Recent high-school graduates who are continuing their educations at The Culinary Institute of America swept the top three spots at the 2015 SkillsUSA national championship in Culinary Arts. For their success, all three earned scholarships to the college, including a full-tuition scholarship for national secondary-school winner Hyeonseo “Jerry” Jo of Columbia, Mo.
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French Pastry School co-founder, Chef Sébastien Canonne, M.O.F., taught members of the American Culinary Federation (ACF) how to twist a classic dessert into an innovative classic at the national convention in Orlando, Fla., on Aug. 1, 2015. The French Pastry School of Kennedy-King College at City Colleges of Chicago was invited to teach its recipes on behalf of Plugrá European-Style Butter, a sponsor of ACF meetings throughout the year including the Baltimore and Indianapolis conferences in 2014. More than 500 professional culinarians came from across the nation to learn and participate in the workshops in Orlando.
Small to medium in size, with a tender interior, Idaho® fingerlings are making it big on the side. Popular as a side dish, versatile fingerlings can be cooked or roasted whole, stuffed, shaved and chipped, and even braised in oil for an earthy confit.
A team of five students enrolled in the Kendall College School of Culinary Arts’ associate and baccalaureate programs on beat three other teams to win the 2015 National Baron H. Galand Culinary Knowledge Bowl on Aug. 1 at the American Culinary Federation’s (ACF) National Convention & Show at the Orlando (Fla.) World Center Marriott.
Their success reclaims the title and is the third win for a Kendall College team in the last six years of this national competition. Earlier this year in Indianapolis, the Kendall team swept the annual regional competition for a sixth consecutive year to qualify for the national final.
The Kendall College team, consisting of Alex Gabrielson (captain; Pella, Iowa), Michael Lanzerotte (Bloomington, Ill.), Emily Mankus (Lincolnshire, Ill.), Nelia Salvi (Madison, Wis.) and Alex Szabo (Prescott, Ariz.), competed against student teams from professional foodservice-training programs at schools in Riverhead, N.Y., Savannah, Ga., and Kirkland, Wash., representing the ACF’s Northeast, Southeast and Western Regions, respectively. Culinary student Mike Kubiesa (Elmhurst, Ill.) served as a second alternate on Kendall’s team.
The North American Olive Oil Association(NAOOA), a nonprofit group that promotes the health, versatility and authenticity of all types of olive oil for North American consumers, announces registration is open for its Inaugural Olive Oil Conference—“Spend Wisely on Olive Oil”—to be held Aug. 25 and 26 at the Westin O’Hare near Chicago in Rosemont, Ill.
Food and beverage executive Fernando Salazar was named the new managing director of The Culinary Institute of America (CIA), San Antonio, effective June 1. He replaced David Kellaway, CMC, managing director for the past five years, who relocated to Colorado.
Salazar has been involved with the CIA for several years, serving on the executive committee of the college’s Latin Cuisines Advisory Council and presenting at several of its thought-leadership conferences. He was commencement speaker at the CIA's New York campus in 2010.
Salazar comes to the CIA from Wyndham Hotels and Resorts where, since 2007, he was vice president for food and beverage and vice president of operations for Latin America. From 1996 to 2007, he held several management positions with Omni Hotels and Resorts, including director of operations for the Omni Colonnade in San Antonio and vice president for food and beverage for the entire company.
His career in food and beverage management began in 1975 as restaurant manager with Helmsley Hotels at the St. Moritz in New York City, and continued with more than a decade at Westin Hotels.
Strawberries are a favorite of American diners, and operators across the country—from quick-service venues to fine-dining restaurants—use strawberries on menus in every daypart to generate orders. Guaranteed to appeal, California strawberries enhance and add value to salads, appetizers, desserts, beverages, sauces and condiments.
With such broad popularity, the California Strawberry Commission knows there are thousands of signature strawberry items on menus waiting to be discovered. So, the commission is asking foodservice pros to take a photo of their favorite strawberry dish to share—in their own operations or when dining out.
The Club Foundation, based in Alexandria, Va., is pleased to announce the five recipients of the 2015 Joe Perdue Scholarship:
- Kaitlyn Ellis, Kansas State University
- Julie Fewer, Niagara University
- Patrick Sears, University of Delaware
- Amanda Tidwell, Niagara University
- Sarah Wendee, California Polytechnic State University
Foodie culture continues to marinate in U.S. cities, along with its various cousins the farm-to-table and craft-beer movements. Many cities are encouraging restaurant districts and boutique eating, and reaping the benefits.
With this in mind, Livability.com has named the Top 10 Best Foodie Cities, 2015. These cities strongly support local farmers, showcase regional cuisine and provide residents with an innovative and eclectic mix of restaurants and delicious food to eat.
Kendall College is pleased to announce the recent promotion of Dina Altieri, CHE, CEC, CCE, to dean of the School of Culinary Arts. Previously, she was a chef-instructor and associate professor at the college for seven years.
“Chef Altieri is not only the consummate educator, but renowned nationally for her culinary and management skills in a wide range of foodservice operations,” says Emily Williams Knight, president of Kendall College. “Adored and looked up to by students and admired and respected by our faculty and administration, she is the ideal dean for the School of Culinary Arts as we celebrate our 30th anniversary this year and embark on the next 30. Given her vision, passion, expertise and drive, Chicago’s—and the nation’s and world’s—culinary community looks forward to the positive impacts her leadership of our esteemed program will make on the domestic and global foodservice industry of tomorrow.”
Altieri was born in New York City and has worked in the foodservice industry for nearly a quarter century. She graduated as salutatorian from The Culinary Institute of America in Hyde Park, N.Y., in 1991, with an associate degree in occupational studies.
Building her career following graduation, Altieri cooked from coast to coast for multiple restaurants, catering operations and special events, including those of the famed James Beard House in New York and the Academy of Motion Picture Arts and Sciences in Hollywood. She worked as sous chef at Fino in Torrance, Calif., and as executive sous chef at Descanso in Hermosa Beach, Calif., before becoming executive chef at More Than A Mouthful, Inc., in Los Angeles.