National Restaurant Association Educational Foundation seeks nominations for 2012 Awards

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The National Restaurant Association Educational Foundation is encouraging restaurant industry professionals to help identify and nominate outstanding candidates for its 2012 awards: the College of Diplomats, the Michael E. Hurst Lifetime Achievement in Education Award, and the Thad and Alice Eure Ambassador of Hospitality Award.

The National Restaurant Association Educational Foundation (NRAEF) awards nomination deadline is August 31, 2011 and nomination forms can be found at www.nraef.org/awards. Submissions can be made online, mailed or faxed to (312) 566-9733.

“We are looking to all leaders in the hospitality business to nominate their shining stars – the valued individuals who go the extra mile both personally and professionally to serve and bring public focus to restaurants and foodservice through their works,” said Lynette McKee, executive director of the NRAEF. “This is a tremendous opportunity not only for companies to recognize their own leaders and industry partners, but also to bolster relationships between operators and suppliers and their clients.”

Lynette McKee, NRAEF executive director
The NRAEF Awards program dates back more than 25 years and serves to recognize the top philanthropists, community leaders, and educators in the restaurant and foodservice industry. For these prestigious awards, the NRAEF is seeking candidates who embody the NRAEF mission of strengthening and growing the industry through education, community engagement and promotion of career opportunities.  

Candidates for each award must demonstrate an outstanding commitment to education and excellence within the restaurant and foodservice industry. Specific requirements for each award include:

  • College of Diplomats - Established in 1974, the College of Diplomats is a select group of industry professionals who exemplify the philanthropic spirit of the industry in support of the NRAEF’s mission. Up to three individuals can be inducted into the College of Diplomats each year and each member must be a role model for businesses in his/her community. Past Diplomats include: Alice Elliot, Jackie Trujillo, Norman Brinker, James Maynard, and Emeril Lagasse  
  • Michael E. Hurst Lifetime Achievement in Education Award - To honor the devotion to educating and enhancing the lives of young people that characterized Michael E. Hurst – a respected and successful restaurant operator and firm advocate of industry education – the NRAEF awards the Michael E. Hurst Lifetime Achievement in Education Award to an outstanding educator who has made an indelible contribution to restaurant and foodservice education. The award is presented to an eligible current or retired post-secondary and/or graduate professor or administrator who has dedicated his/her career to academic instruction in the field of hospitality, culinary or foodservice management. Past Michael E. Hurst Lifetime Achievement in Education recipients include: Ferdinand Metz, CMC, Ray Kavanaugh, Ed.D, and Morris J.W. Gaebe  
  • Thad and Alice Eure Ambassador of Hospitality Award - The NRAEF’s highest distinction, the Thad and Alice Eure Ambassador of Hospitality Award is presented annually to an individual who has shown extraordinary achievement and exemplary leadership in bringing public focus to the hospitality industry through philanthropy and community service. The award is named for Thad and Alice Eure who, as philanthropists and restaurateurs, generously gave of their time and resources to the industry. Past Thad and Alice Eure Ambassador of Hospitality Award recipients include: Ralph Brennan, Bill Marriott, S. Truett Cathy, and Joe Lee
The 2012 awards will be presented to recipients during NRAEF events taking place during the 2012 National Restaurant Association Restaurant, Hotel-Motel Show.
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National Restaurant Association launches "Kids LiveWell" initiative

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The National Restaurant Association unveiled a new nationwide initiative that provides parents and children with a growing selection of healthful menu options when dining out. “Kids LiveWell,” a program the Association launched in collaboration with Healthy Dining, highlights how restaurants are creating innovative solutions to provide better-for-you menu options.

“Kids LiveWell” is a first-of-its-kind voluntary initiative that shows the restaurant industry’s commitment to offering healthful menu items for children, with a focus on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium.

Sweeney and Jones-Mueller joined industry stakeholders, health advocates, parents and children at the National Press Club recently to unveil the program and feature several “Kids LiveWell” choices from participating restaurants. 
 
