GMC Breaking News

Jul 2, 2022, 19:20

GMC Breaking News

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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.

AHLEI Honors Waitner as 2011 Outstanding Distance Learning Student

Karl Waitner, food and beverage supervisor at Little River Casino and Resort in Manistee, Mich., is the recipient of the 2011 Lamp of Knowledge for Outstanding Distance Learning Student award presented by the American Hotel & Lodging Educational Institute (AHLEI). Waitner received the award during the American Hotel & Lodging Association (AH&LA) Summer Summit in Atlanta during the AH&LA Stars of the Industry Awards Luncheon on June 15.

Sodexo Pledges $150,000 for CIA Scholarships and Creates Externship

news6_june11Sodexo, the leader in Quality of Daily Life Solutions, has pledged a gift of $150,000 toward scholarships at The Culinary Institute of America (CIA), San Antonio. The scholarships will provide additional educational opportunities for Hispanic students who aspire to be the foodservice leaders of tomorrow. Sodexo is also establishing a new paid externship for students at the college's San Antonio campus.

The newly established Sodexo Scholarship Fund will provide two scholarships a year for the next three years for qualified Hispanic students. One scholarship is for new students who enroll at the CIA San Antonio. The other will help current students demonstrating financial need, who maintain a minimum grade point average of 3.0. In addition, Sodexo is creating an externship beginning in 2012, for CIA San Antonio students to complete the required field experience to earn their associate degrees.

"Sodexo is proud to be able to assist talented individuals who otherwise might not be able to access the world-class education The Culinary Institute of America provides," says Lorna Donatone, chief operating officer and education president for Sodexo. "This is a win-win for the students and Sodexo, because our company will now have a wider and more diverse group of talented CIA graduates from which to recruit our future leaders."

Sodexo has a long relationship with the CIA, including participating in the college's quarterly career fairs to hire students for externships and management positions throughout the company. As part of this gift, CIA Career Services will work with Sodexo to create a customized employee recruitment plan.

Photo: Hispanic students have greater opportunities for career advancement in the foodservice industry with the help of Sodexo Scholarships at The Culinary Institute of America, San Antonio. Courtesy of CIA/Keith Ferris.

Idaho Potato Commission Offers Free Size Guide

news5_june11The Idaho Potato Commission (IPC) is offering a unique, information-packed guide designed to make purchasing potatoes a walk in the park. Everything from storage to performance to a special section on sizing and packaging is covered. A Size Guide to America’s Favorite Potatoes also includes 10 actual photos of potatoes ranging in size from 5.3 to 16 ounces, which helps the operator order with ease. Take the guesswork out of ordering spuds with useful tips from the experts.

To obtain copies of this practical brochure, simply email the IPC at This email address is being protected from spambots. You need JavaScript enabled to view it., include “Size Guide” in the subject line and your mailing address in the text. You may request up to five copies.

For more information about America’s favorite potato, visit or for a non-traditional spin on spuds, visit

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