GMC Breaking News

Sep 24, 2020, 5:44

GMC Breaking News

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The CIA Announces the Creation of Its Fourth Campus: The Culinary Institute of America, Singapore

news3_oct10The Culinary Institute of America, in collaboration with the Singapore Institute of Technology (SIT) and Temasek Polytechnic, has announced that it will begin offering its Bachelor's Degree Program in Culinary Arts Management in Singapore early in 2011.

The new degree program is available exclusively to graduates of Polytechnic institutions who have earned their diplomas in Hospitality & Tourism Management, Leisure & Resort Management, or Culinary & Catering Management, as well as to other hospitality, tourism, and culinary diploma program graduates. To create the right facility for the program, Temasek Polytechnic worked with the CIA to design a new 30,000-square-foot educational facility that includes three professional teaching kitchens. The new CIA, Singapore campus building will be completed this October.

Plugrá Partners with Acclaimed Pastry-Chef Instructor to Teach the Art of Plated Desserts

news2_oct10Plugrá® European-Style Butter hosted Della Gossett, chef instructor at The French Pastry School at City Colleges of Chicago and former executive pastry chef of Charlie Trotter’s in Chicago, for a culinary demonstration at the American Culinary Federation (ACF) National Convention, Aug. 2-5 in Anaheim, Calif. During “Trade Secrets for Exquisite Plated Desserts,” the renowned pastry chef explored how to create innovative menu-enhancing desserts, drawing inspiration from fresh seasonal ingredients, classic recipes, and contemporary influences.

With a standing-room-only audience of chefs, educators and students, Gossett shared how a simple, traditional peach tart with brown butter and pecans can be transformed into a sophisticated plated dessert of seasonal peaches with brown butter ice cream and thyme. “The secret is in the basic elements of the tart—the peaches and the brown butter and pâte à foncer, or pie dough, made with Plugrá European-Style Butter,” she says. “Using those same elements, but with an inspired twist, the result is an inventive new dessert that is impactful both on the plate and on the tongue.”

American Culinary Federation Education Foundation Grants Accreditation to 25 Culinary Programs in United States, Philippines, Puerto Rico and Switzerland

Twenty-five culinary programs across the United States and in the Philippines, Puerto Rico and Switzerland received initial and renewal programmatic accreditation by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission at the Commission’s meeting in July in Colorado Springs, Colo.

Chefwear Founder Rochelle Huppin '87 Returns to Alma Mater as Commencement Speaker at The Culinary Institute of America

news1_oct10When Rochelle Huppin enrolled at The Culinary Institute of America (CIA) in 1985, she was not comfortable in the polyester student-issue chef's uniforms of the day. With a doctor's note saying she was allergic to synthetic fabrics, she was allowed to wear a pair of handmade all-cotton houndstooth print pants.

Twenty-five years later, Huppin returned to the scene of her discomfort to inspire a new class of CIA alumni. She delivered the commencement address to 63 recipients of CIA associate degrees in culinary arts and baking and pastry arts on Friday, Sept. 10.

The Bakery at Sullivan University Hires New Head Chef and Manager Robin Richardson

Sullivan University’s National Center for Hospitality Studies (NCHS) is proud to announce that alumnus Robin Richardson has been hired as head chef and manager of the school’s retail bakery, The Bakery at Sullivan University. Richardson brings considerable experience with specialty cakes to The Bakery, and customers can expect to find new offerings like full size cakes, cake by the slice, pies and expanded lunch selections alongside classic favorite pastries and candies.

Kendall College Spurs Illinois High-School Students to Victory for Second Year in a Row at National Cookoff

Three Illinois high-school students—coached by Kendall College’s School of Culinary Arts—earned the distinction of top culinary team in America at the national Culinary Arts STAR (Students Taking Action with Recognition) competition during the Family, Career and Community Leaders of America’s (FCCLA) 2010 National Leadership Conference at Kendall College here in July.

American Hotel & Lodging Educational Institute Honors 2010 Leaders in Hospitality Training and Education

The American Hotel & Lodging Educational Institute (AHLEI) has announced this year’s winners of its awards for champions of hospitality training and education. The following people were honored at the AH&LA Summer Summit during the AH&LA Stars of the Industry Awards Luncheon on June 16.

Consultant Jay S. Witzel, CHA, former president and CEO of Carlson Hotels Worldwide, is the 2010 recipient of the Arthur Landstreet Award. Named after the Tennessee hotelier who founded the Educational Institute, the Arthur Landstreet award is presented to an individual who has made a lasting impact on the quality of education and training in the hospitality industry.

California Table Grape Commission Announces 2010 Foodservice Chef and Chef Educators Recipe Contest

news2_sept10Create The Best Recipes with Fresh Grapes from California and Win!

Contest Ends November 1, 2010

Who: Foodservice Chefs and Chef Educators

What: Submit an original recipe(s) featuring fresh California grapes as an ingredient and win!

Suggested categories include starters, small plates, entrees, salads, sides and desserts but any and all culinary inspirations are welcome.

Prizes: $1,500 (First Place); $1,000 (Second Place) and $500 (Third Place).

Deadline: November 1, 2010