GMC Breaking News

Jul 11, 2020, 11:33

GMC Breaking News

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Basic American Foods Presents Chefs of Tomorrow™ Grant to the Professional Culinary Institute During NACUFS

news2_july10At NACUFS, Basic American Foods introduced innovation and fun on the menu with mini and regular-size “savory cupcakes” in two varieties: Bacon Hashbrown Cupcakes made with Golden Grill Russet™ Premium Hashbrown Potatoes and Buffalo-Chicken Meatloaf Cupcakes featuring Potato Pearls® EXCEL Original Recipe Mashed Potatoes. Prepared by PCI’s Chef Laurie Lindrup from supplied recipes, the “cupcakes” earned wide acclaim among college and university foodservice managers throughout NACUFS’ two-day trade show.

“The state-of-the-art facilities and innovative culinary and wine curricula of the Professional Culinary Institute reflect the future of the foodservice industry,” said Mike Villano, vice president of sales for Basic American Foods. “We’re proud to support PCI’s continuing efforts to train exceptional culinarians who will help shape and define U.S. foodways.”

Renee Zonka, Managing Director of Kendall College School of Culinary Arts, Inducted into Les Dames d’Escoffier International

news1_july10Renee Zonka, RD, CEC, CHE, managing director and associate dean of the School of Culinary Arts at Kendall College, has been inducted into the Chicago chapter of Les Dames d’Escoffier International (LDEI), an organization of woman leaders in the food, beverage and hospitality industry.

Induction into LDEI is by invitation only. Named for legendary French chef, restaurateur and culinary writer Georges Auguste Escoffier, Les Dames d'Escoffier inspires women to develop their leadership skills in culinary professions.

LDEI, established in 1986 and based in Louisville, Ky., has more than 1,500 members in 27 chapters across the United States and Canada. Through chapter fund-raising efforts, nearly $4 million has been awarded in grants and scholarships and other philanthropic endeavors that support women in their career goals and provide funding for community-based services.

Maple Leaf Farms Launches Chef/Student Recipe Contest

Maple Leaf Farms is calling for entries for The 2010 Discover Duck™ Chef Recipe Contest now through September 10, 2010. Open to professional chefs and culinary students, the contest challenges entrants to create up to three original recipes that showcase duck in creative ways.

 

“The possibilities are endless with duck. It’s so versatile,” said Cindy Turk, Maple Leaf Farms’ marketing manager. “This contest gives chefs a chance to use their culinary creativity. We look forward to seeing a lot of innovative and inspired recipes.”

 

Recipe entries may be submitted for any menu part—appetizer, soup, salad or entrée—and must include a Maple Leaf Farms duck product. The recipes will be judged according to originality, flavor, simplicity (easily sourced ingredients and ease of preparation) and accuracy of the recipe ingredients and method.

Entrants have a chance to win one of three prizes. The grand-prize-winning recipe will be awarded $5,000; second place $3,000; and third place $1,500.

The contest is open to U.S. residents, 18 years old or older. Entrants must be one of the following: professional chef, sous chef or lead line cook in a restaurant or non-commercial foodservice establishment, or a student currently enrolled at a professional culinary school.

Complete contest rules and entry details are available online at http://www.mapleleaffarms.com/chefcontest/. All entries must be postmarked or submitted online no later than September 10, 2010.

Sullivan University Hires Stromer as Director of Food and Beverage

Sullivan University based in Louisville, Ky., is pleased to announce that Scott A. Stromer has joined the team as its new director of food and beverage operations.

Stromer will head all food and beverage activities for the Sullivan University System, including Winston’s restaurant, the A la Carte Café, The Bakery, Juleps Catering and all commissaries. He also will oversee the dining facility at Sullivan University’s new Gardiner Point Residence Hall, which opens on June 23. This state-of-the-art housing project will feature a freestanding eatery operated primarily by Sullivan University students and graduates along with a professional management team, setting it apart from the majority of the country’s residence halls, which typically offer cafeteria-style dining.

“Scott brings a wealth of industry experience in both university and restaurant environments to Sullivan University,” said chancellor A.R. Sullivan. “His 30 years of experience with high-profile organizations and universities all across the country will certainly be an asset to our students and faculty. We’re thrilled to have him join our team.”

Most recently, Stromer was dining and culinary executive director for Michigan State University, operating club divisions and student dining in East Lansing, Mich. Prior to joining the educational community, he was owner of Culinary Restaurant Group and executive director of culinary for Restaura, Inc., both located in Phoenix, Ariz. He began his career in food and beverage operations for Hyatt Hotels and Amway Grand Plaza, working in markets throughout the country.

Stromer earned degrees from The Culinary Institute of America in Hyde Park, N.Y. and Michigan State University.

Dionot of L’Academie de Cuisine Named a Top CEO

Francois Dionot, founder and director of L’Academie de Cuisine based in Gaithersburg, Md., was chosen one of the 25 CEOs You Need to Know for 2010 in The Montgomery County Gazette of Politics and Business. Dionot received his award at a luncheon held on May 13 at the AFI Silver Theater in Silver Spring, Md. As stated by the Gazette’s publisher, “In a tough economy, a good CEO helps a company survive and a great CEO helps a company thrive.”

Dionot established the school in 1976 when gourmet cooking was becoming popular and people were teaching cooking classes out of their homes. The school has grown to include two campuses, full-time professional culinary and pastry-arts programs and more than 1,000 recreational cooking classes each year. In an industry with a reputation for chasing the latest trends, LAC has remained relevant for more than 30 years by focusing on classic French techniques. “It’s like learning to walk before you can run,” says Dionot. “Even the most progressive and innovative chefs first master the basics.”

Dionot teaches students in each phase of the professional program and counsels the students on their final project and on their externships. As a school that places each of its students in area fine-dining restaurants, pastry shops and hotels, Dionot is a major influence within the Washington, D.C., culinary community. For more info, visit www.lacademie.com.

Delmar Introduces Kitchen Pro: Guide to Produce Identification, Fabrication, and Utilization from The Culinary Institute of America

news4_april10Delmar, part of Cengage Learning and a leading provider of learning solutions for ongoing career development and education, announces the publication of Guide to Produce Identification, Fabrication, and Utilization (ISBN-13: 978-1-4354-0121-1, $58.49), a comprehensive guide to fruit and vegetables. Written by Brad Matthews and Paul Wigsten, this resource is part of the successful Kitchen Pro Series focusing on kitchen preparation skills from The Culinary Institute of America (CIA), the world’s premier culinary college, based in Hyde Park, N.Y.

Produce is a definitive manual on selection, purchasing, and fabricating produce for professional chefs, foodservice personnel, culinary students and food enthusiasts. This user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, proper receiving and storage, maturity and ripeness, flavor and nutrition.

Ground Broken: FIU School of Hospitality’s New Carnival Student Center Under Way

news3_april10Leaders of two travel and tourism giants came together for the April 5, 2010, groundbreaking of Florida International University (FIU) School of Hospitality’s new Carnival Student Center.

FIU President Mark B. Rosenberg, FIU School of Hospitality and Tourism Management Interim Dean Joan Remington and FIU Board of Trustees Chairman Albert E. Dotson, Sr., joined Carnival Cruise Lines President and CEO Gerald R. Cahill, Carnival Foundation Director Linda Coll, Carnival Sr. Vice President and Chief Marketing Officer Jim Berra, guests and dignitaries to break ground on the new center on the grounds of FIU’s Biscayne Bay Campus.