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Calie Nelson, a student at Baker College of Port Huron Culinary Institute of Michigan (CIM), has won the Michigan Chefs de Cuisine Association (MCCA) 2015 Student Chef of the Year Championship. This is the second consecutive year that a CIM Port Huron student has been named MCCA Student Chef of the Year.
The Institute’s unique concept forges partnerships with top food and beverage establishments to create a work exchange and giving students a debt-free education with valuable experience.
Montage Hotels & Resorts is empowering young humanitarians with scholarships to fulfill their higher-education goals with the third-annual Montage Memory Makers contest. The luxury hotel company is in search of community leaders between the ages of 13 and 17 years old who are making the world a better place.
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.
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.
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!