GMC Breaking News

Jan 23, 2018, 9:36

GMC Breaking News

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Vintage Menu Art Rediscovered Thanks to CIA, Cool Culinaria

The Culinary Institute of America has partnered with Cool Culinaria to bring the CIA’s extensive collection of more than 30,000 menus to new audiences in the form of archival prints, notecards, coasters, mugs, tea towels, placemats and other products.

The Culinary Institute of America Menu Collection was started in the small reference library at the college’s first campus in New Haven, Conn., with donations from members of the college community. Over the years, it grew from the generosity of many major menu collectors, including George Lang, Chapman S. Root, Craig Claiborne and Roy Andries de Groot. Now housed in the Conrad N. Hilton Library on the CIA’s campus in Hyde Park, N.Y., the menu collection contains items dated from 1855 to the present, including a significant representation of international menus.

Baker College Student, Instructor Honored by Michigan Chefs de Cuisine

A student and an instructor from Baker College of Port Huron Culinary Institute of Michigan (CIM) have each received a major award from the Michigan Chefs de Cuisine Association (MCCA), a chapter of the American Culinary Federation (ACF) serving the southeastern part of the state.

Jill Tucker of St. Clair was named 2014 Student Chef of the Year champion, and adjunct instructor and wine sommelier Michael Schafer, J.D., of Troy received the Associate Member of the Year award before more than 250 MCCA members at the organization’s 2014 Annual Awards Gala at Oakland Hills Country Club in Bloomfield Hills, Sept. 29.

“This recognition signifies the depth of our young program, and it is a testament to the quality of our students and instructors,” says F. James Cummins, Baker College System president and CEO. “From students to faculty, our people are our strength and the reason for our excellence. We’re very proud of Chef Recinella and his staff who are already producing award-winning talent at the CIM Port Huron.”

Tucker earned her new title by competing against eight students who represented other collegiate culinary programs in southeastern Michigan on Aug. 12. Each competitor prepared two portions of a signature dish in 60 minutes while adhering to exacting ACF guidelines. Tucker prepared a duet of chicken accompanied by an asparagus pesto-filled agnolotti pasta and a vegetable mélange.

BCA Global to Celebrate “Crossing Cultures” at Black Tie Gala, Nov. 21

The BCA Global’s 21st-Annual Cultural Awareness Salute and Black Tie Gala will be held Nov. 21, 2014, at the Crowne Plaza Times Square Manhattan in New York City to honor the achievements of people of color in the industry.

This year’s theme of “Crossing Cultures” will focus on a deeper understanding of global diversity in the foodservice, culinary and hospitality industries. The event will provide a space for networking and dialogue about the advancement of diversity and give culinary students from around the country the opportunity to hone their skills in a real-life environment.

The gala will begin with a VIP and cocktail reception, followed by a multi-course dinner and Viennese reception. The gala dinner will give a taste of what the future holds for the foodservice industry and will be supported by educational partners and students from Johnson & Wales University, South Bronx Job Corps Academy, the Culinary Program at Brooklyn Job Corps Academy, Career Academy of NY and LI, Culinary Training Institute, New York Institute of Technology, Fed Cap Culinary Training Program and The Culinary Institute of America.

Students from different schools and different backgrounds come together in the same kitchen and cook for the gala in a noncompetitive environment, say Howard Stanford, board chair, and Alex Askew, president, BCA Global.

BCA Global (founded as the Black Culinarian Alliance) is a nationwide nonprofit, educational and networking organization of hospitality and foodservice professionals. Incorporated as a 501(c)(3) in 1998, its mission is to create exposure and provide educational and professional opportunities for culinary and hospitality professionals of color. This objective is accomplished by providing quality educational and employment resources, job coaching, mentoring and assistance with placement, and networking support.

For more information on the 21st-Annual Cultural Awareness Salute and Black Tie Gala , e-mail This email address is being protected from spambots. You need JavaScript enabled to view it.or call (212) 643 -6570. For more information on BCA Global, visit www.bcaglobal.org

Kendall College Welcomes Yancey to Adjunct Culinary Faculty

The Kendall CollegeSchool of Culinary Arts announces the addition of Austin Yancey, CEC, CCE, PCEC, to its adjunct faculty. A lauded chef and educator, Yancey will be teaching Nutritional Cooking and one of Kendall’s Culinary Certificate courses. 

“Kendall College proudly welcomes Chef Yancey to our teaching family,” says Renee Zonka, RD, CEC, CHE, MBA, dean of the school. “Chef Yancey’s wealth of experience and achievement in culinary instruction, professional cooking and formal competition on the global stage—combined with his effusive reach-for-the-stars philosophy and attitude—will continue to advance Kendall College’s distinction as an international leader in culinary education.”

Most recently a culinary-arts instructor at Le Cordon Bleu College of Culinary Arts in Chicago, Yancey discovered his love of and passion for cooking as a young boy working alongside his grandmother in her Greenville, S.C., kitchen. There, she introduced Yancey to the wholesomeness and pronounced flavors of naturally raised and harvested ingredients years before farm-to-table cooking and eating became the American ideal.

A graduate of Le Cordon Bleu, Yancey started his culinary journey at Caliterra (since closed), the Saddle & Cycle Club and the Zurich Skyline Suite at Soldier Field.

