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The American Culinary Federation Education Foundation (ACFEF), the educational arm of the American Culinary Federation, has chosen eight culinary professionals from across the United States to serve as Apprenticeship Regional Trainers (ARTs). They will maintain initiatives that resulted from the U.S. Department of Labor’s apprenticeship grant, which was awarded to ACFEF in August 2009.
Three chefs from the Johnson & Wales University College of Culinary Arts Providence Campus captured gold medals at the 141st Salon of Culinary Arts in November in New York City. Organized by the Société Culinaire Philanthropique, the competition was held in conjunction with the 94th-annual International Hotel/Motel and Restaurant Show (IHMRS).
The Accrediting Commission of Career Schools and Colleges (ACCSC) recently named Chef Victor McNulty of the Culinary Academy of Long Island the 2009 Instructor of the Year. This prestigious title and award has been given to McNulty for his efforts in providing outstanding career and technical instruction at an ACCSC accredited institution.
It was once said, “Give a man a fish and he will eat for a day. Teach a man to fish and he will eat for the rest of his life.” The ingredients of said axiom are the same ingredients that are so profoundly evident within the spirit of Common Threads.
Candy Wallace, founder and executive director of the American Personal & Private Chef Association (APPCA), was honored by The Secchia Institute for Culinary Education at Grand Rapids Community College (GRCC), Grand Rapids, Mich., with the culinary-arts program’s 2009 Leadership Award on November 9.
The American Hotel & Lodging Educational Institute (EI) honored the 2009 recipients of the Certified Hotel Administrator (CHA) Emeritus and Master Hotel Supplier (MHS) Emeritus designations at its annual Celebration of Excellence Breakfast on November 9 at the Jacob Javits Center during the International Hotel/Motel & Restaurant Show in New York.
Culinary Institute of America (CIA) students Kaleena Bliss and Robert “Robbie” Rensel are the two most recent recipients of The Jones Dairy Farm Scholarship Fund at the CIA, according to Philip Jones, sixth-generation president of 120-year-old Jones Dairy Farm and a professionally trained chef.
Established in May 2006, the Jones Dairy Farm Scholarship Fund supports three scholarships each year. CIA juniors and seniors pursuing baccalaureate degrees in culinary-arts management can apply for the scholarship by submitting a short essay and original recipe using a Jones’ product. Awards are restricted to students with a demonstrated financial need and G.P.A. of 3.0 or higher. More information about the program is available by visiting www.jonesdairyfarm.com.
Peggy Ryan, a culinary instructor in the School of Culinary Arts at Kendall College, Chicago, received Women Chefs & Restaurateurs’ (WCR) 2009 Educator of the Year Award on Nov. 3 during the association’s national conference at The Ritz-Carlton, Washington, D.C.
WCR’s Educator of the Year Award, sponsored by Visa Signature, recognizes excellence in culinary education and honors a woman whose dedication to teaching is making a difference to the culinary community. Ryan was selected among all candidates by a committee of culinary professionals.
Delmar, a part of Cengage Learning and a leader in skills-based solutions for educational institutions, businesses and professionals, today announced the publication of Poultry: Identification, Fabrication and Utilization (ISBN: 1435400380, $71.95) by Chef Thomas Schneller—the third book in the new, multi-part Kitchen Pro Series from The Culinary Institute of America (CIA), the world’s premier culinary college, based in Hyde Park, N.Y.
Poultry is a definitive manual that describes both time-honored and state-of-the-art methods of identifying species and cuts, purchasing, fabricating and storing of a comprehensive array of poultry ranging from domestically raised turkey and duck to quail and poussin, as well as wild birds.
Since 2005, culinary professionals looking to advance their careers by earning a diploma from The Culinary Institute of America (CIA) have been completing their two-year associate degrees in just 15 months in the college's associate-degree program for students with Advanced Culinary Experience (ACE). Now, the CIA is expanding the program so twice as many culinarians can take advantage of this unique academic offering.