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.

Three culinary graduates of The International Culinary School at The Art Institute of Colorado were honored for their exemplary 4.0 grade-point averages at the Summer Quarter 2010 graduation, held at the Colorado Convention Center on Friday, September 24.

Ann Holland, Oonagh Dwyer and Christopher Adornetto were each presented with a medal for their achievement by Art Institute of Colorado President David Zorn during the graduation ceremony.

Kendall College in Chicago has named Dr. Karen Gersten as its president. Gersten has been serving as the interim president of Kendall since March. Gersten has been with Kendall for three years, and formerly served as the college’s provost. Prior to joining Kendall, she spent more than 20 years at Roosevelt University, most recently as associate provost for academic programs and distance learning. “Students, faculty and staff at Kendall have come to know Karen through her leadership of academic functions at the college, including academic programming, student affairs, and program assessment,” said Paula Singer, chairman of the Kendall College board of directors. “She is widely known for her achievements in making the educational experience at Kendall rewarding for students, faculty and the community. We are fortunate to have her leading Kendall College.” Gersten earned her Ed.D. in education from Northern Illinois University and her Master of Education and B.A. degree from the University of Illinois, Urbana. She is an active member of SLATE—a Blackboard Users Group, and the International Reading Association. Gersten is also a member of the peer evaluation corps of the Higher Learning Commission Assessment Academy.

• Do you love your career and the way in which you tie Culinology into the classroom or your daily work life?
• Have you overcome challenges as a student or working professional as a result of Culinology?
• Can you pinpoint a latest trend in Culinology?

In an effort to highlight the importance of Culinology, the blending of culinary arts and the science of food, the Research Chefs Association announces: My Culinology Experience. The RCA wants to hear from you. That's why the organization is putting on a search for the best video that spotlights your relationship to Culinology—its effect, its appeal, its challenges!