CIA releases French cheese e-learning module

The Culinary Institute of America (CIA) released an online learning module on French cheese called "Cooking with Fromage: Turning Comfort Food into Comfort Cuisine." The e-learning module offers a primer on French cheese and explores its compatibility with a range of American recipes. It also includes 11 downloadable recipes demonstrated by a CIA chef-instructor in streaming video (including petite chèvre pizzas, pictured below).

Petite chèvre pizzas*

In conjunction with the e-learning module, The Cheeses of France is holding a Napa Valley Escape sweepstakes, which includes a private cooking class for two with a chef-instructor at the CIA's Greystone campus, as well as round-trip airfare, a stay at Auberge du Soleil resort and spa, a champagne dinner and other activities.

To download the e-learning module and enter in the Napa Valley Escape sweepstakes, visit www.ciaprochef.com/COF.

*Photo credit: CIA/Terence McCarthy

WFF partners with Kellogg School of Management for executive education programming

The Women's Foodservice Forum (WFF) is partnering with the Center for Executive Women at the prestigious Kellogg School of Management at Northwestern University, Evanston, Ill., to offer its members enhanced educational programming. The collaboration will debut April 6 to 9, 2010, at the Annual Leadership Development Conference in Las Vegas.

"The Kellogg School of Management is renowned for making strong leaders stronger and the WFF is thrilled to be partnering with them to develop executive-level educational programming that will elevate women leaders in the foodservice industry," Mary O'Broin, WFF chair, said in a press release. "The Kellogg School's involvement in our annual conference makes it even more of a must-attend event for foodservice industry professionals wanting to advance their careers."

"The Center for Executive Women at the Kellogg School is dedicated to helping senior-level women advance to top executive positions," Victoria Husted Medvec, executive director of the center and Adeline Barry Davee Professor of Management and Organizations, said in a press release. "Partnering with the WFF is a great channel by which to impact the foodservice industry, developing the next generation of female business leaders by exposing them to top Kellogg faculty, cutting edge research and the latest business concepts."

In developing programming for the WFF's Annual Leadership Development Conference, Kellogg will inspire and help leaders in the foodservice industry elevate their careers. Kellogg and WFF will continue their partnership into the future to develop educational opportunities for varying professional tracks--from emerging leaders to executives.

For more information, visit www.womensfoodserviceforum.com. Full event registration and schedule will be available on February 1, 2010.

Share Our Strength inducts chef-educator into Operation Frontline hall of fame

At its 25th anniversary Leadership Awards Ceremony, Share Our Strength presented its 2009 Leadership Awards to chefs, restaurants, restaurateurs, community volunteers and corporate executives who have made a significant impact on the fight to end childhood hunger in the United States. Among them were Share Our Strength's Operation Frontline 2009 Hall of Fame inductees, volunteer instructors who have taught 15 or more cooking-based nutrition courses with Operation Frontline programs around the country.

This year's Hall of Fame inductees included a chef-educator who also runs her own catering business and chairs a United Nations committee: Eva Forson, owner of African Palava in New York City.

Upon moving to the United States from Ghana some 20 years ago, Forson earned certificates in professional catering and baking from the culinary arts division of the New School University in New York City. For the past 20 years, she has used those credentials and her own childhood experience cooking with her mother in Ghana to teach classes at the Institute of Culinary Education and the culinary arts division of The New School. Forson added to her course load in 2001 when she started teaching Operation Frontline courses at City Harvest in New York City. Forson also serves as chairperson of the food committee of the United Nations African Mothers' Association.

For more information about Share Our Strength, its work to end childhood hunger by 2015 or any of its programs, visit www.strength.org.

