Baltimore International College (BIC) welcomes Eric Frauwirth, M.Ed., CHE, as the new dean of culinary and culinary-management programs. Frauwirth has several degrees from Johnson & Wales University, including an associate degree in baking and pastry, a bachelor’s degree in foodservice education, a bachelor’s degree in foodservice management, and a master of education in education computing and technology leadership. He is currently pursuing his doctorate of education degree in educational leadership at Argosy University and has been certified by the American Hotel and Lodging Association as a Certified Hospitality Educator.

Renee Zonka, R.D., CEC, CHE, MBA, has been promoted to dean of the Kendall College School of Culinary Arts. In her new role, Zonka will be responsible for strategic direction of the school’s culinary programs. A registered dietitian, she will also lead Kendall’s nutrition initiative. Zonka replaces Christopher Koetke, who has been named executive director of Kendall College’s School of Culinary Arts, adding to his current title of vice president of Laureate International Universities Center of Excellence in Culinary Arts, a position in which he is responsible for the strategic direction of Laureate’s culinary programs worldwide.

Zonka joined Kendall College in 2007 as associate dean of the School of Culinary Arts, and was also named managing director in 2010. Prior to joining Kendall, she served as a lecturer at the Culinary Institute of America in Hyde Park, N.Y., and as a chef instructor at the Illinois Institute of Art–Chicago.

“Renee Zonka has been a tremendous asset to Kendall College since she joined us in 2007,” said Karen Gersten, president of Kendall College. “Her dedication to culinary education, strong background in culinary arts and nutrition, and demonstrated leadership make her a perfect fit for this role.”

Marchesi de' Frescobaldi, one of Italy’s leading family-owned wine companies, has chosen Thomas Bohne of Boulder, Colo., as the winner of the 2010 'Tuscany To You' recipe contest. Bohne’s recipe, Lobster, Shrimp with Vanilla Champagne Cream Sauce, beat out hundreds of entries from American home cooks vying for the ultimate epicurean reward: a private dinner for four prepared in the winner’s home by renowned Italian chef Donatella Zampoli.

L’Academie de Cuisine (LAC) is proud to announce that two alumni were nominated for the 2011 James Beard Foundation Awards. Chef Nick Stefanelli graduated from LAC’s culinary-arts program in 2001 and completed his externship with Galileo Restaurant under the direction of Chef Roberto Donna. In 2003, he accepted a position at Maestro, a four-star restaurant in Tysons Corner, Va.  Under Chef Fabio Trabocchi, Stefanelli cultivated a talent for cooking and expanded his knowledge of the nuances of Italian cuisine. Stefanelli also staged at Thomas Keller's world renowned French Laundry in Napa Valley in 2004.

Chicago-based Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) based in Annapolis, Md., are accepting applications for the 2011 CAFÉ/Kendall Green Award. In its third year, it is the first-ever national award to recognize secondary and postsecondary culinary-arts and baking/pastry programs for their commitment to sustainability. In addition to the award, the winner will receive a $1,000 cash prize plus complimentary registration to the 7^th-Annual CAFÉ Leadership Conference, June 23-25, in Providence, R.I.

Women Chefs & Restaurateurs (WCR) announces its slate of learning opportunities for students and professionals in its 2011 Scholarship and Internship Program.

“Our scholarships and internships allow WCR to fulfill its mission by offering women in the culinary industry invaluable educational opportunities,” says Jamie Leeds, president of WCR and chef/owner of two Hank’s Oyster Bar locations in greater Washington, D.C.