The Culinary Trust Announces 2011-2012 Scholarship Program

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The Culinary Trust, the International Association of Culinary Professional's (IACP) philanthropic foundation for 26 years, will accept scholarship applications for formal culinary education and independent study now through March 1, 2011. The 23 scholarships offer an assortment of funding opportunities from accredited culinary schools and organizations worldwide, including two grants named in honor of founding trustee Julia Child.

Scholarship Chair, Jessica Bride, says "The Culinary Trust scholarship program is a one-stop-shop for people seeking financial aid for culinary school or professional development programs. It is rare to have so many incredible opportunities in one place." Scholarship selection is based on merit, foodservice work experience, culinary goals, skills and references.

In order to qualify:
  • Applicants to vocational, associates or bachelors degree scholarships do not need to have foodservice experience unless required for admission to the program of study.
  • Applicants to continuing education & advanced degree scholarships must have two-years of foodservice or related industry experience unless otherwise stated.
  • Applicants to vocational, associates and bachelors degree and continuing education scholarships are required to submit a two-page essay (double-spaced) illustrating their culinary goals.
  • Applicants to independent study scholarships will provide a project proposal in place of the essay.
  • Applicants, who have been students at any time during the five-years prior to application, must have a 3.0 grade-point-average (GPA) or higher and provide a transcript.
  • All applicants are required to submit two letters of professional reference on business or personal letterhead.
  • Independent research scholarship applicants must submit a project proposal with a budget, tentative travel dates and current resume.
There is an application fee due upon receipt of application. The scholarships are valid from July 1, 2011 through June 30, 2012 (unless otherwise noted in the 2011-2012 Scholarship Program Listing) and applications must be postmarked by March 1, 2011.

Visit The Culinary Trust's website at www.theculinarytrust.org to download the 2011-2012 Scholarship Program Listing & Application, or apply online at 2011-2012 Scholarship Application. Applications may also be received by contacting The Culinary Trust by mail at PO Box 273, New York, New York, 10013, by phone or fax at 646.224.6989, or by email at scholarships@theculinarytrust.org.
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David Mouck Promoted to President of Robot Coupe USA

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David Mouck has recently been promoted to the position of president/general manager at Robot Coupe USA. Prior to this new appointment, Mouck has served as vice president of sales & marketing and sales & marketing manager with the company for several years.


Robot Coupe U.S.A. of Jackson MS is the inventor and leading innovator for commercial food processors and has a complete line of food processors, vegetable prep machines, vertical cutter mixers, Blixers, power mixers, juicers and extractors.
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The NAFEM Show is Just around the Corner!

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SPONSORED POST

The greatest foodservice equipment and supplies show on earth only comes once every two years. And in February 2011, The NAFEM Show is back!
  • Meet with 500+ foodservice equipment and supplies manufacturers and get up close to their products.
  • Learn about emerging trends through free educational sessions.
  • Step away with new ideas to streamline and improve your operation's efficiency with innovative technology presented in the WHAT'S HOT! WHAT'S COOL!® new product gallery.
Get your ticket for only $30 at www.thenafemshow.org.
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Tamara Murphy to Release New Book: TENDER

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James Beard Award winning Seattle chef Tamara Murphy, in collaboration with creative team Marlen Boivin, Jody Ericson Dorow and Nancy Gellos; publishing group ShinShinChez LLC; and an incredible community of farmers, cooks and eaters, is releasing a book of recipes and insights titled “TENDER: farmers, cooks, eaters - simple ways to enjoy eating, cooking and choosing our food.”


Slated for a holiday release in December 2010, over 100 recipes are featured in the 264 pages, complemented by photos by Angie Norwood Browne and food stylist Patty Wittmann.

Murphy, chef and former owner of Brasa, owner of the Elliott Bay Café and the soon-to-open Terra Plata, draws her inspiration globally and sources her products regionally. A former Food & Wine magazine Best Chef, in TENDER she demystifies how to create great tasting food easily and in most cases quickly.

Tamara says, “My hope is that TENDER will rekindle the spirit of community, connect us to those who nurture our planet — our farmers — and bring back the joy of simple cooking.”

The book is priced at $40 and will be available at www.shinshinchez.com; www.farmerscookseaters.com; Elliott Bay Book Company, and Elliott Bay Café.
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Jeremy Smith of Harrah's Cherokee Casino & Hotel Wins Maple Leaf Farms "Discover Duck" Challenge

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More than 200 chefs recently battled it out for the top billing in Maple Leaf Farms' “Discover Duck” Chef Recipe Contest, but it was Jeremy Smith who ultimately came out on top.


Chef Jeremy Smith of Harrah’s Cherokee Casino & Hotel receives his $5,000 first prize in the “Discover Duck” Chef Recipe Contest from Cindy Turk, marketing manager of Maple Leaf Farms.

Open to professional chefs from all foodservice segments and culinary students, this contest challenged entrants across the country to use their culinary creativity to showcase duck in innovative appetizers, salads, soups and entrees.

Dishes were judged on originality, flavor, simplicity (easily sourced ingredients and ease of preparation) and accuracy of the recipe ingredients and method. In the end, Southern Crusted Duck with Wild Bunch Demi earned its creator, Chef Jeremy Smith, $5,000. Lead line cook at Harrah’s Cherokee Casino & Hotel, Marble, N.C., Smith wooed the judges with his potato-chip/pecan-crusted duck breast served with a mix of cremini, shiitake and oyster mushrooms.

