GMC Breaking News

Jul 2, 2022, 19:07

GMC Breaking News

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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.

April Issue of “Culinary Nutrition News: Sweeteners Exposed” Shines Light on Common Sweeteners and Health Concerns

From high-fructose corn syrup to lactose, there are many types of sugar with varying levels of sweetness. There are also numerous widespread questions when it comes to sweeteners—from which ones are best for diabetics to which ones are said to cause cancer. The April issue of “Culinary Nutrition News: Sweeteners Exposed,” presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., answers these questions and more. Download the free article at www.acfchefs.org/CNN.

CIA President, Dr. Tim Ryan, CMC, Inducted into James Beard Foundation’s 2010 "Who's Who of Food & Beverage in America"

news2_april10Dr. Tim Ryan, CMC, president of The Culinary Institute of America (CIA), is a new member of the James Beard Foundation's Who's Who of Food & Beverage in America. The Beard Foundation announced Ryan as one of six "Who's Who" honorees for 2010 on March 22. They will be officially inducted during the Beard Foundation's annual awards gala in New York City on Monday, May 3.

"Not only is Dr. Tim Ryan a wonderful role model for the literally thousands of students and chefs who have graduated from The Culinary Institute of America, but his distinguished career in the culinary world in America is legend," said Susan Ungaro, president of the James Beard Foundation. "A testament to his role in shaping the future great chefs of America is the fact that many James Beard Award winners are CIA graduates, including John Besh, Sara Moulton, Todd English and Alfred Portale."

Revised Beverage Textbook from American Hotel & Lodging Educational Institute Broadens Scope to Include Operational Focus

The American Hotel & Lodging Educational Institute (EI) announces the publication of Managing Beverage Operations, Second Edition, by Ronald F. Cichy, Ph.D., CHA Emeritus, CFBE, CHE, and Lendal Kotschevar, Ph.D. This textbook (formerly titled Managing Beverage Service) focuses on the successful elements of a beverage operation, based on research to identify those that are thriving.

Director of The School of Culinary Arts at Kendall College Awarded Honorary Membership in Illinois FCCLA

news1_april10Mike Artlip, CEC, CCE, director of The School of Culinary Arts at Kendall College, was recently chosen by the state office team and board of directors of the Illinois Association of Family, Career and Community Leaders of America (FCCLA) to receive an honorary membership.

The award is given to individuals who assist Illinois FCCLA in being an outstanding youth organization, according to Marta Lockwood, executive director. Artlip will be honored April 10 during Illinois FCCLA’s Awards Session at the Prairie Capital Convention Center in Springfield.

Petersen Named Educator of the Year by Cordon d’Or – Gold Ribbon

news2_march10Mary Petersen, founder and executive director of the Center for the Advancement of Foodservice Education (CAFÉ), has been named Chef Educator of the Year in the 2009-2010 Cordon d’Or - Gold Ribbon Annual International “Cookbooks & Culinary Arts” Culinary Academy Awards.

Noreen Kinney, founder and president of the St. Petersburg, Fla.-based Cordon d’Or - Gold Ribbon Culinary Academy Awards—The Accolade of the 21st Century, will honor Petersen and recipients of other award categories at a reception on April 30 at the Don CeSar Resort in St. Pete Beach.

“The Academy was impressed with Mary’s long history of contributions to the culinary-educational field, and felt she definitely deserved recognition on both the national and international culinary stage,” Kinney says. “We are very pleased to present her with a Cordon d’Or - Gold Ribbon Culinary Academy Award.”

Delmar Releases Modern Food Service Purchasing from Robert Garlough of The Secchia Institute for Culinary Education

news1_march10Delmar, part of Cengage Learning and a leading provider of learning solutions for ongoing career development and education, announces the March 2010 release of Modern Food Service Purchasing: Business Essentials to Procurement, a resource guide by award-winning author Robert Garlough of The Secchia Institute for Culinary Education at Grand Rapids Community College in Michigan.

Modern Food Service Purchasing (ISBN 10: 1418039640; ISBN-13: 978-1-4180-3964-6, $75.00) is designed specifically to provide culinary and purchasing professionals with current, in-depth coverage of the essential concepts of purchasing, store-room operations and financial stewardship. This resource provides practical information from experienced professionals on how to set up and manage a foodservice-storeroom operation and examines the fundamental considerations that must be taken into account when purchasing food, such as cost-control measures and mastering the storeroom; measuring and packaging for preservation, sale and distribution; and security issues with vendors, employees and customers.

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