Inaugural “Kids LiveWell” leaders include the following 19 brands: Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chevys Fresh Mex, Chili’s Grill & Bar, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-Bones Great American Eatery and zpizza.

To join “Kids LiveWell,” restaurants agree to offer and promote a selection of items that meet qualifying criteria based on leading health organizations’ scientific recommendations, including the 2010 USDA Dietary Guidelines. Healthy Dining’s team of registered dietitians has worked with participating restaurants to identify and validate the menu choices that meet the “Kids LiveWell” criteria. The criteria include the following components:  
  • Offer a children’s meal (an entrée, side and beverage) with 600 calories or less; two servings of fruit, vegetables, whole grains, lean protein and/or low-fat dairy; with limits on sodium, fats and sugar; 
  • Offer at least one other individual item with 200 calories or less, with limits on fats, sugars and sodium, plus contain a serving of fruit, vegetables, whole grains, lean protein or low-fat dairy;
  •  Display or make available upon request the nutrition profile of the healthful menu options; and
  •  Promote/identify the healthful menu options.
Parents can find “Kids LiveWell” options in their communities by visiting the “Kids LiveWell” section on www.HealthyDiningFinder.com. Participating restaurants can add the “Kids LiveWell” icon on their menus to indicate qualifying items, as well.
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New slate of leaders take office at Texas Restaurant Association

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The new slate of Texas Restaurant Association (TRA) leaders took office for 2011-2012 at the annual meeting held during the Southwest Foodservice Expo, June 26-28 in Dallas, Texas.

Lisa Perini
Scott Plowman
Lisa Perini, Perini Ranch Steakhouse, Buffalo Gap is the new president. Scott Plowman, Parkway Grill & Sports Bar, Wichita Falls is the president-elect. Bernay Sheffield, Zentner’s Daughter Steakhouse, San Angelo, will serve as vice president and Jerry Morales, Gerardo’s Casita Grill, Midland is the new secretary-treasurer.

Bernay Sheffield
Jerry Morales
“We are truly fortunate that such high caliber people choose to be involved with the Texas Restaurant Association, to give generously of their time and expertise,” said Richie Jackson, TRA CEO. “They bring great energy and creativity to the organization and will help us to continue to serve the dynamic $36 billion Texas restaurant industry. Their experience and insights will be invaluable to the association as we work to provide resources for our members to help them achieve success.”

Visit www.restaurantville.com.
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Women Chefs & Restaurateurs (WCR) announces 2011 scholarship recipients

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WCR today announced beneficiaries of its 2011 Scholarship and Internship Program.

Through the program, professional and student members of WCR not only receive opportunities to travel abroad to such countries as China, France, Ireland, Italy and Scotland, they also gain professional skills and inspiration from local industry leaders who generously donate their time and resources to advance the professional development of women in culinary, hospitality and related fields.

WCR will introduce next year’s Scholarship and Internship Program at its 2011 national conference, Nov. 5-7 at the Hyatt Regency Cambridge, Cambridge, Mass.

Listed below are the following recipients of 2011 Scholarships and Internships:

“Capital’izing Internship at Hank’s Oyster Bars 
Theary So, San Jose, Calif.

Anna Tasca Lanza Cooking School, Palermo, Italy 
Linda Sarris, Brooklyn, N.Y.

Barbara Tropp Memorial Internship, Beijing
Jannequin Bennett, Richmond, Va.

Bread Baking Internship at Amy’s Bread, New York
Lila Colello, Upper Darby, Pa.

Catherine Brandel Fellowship
Dana Cox, Chicago

Center Yourself with an Internship at Kripalu Center for Yoga & Health
Joy Marr, Lookout, W.V.

Cooking in France with Dorothee Alexander
Celeste Regina Scarlett, Maumee, Ohio

Internship with Bon Appétit Management Company in Silicon Valley
Annie Johnston, Bend, Ore.

Johnson & Wales University's College of Culinary Arts Scholarship
Kelsey Oliver, Swannanoa, N.C.

