By Christopher Koetke, CEC, CCE

Defining “sustainable food” is not a black-and-white issue like water and energy conservation or waste-stream reduction. The decisions are value judgments that are unique to each individual.

What is sustainably farmed food? Is it organic? Is it biodynamic? Is it local? Dr. Fred Kirschenmann, sustainable-agriculture pioneer and distinguished fellow with The Leopold Center for Sustainable Agriculture, says the answer to those questions is, “Sometimes, but not necessarily.” Recently, I had the opportunity to chat with him about this subject and came away with a new understanding of the complexities.

Organic
Kirschenmann served on the USDA National Organics Standards Board, which developed the rules for implementing the National Organic Program. According to those standards, organic means that producers can use any natural inputs as long as they aren’t on the “prohibited list” (e.g., elemental sulfur or copper as a plant or soil micronutrient). The only synthetic inputs allowed are those on the “allowed list” (e.g., certain chlorine materials related to food-safety concerns).

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.

A team of five students enrolled in the School of Culinary Arts at Kendall College, Chicago, beat three other finalist teams to win the National Baron H. Galand Culinary Knowledge Bowl and earn gold medals at the American Culinary Federation's (ACF) 2010 National Convention in Anaheim, Calif., August 2.

The Kendall College team, representing ACF’s Central Region and consisting of Allison Chikos, Erika Giffin, Sarah Roberts (captain), Jacquie Wallner and Edward Whitney, competed against teams representing foodservice-training programs at schools in ACF’s Northeastern, Southeastern and Western Regions.

Students at Drexel University’s Hospitality Management, Culinary Arts and Food Science Program demonstrated championship form during the Fresh Hass Avocado Student Recipe Competition held in Philadelphia June 3. Twelve semi-finalists vied for cash awards with original and inspired fresh avocado recipes. Jessica Leung (pictured), a junior in the culinary-arts program, took first place and $750 with Avocado Plantain Trio, a creative twist on the classic chip-and-dip appetizer.

For her winning dish (pictured), Leung topped thin slices of deep-fried plantain with Fresh Hass Avocados paired with different flavorings to reflect three basic tastes: sour (pickled), umami (savory) and sweet. Her goal: to highlight the diversity of flavors that can complement avocados in a variety of ways. According to the judges, she accomplished her objective.

Le Cordon Bleu and Delmar, part of Cengage Learning and a leading provider of learning solutions for ongoing career development and education, announces two landmark culinary publications: Le Cordon Bleu Cuisine Foundations, the definitive guide to classic French culinary technique (Hardcover ISBN-13: 1435481372, $59.95) and Le Cordon Bleu Cuisine Foundations Classic Recipes, available in softcover and also spiral for easy kitchen use (Softcover ISBN: 1111306877; Spiral ISBN: 1435481380, $24.95).

From the chefs of Le Cordon Bleu, the preeminent international culinary-arts educational experience, these publications celebrate the history of French culinary technique and infuse it with modern interpretation.

McCormick For Chefs™–Food Away From Home Division announces the launch of its new website designed to support the culinary needs of commercial and noncommercial chefs and operators. McCormickForChefs.com now provides expanded menu solutions, product information by brand, recipes, and flavor trends. Created with a more user-friendly approach, one can easily view and download product specification sheets for additional information and nutrition facts.

Ferdinand Metz, CMC, WGMC, AAC, HOF, of Escondido, Calif., received the National Restaurant Association Educational Foundation’s (NRAEF) 2010 Michael E. Hurst Lifetime Achievement in Education Award during NRAEF’s Salute to Excellence event at the Hilton Chicago, May 22.

At NACUFS, Basic American Foods introduced innovation and fun on the menu with mini and regular-size “savory cupcakes” in two varieties: Bacon Hashbrown Cupcakes made with Golden Grill Russet™ Premium Hashbrown Potatoes and Buffalo-Chicken Meatloaf Cupcakes featuring Potato Pearls® EXCEL Original Recipe Mashed Potatoes. Prepared by PCI’s Chef Laurie Lindrup from supplied recipes, the “cupcakes” earned wide acclaim among college and university foodservice managers throughout NACUFS’ two-day trade show.

“The state-of-the-art facilities and innovative culinary and wine curricula of the Professional Culinary Institute reflect the future of the foodservice industry,” said Mike Villano, vice president of sales for Basic American Foods. “We’re proud to support PCI’s continuing efforts to train exceptional culinarians who will help shape and define U.S. foodways.”

Renee Zonka, RD, CEC, CHE, managing director and associate dean of the School of Culinary Arts at Kendall College, has been inducted into the Chicago chapter of Les Dames d’Escoffier International (LDEI), an organization of woman leaders in the food, beverage and hospitality industry.

Induction into LDEI is by invitation only. Named for legendary French chef, restaurateur and culinary writer Georges Auguste Escoffier, Les Dames d'Escoffier inspires women to develop their leadership skills in culinary professions.

LDEI, established in 1986 and based in Louisville, Ky., has more than 1,500 members in 27 chapters across the United States and Canada. Through chapter fund-raising efforts, nearly $4 million has been awarded in grants and scholarships and other philanthropic endeavors that support women in their career goals and provide funding for community-based services.

USA Rice Federation’s education guide—“U.S. Rice in the Culinary Classroom: The Complete Guide for Food Educators and Professionals”—was awarded the 2010 International Association of Culinary Professionals (IACP) Award of Excellence for best education materials of the year, at IACP’s annual conference in Portland, Ore., this spring.