GMC Breaking News

Dec 5, 2021, 12:54

GMC Breaking News

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First Class of Students Begins Associate-Degree Studies at The Culinary Institute of America, San Antonio

news1_sept11The Culinary Institute of America (CIA) welcomed its first class of 24 students who began studies toward their associate degrees in culinary arts at the college's San Antonio campus on Monday, August 22. Prior, CIA San Antonio students would earn a certificate in culinary arts, then transfer to the college's Hyde Park, N.Y., campus to complete their degrees.

The new associate degree in San Antonio is based on the same unmatched curriculum the college has been teaching at Hyde Park for decades. Designed to prepare students for a successful career in the dynamic foodservice and hospitality world, a CIA education provides graduates with a command of both classic and contemporary culinary methods and professional practices.

RCF-Gum Technology Scholarship Offers New Opportunities for Students of Culinology®

The Research Chefs Foundation (RCF) announces the addition of a new scholarship funded by the Gum Technology Corporation. Beginning in 2012, the RCF-Gum Technology Hydrocolloids Culinology® Scholarship will provide financial assistance in the form of a $4,000 scholarship for qualified individuals who exhibit a demonstrated interest in the application of gums, starches and gum-starch blends in developing food products. Culinology® is the blending of culinary arts and the science of food. The deadline for scholarship applications is November 1, 2011. For more information, visit http://www.culinology.com/scholarship-opportunities.

Professional Certification Gives Chefs Leverage When Seeking Employment and Promotion in Recovering Economy, ICE President Says

The U.S. restaurant industry continues to recover after several economically challenging years. During this time in which many culinary professionals are seeking work or are striving to validate their skills to employers, many find that professional certification is key to maintaining a competitive edge in the industry. Now, professionals who hold the Certified Executive Chef® (CEC®) designation through the American Culinary Federation (ACF) can boast that their certification is accredited by Washington, D.C.-based National Commission for Certifying Agencies (NCCA).

NRAEF Seeks Nominations for 2012 Michael E. Hurst Lifetime Achievement in Education Award by August 31

The National Restaurant Association Educational Foundation is encouraging restaurant-industry professionals to identify and nominate outstanding candidates for its 2012 awards: the College of Diplomats, the Michael E. Hurst Lifetime Achievement in Education Award and the Thad and Alice Eure Ambassador of Hospitality Award.

Submissions can be made online, mailed or faxed to (312) 566-9733. The nomination deadline is Aug. 31.

Kendall College Students Take Home Gold at 2011 ACF National Baron H. Galand Culinary Knowledge Bowl for Second Consecutive Year

news2_aug11For the second consecutive year, Kendall College School of Culinary Arts students took home gold medals as winners of the American Culinary Federation’s (ACF) National Baron H. Galand Culinary Knowledge Bowl. The students beat finalist teams from Colorado, Georgia and Pennsylvania at the event, which was held today during the 2011 ACF National Convention at the Gaylord Texan in Dallas on July 24.

The Kendall College team, representing the ACF’s Central Region and consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed against teams representing foodservice-training programs at schools in the ACF’s Northeastern, Southeastern and Western Regions.

Sullivan University Hosts CAFÉ Catering Operations/Curriculum Workshop Oct. 21-23

This fall, the Center for the Advancement of Foodservice Education (CAFÉ) is offering its first workshop on catering operations and curriculum at Sullivan University. The school’s National Center for Hospitality Studies (NCHS) will host the event featuring keynote speaker Michael Roman, president and founder of Catersource Magazine, Conference and Tradeshow, from Friday, Oct. 21, through Sunday, Oct. 23. Registration is $374 per person through Sept. 1 ($474 after) and includes a welcome reception, two breakfasts, two lunches, a chef jacket and all educational materials.

CIA President to Lead for at Least another Decade

news1_aug11The Culinary Institute of America's (CIA) Board of Trustees announced the renewal of the contract of Dr. Tim Ryan, CMC, as president of the CIA for a 10-year term.

Ryan has led the world-renowned, degree-granting CIA for a decade, stewarding the college through a period of enormous innovation and growth. Major advances have included the opening of new campuses in San Antonio, Texas, and Singapore; the expansion of the CIA's gold-standard degree programs from its main campus in Hyde Park, N.Y., to these new centers and the CIA at Greystone in St. Helena, Calif.; and the rapid growth of CIA thought leadership for the foodservice and hospitality industry through new research programs, industry conferences and publishing.

Chairman of the Board Richard Bradley summarized the board's unanimous decision: “We are delighted that Dr. Ryan will be at the helm as we embark on some of our most ambitious plans yet for The Culinary Institute of America. The board is thrilled with the CIA's leadership and strategy. We look forward to continuing the college's traditions of excellence in culinary education and thought leadership under Dr. Ryan's visionary direction.”

Women Chefs & Restaurateurs Seeks Nominations for 2011 Educator of the Year

news8_june11Madison, Ala.-based Women Chefs & Restaurateurs is now accepting nominations for the 2011 Educator of the Year Award. Recipients will be honored during the Women Who Inspire Awards Gala on Sunday, November 6, during the 2011 WCR National Conference in Cambridge, Mass.

This award recognizes excellence in culinary education and honors a woman whose dedication to teaching is making a difference to the culinary community. Former recipients are Brigid Flanigan (2010), Southern New Hampshire University, Manchester; Peggy Ryan (2009), the Kendall College School of Culinary Arts, Chicago; Louise Hoffman (2008), New York City College of Technology; and Eve Felder (2007), The Culinary Institute of America, Singapore.

Walla Walla Community College Culinary-Arts Student Kristin Swaggart Wins American Culinary Federation’s Be Like "Mike" Contest

news7_june11Kristin Swaggart of Kennewick, Wash., a culinary-arts student at Walla Walla Community College, Walla Walla, Wash., was named winner of the American Culinary Federation’s (ACF) Be Like “Mike” contest and will shadow ACF National President Michael Ty, CEC, AAC, at the 2011 ACF National Convention, July 22-26, in Dallas. Airfare, accommodations and a full registration to the convention will be provided.

Swaggart was selected as winner of the Be Like “Mike” contest from four other semifinalists. Eligible applicants had to be either a first-, second- or third-year full-time culinary student enrolled in a degree-granting culinary program at a university or college, or an apprentice in an American Culinary Federation Education Foundation apprenticeship program; an ACF member; and at least 18 years old. Entrants had to submit a signed letter of endorsement from their department chair and/or school/apprenticeship director, as well as a 500-word essay describing why they aspire to be a culinary leader and how shadowing Ty at the 2011 ACF National Convention would help them reach their goal.

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