Learn to Grow Vegetables without Chemicals in Ireland 
Claire Dunlap, Auburn, Calif.

Lonestar Luxury Bed & Breakfast Internship in Scotland
Lebby Campbell, New York

New Orleans Internship with Susan Spicer, Bayona
Bonnie Lynn Mankoff, Las Vegas, Nev.

Organic Internship with Nora Pouillon, Restaurant Nora, Washington, D.C.
Amy Copperman, Arlington, Mass.; Annmarie Matt Chelius, Ocean City, N.J.; Hillary Bergh, Mountain View, Calif.; Janet Lathrop, Holly Hill, Fla.; Veronica Butler, Chicago

Pastry Internship at Orson & Citizen Cake, San Francisco
Gina Conedera, Oakland, Calif.

The Culinary Institute of America ProChef Certification Program 
Keisha Happy, Pembroke, Fla.

The Culinary Institute of America Mastering Wine
Stella Bernard, Naples, Fla.

The French Culinary Institute Pastry Arts Career Evening Program 
Samantha Earl, New York

The French Culinary Institute Culinary Arts Career Evening Program 
Juanita Bognanni, Saint Paul, Minn.

The Institute of Culinary Management Diploma Program
Christina Ha, New York

The Kennebunk Inn Bed & Breakfast Internship
Wendy Roskin, Los Angeles

Tutti a Tavola Culinary Program in Tuscany
Amee Hoge, Mesa, Ariz.
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A.C.F. chapter, The Windy City Professional Culinarians, to host Third Annual Summer BBQ & Burger Throwdown

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The Chicago chapter of the American Culinary Federation (ACF), The Windy City Professional Culinarians, along with Consumers Packing Company, are co-hosting the Third Annual Summer BBQ & Burger Throwdown on Monday, June 20, 2011 from 6:00pm - 9:00pm.
At the event, teams representing Chicago-area culinary schools will compete in a test of creativity and skill. The winning team will be awarded year long bragging rights to the "Best Burger" as decided by a panel of celebrity judges and an award of $500. Past winners are Technology Center of DuPage (2009) and Dominican University (2010). Attendees will vote for their favorite and the winner of the "People's Choice" award will win $250.

In addition to sampling all of the teams' burgers, an assortment of fruit, vegetable and green salads, and light appetizers will be available. And, to cap off this great evening, guests will enjoy a selection of desserts and ice cream.

Water and soft drinks are included, as are an assortment of beers and some unique cocktails for attendees with proof of age.
 
There will also be a 50/50 cash raffle. The owner of the winning raffle ticket will receive 50% of the raffle ticket sales. The other 50% will be used to support the ACF Regional Culinary Team.

Please register at www.acfwindycitychefs.org by June 17. Tickets are $25 for members, professionals and guests who register online by June 17; $15 for students with ID who register online by June 17; and $35 cash-only tickets will be available at the door the day of the event. The location of the event is as follows: Consumers Packing Company, 1301 Carson Drive, Melrose Park, IL 60160.

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Two ACF chefs receive International Culinary Academy Awards at 2011 Cordon d’ Or - Gold Ribbon presentation

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Two American Culinary Federation (ACF) members received International Culinary Academy Awards at the 2011 Cordon d’ Or - Gold Ribbon awards presentation, held at The Don CeSar, St. Pete Beach, Fla., May 15.

In the Academy of Culinary Arts category, Thomas Macrina, CEC, CCA, HGT, AAC, of Plymouth Meeting, Pa., executive chef at Desmond Great Valley Hotel and Conference Center, Malvern, Pa., received the Chef Educator/Executive Chef award. Macrina is chair of the American Academy of Chefs, ACF’s honor society, and is a member of ACF Philadelphia Chapter. 

Also in the Academy of Culinary Arts category, Charles Carroll, CEC, AAC, executive chef at River Oaks Country Club, Houston, received the Culinary Life Achievement Award. Carroll is a seven-time “culinary Olympian,” an inspirational speaker and a member of ACF Professional Chefs Association of Houston. In addition, he received a Cookbook Award in the Culinary Literature category for Tasting Success: Your Guide to Becoming a Professional Chef (John Wiley & Sons, Inc., 2010).

