Sullivan University's Kara Schnaus, a student in the National Center for Hospitality Studies’ Baking and Pastry Arts Program, has been selected as one of six finalists in the Cacao Barry L’Art du Chocolatier Challenge. Schnaus will face off with five other contestants in Chicago on Jan. 10th, where the winning recipe will earn more than $10,000 in prizes.

Schnaus’ fellow contestants include Brad Hansel, French Pastry School; Veronica Espinoza, Le Cordon Bleu; Katrina Snelgrove, Pennsylvania College of Technology; Sean Pera, The Culinary Institute of America and Glynis Karnop, University of Alaska - Anchorage

Open to both culinary students and professionals, the Cacao Barry L’Art du Chocolatier Challenge features six prizes totaling over $35,000, including a grand prize package of $10,000, plus $1,000 in Cacao Barry products and a feature in a prestigious culinary publication.

Dear Chef Reader,

Welcome to
Chef Magazine's January Digital Edition. Chef's January Cover

Check out the online-exclusive articles in this issue:

  • Silk Purses
    In our recipe roundup of underutilized meat cuts, Chef Magazine brings you inventive and budget-conscious menu ideas such as lemon avocado-oil marinated flank steak with avocado chimichurri sauce, Beijing noodle salad, pork carnitas salad with cabbage, green beans and Dijon vinaigrette, and more. Chef wine consultant Marlene Rossman offers just the right wine pairing for each dish.

  • One-Pot Wonders
    Hearty, flavor-packed, one-bowl meals can offer comfort and sustenance without all the fuss. Chef offers a selection of savory menu ideas such as spring onion soup au gratin and wild Alaska Pollock curry, among others, as well as a slightly sweet country breakfast cereal. Beverage pairings by Marlene Rossman.

  • Thought Leadership on the Cutting Edge
    With the North American Association of Food Equipment Manufacturers (NAFEM) biennial trade show just around the corner (February 9-12, 2011),
    Chef highlights three not-to-be-missed seminars where industry experts will discuss topics such as outside-the-box business thinking, corporate responsibility and future food and equipment trends.

  • The Chef digital magazine includes all the same great content as the print edition, but also offers online exclusives and enhanced capabilities that allow you to:

    • Easily share articles via e-mail
    • Click on hyperlinks in both articles and advertisements to obtain further resources
    • Zoom in and out of articles and advertisements
    • Instantly search by keyword for the content in the current issue or the archives
    • Print articles and/or download for offline viewing

    The best part is the Chef digital edition requires no special downloads or applications to view the magazine online in its entirety.

    Click HERE to begin reading now!

    We hope you enjoy this issue.
    Feel free to contact us with your thoughts and feedback at

    The Chef Team