Seeking culinary arts director

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Francis Tuttle Technology Center, Oklahoma City, is under construction on a 34,000-square-foot school of culinary arts and is seeking a culinary arts director. This individual will be involved in all aspects of opening, staffing and operating this state-of-the-art facility.

Work in an environment where:
  • you can share your knowledge and experience of the culinary profession;
  • you will have an integral role in the program planning and design and curriculum development for a facility consisting of eight instructional kitchens and an a la carte kitchen as part of our teaching restaurant; and
  • excellence, innovation and continuous improvement are fostered and where respect and appreciation for "employees as our greatest asset" are part of our core values.
Francis Tuttle Technology Center, located in northwest Oklahoma City is one of the finest technology centers in the nation. Access our Web site at www.francistuttle.edu for information about the school. Annual Salary: $60,000 to $70,000. Comprehensive Benefit Package to include paid health and dental insurance and 100 percent contribution into the Teachers Retirement System of Oklahoma. Relocation costs are not covered.

Primary Function: Will provide leadership, coordination and supervision for the school of culinary arts. This individual will also play a prominent role in the local culinary industry and is expected to have national connections within this industry.

Qualifications: Bachelor's degree in Culinary Arts or advanced industry-related certifications required. Must have a minimum of five years of culinary experience with at least three years recent experience in a managerial capacity or as an executive chef with supervisory responsibilities. Instructional and supervisory/managerial experience with a culinary educational institution preferred. Must hold or qualify for an Oklahoma Secondary Vocational Teaching Certificate.

Apply Today: Website: www.francistuttle.edu/discover/jobs for additional information and application. Or contact Human Resources at (800) 722-7799, ext. 4331, to obtain application and extended job description. EOE

Job closing date: August 16, 2010

Submit completed application and resume to:
Francis Tuttle Technology Center
Human Resources
12777 N. Rockwell Avenue
Oklahoma City, OK 73142-2789

Questions:
Bill Allen, Director
Personal Services Programs
(800) 722-7799, ext. 4333 · (405) 717-4333
ballen@francistuttle.edu
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NRA adds two to public policy staff

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The National Restaurant Association (NRA) has added two new staff members to its public policy team to work alongside the advocacy team. Angelo Amador joined the NRA as vice president of labor and workforce policy, and Joy Dubost, Ph.D., R.D., has been named director of nutrition and healthy living.

Amador most recently served as an executive director in the labor, immigration and employee benefits division of the U.S. Chamber of Commerce. In his new role, he will lead workforce regulatory efforts on behalf of the restaurant and foodservice industry.

Dubost joins the NRA from PepsiCo Inc., where she most recently was principal nutritionist in nutrition communications for key PepsiCo initiatives, including supporting the brands Quaker and Tropicana. In her new position, she will provide leadership and expertise on a wide spectrum of health and nutrition issues.

For more information, visit www.restaurant.org.
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Chefs seek payment for falsely labeled virgin oils

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A group of prominent California restauranteurs and chefs has sued olive oil distributors and retailers over a study that found many of the oils were not as pure as they were marketed, according to an article in the Washington Post.

The lawsuit cites a recent University of California--Davis study that sampled a random selection and found that 69 percent of imported oils branded as extra virgin did not meet international standards for the label. Ten percent of California oils sampled did not meet the standards.

The "extra virgin" designation indicates that the oil was extracted without the use of heat or chemicals, is pure, satisfies a taste test and falls within chemical parameters established by the International Olive Council.

The lawsuit, filed Aug. 2 in Orange County Superior Court, seeks punitive damages and reimbursement for profits made from alleged false marketing and advertising using the extra virgin label. The suit, which seeks class action status, targets 10 major olive oil brands, including Bertolli, Filippo Berio, Carapelli, Star, Colavita, Mezzetta, Pompeian, Rachael Ray, Mazola and Safeway Select.