 Visit www.cordondorcuisine.com.
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Vulcan FEG named SEFA Outstanding Supplier in Cooking Equipment

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Vulcan FEG, based in Baltimore, Md., was named the SEFA Outstanding Supplier in Cooking Equipment at the SEFA 25th Annual Awards Banquet on April 13, 2011 at The Ritz Carlton, Kapalua in Maui, Hawaii. 

Winners of SEFA’s Outstanding Supplier Awards are selected by secret ballot of the total membership. These awards are based on support of SEFA members and marketing & training programs, customer service in the field, innovation and market leadership within each category.

L to R: Jim Reid, owner & CFO, SEFA; Jim Cullinane, vice president, Vulcan Food Equipment Group; Larry Lyons, general manager, Vulcan Steam
This year to commemorate SEFA’s 25th Anniversary celebration in Hawaii, the award itself included a Ka Makau fish hook made of native Hawaiian koa wood, an ancient Hawaiian symbol of responsibility, honor, hard work and success.  

Visit www.sefa.com, www.vulcanequipment.com, www.wolfequipment.com or www.berkelequipment.com.
 
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United Fresh 2011 attendees honor best new products

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Attendees to the United Fresh Produce Association’s annual convention and expo in New Orleans cast their votes Wednesday and recognized this year’s New Product Awards in six categories. A record 34 fresh fruit and vegetable innovations competed in the categories of Best New Packaging Product, Best New Food Safety Solution, Best New Processing Equipment, Best New Fruit Product, Best New Packing and Packaging Equipment, and Best Vegetable Product.
 
The 2011 New Product Award winners are:
  • Best New Packaging: MIXIM Classic 5x5 6oz. Bushberry Packaging System, Sambrailo Packaging 
  • Best New Food Safety Solution: SmartWashTM, New Leaf Food Safety Solutions 
  • Best New Processing Equipment: Primus Gemini – New and Improved Fresh Berry Sorter, Best Sorting 
  • Best New Fruit Product: Sun DropsTM Grape Tomatoes, Mucci Farms AND Naturipe® Berry Quick Blueberry Snacks, Naturipe Farms, LLC 
  • Best New Packing/Packaging Equipment: Volmpack Ultrek 320 Vertical-Form-Fill-Seal Bagger, Volm Companies, Inc. 
  • Best New Vegetable Product: Pure Flavor Grill Ready Vegetable Mix, Pure Hot House Foods Inc.
In the Best New Fruit Product category, two winners were selected. Sun Drops Grape Tomatoes from Mucci Farms and Naturipe Farms’ Berry Quick Blueberry Snacks were both honored as best products.

“Because there was some confusion among voters about tomatoes being judged in the fruit category, both of these outstanding products are recognized as category winners due to the widespread voting support they received in the balloting,” Toner said.

The finalists in each category were on display for the two days of the United Fresh 2011 trade show, and the winners were selected by votes cast from show attendees. 
 
Visit www.unitedfresh.org.


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United Fresh Foundation to provide salad bars to 33 New Orleans schools

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The fresh produce industry will be “giving back” to the local community when the United Fresh Produce Association hosts it 107th annual convention in New Orleans, May 2-4. Through the generosity of member companies and friends, the United Fresh Foundation will donate salad bars to 33 New Orleans schools, creating a lasting impact on thousands of school children in its convention host city.


“I’m pleased to say that we’ve topped our goal to raise funds for 25 salad bars and will be able to provide a salad bar to every New Orleans school that requested one,” said United Fresh President and CEO Tom Stenzel.

The Foundation will commemorate the donation with a May 3 “Let’s Move Salad Bars to New Orleans Schools” press event bringing together local dignitaries and officials to recognize the 33 recipient schools and each donor company. The salad bar donations are made possible through the generous sponsorship of many companies.

