Students of Le Cordon Bleu College of Culinary Arts in Miami exhibited creativity and technical skills during the Hass Avocado Board student recipe competition, held in Miramar, Fla., on August 27. Ten students competed for cash awards with innovative and inspired recipe dishes featuring fresh Hass avocados.

Rene Thondike impressed the judges with his artfully presented and flavorful Lime Crab and Avocado Salad. Melding form, texture and color, Thondike’s dish was a masterpiece in subtlety and took the first place of $750.

Thirty-one-year-old Gavin Kaysen, executive chef at the acclaimed Café Boulud in New York City, spoke to graduates at The Culinary Institute of America (CIA) about their need to be passionate in their career choice. Kaysen delivered the commencement address at the college on Friday, October 22.

“Passion will not be conferred upon you at some later date. You either have it now or you don't," said Kaysen, who, in the last six years, has been honored as a “Rising Star” and “Best New Chef” by Food & Wine, Restaurant Hospitality, Riviera and Gayot magazines, as well as by the James Beard Foundation. In 2007, he represented the United States in the Bocuse d'Or international cooking competition after winning the national finals.

In September, the Denver-based American Lamb Board pledged its support to American Culinary Federation (ACF) Team USA, the official representative for the United States in major international culinary competitions, as a copper-level sponsor. In late November, the team traveled to Luxembourg to compete on the world stage in the Expogast-Villeroy & Boch Culinary World Cup 2010.

On October 12, a reception with Michel Escoffier, great grandson of culinary icon Auguste Escoffier and president of the Auguste Escoffier Foundation and Museum in France, offered history and little‐known family anecdotes about his great grandfather, as Chicago chefs, dignitaries and other guests were treated to champagne and hors d’oeuvres in celebration of the historic affiliation of Escoffier and Triumph Higher Education (Triumph HEG) to launch the Auguste Escoffier Schools of Culinary Arts.

Tyson Foods, Inc. (NYSE: TSN) today announced October 20 that it will donate more than 10,000 pounds of chicken to three metro Atlanta organizations. The donation supports two principles important to Tyson: hunger relief and the advancement of foodservice. Beneficiaries of the donation include the Atlanta Community Food Bank, the Redan High School Culinary Program and Teens at Work.

The Culinary Institute of America (CIA) has awarded its Cream of the Crop Scholarships for winter 2011 to four aspiring culinary leaders who begin their CIA studies early next year. The students, who will all be pursuing bachelor's degrees at the CIA, earned merit scholarships to the college based on their leadership skills and academic record.