GMC Breaking News

Jul 2, 2022, 20:37

GMC Breaking News

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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.

Kendall College School of Culinary Arts Adjunct Instructor Co-authors Book on Knife Techniques

James P. DeWan, an adjunct instructor at Kendall College School of Culinary Arts, has co-authored ZWILLING J.A. HENCKELS Complete Book of Knife Skills: The Essential Guide to Use, Techniques & Care (Robert Rose Inc., 2010, ISBN: 978-0-7788-0256-3). The book teaches mastery of knife techniques for both the novice and experienced chef and is the must-have cutlery reference book for anyone who loves to cook.

DeWan, chef and instructor, is also an award-winning food writer. His Chicago Tribune column, “Prep School,” is now in its fifth year. He joined Kendall College in 2008 and teaches introduction to professional cookery; introduction to stocks, sauces and soups; introduction to garde manger; methods of cooking; and culinary arts.

“Now more than ever, there is a return to cooking in the home. Yet most home cooks would agree that the one ingredient missing in their kitchen is basic knife skills,” said Renee Zonka, RD, CCE, CHE, managing director and associate dean of Kendall College’s School of Culinary Arts. “DeWan’s book is a welcome addition to everyone’s kitchen library, and reflects both his passion for culinary and the mastery of technique in cooking.”

Complete Book of Knife Skills provides valuable information about an essential kitchen tool used every day. The book covers everything about cutlery—from basic vegetable cuts to creative garnishes to boning meat and everything in-between. There is also a chapter that provides background information and photos on the types of knives available, how they are used and how to care for them.

DeWan co-wrote Complete Book of Knife Skills with Jeffrey Elliot, director of culinary relations for Zwilling J.A. Henckels, Demeyere and Staub and executive chef of Zwilling J.A. Henckels USA. Zwilling J.A. Henckels, based in Solingen, Germany, was founded in 1731 and today is one of the world’s leading manufacturers of premium cutlery, flatware, cookware, scissors and kitchen gadgets.

WMMB and CAFÉ Announce Dessert-Recipe Contest Featuring Wisconsin Cheeses

CAFÉ and The Wisconsin Milk Marketing Board are pleased to announce their second WMMB contest for foodservice instructors at all levels.

This year there is a twist! There will be 12 winning TEAMS chosen for the all-expenses-paid three-day tour of Wisconsin cheesemaking, July 17-20, 2011. The teams will consist of a student and a faculty member.

You may choose your team in a number of ways, but only one recipe will be accepted on behalf of the team and either both individuals have developed the recipe OR an instructor can run a recipe contest within his/her own class to choose the winning recipe. Here are the specifics:

NTF Chairman Presents President with the National Thanksgiving Turkey

news3_dec10President Barack Obama on November 24 “pardoned” the National Thanksgiving Turkey in a White House Ceremony, as he and National Turkey Federation (NTF) Chairman Yubert Envia celebrated the 63rd anniversary of the National Thanksgiving Turkey presentation.

Envia presented President Obama with “Apple,” a 21-week old, 45-pound tom. The turkey’s name was selected from more than 200 submissions from school children who participated in California’s Agriculture in the Classroom program where they learned about how the National Thanksgiving Turkey was raised.

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