The May donation of salad bars is in addition to 10 salad bars that the United Fresh Foundation donated in the fall of 2010 from funds raised at its annual Washington Public Policy Conference. United Fresh also recognizes Whole Foods Markets, which has donated salad bars to six New Orleans schools this year as part of its nationwide campaign in support of Let’s Move Salad Bars to Schools.

United Fresh is a founding partner of the Let’s Move Salad Bars to Schools initiative, which has a goal of donating salad bars to 6,000 schools nationwide within the next three years. Let’s Move Salad Bars to Schools supports First Lady Michelle Obama’s Let’s Move! initiative to end childhood obesity within a generation.

“We hope that schools throughout the region and nationwide will now look at New Orleans as a model to see how salad bars can transform the school food experience. Schools can work directly with the Let’s Move Salad Bars to Schools initiative, raising funds for salad bars within their own communities through government support, local businesses, PTAs and more. It’s easy for schools to post an application on www.SaladBars2Schools.org, and raise the necessary awareness and funds to make a difference for their kids,” said Stenzel.
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Jill Conklin honored as SNA 2010 Individual Industry Member of the Year

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Winston Industries' domestic sales manager Jill Conklin is the 8th recipient of the 2010 School Nutrition Association (SNA) Individual Industry Member of the Year Award. Conklin was honored at the Global Child Nutrition Foundation’s A Possible Dream Gala in Washington, DC, on Monday, March 7, 2011. The award itself was presented during the SNA 64th Annual National Conference in Dallas, Texas, in June, 2010.

 SNA nutrition committee chair Julia Bauscher, SNS, nominated Conklin for her “dedication to the school nutrition profession” and her “special passion to support members in serving children worldwide.” Bauscher went on to note that Conklin is “a catalyst and leader who immediately asks, ‘What can I do to help?’” 
(L to R): Gene White, president, Global Child Nutrition Foundation; Indiana State Senator Richard Lugar; Jill Conklin; Barbara Belmont, executive director, School Nutrition Association
Conklin has worked tirelessly in support of school nutrition professionals worldwide, both as an individual and in her position with Winston Industries. She has more than nine years experience in professional foodservice, including seven years as a chef. She devotes time to Kid’s First, a Team Nutrition program, teaching nutrition and culinary skills to school foodservice personnel, teachers, administrators, and kids K-12. In addition to the boards and committees on which she serves, she is a very active supporter of the Global Child Nutrition Foundation (GCNF), SNA’s International arm. She also volunteers with Sustainable Farms and local farm cooperatives, and is active with the USDA - Thermy Campaign, the National Coalition for Food Safe Schools.

Visit www.winstonind.com for more information.
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Women Chefs & Restaurateurs' 2011 conference dates and theme, "An Educated Palate"

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Women Chefs & Restaurateurs' (WCR) 2011 national conference will take place at the Hyatt Regency Cambridge in Boston November 5-7.
 
This year’s conference theme—“An Educated Palate: Teaching, Tasting, Trading Stories”—will take full advantage of the rich tapestry of food and hospitality history unique to the Boston area and surrounding New England, says Jamie Leeds, president of WCR and chef/owner of two Hank’s Oyster Bars in greater Washington, D.C. “We invite all culinarians and hospitality professionals—representing every industry segment and role—to join us as we share the experiences and knowledge that have the power to enrich and edify us all.”


Among popular annual events, the conference will host The 2011 Women Who Inspire Awards and Gala, emceed by Carla Hall, chef/owner of Alchemy by Carla Hall in Washington, D.C., and a finalist in the fifth season of Bravo TV’s “Top Chef.”

For more information, visit womenchefs.org/displayconvention.cfm.
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USA Rice partners with Chartwells school dining services to promote healthy eating and classroom education

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To celebrate National Nutrition Month and nationwide efforts to boost nutrition in school meals, USA Rice Federation is partnering with Chartwells School Dining Services, the nation’s leader in contract management services to 6,000 schools nationwide, to emphasize the importance of healthy eating. Chartwells’ EAT LEARN LIVE With Color Nutrition Month® campaign teaches students to choose healthy foods including whole grains like brown rice along with lean proteins, fruits and vegetables. 

