Sullivan University’s National Center for Hospitality Studies (NCHS) is proud to announce that alumnus Robin Richardson has been hired as head chef and manager of the school’s retail bakery, The Bakery at Sullivan University. Richardson brings considerable experience with specialty cakes to The Bakery, and customers can expect to find new offerings like full size cakes, cake by the slice, pies and expanded lunch selections alongside classic favorite pastries and candies.

Three Illinois high-school students—coached by Kendall College’s School of Culinary Arts—earned the distinction of top culinary team in America at the national Culinary Arts STAR (Students Taking Action with Recognition) competition during the Family, Career and Community Leaders of America’s (FCCLA) 2010 National Leadership Conference at Kendall College here in July.

The American Hotel & Lodging Educational Institute (AHLEI) has announced this year’s winners of its awards for champions of hospitality training and education. The following people were honored at the AH&LA Summer Summit during the AH&LA Stars of the Industry Awards Luncheon on June 16.

Consultant Jay S. Witzel, CHA, former president and CEO of Carlson Hotels Worldwide, is the 2010 recipient of the Arthur Landstreet Award. Named after the Tennessee hotelier who founded the Educational Institute, the Arthur Landstreet award is presented to an individual who has made a lasting impact on the quality of education and training in the hospitality industry.

Create The Best Recipes with Fresh Grapes from California and Win!

Contest Ends November 1, 2010

Who: Foodservice Chefs and Chef Educators

What: Submit an original recipe(s) featuring fresh California grapes as an ingredient and win!

Suggested categories include starters, small plates, entrees, salads, sides and desserts but any and all culinary inspirations are welcome.

Prizes: $1,500 (First Place); $1,000 (Second Place) and $500 (Third Place).

Deadline: November 1, 2010

Driscoll Strawberry Associates, Inc. announced the launch of its new foodservice Web site (www.driscolls.com/foodservice) at the Produce Marketing Association Foodservice Conference & Expo in Monterey, Calif., on August 1, 2010.

The resources on the site will help chefs, menu developers and purchasing managers plan healthy menus with fresh berries while enhancing their customers’ culinary experiences. Tools such as availability, packaging and distribution information for conventional and organic berries; menu ideas and recipes; and the ability to easily connect with the Driscoll’s foodservice sales team are designed to make the site a key point of frequent reference for foodservice operators and distributors.

Olson Communications, a full-service agency that specializes in delivering innovative marketing-communication strategy to its portfolio of select food-industry clients, announces the winning recipient of its third-annual 20th Anniversary Chefs of Tomorrow™ grant program for culinary educators.

Laurette Stefani, a chef instructor at Robert Morris University’s Institute of Culinary Arts in downtown Chicago, was selected among greater Chicago culinary educators to receive a $1,500 grant from Olson Communications’ Chefs of Tomorrow™ initiative based on juried review of her application and essay. Stefani recently will used the grant to fund an educational immersion in the rich growing and harvesting region of Northern California’s Bay Area and Napa Valley. Along the way, she sampled the fare of some of the nation’s most distinguished restaurants.