GMC Breaking News

Jul 11, 2020, 11:18

GMC Breaking News

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ACFEF Names Eight Apprenticeship Regional Trainers

The American Culinary Federation Education Foundation (ACFEF), the educational arm of the American Culinary Federation, has chosen eight culinary professionals from across the United States to serve as Apprenticeship Regional Trainers (ARTs). They will maintain initiatives that resulted from the U.S. Department of Labor’s apprenticeship grant, which was awarded to ACFEF in August 2009.

Jones Dairy Farm Awards Latest Scholarships to Two Culinary Institute of America Students

Culinary Institute of America (CIA) students Kaleena Bliss and Robert “Robbie” Rensel are the two most recent recipients of The Jones Dairy Farm Scholarship Fund at the CIA, according to Philip Jones, sixth-generation president of 120-year-old Jones Dairy Farm and a professionally trained chef.

Established in May 2006, the Jones Dairy Farm Scholarship Fund supports three scholarships each year. CIA juniors and seniors pursuing baccalaureate degrees in culinary-arts management can apply for the scholarship by submitting a short essay and original recipe using a Jones’ product. Awards are restricted to students with a demonstrated financial need and G.P.A. of 3.0 or higher. More information about the program is available by visiting

Peggy Ryan Named Women Chefs & Restaurateurs’ 2009 Educator of the Year

news1_nov09Peggy Ryan, a culinary instructor in the School of Culinary Arts at Kendall College, Chicago, received Women Chefs & Restaurateurs’ (WCR) 2009 Educator of the Year Award on Nov. 3 during the association’s national conference at The Ritz-Carlton, Washington, D.C.

WCR’s Educator of the Year Award, sponsored by Visa Signature, recognizes excellence in culinary education and honors a woman whose dedication to teaching is making a difference to the culinary community. Ryan was selected among all candidates by a committee of culinary professionals.

Delmar Introduces Poultry from The Culinary Institute of America

news2_nov09Delmar, a part of Cengage Learning and a leader in skills-based solutions for educational institutions, businesses and professionals, today announced the publication of Poultry: Identification, Fabrication and Utilization (ISBN: 1435400380, $71.95) by Chef Thomas Schneller—the third book in the new, multi-part Kitchen Pro Series from The Culinary Institute of America (CIA), the world’s premier culinary college, based in Hyde Park, N.Y.

Poultry is a definitive manual that describes both time-honored and state-of-the-art methods of identifying species and cuts, purchasing, fabricating and storing of a comprehensive array of poultry ranging from domestically raised turkey and duck to quail and poussin, as well as wild birds.

The Culinary Institute of America Expands Opportunities for Students with Advanced Culinary Experience

Since 2005, culinary professionals looking to advance their careers by earning a diploma from The Culinary Institute of America (CIA) have been completing their two-year associate degrees in just 15 months in the college's associate-degree program for students with Advanced Culinary Experience (ACE). Now, the CIA is expanding the program so twice as many culinarians can take advantage of this unique academic offering.