![November 2015 Issue](/media/k2/items/cache/e9e897649b8945e5b66f572a62765473_Generic.jpg?t=20151102_211315)
![Kendall College Wins 2015 National Baron H. Galand Culinary Knowledge Bowl](/media/k2/items/cache/85eaadb12c96831e2dd8e8d0ba75e08b_Generic.jpg?t=20150909_163755)
Kendall College Wins 2015 National Baron H. Galand Culinary Knowledge Bowl
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.
![Educators Invited to Inaugural Olive Oil Conference in Chicago](/media/k2/items/cache/f564c1422f75d8af61b6191b15b3db80_Generic.jpg?t=20150904_195902)
Educators Invited to Inaugural Olive Oil Conference in Chicago
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.
![CIA Names New Managing Director for San Antonio Campus](/media/k2/items/cache/1e05225eed30502e1f4540fba2cfd9c6_Generic.jpg?t=20150904_195758)
CIA Names New Managing Director for San Antonio Campus
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.
![California Strawberry Commission Seeks “Berry” Good Dishes from Restaurants](/media/k2/items/cache/5a05a447acfdf6fcc40548cc4c1cea8d_Generic.jpg?t=20150904_195700)
California Strawberry Commission Seeks “Berry” Good Dishes from Restaurants
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.
Simply take a photo of the strawberry item, then e-mail it to This email address is being protected from spambots. You need JavaScript enabled to view it.. Be sure to include your name, mailing address, the name of the dish and the name of the restaurant. Even easier, you can also post on social media using #strawberryspotting. In exchange, each month through October 30, 2015, the California Strawberry Commission will select a favorite photo, publicize it on the website and in its operator newsletter, and send a berry nice gift in appreciation. Let the strawberry snapping begin!
The Club Foundation Awards 2015 Joe Perdue Scholarships to Five Students
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
Livability.com Names Top 10 Best Foodie Cities in 2015
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.
![50-Minute Classroom: Sauces](/media/k2/items/cache/6db80d036c9beb1cc34d164970a61d94_Generic.jpg?t=20150904_170753)
50-Minute Classroom: Sauces
If you think you can’t teach sauces within a 50-minute context, you absolutely can, says Chef Weiner. But first, you need to prep … yourself.
By Adam Weiner, CFSE
Sauces can greatly elevate a dish. A poached egg is nothing special. Take that poached egg and put it in a muffin and add a slice of ham and you have a breakfast sandwich served throughout the country at countless fast-food places. Place that poached egg on top of an English muffin with a slice of ham and add hollandaise sauce, and you have something wonderful.
![Guest Speaker: What I Wish Every Student Would Learn in Culinary School](/media/k2/items/cache/6f09fa9c4773d7976c7311cc7936300c_Generic.jpg?t=20150904_170819)
Guest Speaker: What I Wish Every Student Would Learn in Culinary School
CAFÉ’s president, editor-in-chief of “Gold Medal Classroom,” reports on an important keynote presentation at the 11th-annual Leadership Conference in Niagara Falls, N.Y., in June.
By Mary Petersen
Chef Christian De Vos (pictured), vice president of Food & Beverage and Guest Services for Delaware North Parks & Resorts based in Buffalo, N.Y., addressed attendees of the 2015 CAFÉ Leadership Conference at Niagara Falls Culinary Institute with a keynote presentation on June 20.