The program encourages schools to conduct activities to promote whole grain brown rice by serving healthy rice bowls for lunch, and utilizes a fun, interactive workbook, U.S. Rice In The Classroom, to teach students about U.S.-grown rice. Classroom activities also include preparing a seasoned brown rice mix recipe that students can cook at home with their parents.

To support these efforts, USA Rice staff will visit several Chartwells-managed schools this month to present rice information during nutrition education sessions. The promotion leverages the U.S. Department of Agriculture’s initiative to improve the nutritional quality of school meals by increasing servings of whole grains as recommended by the 2010 Dietary Guidelines for Americans. 

For more information and recipes, visit www.MenuRice.com.
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Women Chefs & Restaurateurs announces 2011 scholarship and internship opportunities

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Women Chefs & Restaurateurs (WCR) is offering a slate of learning opportunities for students and professionals in its 2011 Scholarship and Internship Program. Deadline for applications is April 4, 2011.

“Our scholarships and internships allow WCR to fulfill its mission by offering women in the culinary industry invaluable educational opportunities,” says Jamie Leeds, president of WCR and chef/owner of Hank’s Oyster Bar and CommonWealth Gastropub in greater Washington, D.C.

Last year, WCR awarded more than 40 scholarships and internships in six nations. Recipients gained professional skills and inspiration from industry leaders who donated their time and resources to advance the professional development of women in foodservice. 

Opportunities for WCR’s 2011 program include:
• Internship with Bon Appétit Management Company, Silicon Valley
• Barbara Tropp Memorial Internship, Beijing
• Internship in New Orleans with Susan Spicer
• Organic internship with Nora Pouillon, Washington, D.C.

Returning opportunities include scholarships at leading professional culinary-arts programs nationwide and cooking, baking, cheese- and winemaking, management and marketing internships in the United States, China, France, Ireland, Italy and Scotland.

Applicants must be active members of WCR in any category. Online application deadline is 5:00 p.m. CDT on April 4, 2011; mailed applications must be postmarked no later than April 4, 2011. Details of this year’s WCR Scholarship and Internship Program are described fully at www.womenchefs.org.
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Three Restaurants Win National Beef Backer Awards in Denver

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On February 3rd,  the Beef Checkoff Program announced winners of the 2010 National Beef Backer Awards at the 2011 Cattle Industry Annual Convention & NCBA Trade Show in Denver, Colo. Each year, three restaurants are recognized for their efforts in menuing and marketing beef. This year’s national winners included The Hitching Post I & II (Buellton, Calif.) in the “Independent Restaurant” category, Home Style Dining LLC Ponderosa® and Bonanza® Steakhouses (Plano, Texas) in the “Chain Restaurant” category and Red The Steakhouse (Miami, Fla.) as the “Innovator of the Year.”
additional steaks. 
2010 National Foodservice Beef Backer Award Winners: Peter Vauthy, exec. chef/partner, Red the Steakhouse; Rosemary Staltare, director marketing and sales, Red the Steakhouse; Bob Ostini, chef, The Hitching Post I and II; Bill Ostini, owner/operator, The Hitching Post I and II; Tamara Jones, president/CEO/CFO, Homestyle Dining LLC; and Jon Rice, exec. vice president, Homestyle Dining LLC
Restaurant operators interested in entering the 2011 Beef Backer contest should contact their state beef council.




 
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ACF honors newest CMCs

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Following an eight-day cooking exam at The Culinary Institute of America, five chefs from Florida, Massachusetts, Michigan, New Hampshire and West Virginia have been named Certified Master Chefs (CMC) by the American Culinary Federation (ACF).

