Three chefs from the Johnson & Wales University College of Culinary Arts Providence Campus captured gold medals at the 141st Salon of Culinary Arts in November in New York City. Organized by the Société Culinaire Philanthropique, the competition was held in conjunction with the 94th-annual International Hotel/Motel and Restaurant Show (IHMRS).
- Chef Robert Zielinski, CEPC, associate instructor, International Baking & Pastry Institute, earned a first-place gold medal for his salt-dough sculpture that is currently on display at the Providence Campus.
- Chef Ray McCue, instructor, College of Culinary Arts, received a first-place gold medal for his seafood platter.
- Chef Juergen Knorr, instructor, College of Culinary Arts, won a first-place gold medal for his Poularde platter. He was assisted by his colleagues, Chefs Ronda Robotham and Steve Scaife.
The Salon of Culinary Arts, a friendly exhibition that showcases the knowledge and skilled workmanship of the culinary, pastry and baking professions, is the highlight of the IHMRS. Master chefs, pastry chefs, bakers, butchers, culinarians and apprentices from around the world showcase their skills using traditional and modern techniques to present current trends in the culinary world. The exhibit includes fancy buffet tables, decorated fish and poultry, pastry work, spun sugar, cocoa painting, wedding cakes, centerpieces and all types of foods artistically presented. Founded in 1865, the Société Culinaire Philanthropique is one of the oldest chefs associations in the United States.
Chef Rainer Hienerwadel, GMC, MAT, department chair, Culinary Arts Baccalaureate Programs, organized this year's entries. “Proud is an understatement,” he says. “Our chefs and student assistants dedicated many hours to create their winning entries. This is an extraordinary effort when you consider they have a full load of courses, work, and life in general.”