(l to r) Operation Frontline Hall of Fame winners: Jean Bowen, owner, Cuisine by Jean, Boulder, Colo.; Eva Forson, chef-instructor, the Institute of Culinary Education and the Culinary Arts Division of The New School, New York City, and owner, African Palava; Marilyn Matusch, retired educator, Portland, Ore.; Morris Salerno, chef-owner, Salerno's Restaurant, Flower Mound, and The Grotto, Highland Village, Texas; Kori Reed, ConAgra Foods Foundation, the national sponsor of Share Our Strength's Operation Frontline

Sullivan University's Spendlove to lead national commission on culinary certification

Derek Spendlove (pictured, left), CEPC, CCE, AAC, baking and pastry arts chair for the National Center for Hospitality Studies (NCHS) at Sullivan University, Louisville, Ky., has been named chair of the American Culinary Federation (ACF) Certification Commission and will assume the position's responsibilities Jan. 15, 2010. Spendlove will replace current Chair Karl J. Guggenmos, AAC, university dean of culinary education at Johnson & Wales University, Providence, R.I., who will remain on the commission as past chair.

Spendlove, in his role as ACF Certification Commission chair, is responsible for upholding the standards of the most comprehensive certification program for chefs in the United States. Certification through the ACF is based on education, experience and completion of official coursework and exams. ACF certification credentials distinguish culinary professionals as leaders in the culinary field, and demonstrate skill and expertise to peers and potential employers.

Since its inception in 2007, the ACF Certification Commission has been developing, implementing and monitoring a validated process of globally recognized certifications based on skills, knowledge, integrity and equality through an achievable process for all culinary professionals. The Commission was formed in order to meet the National Commission for Certifying Agencies accreditation standards to obtain certification from the Institute for Credentialing Excellence.

The Certification Commission is comprised of 20 professionals with experience in culinary, media, marketing, management, education and government. Commission members represent many different levels of ACF certificants, including certified culinarian (CC), certified sous chef (CSC), certified chef de cuisine (CCC), certified executive chef (CEC), certified executive pastry chef (CEPC), certified culinary educator (CCE), certified culinary administrator (CCA) and certified master chef (CMC). For more information, visit www.acfchefs.org.

American Personal & Private Chef Association summit to be held in Chicago

The 2010 American Personal & Private Chef Association (APPCA) National Summit will take place Feb. 19 to 21 at The School of Culinary Arts at Kendall College in Chicago. This year's theme will be to promote the building of successful businesses and careers of personal and private chefs as the nation emerges from a recession.

Ina Pinkney, chef/owner of Ina's in Chicago, will keynote the 2010 summit to share the story of opening her restaurant. Other presenters include Maria Caranfa, R.D., director of Mintel Menu Insights; Judith Dunbar Hines, director of culinary arts and events for the City of Chicago's Department of Cultural Affairs; Renee Zonka, R.D., associate dean of Kendall College; service expert and former private chef Audrey Heckwolf of Grand Rapids Community College; and Peggy Ryan, executive chef of The Dining Room at Kendall College.

For information on registration, hotel, programming and personal-chef-training, visit www.personalchef.com/summit.

New TV series stars Kendall College's Koetke

Christopher Koetke, dean of The School of Culinary Arts at Kendall College, is the host of a new television series called "Let's Dish" on Live Well, a network devoted to home, health and lifestyles that launched this past spring.

"Let's Dish" was developed in response to today's hectic lifestyle for many families. On the show, Koetke demonstrates fast and easy main course meals, desserts and low-fat snacks that are good for the mind, body and soul. Food industry experts such as chefs and nutritionists also will appear in each episode of "Let's Dish."

"Between work obligations, children's extracurricular activities, and the stress of everyday life, convenience often wins out over health in the family diet," said Koetke in a statement. "My family faces the same dilemma, and that's why I was drawn to this project. By sharing some of these solutions for delicious, fast and healthy meals, I hope viewers can reduce mealtime stress, improve their quality of life and work toward a healthier and happier lifestyle for their families."

For more information or to find episodes, visit www.livewellhd.com/letsdish.

ProStart students spotlighted on Food Network

The Food Network ran a special Dec. 5 on the National Restaurant Association's 2009 ProStart Invitational, an action-packed culinary and management competition for the top high school students enrolled in the ProStart program. Thirty-nine teams of high schoolers competed for $1.1 million in cash, prizes and scholarships. Food Network personality Guy Fieri followed the students as they raced to complete a three-course meal in one hour and then announced the winners: the team from Herndon Career Center in Missouri (previously posted about here).