Dr. Jolene Birmingham will become the new academic dean of Chicago-based Lexington College, the only all-women hospitality college in the United States, at the beginning of the next academic year in July 2011. Currently a mathematics and statistics faculty member, Birmingham will replace Dean Mary Hunt, who will become the new president of Lexington College.
Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professionals. MODERN BATCH COOKERY (Wiley Hardcover, $65.00), written by Victor Gielisse, CMC, and Ron DeSantis, CMC, is a complete guide to volume cooking for restaurants, caterers, hotels and other large foodservice operations, offering up-to-date information with a focus on healthy cooking, nutrition and smart menu planning. The recipes in MODERN BATCH COOKERY are designed to yield 50 servings, and cover every meal and every occasion. Features include:
MODERN BATCH COOKERY is a comprehensive resource for all culinarians and foodservice operators working in (but not limited to) resorts, hotels, college foodservice, healthcare, retirement communities, banquet facilities, country clubs and on-site catering companies.
For more information, or to request a review copy, visit Wiley—MODERN BATCH COOKERY.
The National Center for Hospitality Studies (NCHS) at Sullivan University in Louisville, Ky., honored Hiroshi Noguchi, CEC, AAC, with the prestigious Distinguished Visiting Chef Award on February 24. Noguchi presented cooking demonstrations for students and faculty before the award presentation.
Noguchi directed all food operations at the Renaissance Orlando Resort at SeaWorld for more than 12 years and also worked at top hotels in Tokyo, Chicago and Atlanta. In addition to specializing in French and Asian cuisines, Noguchi has mastered the art of ice carving and has received several national and international awards for his work. He is a motivational speaker on culinary skills and has appeared on CBS Evening News, Nickelodeon and in Travelhost magazine. He is a member of several prestigious culinary organizations, including the American Culinary Federation and the Honorable Order of the Golden Toque.
Sullivan University’s Distinguished Visiting Chef series began in 1988 and is an inventive culinary-inspired education program designed to connect students with today's top chefs. Noguchi is the 39th recipient of the Distinguished Visiting Chef honor. Other chefs to receive this award include Bob Kinkead, Emeril Lagasse, Louis Osteen, Rick Tramonto and Marcel Desaulniers.
USA Pears has issued a challenge to all post-secondary culinary-arts students to enter an insPEARational recipe competition. Students must create an original recipe using any fresh USA pear variety (Bartlett, Anjou, Comice, Seckel, Concorde, Forelle, Bosc, Starkrimson) in the following categories: breakfast, salad, soup, appetizer, side dish, entrée, dessert. Enter online by March 31, 2011 at www.usapears.org/students.aspx.
Carrie Vail, a 2005 graduate of Ernest J. King High School (Sasebo, Japan), recently received a prestigious Distinguished Visiting Chef scholarship at Johnson & Wales University (JWU) College of Culinary Arts, where she is studying for a bachelor of science degree in culinary nutrition. The $2,000 award was presented in honor of JWU's 162nd Distinguished Visiting Chef Scott Leibfried, partner and senior culinary advisor, HJL Restaurant Advisors Group, TV celebrity chef and JWU graduate Class of 1993.
American Culinary Federation (ACF) National President Michael Ty, CEC, AAC, chef/owner, MT Cuisine, LLC, Las Vegas, received a Doctorate of Foodservice award from the North American Association of Food Equipment Manufacturers (NAFEM) Feb. 10 during the NAFEM Show at the Orange County Convention Center, Orlando, Fla.
Ty was chosen to receive the award for his contribution to the foodservice industry and his leadership through ACF, the nation’s largest organization of professional chefs. Each year, NAFEM bestows its Doctorate of Foodservice award on association presidents, past presidents, presidents elect and chairpersons of major industry associations for their commitment to the foodservice industry. This year, 53 recipients were honored, representing more than 30 organizations.
“It is an honor to be chosen by the North American Association of Food Equipment Manufacturers as a recipient of this prestigious award,” said Ty. “ACF strives to make a lasting impact on the foodservice industry and advance professional and educational opportunities available for professional chefs. This award is a symbol of ACF’s significant position in the culinary industry.”
Culinary students from around the world visited the Kendall College School of Culinary Arts in Chicago to prepare locally inspired dishes from their native countries in a global cooking competition in last January. Teams from schools in seven countries and the Laureate International Universities Culinary Network joined Kendall College in this two-day competition.
Participating schools and countries included: Universidade Potiguar in Brazil; Universidad Latina de Costa Rica, Heredia; Universidad de Las Américas in Ecuador; Universidad del Valle de México (two teams); Royal Academy of Culinary Arts in Jordan; Universidad Interamericana de Panama; and Kendall College in the United States.
National competitions were conducted at the various campuses throughout the previous three months to determine the teams that would participate in the global competition. At the competition at Kendall, the finalists had three hours to prepare for their four-course meal for the following day. The next day, each team had an additional two-and-a-half hours to finish their dishes and 30 minutes to serve all four courses to the judges.
Culinary Institute of America (CIA) students Eric Hollandsworth and Christian S. E. Hanrahan are the two most recent recipients of The Jones Dairy Farm Scholarship Fund at the CIA, said Philip Jones, sixth-generation president of Jones Dairy Farm and a professionally trained chef.
By Jamie Leeds
The president of Women Chefs & Restaurateurs calls on us to acknowledge the achievements of women culinarians and hospitality professionals in recognition of National Women’s History Month.
In 1987, Congress declared March National Women's History Month. A special Presidential Proclamation annually honors the extraordinary achievements of American women. The National Women’s History Project (www.nwhp.org) based in Santa Rosa, Calif., has declared 2011’s theme “Our History Is Our Strength.”
Women Chefs & Restaurateurs (WCR) was founded in 1993 by Lidia Bastianich, Elka Gilmore, Joyce Goldstein, Johanne Killeen, Barbara Lazaroff, Mary Sue Milliken, Anne Rosenzweig and Barbara Tropp. WCR’s mission then and now is to promote and enhance the education, advancement and connection of women in culinary and hospitality fields. We offer a variety of networking, professional and support services—including a vibrant scholarship/internship program that creates opportunities for future and established professionals to gain needed or desired skills at home and abroad.
Lovers of ethnic foods are exhibiting a greater taste for exotic flavors.
Consumers love tickling their taste buds with Italian, Mexican and Asian cuisines—so much that all three have become so mainstream, they’re hardly considered ethnic anymore. According to Mintel’s Global New Products Database (GNPD), however, lesser-known ethnic fare has enjoyed robust product growth in recent years, as ethnic-food lovers and their palates are hungry for more exotic ingredients and flavors.