Chartwells Hosts Chefs 2 Schools Junior Chef Competition at MSD Warren Township, Ind., with Special Guest Chef Cary Neff
Culinary students at Warren Central High School, Indianapolis, Ind., cooked up a storm at the First Annual Junior Chef competition on March 6. Sponsored by Chartwells School Dining Services, the foodservice provider for MSD Warren Township, the students were honored to be supervised by Chef Cary Neff, vice president, Corporate Culinary Services, Morrison Management Specialists, which provides food, nutrition and dining services to the healthcare and senior-living industries.
The three finalists, Brittany Maxy, Christal Evans and Ariante Echols, winners of an Interview process, were observed by Neff on their preparation, sanitation skills, organization and presentation.
All three finalists are students of Threshold Restaurant, Warren’s onsite culinary-arts program located inside the Walker Career Center on the high-school campus. Threshold was named one of the “Hot 100” Secondary Culinary Programs in the United States for the 2010-2011 school year, under the guidance of Warren alumni and current instructor Carol Rice.
On March 3, 31 high-school students from throughout the New York metro area competed for the distinguished titles of America’s Best High School Chef and Pastry Chef in the fourth-annual competition sponsored by the Monroe College School of Hospitality Management and the Culinary Arts in the Bronx.
A team of Anne Arundel Community College culinary-arts students swept the competition at the 13th Annual Gumbo Fest in Annapolis. Team Anne Arundel won first place in both categories—the Judge’s Choice and People’s Choice—at the Feb. 26 competition at the Double Tree Hotel in Annapolis. Eleven other teams from area restaurants also competed in this year’s Gumbo Fest.
Dr. Tim Ryan, CMC, president of The Culinary Institute of America (CIA), is the recipient of The Valley Table magazine’s first Farm-to-Table Award recognizing leadership in the support of regional agriculture. The award was presented to Ryan at the Hudson Valley Restaurant Week launch event at the college on February 28, 2012.
Do you want to teach your staff or students about a specific area of the professional kitchen? Are you looking for a comprehensive yet concise resource? If so, the American Culinary Federation’s (ACF) latest series, National Apprenticeship Training Program for Cooks, and its accompanying CD-ROM resources, is for you. Compiled and published by American Technical Publishers (ATP), the 10 modules are available for $25 each, with a 25% discount for purchases of five or more. A compiled textbook, containing content from each of the modules, is also available for $80.
Since its opening last spring, the Miami Culinary Institute (MCI) at Miami Dade College (MDC) has made an immediate impact on the community and beyond with a cornucopia of programs and activities that please the palate whether one is a student, food enthusiast or culinary-industry professional. Last autumn, the Institute turned up the heat with the opening of its rooftop restaurant, Tuyo, an exquisite fusion of New World cuisine under the direction of award-winning chef Norman Van Aken.
Certified Master Chef and culinary industry veteran Brad Barnes ('87), CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America (CIA).
The Kendall College Board of Directors has named Emily Williams Knight president of Kendall College. Knight brings more than 15 years of experience in the education and hospitality industry to her role at Kendall College. Dr. Karen Gersten, who served as president of Kendall College since 2010, has been named Vice President of Academic Affairs in the Institutional Quality and Integrity Unit of the Global Products and Services Group at Laureate Education, Inc.