Seventh-annual awards focus on thought-leadership values and why food matters.

The seventh-annual Leadership Awards—the Augies—from The Culinary Institute of America (CIA) were presented to four individuals who exemplify, in spirit and deed, the CIA’s four core value pillars:

• Honored for his dedication to professional excellence and innovation: Daniel Humm, executive chef, Eleven Madison Park and The NoMad Hotel, New York City

• Honored for creating restaurant menus that promote health and wellness: Clifford Pleau ’81, corporate executive chef, Seasons 52, Orlando, Fla.

• Honored for his contribution to the understanding of world cuisines and cultures: Rick Bayless, chef/owner, Frontera Grill, Topolobampo and Xoco, Chicago

Key metrics show that U.S. pork producers have reduced the pork industry’s carbon footprint by more than one-third since 1959.

As the world celebrated another Earth Day on April 22, research shows that America’s pork producers have made huge improvements in environmental management over the last 50 years. The research, titled “A 50-Year Comparison of the Carbon Footprint and Resource Use of the U.S. Swine Herd: 1959 - 2009,” found that modern pork production methods have led to a 35% decrease in the carbon footprint, a 41% reduction in water usage and a 78% drop in land needed to produce a pound of pork compared with a 1959 baseline.

“As a pork producer, I'm proud of the accomplishments we've made as an industry,” said Conley Nelson, National Pork Board president and producer from Algona, Iowa. “But today's competitive market demands that we do even more to improve how we produce pork. That’s why pork producers are working together to fund new environmental research that will help us build on the progress we've made over the past 50 years.”

Asking students to prepare abstracts or executive summaries of documents they have read encourages separating an article into its relevant parts, synthesizing information from various sections, and describing it in a clear and well-organized manner.

By Dr. Fred Mayo, CHE, CHT

Last month, we discussed the value of writing annotated bibliographies as a way to encourage students to read articles—both in scholarly journals and trade publications—and other documents critically. This month, we will discuss the merits of assigning executive summaries and abstracts as ways to encourage critical thinking.

Differences between Executive Summaries and Abstracts
Although both abstracts and executive summaries provide information about the article to which they are attached, they serve very different purposes.

Winners of the 2013 C-CAP Meatless Monday Chili Recipe Contest were announced in March by Careers through Culinary Arts Program (C-CAP), the national leader providing scholarships, education and career opportunities in the culinary arts to underserved youth, and Meatless Monday, an initiative of the nonprofit The Monday Campaigns, which provides healthy and environmentally friendly information and recipes.

Thousands of C-CAP high-school seniors became “head chefs” in their classrooms and were introduced to the Meatless Monday public-health campaign encouraging everyone to start each week with a healthy meal. While working with their culinary-arts teachers to concoct the original meatless chili entrée, the teens were encouraged to use the recipe contest to explore new fruits, vegetables, grains and legumes.

Fourteen high-school students representing Technology Center of DuPage (TCD) in Addison, Ill., placed among the top 10 in five contests—including a 1-2-3 sweep in Commercial Baking—at the 2013 Illinois SkillsUSA Leadership and Skills Conference. The annual state championships were held April 11-13 in Springfield with more than 1,300 participants competing in nearly 100 contests.

TCD’s culinary students had a particularly strong showing. Three seniors swept the top spots in the Commercial Baking division: Jonathan Bedell of Naperville (first place), Christine Hood of Darien (second), and Christopher Reusz of Downers Grove (third). In the same contest, two more TCD seniors—Briana Wills of Lombard and Alan Topalovic of Woodridge—placed fifth and eighth, respectively.

Kristen Thibeault of Le Cordon Blue College of Culinary Arts in Boston is the winner of the 11^th-annual S.Pellegrino Almost Famous Chef Competition. She competed in multiple cooking competitions for the accolades, proving excellence at The Culinary Institute of America in Napa Valley, Calif.

Thibeault outshined nine competing peers from the United States and Canada with her signature dish, Porcini Crusted Vegan “Sweetbreads.” Her dish concept was formulated in October and had since been developed and refined, all toward the intense three-day competition. In addition to those in the kitchen, the front-of-house judge panel, Michelin Star and James Beard Foundation award-winning chefs—Tony Mantuano of Spiaggia; Rick Moonen of RM Seafood; Michel Richard of Citronelle; Mark McEwan of One; Susur Lee of LEE Restaurant; and Jean Joho of Everest—furthered the development of Thibeault through mentorship and critiques.