Other winners are as follows: Thomas Tannozzini, executive chef at Acts Retirement Life in Lansdale, Pa., snagged the $3,000 second prize for his Open Faced Tuscan Duck Sandwich; and Duck and Apple Tacos netted $1,500 for third-place winner James Kremer, executive chef of the Country Club of Peoria in Peoria Heights, Ill.

“We were awed by the passion and talent demonstrated by the chefs and their breadth of creative duck preparations,” said Maple Leaf Farms’ marketing manager, Cindy Turk.

To view the “Discover Duck” winning recipes, click here.
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WCR announces Women Who Inspire Award winners

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As part of Women Chefs & Restaurateurs' (WCR) national conference, seven women were honored for demonstrating excellence in the culinary and hospitality industries at the 11th Annual Women Who Inspire gala dinner on Nov. 7. The annual WCR Women Who Inspire Awards honor excellence in the kitchen, dining room, beverage profession, baking and pastry arts, community affairs, farming and food production and for a lifetime of culinary excellence.

The 2010 Women Who Inspire Award recipients are:
  • WCR Barbara Tropp President's Award for a lifetime of culinary excellence--Kathy Cary, chef/owner, Lilly’s-A Kentucky Bistro, Louisville
  • WCR Community Service Award for contributions to community affairs--Virginia Paca, owner, Virginia Paca Architecture & Landscape Design, Pasadena, Calif.
  • WCR Golden Bowl Award for excellence in baking and pastry arts--Sherry Yard, pastry chef, Spago, Beverly Hills, Calif.
  • WCR Golden Fork Award for excellence in the dining room--Patricia Koyich, owner, Il Sogno, Calgary, Alberta, Canada
  • WCR Golden Goblet Service Award for excellence in the beverage profession--Dee Ann Quinones, owner, Drinks With Dee, Los Angeles
  • WCR Golden Plow Award sponsored by Bon Appétit Management Co. for excellence in growing or producing--Alisa Barry, founder and chief creative, Bella Cucina Artful Food, Atlanta
  • WCR Golden Whisk Award for excellence in the kitchen--Liana Robberecht, executive chef, Calgary Petroleum Club, Calgary, Alberta, Canada
For more information, visit www.womenchefs.org.
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State of the Plate '10 links both sides of supply chain

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Hundreds of farmers, distributors, restaurant professionals and culinary students gathered at the Harold Washington Library Center and Robert Morris University in Chicago on Nov. 17 to discuss sustainable meat and why to buy it at State of the Plate 2010.

Sponsored by the Green Chicago Restaurant Co-Op, FamilyFarmed.org, Green City Market, Kendall College and multiple chefs and advocacy groups, the conference helped link together both sides of the sustainable meat supply chain.

(l to r) Chicago Dept. of Environment commissioner Suzanne Malec-McKenna gives the morning welcome address while Dan Rosenthal, co-founder of the Green Chicago Restaurant Co-op and president of The Rosenthal Group (Sopraffina Marketcaffé, Poag Mahone's and Trattoria No. 10) looks on.

Robert Kenner, writer/director of the documentary, "Food, Inc.," provided the opening keynote speech. The event featured a morning sustainable meat roundtable that highlighted the methods, challenges and opportunities surrounding the U.S. production of sustainable meat, the public health and environmental concerns, and emphasized ways to combat food safety issues at the production level. The afternoon session featured a panel of sustainable farmers to discuss products and methods and distribution strategies. The event culminated in a reception with sustainable food prepared by chefs and culinary students and a special viewing of "Food, Inc."

For more information, visit www.stateoftheplate2010.com.
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FOH unveils new products at IHM&RS

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Front of the House (FOH) introduced two new product lines, Drinkwise and Platewise, at the International Hotel, Motel & Restaurant Show at Javits Center this week in New York City.

Drinkwise (pictured, below) is the first-of-its-kind collection from FOH of reuseable, BPA-free drinkware. Drinkwise is a safe, durable alternative to polycarbonate and SAN drinkware. The design is industrial dishwasher proof for 3,000-plus cycles, lightweight, impact- and shatterproof, BPA-free, crack-resistant and reusable.
FOH also unveiled Platewise (pictured, below), a green alternative to traditional plastic and melamine dinnerware. Made of natural bamboo--a highly renewable, biodegradable and melamine-free resource--Platewise is a nontoxic serving solution for all occasions. The dinnerware and serveware will stand up to rigorous commercial washings and easily decompose in a landfill. Platewise offers the perfect combination of style, function and durability for chefs, as well as affordability and availability for high-volume, low-maintenance purchasers. For guests, Platewise provides the reassurance of a beautiful and eco-friendly dining experience.


FOH designs and manufactures unique tableware and serveware for the hospitalitytrade, transforming the ordinary into modern elegance. For more information, visit www.frontofthehouse.com.
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Addison chef joins ranks of Relais & Châteaux Grands Chefs

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William Bradley, executive chef of Addison in San Diego, has been designated as a member of the Relais & Châteaux Grands Chefs. The Relais & Châteaux Congress officially presented selected new members at its annual recognition ceremony, held on Nov. 7 in Cape Town, South Africa.


Chef Bradley (pictured, above) is now one of just 17 chefs in the United States to have the Grand Chef designation, including six Grands Chefs in California. In order to be recognized for this award, Addison--which is attached to The Grand Del Mar resort--was judged on the welcome and service, the setting and all details of the culinary experience including taste, consistency of produce, originality of recipes, presentation and wine list.

For a list of all Relais & Châteaux Grands Chefs members, visit www.relaischateaux.com.
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