USA Rice Federation’s education guide—“U.S. Rice in the Culinary Classroom: The Complete Guide for Food Educators and Professionals”—was awarded the 2010 International Association of Culinary Professionals (IACP) Award of Excellence for best education materials of the year, at IACP’s annual conference in Portland, Ore., this spring.
To create a curriculum that delivers the most value in a variety of classroom settings, the USA Rice Federation collaborated with an advisory panel of culinary instructors and chefs to assess the needs of educators, main areas of learning interest, content and delivery format for ease of use and flexibility. As a result, the comprehensive teaching tool is equipped with a manual and PowerPoint presentations on DVD with culinary video demonstrations.
“It’s USA Rice’s mission to foster the growth of culinary students through education and we are privileged to accept this prestigious award on behalf of America's rice farmers and millers who are dedicated to producing the highest-quality rice in the world,” said Judy Rusignuolo, director of national consumer education and foodservice marketing for USA Rice Federation.
Distributed nationwide and available as an online resource, “U.S. Rice in the Culinary Classroom” has been downloaded more than 6,000 times. Visit www.MenuRice.com/teachingtool to download or request a print copy.
The IACP Awards of Excellence honor food industry professionals’ extraordinary contributions and commitment to the culinary field. USA Rice Federation was also the proud recipient of the IACP Award of Excellence for "best corporate marketing program" in 2008.
The USA Rice Federation is the national advocate for all segments of the rice industry, conducting programs to build awareness and usage of U.S.-grown rice. U.S. rice accounts for more than 85% of the rice consumed in America. It is grown and harvested by local farmers in five South Central states and California according to the highest quality and cleanliness standards. The United States produces an abundance of short-, medium- and long-grain rice, as well as specialty rices including jasmine, basmati, arborio, red aromatic and black japonica, among others.