CAFÉ and The Wisconsin Milk Marketing Board are pleased to announce their second WMMB contest for foodservice instructors at all levels.

This year there is a twist! There will be 12 winning TEAMS chosen for the all-expenses-paid three-day tour of Wisconsin cheesemaking, July 17-20, 2011. The teams will consist of a student and a faculty member.

You may choose your team in a number of ways, but only one recipe will be accepted on behalf of the team and either both individuals have developed the recipe OR an instructor can run a recipe contest within his/her own class to choose the winning recipe. Here are the specifics:

President Barack Obama on November 24 “pardoned” the National Thanksgiving Turkey in a White House Ceremony, as he and National Turkey Federation (NTF) Chairman Yubert Envia celebrated the 63rd anniversary of the National Thanksgiving Turkey presentation.

Envia presented President Obama with “Apple,” a 21-week old, 45-pound tom. The turkey’s name was selected from more than 200 submissions from school children who participated in California’s Agriculture in the Classroom program where they learned about how the National Thanksgiving Turkey was raised.

Students of Le Cordon Bleu College of Culinary Arts in Miami exhibited creativity and technical skills during the Hass Avocado Board student recipe competition, held in Miramar, Fla., on August 27. Ten students competed for cash awards with innovative and inspired recipe dishes featuring fresh Hass avocados.

Rene Thondike impressed the judges with his artfully presented and flavorful Lime Crab and Avocado Salad. Melding form, texture and color, Thondike’s dish was a masterpiece in subtlety and took the first place of $750.

Thirty-one-year-old Gavin Kaysen, executive chef at the acclaimed Café Boulud in New York City, spoke to graduates at The Culinary Institute of America (CIA) about their need to be passionate in their career choice. Kaysen delivered the commencement address at the college on Friday, October 22.

“Passion will not be conferred upon you at some later date. You either have it now or you don't," said Kaysen, who, in the last six years, has been honored as a “Rising Star” and “Best New Chef” by Food & Wine, Restaurant Hospitality, Riviera and Gayot magazines, as well as by the James Beard Foundation. In 2007, he represented the United States in the Bocuse d'Or international cooking competition after winning the national finals.

In September, the Denver-based American Lamb Board pledged its support to American Culinary Federation (ACF) Team USA, the official representative for the United States in major international culinary competitions, as a copper-level sponsor. In late November, the team traveled to Luxembourg to compete on the world stage in the Expogast-Villeroy & Boch Culinary World Cup 2010.

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.