying for the ultimate epicurean reward: a private dinner for four prepared in the winner’s home by renowned Italian chef Donatella Zampoli.

L’Academie de Cuisine Graduates Nominated for James Beard Foundation Awards

L’Academie de Cuisine (LAC) is proud to announce that two alumni were nominated for the 2011 James Beard Foundation Awards. Chef Nick Stefanelli graduated from LAC’s culinary-arts program in 2001 and completed his externship with Galileo Restaurant under the direction of Chef Roberto Donna. In 2003, he accepted a position at Maestro, a four-star restaurant in Tysons Corner, Va.  Under Chef Fabio Trabocchi, Stefanelli cultivated a talent for cooking and expanded his knowledge of the nuances of Italian cuisine. Stefanelli also staged at Thomas Keller's world renowned French Laundry in Napa Valley in 2004.

Deadline for 2011 CAFÉ/Kendall Green Award Recognizing Excellence in Sustainability Education Is April 1

Chicago-based Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) based in Annapolis, Md., are accepting applications for the 2011 CAFÉ/Kendall Green Award. In its third year, it is the first-ever national award to recognize secondary and postsecondary culinary-arts and baking/pastry programs for their commitment to sustainability. In addition to the award, the winner will receive a $1,000 cash prize plus complimentary registration to the 7th-Annual CAFÉ Leadership Conference, June 23-25, in Providence, R.I.

Deadline for Women Chefs & Restaurateurs 2011 Scholarships and Internships Is April 4

Women Chefs & Restaurateurs (WCR) announces its slate of learning opportunities for students and professionals in its 2011 Scholarship and Internship Program.

“Our scholarships and internships allow WCR to fulfill its mission by offering women in the culinary industry invaluable educational opportunities,” says Jamie Leeds, president of WCR and chef/owner of two Hank’s Oyster Bar locations in greater Washington, D.C.

Wiley Releases MODERN BATCH COOKERY by The Culinary Institute of America

cafenews2_march11Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professionals. MODERN BATCH COOKERY (Wiley Hardcover, $65.00), written by Victor Gielisse, CMC, and Ron DeSantis, CMC, is a complete guide to volume cooking for restaurants, caterers, hotels and other large foodservice operations, offering up-to-date information with a focus on healthy cooking, nutrition and smart menu planning. The recipes in MODERN BATCH COOKERY are designed to yield 50 servings, and cover every meal and every occasion. Features include:

  • More than 200 healthy, nutritious, large-batch recipes such as Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters with Salsa Cruda, Chesapeake-Style Crab Cakes and many more.
  • Chapters on Stocks, Soups, and Sauces; Breakfast and Brunch; Salad Dressings, Salads, Sandwiches, Appetizers; Entrées; Side Dishes; Reception Foods; and Baked Goods and Desserts
  • Conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas for plating and presentation
  • All the essentials of menu and recipe development

MODERN BATCH COOKERY is a comprehensive resource for all culinarians and foodservice operators working in (but not limited to) resorts, hotels, college foodservice, healthcare, retirement communities, banquet facilities, country clubs and on-site catering companies.

For more information, or to request a review copy, visit Wiley—MODERN BATCH COOKERY.

Hiroshi Noguchi Honored as Distinguished Visiting Chef at Sullivan University’s National Center for Hospitality Studies

cafenews1_march11The National Center for Hospitality Studies (NCHS) at Sullivan University in Louisville, Ky., honored Hiroshi Noguchi, CEC, AAC, with the prestigious Distinguished Visiting Chef Award on February 24. Noguchi presented cooking demonstrations for students and faculty before the award presentation.

Noguchi directed all food operations at the Renaissance Orlando Resort at SeaWorld for more than 12 years and also worked at top hotels in Tokyo, Chicago and Atlanta. In addition to specializing in French and Asian cuisines, Noguchi has mastered the art of ice carving and has received several national and international awards for his work. He is a motivational speaker on culinary skills and has appeared on CBS Evening News, Nickelodeon and in Travelhost magazine. He is a member of several prestigious culinary organizations, including the American Culinary Federation and the Honorable Order of the Golden Toque.

Sullivan University’s Distinguished Visiting Chef series began in 1988 and is an inventive culinary-inspired education program designed to connect students with today's top chefs. Noguchi is the 39th recipient of the Distinguished Visiting Chef honor. Other chefs to receive this award include Bob Kinkead, Emeril Lagasse, Louis Osteen, Rick Tramonto and Marcel Desaulniers.

InsPEARational Culinary Student Competition Accepting Entries through March 31

USA Pears has issued a challenge to all post-secondary culinary-arts students to enter an insPEARational recipe competition. Students must create an original recipe using any fresh USA pear variety (Bartlett, Anjou, Comice, Seckel, Concorde, Forelle, Bosc, Starkrimson) in the following categories: breakfast, salad, soup, appetizer, side dish, entrée, dessert. Enter online by March 31, 2011 at

E.J. King High-School Grad Receives Johnson & Wales University Scholarship, Presented by Chef Scott Leibfried of “Hell’s Kitchen” Fame

news5_march11Carrie Vail, a 2005 graduate of Ernest J. King High School (Sasebo, Japan), recently received a prestigious Distinguished Visiting Chef scholarship at Johnson & Wales University (JWU) College of Culinary Arts, where she is studying for a bachelor of science degree in culinary nutrition. The $2,000 award was presented in honor of JWU's 162nd Distinguished Visiting Chef Scott Leibfried, partner and senior culinary advisor, HJL Restaurant Advisors Group, TV celebrity chef and JWU graduate Class of 1993.