Read the article in its entirety here.
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August 2010 Chef digital edition is now available

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The digital edition of the August 2010 issue of Chef Magazine is now online through the Chef website. This digital edition features all the same great content as the print edition, plus online exclusives on collective discounting and enticing appetizer and dessert recipes. To access the issue, click the icon below. You can also register on the Chef website to receive e-mail notification when each new digital magazine is available for viewing.
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Industry Voices

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"How do you create a compelling dining experience that inspires guests to return again and again? Exceptional cuisine is paramount, but service can often make the difference between a good dining experience and a superlative one. During my 40-plus-year career in the hospitality industry, it has been my goal to pursue the art of approachable fine-dining. At Cyrus, a two Michelin star restaurant in Healdsburg, Calif., helmed by chef Douglas Keane, we expect that elusive combination of genuine warmth and personality combined with exacting execution."
--Nick Payton, maitre d' and co-owner, Cyrus restaurant, Healdsburg, Calif., "Industry Voices," August 2010, Chef Magazine

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The Last Word

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"A story about a soup was told by a culinary student who was doing a stage at a formidable French restaurant. The proprietors were justly proud that all their ingredients were at the peak of perfection. The vegetables and herbs were grown on their own land, and the fish was brought in daily from nearby rivers and lakes."
--Irena Chalmers, "Home Base," "The Last Word," August 2010, Chef Magazine

CLICK HERE TO CONTINUE READING!

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WCR members 'Unite for a Bite' to help restore the Gulf

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Women Chefs & Restaurateurs (WCR) on Aug. 19 will host its third annual "Unite for a Bite," a national campaign to support women in the culinary arts. This year, in response to the April 20 BP oil spill in the Gulf of Mexico, part of proceeds from participating member restaurants and partners will benefit the New Orleans-based Gulf Restoration Network.

During "Unite for a Bite," diners are invited to visit participating restaurants, which will donate 5 percent or more of their food and beverage sales from that day to WCR. Following this year's "Unite for a Bite," WCR will work with Susan Spicer, a longtime WCR member and chef/owner of Bayona and the recently opened Mondo, who sits on Gulf Restoration Network's board of directors. Spicer will assist in directing raised funds to benefit foodservice operations nationwide that are impacted by declines in tourism and fresh seafood as a result of the oil disaster.

WCR member restaurants and partners participating in "Unite for a Bite" include:
For more information on "Unite for a Bite," visit www.womenchefs.org.
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La Masseria named Rhode Island Monthly's Best New Restaurant

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La Masseria, East Greenwich, R.I., was named "Best New Restaurant" by the readers of Rhode Island Monthly. Held annually, Rhode Island Monthly's "Best of Rhode Island" awards recognize the best in food, shops, diversions and services throughout the state.

"We are thrilled to know that Rhode Islanders ranked La Masseria as the best new restaurant," said Edward W. Ricci II, a principal with La Masseria, in a statement. "We knew we had something special when we decided to bring La Masseria to East Greenwich. The passion and creativity our guests find in our New York City location can be found right here in Rhode Island."

The bar at La Masseria, East Greenwich, R.I.

This is La Masseria's second location, opened in late 2009. The flagship restaurant was founded in 2004 by three first-generation Italians: Peppe Iuele, Enzo Ruggiero and executive chef Pino Coladonato. La Masseria, named for Italy's ancient fortified farmhouses, highlights the cuisine of the Puglia region. For more information, visit www.lamasseriari.com.
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Chef of the Year 2010 nominations open!

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Do you know a chef who is a leader in the foodservice industry? An inspiration and mentor to others? An innovator in cuisine, techniques, management style and dish applications? A steward of community tenets?

Then nominate that chef for Chef Magazine's 2010 Chef of the Year! Nominations are now open to executive chefs, chefs de cuisine, sous chefs and pastry chefs currently working in the United States and the Caribbean, within the 2010 calendar year. All Chef of the Year nomination forms must be received by September 24, 2010.

Download a PDF of the nomination form here.
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