GMC Breaking News

Dec 4, 2021, 18:04

GMC Breaking News

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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

Driscoll’s Launches New Foodservice Web Site with Menu Concepts and Resources

news1_sept10Driscoll Strawberry Associates, Inc. announced the launch of its new foodservice Web site ( at the Produce Marketing Association Foodservice Conference & Expo in Monterey, Calif., on August 1, 2010.

The resources on the site will help chefs, menu developers and purchasing managers plan healthy menus with fresh berries while enhancing their customers’ culinary experiences. Tools such as availability, packaging and distribution information for conventional and organic berries; menu ideas and recipes; and the ability to easily connect with the Driscoll’s foodservice sales team are designed to make the site a key point of frequent reference for foodservice operators and distributors.

Robert Morris University Educator Laurette Stefani Receives Third-Annual Grant from Food-Marketing Agency to Honor 20th Anniversary

news6_aug10Olson Communications, a full-service agency that specializes in delivering innovative marketing-communication strategy to its portfolio of select food-industry clients, announces the winning recipient of its third-annual 20th Anniversary Chefs of Tomorrow™ grant program for culinary educators.

Laurette Stefani, a chef instructor at Robert Morris University’s Institute of Culinary Arts in downtown Chicago, was selected among greater Chicago culinary educators to receive a $1,500 grant from Olson Communications’ Chefs of Tomorrow™ initiative based on juried review of her application and essay. Stefani recently will used the grant to fund an educational immersion in the rich growing and harvesting region of Northern California’s Bay Area and Napa Valley. Along the way, she sampled the fare of some of the nation’s most distinguished restaurants.

Kendall College School of Culinary Arts Students Win 2010 ACF National Baron H. Galand Culinary Knowledge Bowl

news5_aug10A team of five students enrolled in the School of Culinary Arts at Kendall College, Chicago, beat three other finalist teams to win the National Baron H. Galand Culinary Knowledge Bowl and earn gold medals at the American Culinary Federation's (ACF) 2010 National Convention in Anaheim, Calif., August 2.

The Kendall College team, representing ACF’s Central Region and consisting of Allison Chikos, Erika Giffin, Sarah Roberts (captain), Jacquie Wallner and Edward Whitney, competed against teams representing foodservice-training programs at schools in ACF’s Northeastern, Southeastern and Western Regions.

Avocado Plantain Trio Wins Hass Avocado Board Recipe Contest

news3_aug10Students at Drexel University’s Hospitality Management, Culinary Arts and Food Science Program demonstrated championship form during the Fresh Hass Avocado Student Recipe Competition held in Philadelphia June 3. Twelve semi-finalists vied for cash awards with original and inspired fresh avocado recipes. Jessica Leung (pictured), a junior in the culinary-arts program, took first place and $750 with Avocado Plantain Trio, a creative twist on the classic chip-and-dip appetizer.

For her winning dish (pictured), Leung topped thin slices of deep-fried plantain with Fresh Hass Avocados paired with different flavorings to reflect three basic tastes: sour (pickled), umami (savory) and sweet. Her goal: to highlight the diversity of flavors that can complement avocados in a variety of ways. According to the judges, she accomplished her objective.

Le Cordon Bleu Cuisine Foundations and Le Cordon Bleu Classic Recipes Published by Delmar

news2_aug10Le Cordon Bleu and Delmar, part of Cengage Learning and a leading provider of learning solutions for ongoing career development and education, announces two landmark culinary publications: Le Cordon Bleu Cuisine Foundations, the definitive guide to classic French culinary technique (Hardcover ISBN-13: 1435481372, $59.95) and Le Cordon Bleu Cuisine Foundations Classic Recipes, available in softcover and also spiral for easy kitchen use (Softcover ISBN: 1111306877; Spiral ISBN: 1435481380, $24.95).

From the chefs of Le Cordon Bleu, the preeminent international culinary-arts educational experience, these publications celebrate the history of French culinary technique and infuse it with modern interpretation.

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