Johnson & Wales Chefs Honored by Société Culinaire Philanthropique
PROVIDENCE, R.I. — December 1, 2005 — Chef instructors and a student from the College of Culinary Arts at Johnson & Wales University once again took top prizes at the 137th Salon of Culinary Art hosted by the Société Culinaire Philanthropique in November during this year’s International Hotel/Motel & Restaurant Show in New York City. The awards were as follows:
· Medal of the French Government Best Cooking Exhibit: Juergen Knorr and Steve Scaife - Poularde Platter; Joseph Leonardi - Seafood Platter; George O’Palenick - Meat Platter; Bob Zielinski - Salt dough Centerpiece
· Gold Medal of the International Chefs Association: Harold Rohrmosher – Best Sugar Showpiece
· Gold Medal of Academie Culinaire de France: Joseph Leonardi – Hors d’Oeurves Platter
· Gold Medal of the Vatel Club, Inc: Ciril Hitz, Richard Miscovich, and Mitch Stamm - Best Bread Display
Chef Kevin Duffy, dean of Culinary Education and captain of the team, said, “These chefs competed and won gold medals last year as well; this recognition is a testament to their skills. I am proud that we are able to demonstrate our expertise to the industry in this setting — the same expertise that we share on a daily basis with students in the classroom.”
Johnson & Wales — America’s Career University® – was founded in 1914. It is a private, nonprofit, accredited institution offering undergraduate and graduate degree programs in business, food service, education, hospitality and technology. Preparing students for successful careers is the cornerstone of the University’s educational philosophy. A benchmark of the University has been its 28 consecutive year employment record - within 60 days of graduation, 98 percent of its students from the 50 states have jobs in their chosen career field. With an enrollment of more than 16,000 students, Johnson & Wales maintains campuses in Providence, R.I., Charleston, S.C., Norfolk, Va., North Miami, Fla., Denver, Colo., and Charlotte, N.C. For more information about Johnson & Wales University, visit www.jwu.edu.
Chef2Chef News Desk