GMC Breaking News

Dec 4, 2021, 18:16

GMC Breaking News

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Executive Director of the American Personal & Private Chef Association Joins Culinary Advisory Committee of The Art Institute of California-San Diego

news1_feb11Candy Wallace, founder and executive director of the American Personal & Private Chef Association (APPCA), has accepted the invitation to serve on the culinary Program Advisory Committee of The Art Institute of California-San Diego for a one-year term.

According to Laird Livingston, CEC, CCE, AAC, The Art Institute of California-San Diego’s academic director of culinary arts, the program’s Professional Advisory Committee is a sounding board for the industry, ensuring that the program follows industry standards and teaches relevant curriculum with industry-utilized kitchens and certified chefs meeting the American Culinary Federation’s (ACF) standards of excellence for accreditation.

Wallace bring nearly 40 years of dedication to the foodservice industry—the last 17 as the foremost authority on personal chefs in the United States—to her role at The Art Institute. She founded the American Personal Chef Association in 1996 as the first significant national effort to recognize the impact of personal chefs on Americans’ evolving lifestyles and to provide career and management training to those who aspire to become personal chefs with their own businesses. She led the positioning of personal chefs as culinary professionals, culminating in 2002 with a formal partnership with the ACF to award certification to qualified personal chefs. In 2006, Wallace embraced the professional-development needs of private chefs by restructuring her organization to become the American Personal & Private Chef Association.

The International Culinary Center Expands to the West Coast, Assumes Ownership of The Professional Culinary Institute

The International Culinary Center, home of the world-renowned French Culinary Institute and The Italian Culinary Academy, is pleased to announce it will assume ownership and operation of The Professional Culinary Institute in Campbell, Calif., creating a new branch campus for the New York-based culinary institution. As a result of this agreement, the new branch campus will be known as The French Culinary Institute of The International Culinary Center in California.

The Culinary Trust Announces 2011-2012 Scholarship Program for Emerging and Established Professionals

news3_jan11The Culinary Trust, the International Association of Culinary Professionals’ (IACP) philanthropic foundation for 26 years, will accept scholarship applications for formal culinary education and independent study now through March 1, 2011. The 23 scholarships offer an assortment of funding opportunities from accredited culinary schools and organizations worldwide, including two grants named in honor of founding trustee Julia Child.

The Culinary Trust has awarded more than $1 million since 1992, improving the careers of students and professionals alike. Chef Tessa Lieberman says, “Everyone is amazed, as I was, that there are even grants for chefs!”

New Textbook Brings Taste of Nutrition into Culinary Classrooms

news2_jan11Culinary Nutrition Publishing, LLC, has released Essentials of Nutrition for Chefs, a ground-breaking textbook designed for use in culinary programs and by food writers. Co-authors Catharine Powers, MS, RD, LD, and Mary Abbott Hess, LHD, MS, RD, LDN, FADA, are well respected educators known for their commitment to bridging the gap between culinary art and nutrition science.

Essentials of Nutrition for Chefs (416 pages, $65.00), which presents a unique look at nutrition through the lens of food, is designed to help chefs prepare food that is as healthful as it is delicious. In addition to providing practical applications of nutrition principles, the book showcases working chefs around the country and real-life scenarios from a variety of operational perspectives, including schools, healthcare, restaurants, and business and industry. The book features advice, charts, best-practice tips and guidance from 65 food and nutrition experts.

Sullivan University Department Chair Albert Schmid Wins Gourmand Award for the United States

news1_jan11Professor Albert Schmid, chair of Sullivan University’s Hotel-Restaurant Management, Beverage Management and Hospitality Management Departments, has won a Gourmand Award for his book, The Kentucky Bourbon Cookbook. The awards committee, headed by Edouard Cointreau, president of the Gourmand World Cookbook Awards, announced that Schmid won in the category of Best Book on Cooking with Wines, Beers and Spirits for the United States. The award makes Schmid’s book eligible to win the category in the international level of the competition. The awards will be presented at a ceremony in Paris, France, on March 2 as part of the opening of the Paris Cookbook Fair.

“I was hoping that the Kentucky Bourbon Cookbook would be a finalist in the competition so I could help increase awareness of the great culinary culture of Kentucky,” said Schmid. “I was so surprised and thrilled to win for the U.S.!”

Local Sourcing, Healthy Kids’ Meals, Sustainable Seafood and Gluten-Free Cuisine among Hottest Restaurant Menu Trends in 2011

The National Restaurant Association’s “What’s Hot” survey of more than 1,500 professional chefs—members of the American Culinary Federation (ACF)—reveals that local and hyper-local sourcing, healthy children’s meals, sustainable seafood, and gluten-free cuisine will be among the hottest trends on restaurant menus in 2011. In addition, the chefs said that mobile food trucks and pop-up restaurants will be the top operational trend in restaurants next year.

American Culinary Federation Partners with Baltimore International College to Offer Two New Scholarships Totaling $20,000

news7_dec10“How can I afford college?” is a common question for many high-school students considering plans for the futures amid rising tuition costs and a challenging economy. The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), the nation’s largest professional chefs organization, and Baltimore International College (BIC), one of the mid-Atlantic's leading colleges, are pleased to announce two new scholarships available for students accepted to BIC, totaling $20,000 over four years.

Tyson Foods to Donate 30,000 Pounds of Food to Benefit Café Reconcile and the Second Harvest Food Bank

news6_dec10Tyson Foods' Food Service division announced on December 16 that it will donate 30,000 pounds of food to two metro New Orleans organizations, Café Reconcile and the Second Harvest Food Bank of Greater New Orleans. Donations are being made in support of the International Foodservice Editorial Council’s (IFEC) community-outreach efforts in New Orleans during its annual conference.

U.S. Potato Board Seminar Sparks Menu Innovation

news5_dec10Chefs from leading foodservice and retail chains met at The Culinary Institute of America in Napa Valley in October for a custom seminar centered on U.S. Potatoes. Themed “Mediterranean Inspiration, Culinary Innovation,” the seminar took chefs through a culinary odyssey along the 38th parallel—the latitude line that runs right through the Mediterranean and the California Wine Country.

Representatives from influential operations such as Denny’s, Carrows Restaurants, Shoney’s and Bon Appétit Management Company participated in hands-on innovation sessions and participated in demos by special guest chefs Aaron London of Ubuntu in Napa, Anne Gingrass of Brix in Napa, and Joyce Goldstein, food writer and restaurant industry consultant. All together, the seminar attendees represented more than 8,800 units and $3 billion in annual sales.

California Dairy Families Partner with Los Angeles School District for Program Supporting Students and Classroom with Nutrition Education and Prizes

news4_dec10The California Milk Advisory Board recently announced a partnership with the Los Angeles Unified School District (LAUSD) to educate students about the benefits of milk and offer awards for collecting Real California Milk seals. The Real California Milk Supports Real California Schools program provides information to elementary students in the state’s largest school district about healthy eating and drinking choices and offers a chance to win prizes for themselves and their classrooms. LAUSD students and their families are encouraged to look for the Real California Milk seals in their local stores and are challenged to collect these seals for a chance to win Wii Fit™ game consoles, books and $500 classroom awards.

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