GMC Breaking News

Jan 20, 2022, 21:41

GMC Breaking News

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Grand Valley State’s Mixa Cooks for Olympic Athletes in London

Grand Valley State University Executive Chef Paul Mixa said cooking for Olympic athletes in London was the experience of a lifetime.

Mixa, a Chicago native who joined Grand Valley based in Allendale, Mich., in 2004, was part of a team of international chefs selected to prepare dishes for athletes who competed in the Olympics from August through September.

“It really was a great experience,” said Mixa. “I think the most amazing thing about it was that all these different chefs and people who never worked together came together to pull off a huge event. We were feeding 18,000 people a day.”

September 20, 2012, Declared Chef Jacquy Pfeiffer Day in Chicago

news2_oct12Chef Jacquy Pfeiffer, cofounder of The French Pastry School of Kennedy-King College at City Colleges of Chicago, has been named many things in his exceptional career in pastry: Pastry Chef of the Year at the 2004 World Pastry Forum; Celebrity Pastry Chef of the Year at the 2005 Jean Banchet Awards; and a Kings of Pastry in the 2009 documentary, “Kings of Pastry,” to name a few.

In recognition of his achievements, the Chicago Culinary Museum inducted Pfeiffer into the Chefs Hall of Fame at its Seventh Annual Fundraising Dinner and Awards Presentation. Pfeiffer is the first pastry chef to be inducted into the Chefs Hall of Fame, joining ranks with Charlie Trotter, Rick Bayless, Carrie Nahabedian, Priscila Satkoff, Art Smith, Jimmy Banos and his fellow 2012 inductee, Graham Elliot. Chicago Mayor Rahm Emanuel provided the metaphorical icing on the cake by proclaiming September 20, 2012, to be Chef Jacquy Pfeiffer Day in the City of Chicago, in commemoration of one of the chefs who is turning the town into an international hub for pastry arts.

New England Culinary Institute Hires Celebrity Chef Jean-Louis Gerin as New Campus Executive Chef

news1_oct12New England Culinary Institute announced Sept. 10 the hiring of celebrity chef Jean-Louis Gerin as its new campus executive chef.

Fresh off his win as Food Network’s 2012 “Chopped” champion, the appointment of Gerin is a huge coup for New England Culinary Institute, Montpelier and the State of Vermont. He comes to NECI from Greenwich, Conn., where he and his wife, Linda, have enjoyed a successful 28 years with their own Restaurant JEAN-LOUIS. Since opening in 1985, Restaurant JEAN-LOUIS has earned a reputation as perhaps the finest restaurant in Connecticut, and one of the best in the United States. It has been recognized by Wine Spectator for more than 20 years for its excellent wine list and as one of the “most romantic restaurants for wine lovers in the country” for five years running. The restaurant has consistently earned top ratings by Zagat, and has received Zagat’s “Best in Value” accreditation for the past three years.

L'Academie de Cuisine Announces Partnership with The Hill School to Hold Cooking Classes in Its New State-of-the-Art Kitchen

L'Academie de Cuisine, the original cooking school in the Washington, D.C., recently expanded its reach in partnership with The Hill School on Capitol Hill to hold recreational cooking classes in its new cultural center. The historical building is the Old Naval Hospital, a landmark of the Capitol Hill neighborhood that has been transformed into Hill Center, a vibrant, campus-like hub for cultural enrichment, lifelong learning and civic engagement. Chef and L’Academie founder François Dionot kicked off cooking classes on June 9 with a mouthwatering spring menu.

Sullivan University Honors Chicago Chef and Cookbook Author Paul Virant

news4_sept12Sullivan University’s National Center for Hospitality Studies (NCHS) in Louisville, Ky., honored Chef Paul Virant of Chicago’s Perennial Virant with the prestigious Distinguished Visiting Chef award on Aug. 9. As recipient of the award, Virant presented on-campus cooking demonstrations in addition to a question-and-answer session held exclusively for Sullivan University students. He also signed copies of his book, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux.

Designed to connect today’s aspiring culinarians with industry leaders, the Distinguished Visiting Chef series has been recognizing three top chefs annually since its inception in 1988. Virant was the 52nd recipient of the award, joining an impressive roster of chefs that includes Bob Kinkead, Emeril Lagasse, Louis Osteen, Rick Tramonto and Marcel Desaulniers.

Virant is the chef and owner of Michelin-star restaurant Vie in Western Springs, Ill., and Perennial Virant in Chicago. His philosophy of local, seasonal eating stems from his childhood spent on his family’s farm in Missouri. He credits his grandmothers, both avid canners, for instilling in him a reverence for local ingredients and serving as the inspiring force behind his becoming a chef.

