 October 8, 2006 |
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 October 2006 Chef2Chef Culinary Grant Recipients Announced
Steamboat Springs, Colorado, USA – October 2, 2006 - Chef2Chef.Net today announced the winners of the October 2006 culinary grants. The Chef2Chef Scholarship Fund was established in 2003 to assist culinary students in need of financial assistance.
In March of 2006, Chef2Chef.net awarded fourteen culinary grants for the 2005 academic year. Since that time Chef2Chef.Net received more than 170 applications from students at 30 different culinary schools across the country and abroad. Eligible students are encouraged to participate in the Chef2Chef discussion forums, must attend a culinary school at the time of the award, show proof of their financial need, and provide a 500-word essay.
The reviewing panel for the October awards consisted of seventeen chefs, executive chefs and culinary professionals from various organizations around the world. We are pleased to award twelve $1,000.00 grants to the following students:
- Sean Liam Quinn, Culinary Institute of Canada, Charlottetown, PE
- Heather Robyn Rubenstein, L. A. Wilson Technical School, New York
- Jordan Taylor Wood, Sullivan University, Kentucky
- Chelsea Lee Oswalt, Johnson and Wales University, Charlotte
- John William Kleifgen, Culinary Institute of America, New York
- Asha Kali Hertel, Johnson and Wales University, Charlotte
- Eric Francis Rovegno, Pueblo Community College, Colorado
- Emily Alice Riddell, Le Cordon Bleu, Paris
- Chanda Martin, French Culinary Institute, New York
- Karreesa Monique Allen, The Art Institute of Washington, Virginia
- Erica Renee Robertson, Texas Culinary Academy
- Mary Lynn Allen, Johnson and Wales University, Providence
Funding for the October 2006 grants were provided by Chef2Chef.Net, the proceeds of fundraising dinners and silent auctions at the Chimney Park Bistro in Windsor, Colorado and at the Two Rivers Winery Chateau with the Cowboy and The Rose Catering Company in Grand Junction, Colorado as well as revenues derived from cookbook sales and private and corporate donations. The next round of Grants will be awarded in April, 2007.
About the Chef2Chef.Net Scholarship Program
The Chef2Chef.Net Scholarship Fund is administered by the Yampa Valley Community Foundation and contributions may be tax deductible. Please call Chef David Nelson at 888-745-6550 for further information on how to help us give back to the future of the culinary industry. More Information: http://chef2chef.net/culinary-institute/scholarship-grant/ Sponsored by  |
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This Week's Foodservice Daily Newsletter: Grains: Groundwork of Good Nutrition
Date: October 9, 2006 - October 13, 2006
Guest Host: Wheat Foods Council
Theme: Grains: Groundwork of Good Nutrition - Monday: Honey Wheat Bread; Cracked Wheat Bread.
- Tuesday: Energy Bars; Whole Wheat Pecan Stuffing.
- Wednesday: Sun-Dried Tomato and Walnuts Tossed with Penne Pasta; Sesame Shrimp Noodles with Asian Garlic Bread.
- Thursday: Basil and Sun-Dried Tomato Pizza Crust; Spicy Mint Chicken with Whole Wheat Chapattis.
- Friday: Cranberry Date Bars; Whole Wheat Chocolate Sheet Cake.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
 The Culinary Institute of America
At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most Certified Master Chefs of any culinary college on our outstanding faculty. We don’t just have alumni; we have a network of more than 37,000 graduates, many of them leaders in the food industry. We don’t just offer hands-on experience; students spend over 1,300 hours in the kitchen or bakeshop, more than at almost any other culinary school.
A CIA bachelor’s or associate degree in culinary arts or baking and pastry arts is an unmatched credential that will open doors to an endless number of exciting career opportunities for you.
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Wheat Production and Consumption
Definitions: Wheat is one of eight cereal grains known to man. It is a grass variety producing edible seeds and is the most widely cultivated grain grown in the world. Its botanical name is Triticum aestivum.
History: The development of civilization may be directly connected to the cultivation of wheat. Villages developed when primitive man discovered he no longer needed to follow game and forage for his food. He could grow wheat during the summer, store it for food in the winter and use the remaining seed to plant in the spring. Actual cultivation may have started in the Fertile Crescent of western Asia around 6,000 to 8,000 B.C. or earlier.
Anthropologists speculate that primitive man first chewed the raw wheat kernel before he learned to pound it into flour and mix it with water to make porridge. About 10,000 years before Christ, man first started eating a crude form of flat bread—a baked combination of flour and water.
Ancient Egyptians are believed to be the first bakers of the white, leavened bread that we know today. Around 3,000 B.C., they started to ferment their flour and water mixture using wild yeast present in the air. Eventually they added sugar, salt and flavorings such as poppy and sesame seeds. Even though the Egyptians and Romans made leavened bread, they did not understand that airborne yeast caused the bread to rise. Not until the 1800’s was yeast identified as the organism that converts carbohydrates into alcohol and produces a leavening gas (carbon dioxide) in the process.
Wheat was introduced into the United States through two separate avenues: first, by the French and Spanish into the Southwest; and second, by Northern Europeans into the eastern United States.
Spanish wheat was introduced into what is now the Big Bend area of Texas in 1582. Hard red winter wheat, the largest commercially grown wheat in the United States, was not introduced until 1874, when Mennonite immigrants from the Crimea brought this winter-hardy wheat to the Kansas plains.
Source: Wheat Foods Council | Sponsored by |
Today's Recipe: Pumpkin Cheese Tart
Makes 1 pie
Ingredients: Caramel Crust:
1/3 cup flour
2 1/2 tablespoons brown sugar
1 1/2 ounces butter
Cream Cheese Filling:
5 ounces cream cheese
1 ounce goat cheese
1/3 cup sugar
1 egg
1/4 teaspoon vanilla
grated rind of 1 lemon and juice of 1/2
1/8 teaspoon salt
1 tablespoon cream
1/2 tablespoon cake flour
1/2 cup puréed pumpkin
Preparation:
Caramel Crust:
Combine ingredients in mixer with a paddle on medium until crumbs form. Pour crumb mixture into a 10-inch springform pan and pat down evenly. Bake at 350 degrees for 10 minutes until golden. Cool. Fill then bake.
Cream Cheese Filling:
In a mixer beat the cheeses until smooth, about 2 minutes. Stop and scrape sides. Add sugar, beat, scrape sides. Add egg and beat well.
Add remaining ingredients and pour into prebaked shell and bake for 20 minutes at 350 degrees until set. Chill for 3 hours.
Source: Chef Kelly Yambor Sponsored by  |
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