(l to r) ACF announces new CMCs Brian Beland, Robert Mancuso, Brian Sode and Daniel Dumont

The chefs who passed the exam are:
  • Brian Beland, CMC, executive chef, Country Club of Detroit, Grosse Pointe Farms, Mich.; ACF Michigan Chefs de Cuisine Association
  • Daniel Dumont, CMC, corporate chef, Ocean Properties Ltd. Hotels and Resorts, Portsmouth, N.H.; ACF Piscataqua Chapter
  • Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.; ACF Epicurean Club of Boston
  • Richard Rosendale, CMC, executive chef, The Greenbrier, White Sulphur Springs; ACF National Chapter
  • Brian Sode, CMC, AAC, executive chef, The Bear's Club, Jupiter, Fla.; ACF National Chapter
New CMC Richard Rosendale accepts his plaque.

The minimum passing score for the exam is 75 points out of 100. For chefs to keep the CMC title, they must recertify every five years, documenting 80 hours of continuing education.
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NRA calls on Restaurant Neighbor Award applicants

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The nation's nearly 1 million restaurants are encouraged to apply for the National Restaurant Association's (NRA) 2011 Restaurant Neighbor Award to be recognized for their community service contributions.

The annual award, which the NRA created more than a decade ago along with founding partner American Express, will honor four national winners with $5,000 contributions to their charitable projects. The categories from which winners will be selected are small business, mid-size business, large business/national chain and cornerstone humanitarian. Restaurants may apply online at www.restaurant.org/rna before Jan. 11.
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CFI to support NRA's animal-welfare efforts

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The Center for Food Integrity (CFI) will provide guidance and support to the National Restaurant Association (NRA) on animal-welfare issues, according to a recent announcement from the NRA. CFI will provide counsel to the NRA on animal-welfare issues. The organization's extensive consumer research and trust-building model will provide guidance for the NRA and its member companies.

"Animal welfare is an issue of interest to our members and consumers," said Scott DeFife, NRA's executive vice president for policy and government affairs, in a statement. "We appreciate the experience and insight that CFI brings to the issue and the support they can provide to the National Restaurant Association and our members."

CFI's member organizations represent all sectors of the food system including farmers and ranchers, processors and companies that deliver food products under local, regional and global brand names. For more information, visit www.foodintegrity.org.
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NRA applauds passage of Small Business Jobs Act

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The National Restaurant Association (NRA) hailed the recent passage of a bill in the U.S. House of Representatives that will provide the nation's restaurants and small businesses with tax relief and assistance in accessing capital. The Small Business Jobs Act is expected to be signed into law by President Obama. In support of the measure's passage through the House, NRA executive vice president of policy and government affairs Scott DeFife issued the following statement:
"This bill will help restaurants and small businesses with tax relief and assistance in gaining access to capital that is critical to economic and financial recovery. Our industry, employing nearly 13 million Americans at 945,000 restaurants locations nationwide, is composed] mainly of small, independent businesses.

"Households are still holding back on spending, and as a result many restaurant operators are continuing to struggle. The provisions in this bill to expand access to capital will help restaurant operators make necessary investments, hire and retain workers, and, in certain cases, keep their doors open. The modernization of popular Small Business Administration loan programs, the inclusion of refinance options and extension of expiring loan guarantees and borrower fee reductions will go a long way to help small businesses in this difficult credit climate.

"The expensing provisions will encourage restaurants to undertake capital expenditures, and these will have a multiplier effect, spurring economic activity and job growth in communities throughout the country."
For more information, visit ww.restaurant.org/advocacy.
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National Restaurant Association partners with Aspen University for online restaurant management degree

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Building on its range of career-building training programs, the National Restaurant Association (NRA) has partnered with Aspen University on a new undergraduate degree in foodservice operations and management. This collaboration provides undergraduate degree-seeking individuals an affordable education that focuses on restaurant business administration and front-of-house operations. The NRA is committed to developing careers for the industry's nearly 13 million employees.

