April Fool's Day, 2007 |
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 April
2007 Chefs4Students.org Culinary Grant Winners Announced
FOR IMMEDIATE
RELEASE
April 2007 Chefs4Students.org Culinary Grant Winners Announced
Steamboat
Springs, Colorado, USA – April 1,
2007 – Chefs4Students.org today announced the winners of the April, 2007
culinary grants. The program formally known as the
Chef2Chef.net Scholarship Fund
was established in 2003 to assist culinary students in need of financial
assistance.
For the 2006 - 2007 academic years, Chefs4Students.org has received more than
600 applications from students at 36 different culinary schools across the
country and abroad. Eligible students must attend a culinary school at the
time of the award, show proof of their financial need, provide letters of
recommendation, transcripts and provide a 500-word essay.
The reviewing panel consisted of seventeen Chefs4Students.org certified chefs,
executive chefs, business executives and culinary professionals from various
organizations across the globe. We are pleased to award twelve $1,000.00
grants to the following students:
-
Whitt Stephen
Masters, L’Academie de Cuisine, Maryland
-
Chad J.
Westleigh, Johnson & Wales, Providence campus
-
Nell Roversi-Deal,
Art Institute of Seattle, Washington
-
Elizabeth
Dunham, Johnson & Wales, Denver campus
-
Sukyung
Dennis, Le Cordon Bleu, Las Vegas
-
Luke M.
McDermott, Paul Smith College, New York
-
Nicole Impero,
Johnson & Wales, Miami campus
-
Heather Linnea
Loomis, New England Culinary Institute, Vermont
-
Kayleigh
Angela Sargent, Atlantic Culinary Academy, Georgia
-
Dunia Santana,
Johnson & Wales, Miami campus
-
Lisa Marie
Shipley, Texas Culinary Academy, Austin
-
Mary Suzann
Schmidt, Le Cordon Bleu, Las Vegas
Funding for the
April 2007 grants were generated by a successful online auction held on the Chef2Chef.net Culinary Portal, the proceeds of the third annual fundraising
dinner and silent auction at the Chimney Park Bistro in Windsor, Colorado, private donations,
corporate sponsorships and product donations, cookbook sales and private
functions.
About the Chefs4Students.org Culinary Grant Program
Chefs4Students.org offers a variety of programs for companies and individuals
to participate in this non-profit effort to assist culinary students in need.
The Chefs4Students.org Culinary Grant Program is administered by Chef David
and Pamela Nelson. Chefs4Students.org utilizes the Yampa Valley Community
Foundation,
www.yvcf.org to independently oversee the financial aspects of this
non-profit fund. Your contribution may be tax deductible. Please call Chef
David Nelson at 970-846-0059 for further information on how to help us give
back to the future of the culinary industry.
For More Information:
http://www.chefs4students.org
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Recent News on the
Chef2Chef News Desk! Click Here to Add Your News.
 The
Institute of Culinary Education (ICE) offers highly
regarded, accredited 6- to 11-month career training programs in culinary arts,
pastry and baking arts and culinary management. With a gender ratio of
approximately 50/50, ICE students come from all over the United States and the
world. Class sizes average 12 students in the culinary arts and pastry and
baking programs, and 17 students in culinary management. Convenient schedules
allow students to take morning, afternoon, evening, or weekend classes
depending on their needs. Externships and job placement, frequently in New
York City's finest restaurants, are an integral part of the school's program.
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This
Week's Foodservice Daily Newsletter: Real Butter. Pure and Simple.
Date: April 2, 2007 - April 6, 2007
Guest Host: Wisconsin Milk Marketing Board
Theme: Real Butter. Pure and Simple.
- Monday: "Inside Out" Grilled Cheese with Red Onion
Jam; Belgioioso Mascarpone Cheese Crostini and My Mother's Tomato Conserve.
- Tuesday: Barbecued Duck Confit Sandwich with Cilantro
Cole Slaw and Five Year Cheddar Biscuits; Grilled Beef Filet over Feta Creamed
Corn.
- Wednesday: Grilled Portobello Mushrooms Stuffed
with Bacon and Caramelized Onion Purée, Mashed Potatoes, Wisconsin Fontina
Cheese and Sliced Italian Prosciutto; Seared Sea Scallops with Herbed Spaetzle,
Matsutake Mushrooms and Truffled Wisconsin Mascarpone.
- Thursday: Sage and Canela Rubbed Lamb Chops with
Grilled Peaches, Wisconsin Buttermilk Blue Cheese and Tempranillo Reduction;
Old-Fashioned Butter.
- Friday: Marjoram Shallot Butter; Meyer Lemon Ricotta
Cookies.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
Featured Blogger: dpm75: Chapter 4: More Decisions
So the first of my Culinary School quarters is now over. I am
not sure how I feel about it. Statisically I did OK, I guess. I earned 3 As and
4 Bs. The most annoying part is that all 4 of the Bs were high 80s, like 87% or
higher. I know i could have easily pulled in As in all 7 classes, had I time to
sleep and study. But as I pointed out in the last chapter there wasn't much time
for either. So considering this I now have some more decisions to make. School,
work and sleep: can't they all just get along?
School: for my tuition each quarter we can take between 12 and 19 hours for the
same rate. So me being the frugal minded guy that I am I don't want to miss a
chance to take all 19 hours worth of classes.
Work: if I take 19 hours of classes I could only work Wed. (coming in at
4:30pm), Thu., Fri. and Sat. from 2:30-CL. That would get me my minimum of 30
hours a week I need just to pay my bills and eat.
Think Culinary School is easy?
Click Here for the rest of this blog
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Today's Recipe: Dean Fearing's Barbecued Spiced Sea Scallops with Roasted
Tomato Butter and Mango
Makes 4 servings
Ingredients:
16 large sea scallops
Mansion Barbecue Spice Mix (recipe follows)
Roasted Tomato Butter (recipe follows)
1 1/2 cups 1/4-inch diced ripe mango
Cabbage-Watercress Salad (recipe follows)
4 sprigs fresh cilantro
Preparation:
Prepare grill, making sure grates are clean
and lightly brushed or rubbed with oil.
Pat scallops dry. Dress with Mansion Barbecue Spice Mix and place on preheated
grill rack. Grill over medium heat for 3 minutes or until scallops are warm at
the center. Do not overcook. Remove from grill and keep warm.
Ladle Roasted Tomato Butter over surface of each of four warm dinner plates.
Sprinkle diced mango over all. