FCSI Worldwide presents the "FCSI Green Award" to Kendall
College
Kendall College was presented with the Foodservice Consultants
Society International (FCSI) Green Award during the FCSI
North American Conference Awards Banquet held October 9,
2007 at the Omni CNN Center Hotel in Atlanta, Georgia. The
FCSI Green Award was created several years ago to recognize
and applaud exemplary efforts in ecology and environmentally
sensitive hospitality operations. The award honors a firm
or individual in the foodservice and hospitality industry
that has created an innovative environmental operation or
product that has improved the environmental standards and
conditions of the operation or industry as a whole. More...
Cooking, Teaching, and Learning at Sea - The Adopt A Ship Experience
The Adopt A Ship program offers culinary
educators and chefs a fantastic opportunity to share their
skills and knowledge with the culinary specialists (CSs)
of the United States Navy. It also provides participants
a chance to experience life at sea, as well as a wonderful
learning challenge for culinary educators and chefs to adapt
to situations not typical of culinary classrooms or labs.
More...
News & Notes
CULINARY SCHOOLS "GIVE BACK"
TO NEW ORLEANS, CRESCENT CITY FARMERS MARKET TO BENEFIT
Le Cordon Bleu Schools North America Offer Fat Tuesday
Menu
Hoffman Estates, Il. (January
28, 2008) - The 14 culinary schools in the Le
Cordon Bleu Schools North America family have joined
forces to support the ongoing efforts in the Gulf
Coast region and New Orleans during the rebuilding
process. Beginning Fat Tuesday and through the end
of the week, February 2-8, twelve of the schools will
feature Cajun and Creole menus in their student-run
restaurants, which are open to the public. Three schools
will contribute flat donations. Proceeds of the national
"Give-Back" project will support the Crescent City
Farmers Market, in New Orleans. More
City Tech Launches New Courses in International Cuisine
with a Little Help from a Neighborhood Friend
Brooklyn, NY - February
26, 2008 - To help launch a series of new
courses in international cuisine, the award-winning
hospitality management program at New York City
College of Technology (City Tech) recently turned
to Kong Tjon, a neighborhood restaurateur, to
provide its advanced culinary students with
a demonstration in the art of making sushi.
More
Candy Wallace Honored as Distinguished Guest Chef
of Sullivan University
Founder of premier organization of
personal chefs inspires students to follow their dreams
of culinary entrepreneurship
LOUISVILLE, KY., February 14,
2008 - Candy Wallace, executive director of the
American Personal & Private Chef Association (APPCA),
today was recognized by Sullivan University's National
Center for Hospitality Studies as its 33rd Distinguished
Guest Chef. Wallace was presented to students, faculty
and staff by Glenn Sullivan, president of the Sullivan
University System, at a ceremony marking the event.
More
Top Culinary Program Renamed
for U.S. Ambassador to Italy
Grand Rapids Community College's Hospitality
Education Department, after 27 years, becomes the
Secchia Institute for Culinary Education
GRAND RAPIDS, MICH., November 19, 2007
- The Hospitality Education Department of Grand Rapids Community
College (GRCC) last month became the Secchia Institute for
Culinary Education in honor of former U.S. Ambassador and
area restaurateur Peter F. Secchia.
Rededication of the department followed
an undisclosed endowment by the Secchia family to
fund expansion of GRCC's hospitality-training facility
to include a state-of-the-art kitchen amphitheater,
ground-breaking for which is slated for late 2008.
More...
The Hospitality Education Division
of Grand Rapids Community College (GRCC), Grand Rapids,
Mich., on Oct. 18 was renamed the Secchia Institute
for Culinary Education to honor Grand Rapids restaurateur
Peter F. Secchia. Secchia, who in 2007 endowed the
27-year-old culinary-training program for future expansion,
served as U.S. Ambassador to Italy, 1989-93. Pictured
(l. to r.): Randy Sahajdack, director, Secchia Institute
for Culinary Education; Giuliano Bugialli, cooking
teacher, television personality and author, New York;
Secchia and wife, Joan Secchia; and Robert B. Garlough,
professor and chef emeritus at GRCC. Photo credit:
Derek Devries.
Training & Competition
High school students from 35 states to compete for national
honors
The National Restaurant Association Educational
Foundation (NRAEF) announce that 35 states will be sending ProStart
high school students to compete at the sixth annual National
ProStart Student Invitational from April 20- 22, 2007 at the
Westin in Charlotte, N.C. At this fast-paced competition,
teams of students that won first place in their state culinary
and/or management competitions compete for the national title,
as well as scholarships for post-secondary education.More ...
Students to participate in chef's challenge,
culinary showcase week
The Chef’s Challenge and Culinary Showcase
Week is designed to demonstrate the culinary talent of the chefs
on the N.C. State University Dining staff and provide a culinary
education experience for students on campus. Students are invited
to participate in events that will include a flaming crepes
suzette demonstration station that will be held in each of the
dining halls. More ...