"The comprehensive restaurant operations and management degree at Aspen University was developed specifically to fit the workforce characteristics of our industry," Mike McCallum, NRA's chief strategy officer, said in a press release. "The degree is flexible, entirely online, very affordable, and incorporates the association's existing educational programs, including ServSafe and ManageFirst. By obtaining this degree, students and restaurant workers can build strong foundations for their foodservice careers in our industry of opportunity."

Employees at NRA member organizations receive a 50 percent discount on tuition and pay only $90 per credit hour when seeking a bachelors of science in foodservice operations and restaurant management at Aspen University. Additionally, federal financial aid is available for students who qualify.

Aspen will donate 15 percent of all collected tuition to the National Restaurant Association Educational Foundation (NRAEF) to support scholarships to students, professional development for teachers and mentorship.

The degree incorporates the NRA's well-established training programs and certifications--ServSafe Food Safety, ServSafe Alcohol, ManageFirst and the Foodservice Management Professional--transferred into the degree as credit, or earned as requirements of the degree program. Association member organizations with their own training programs will be able to submit their curricula to Aspen for evaluation of course credits.

For more information, visit www.restaurant.org/careers/education/schools/aspen or www.aspen.edu.
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Chefs prepare for test of a lifetime

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Twelve chefs from across the country will convene in the kitchens at The Culinary Institute of America (CIA), Hyde Park, N.Y., Oct. 23 to 30 for the American Culinary Federation's (ACF) eight-day Certified Master Chef (CMC) exam.

The last CMC exam was held four years ago. There are currently 60 CMCs and 12 Certified Master Pastry Chefs (CMPC) in the United States. In order for chefs to apply for the CMC exam, they must show documentation that they are a Certified Executive Chef or Certified Culinary Educator, provide two letters or recommendation from current CMCs and meet rigorous education and experience requirements. The practical exam is administered in eight segments: healthy cooking, buffet catering, classical cuisine, freestyle cooking, global cuisine, baking and pastry, continental and northern Europe cuisines and market basket. Each category is graded in two parts: kitchen skills and presentation, and tasting. The minimum passing score for the entire exam is 75 points out of 100.

The 2010 CMC candidates are:
  • Brian Beland, CEC, executive chef, Country Club of Detroit, Grosse Pointe Farms, Mich.; ACF Michigan Chefs de Cuisine Association
  • Daniel Dumont, CEC, vice president of culinary/corporate chef, Ocean Properties Ltd. Hotels and Resorts, Portsmouth., N.H.; ACF Piscataqua Chapter
  • Randall Emert, CEC, CCA, executive chef, Great Oaks Country Club, Rochester, Mich.; ACF Michigan Chefs de Cuisine Association
  • Jason Hall, CEC, executive chef, Hammock Dunes Club, Palm Coast, Fla.; ACF St. Augustine Chapter
  • Shawn Hanlin, CEC, executive director, Oregon Coast Culinary Institute, Coos Bay, Ore.; ACF Bay Area Chefs Association of Oregon
  • Shawn Loving, CEC, CCA, department chair/instructor, Schoolcraft College Culinary Arts Department, Livonia, Mich.; ACF Michigan Chefs de Cuisine Association
  • Robert Mancuso, CEC, executive chef, The Country Club, Chestnut Hill, Mass.; ACF Epicurean Club of Boston
  • Jonathan Moosmiller, CEC, executive chef, Genesee Valley Club, Rochester, N.Y.; ACF Professional Chef/Cooks Association of Rochester
  • Alan Neace Sr., CEC, AAC, culinary instructor, Midwest Culinary Institute, Cincinnati
  • Richard Rosendale, CEC, executive chef, The Greenbrier, White Sulphur Springs; ACF National Chapter
  • Brian Sode, CEC, AAC, executive chef, The Bear's Club, Jupiter, Fla.; ACF National Chapter
  • John Thompson, CEC, executive chef, Minneapolis Club, Minneapolis; ACF Minneapolis Chefs Chapter
For more information about the 2010 CMC exam, visit www.acfchefs.org/cmcexam. ACF will announce which chefs earned the CMC designation on its website Oct. 30.
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