New England Culinary Institute Alumnus Named a “Best New Pastry Chef 2012” by Food & Wine Magazine

news3_sept12New England Culinary Institute alumnus Shawn Gawle has been named as a “Best New Pastry Chef 2012” by Food & Wine magazine.

Gawle graduated NECI in 1999 with an AOS degree in Culinary Arts. “For Shawn to have created such an impressive niche in the baking and pastry world with a culinary-arts background demonstrates how imagination, creativity and fearlessness—coupled with knowledge of ‘the basics’—can create unlimited possibilities,” says Fran Voigt, NECI founder and CEO. “Shawn will no doubt have many more culinary successes in what will surely be a long and illustrious career.”

Food & Wine attributed Gawle’s success to his combining “modernist and classic techniques to create thoughtful, elegant, French-inflected desserts that often highlight Asian ingredients, like yuzu and cardamom.”

Formally trained as a savory cook, Gawle has spent years working in some of America’s most highly regarded kitchens with world-renowned chefs from Chicago to Philadelphia and New York City. His mastery of classic French technique has freed him to channel his creativity and push boundaries with his desserts. Gawle has been serving as pastry chef at New York’s first-class restaurant, Corton, since 2010. This most recent award from Food & Wine is the latest of his many accolades.

Gary Lyons of Fox Valley Technical College Captures First Prize for Best Dessert at Prestigious UP Hog Wild BBQ Competition

news1_sept12Chef Gary Lyons of the Fox Valley Technical College’s (FVTC) Chefs Gone Grillin’ culinary competition team took home first prize in the dessert competition at the 8th annual UP Hog Wild BBQ Competition held July 21 and 22 in Kingsford, Mich. The winning dessert was Jones Cherrywood Smoked Bacon & Maple Cheesecake.

Lyons, a professor at FVTC who was voted the Wisconsin Restaurant Association’s “College Educator of the Year” in 2011, received a perfect score from the judges—a rare achievement for this type of high-level event. Nearly 30 culinary teams from around Wisconsin and Michigan participated in this state of Michigan championship sanctioned by the Kansas City Barbecue Society (KCBS).

The Club Foundation Names Perdue Scholarship Recipients

The Club Foundation is pleased to announce the recipients of the 2013 Joe Perdue Scholarships:

  • Jennifer Turowski, University of Delaware
  • Natalie Fort, Michigan State University
  • Jean Thomae, University of Delaware
  • Rebecca Wyskiel, University of Massachusetts
  • Adrian Vivas, University of Houston
  • Salvatrice DiFrescoe, Fairleigh Dickinson University

The Club Foundation established the Joe Perdue Scholarship in honor of Joe Perdue, a long-time educator and pillar of the club management industry. The scholarship provides tuition support to students who are pursuing careers in club management. Since its inception, The Club Foundation has awarded more than 155 student scholarships totaling more than $270,000. Any individual who is actively seeking a managerial career in the club industry and is currently attending an accredited, four-year college or university undergraduate program may apply to The Club Foundation for scholarship aid.

“The Club Foundation commends these individuals on the pathway to excellence on which they have embarked,” says Seth Gregg, COO, The Club Foundation. “The Club Foundation provides these scholarships through the continued generosity and support of CMAA’s members, chapters and Corporate Advantage Program partners who provide the resources necessary to maintain these scholarships.” CMAA is the Club Managers Association of America.

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Johnson & Wales University and Tulane University’s School of Medicine Announce Groundbreaking Culinary Medicine Collaboration

news5_july12Tulane University School of Medicine and Johnson & Wales University recently announced a groundbreaking long-term collaboration that unites doctors and chefs in improving the nation’s health through the teaching of culinary medicine.

For the first time, a medical school and a major culinary institution plan to implement a fully integrated, comprehensive joint curriculum for doctors, medical students, chefs and the community focused on the significant health role that food choices and nutrition play in preventing and managing obesity and associated diseases in America.

Educators from Three Chicago Schools Earn Grants from Food-Marketing Agency’s Chefs of Tomorrow™ Program

news4_july12Olson Communications, a full-service agency that specializes in delivering innovative marketing-communication strategy to its portfolio of select food-industry clients, announces the winning recipients of its fifth-annual Chefs of Tomorrow™ grant program for culinary educators.

Austin Yancey, a chef-instructor at Le Cordon Bleu College of Culinary Arts-Chicago, was selected among postsecondary culinary educators who teach in the City of Chicago to receive a $1,500 grant from Olson Communications’ Chefs of Tomorrow initiative based on juried review of his application and essay. Yancey used the grant to attend the American Culinary Federation’s recent Central Regional Conference in Detroit, at which he competed in two cook-offs against peers and also delivered a cooking demonstration and workshop for chefs and culinary students focusing on current menu trends featuring Idaho-grown potatoes.

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