Maple Leaf Farms Names Tops Chefs, Students in Duck Recipe Contest

Entries in the 2014 Discover Duck Recipe Contest proved that the possibilities with duck are boundless. Concepts ranging from Latin-influenced entrées to decadent desserts and upscale state-fair favorites captured the attention of judges who awarded more than $19,000 in cash and prizes. Sponsored by Maple Leaf Farms, the annual contest challenged professional chefs and culinary students to produce original recipes showcasing Maple Leaf Farms duck. More than 260 recipes from across the country were submitted.

“This contest gives chefs and culinary students a chance to showcase their culinary talent and creativity,” said Maple Leaf Farms’ director of marketing, Cindy Turk. “Each year we look forward to seeing a lot of innovative and inspired recipes, and we have never been disappointed.”

Duck & Sweet Plantain Lasagna Pastelon captured the Chef Category Grand Prize, earning executive chef Daniel Ramos of Quail Ridge Country Club, Boynton Beach, Fla., $10,000. Chef Dennis Chan of Blue Bamboo, Jacksonville, Fla., claimed the second-place prize of $1,000 with his Peruvian Duck Ceviche.

Additional finalists included Candied Duck Bacon Maple Fried Ice Cream created by executive chef Eric Lackey of Ulele, Tampa, Fla.; Quacker Jacks by lead chef instructor Tom Chamot of New York Wine & Culinary Center, Canandaigua; and Savory Duck Confit Cannoli by production chef Stephen Belin of Georgia Southern University/Lakeside Café, Statesboro, Ga.

Performing Arts and Culinary Arts Combine at CIA’s Marriott Pavilion

The Culinary Institute of America and Half Moon Theatre, the Hudson Valley’s leading year-round professional theatre company, recently announced a new partnership that will bring New York-style theatrical performances to the Hyde Park campus. The CIA’s new 800-seat, state-of-the-art Ecolab Auditorium in the Marriott Pavilion makes it possible for visitors to enjoy a meal in either the The Bocuse Restaurant, American Bounty or Ristorante Caterina de’ Medici prior to experiencing one of Half Moon Theatre’s productions.

The CIA will offer a special pre-show, three-course, prix-fixe menu prior to each performance for $39 per person. As many of the productions will feature food themes, the CIA’s chefs will create unique menus for specific performances, giving diners an enhanced overall experience.

Now entering its eighth season, Half Moon Theatre (HMT) is a Hudson Valley-based company of local actors, directors, playwrights, designers and producers who have also worked extensively in New York, Los Angeles and at regional theaters around the country. HMT has produced world-premiere plays, Broadway hits, an original children’s opera and an annual 10 Minute Play Festival.

Three CIA Restaurants Earn ACF Achievement of Excellence Awards

Twenty restaurants across the United States were recipients of 2014 Achievement of Excellence Awards from the American Culinary Federation (ACF) this summer. Three of them are on The Culinary Institute of America’s Hyde Park, N.Y. campus: American Bounty Restaurant, The Bocuse Restaurant, and Ristorante Caterina de’ Medici. In addition, nine CIA graduates were honored at the organization’s awards event held during the ACF national conference in Kansas City, Mo., in July.

“Achievement of Excellence Awards are presented to foodservice establishments that go above and beyond to promote the culinary industry and provide customers with a rewarding experience,” said ACF President Thomas J. Macrina, a 1976 CIA alumnus. “The Culinary Institute of America’s commitment to providing hands-on learning opportunities for its students through these restaurants is noteworthy.”

NRA Teams up with Feeding America to Release ServSafe Food Handler Guide for Food Banking

The National Restaurant Association recently unveiled its comprehensive food-handling training guide for Feeding America’s broad network of food-bank employees, agency staff and volunteers. The “ServSafe Food Handler Guide for Food Banking” is a customized program designed to educate Feeding America’s 200 food banks and more than 60,000 agencies on the proper implementation of food handling and safety.

The NRA’s ServSafe team worked together with Feeding America to survey operators within the Feeding America network, conduct focus groups with participation from more than 20 food banks across the country, and tour network agencies and food banks in order to better understand Feeding America’s operations. 

New Booklet Shares American Lamb Story: From Shepherd to Chef

Discover homegrown American lamb stories and recipes to inspire your menu. A new booklet from the American Lamb Board shares information on American lamb from shepherds to chefs across the country. The booklet also includes chef-developed recipes including chorizo-spiced lamb loin and merguez flatbread. To order your fee copy of the booklet, e-mail This email address is being protected from spambots. You need JavaScript enabled to view it.

Mango Flavor Pairing Guide Inspires Menu Innovation with Fresh Mango

The National Mango Board announces the release of a new tool to inspire menu innovation, Mango Flavor Pairing Guide. The guide was developed to create excitement about fresh mango as a versatile ingredient, the key to innovation all across menus, all year ’round. The mango pairings showcase complementary and contrasting sensory combinations from familiar to surprising.

The mango is known for its glorious yellow-orange flesh that can taste sweet, tart or slightly spicy with a texture that runs the gamut from crisp to lush. As today’s culinary teams explore exciting flavor combinations and innovative menu options, they’re finding more and better places for fresh mango. In green mango and grilled steak salad, Chef Ben Randolph, The Broadway Hotel, Columbia, Mo., combines the tropical appeal of fresh mango, grilled beef and Asian flavors to surprise and delight diners.

To view or download the Mango Flavor Pairing Guide, visit www.mango.org/foodservice/mango-flavor-pairings-guide. For in-depth product information, designed to help achieve menu success with fresh mango, visit www.mango.org/foodservice