Throughout the weekend, all finalists were in the spotlight of culinary-focused media influencers, who also served as active judges, including Dana Cowin of Food & Wine, Betsy Andrews of Saveur, Mitchell Davis of The James Beard Foundation, Jacob Richler of Maclean’s and Sophie Gayot of gayot.com.

“The culinary industry is competitive and there is not a competition of this nature that exists for students,” said Mantuano. “It is really necessary to have a competition like this for our next generation of great chefs.”

Dynamo Digest is a new component to the USHBC website.

The U.S. Highbush Blueberry Council has launched Dynamo Digest, a blog component to its website. The new blog at www.blueberrycouncil.org/foodservice/dynamo-digest aims to offer an extensive range of information, tips and advice from chefs and foodservice professionals. In association with “Little Blue Dynamos,” the blog's name also reflects the dynamic communications needed to match the ever-changing conditions of the foodservice industry.

Mark Villata, executive director of the USHBC, is excited about the initiative and what it has to offer. “There is a constant influx of information with which people in foodservice need to be kept up to speed,” he says. “Dynamo Digest will be a valuable resource for creative ways to use blueberries, and will go beyond that.” In addition to introducing ways to use various forms of blueberries like fresh, dried, frozen and liquid, the blog will also divulge insights from dietitians, chefs and foodservice professionals on topics such as produce news, school programs, menu trends and dining experiences.

On March 2, Monroe College hosted more than 40 high-school students from throughout the New York City metro area as they competed for the titles of America’s Best High School Chef and Pastry Chef in the fifth-annual competition sponsored by the Monroe College School of Hospitality Management and the Culinary Arts in The Bronx.

First-, Second- and Third-Place Winners

America's Best Chef:

1. Abdallah Farraj, Port Richmond High School, Staten Island

2. Anthony Evans, Harry S. Truman High School, Bronx

3. Carlesha Alston, Food and Finance High School, Manhattan

The team of Eric Stein, MS, RD, CCE, a chef-instructor at the Kendall College School of Culinary Arts, and Jaime Mestan, CSC, a Kendall culinary alum (’08) and research chef at Ed Miniat, Inc., in South Holland, Ill., took second place, a silver medal and a cash award of $3,000 at the second-annual Professional Culinology® Competition, March 8 in Charlotte, N.C., held in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology Expo.

Stein and Mestan beat two other teams with their three-concept entry that comprised an “N.C. BLT,” fried shrimp-and-grits ravioli with Texas Pete dipping sauce, and “The Ultimate Southern Sundae.” The competition, which was sanctioned by the American Culinary Federation (ACF), called for two-person teams to submit menu ideas reflecting North Carolina regional cuisine via an appetizer for fine dining, a shareable appetizer for casual dining and a fine-dining or casual-dining dessert.

Prior to the competition, teams prepared their concepts and shipped them frozen to Charlotte. On competition day, each team created the fresh versions of its commercialized concepts and was judged in part against how well the plated, commercialized products matched up against the gold standards prepared on site. Entries were judged by a panel of culinary R&D experts against criteria that included originality of concept, nutritional profile, manufacturing feasibility, flavor, aroma, texture, presentation and safety standards.

Frederic “Fritz” Sonnenschmidt, CMC, AAC, spent 34 years as a faculty member and dean of The Culinary Institute of America (CIA) before his retirement in 2002. More than a decade later, he returned to the college’s Hyde Park, N.Y., campus to deliver words of encouragement and inspiration to 69 recipients of associate degrees in culinary arts and baking and pastry arts.

“Cooking and baking is an art. It is a science. And it is a way of sharing,” Sonnenschmidt told graduates at the commencement ceremony on March 1. “Listen and learn and be willing to share your knowledge and allow others to share with you. That’s how you will stay on the cutting edge.”

Sonnenschmidt founded the Gourmet Society student organization at the CIA when he began teaching in 1968. The college was still located in New Haven, Conn., at the time, four years before moving to its current location in the Hudson Valley. The Gourmet Society remains active on the CIA campus to this day.