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.

By Michael Riggs, Ph.D., CEC, FMP

Part 1 of a two-part story of an educator’s learning excursion this past summer.

Over the summer of 2010 I was given a unique opportunity to spend 14 days in England at Oxford University studying the history of European cuisine. First let me say that what took thousands of years to develop could not be researched in 14 days even with the 100 miles of books at the Oxford Bodleian Library. But what I did learn and experience came in the form of the best kind of research, eating and having conversations with chefs, restaurateurs and the people of the countries I visited. Let’s begin my journey …

London
Truly an “international cuisine city” with more than 100 cuisines being served in some of the finest restaurants in Europe. London has gone through a culinary explosion in the past decade, according to Geoff Booth, assistant principal (vice president) of the oldest culinary school in London, which was established by Chef Auguste Escoffier and Hotelier Cesar Ritz, two of Europe’s leading industry icons of the 1900s at Westminster Kings College of Hospitality.

Educators and students were among the 38 finalists who rose to the occasion in the California Raisin Marketing Board’s final bake-off.

The California Raisin Marketing Board, the state marketing order that represents nearly 3,000 California raisin growers, announced 13 winners in its third-annual America’s Best Raisin Bread Contest held recently. The “bakers’ dozen” winners rose to the top among a total of 85 initial entries submitted by professional and student bakers from throughout the country.

“This year’s formulas exceeded our expectations by featuring diverse California raisin-inspired breads and bakery products—from savory Raisin Focaccia Bread with goat cheese and caramelized onions to sweet Raisin Pecan Caramel Rolls,” said Larry Blagg, senior vice president of marketing for the board.

The mission of the America’s Best Raisin Bread competition is to recognize and celebrate aspiring and working bakers for their skills. To allow the bakers more creativity and to broaden the range of products, this year’s artisan and commercial baking categories were expanded to include raisin rolls, pastries and other breakfast breads.

By Edward M. Korry, CSS, CWE

A server needs to seize the opportunity for determining the type of sparkling wine his or her customers prefer.

Champagne and sparkling wines conjure up images of celebration, elegance and pure enjoyment. While frequently perceived as merely a reception wine, the styles of sparkling wines vary enormously, and if properly understood can enhance a restaurant’s bottom line and a server’s income considerably. The key is to also provide commensurate quality service.

Many people refer to any sparkling wine as champagne, though only wine from the specific geographic appellation, 70 miles northeast of Paris, France, can rightfully be called Champagne. Champagne sets the standard for sparkling-wine production, and until 1990, other appellations both within and outside of France were able to refer to the champagne method on their labels. Since then no other EU wine may even refer to the term. In the United States, we have 14 semi-generic labels including champagne. Most U.S. sparkling-wine producers refer to their wines with the term CM/CV on the label. This refers to classic method and classic grape varieties, which includes chardonnay, pinot noir and pinot meunier.

Culinary leaders from the Western Hemisphere gathered last month in San Antonio to celebrate El Sueño, The Culinary Institute of America’s mission to promote Latino diversity in the foodservice and hospitality industries.

The Culinary Institute of America celebrated the official opening of its expanded 30,000-square-foot campus in San Antonio, Texas, in October 2010 with a festival that included food, music, a healthy-snack competition for local high-school students and culinary demonstrations by chefs ranging from Rick Bayless to Johnny Hernandez. The opening marked the completion of the second phase of the CIA's El Sueño initiative that was launched in San Antonio to promote Latino diversity in the foodservice industry.

By John Paul Khoury, CCC, www.preferredmeats.com, www.preferredmeatsblog.com

An interview with Mark Liberman, chef/owner of Black Sheep Butchery, Sacramento.

Mark Liberman, a well-seasoned Sacramento, Calif., native, has worked in some of the top kitchens in America, if not the world, for such chefs as Joël Robuchon, Daniel Boulud and Roland Passot. Liberman has also competed in the semi-finals of the prestigious Bocuse d'Or. He has, curiously enough, returned to Sacramento and opened his own business. What brought Liberman back home, and what's his story?

Here's the scoop:

What drew you to the industry and why become a chef?
My initial draw into the restaurant/hospitality industry began when I was relatively young; growing up with both of my parents cooking at home and watching lots of PBS cooking shows is what drew me in. But when I got my first job as an apprentice at 15, I was hooked even before I ever worked on a line. Every day is something new, every day you start from scratch. It’s incredibly tough with long hours and constant pressure, but I never even fathomed doing something else.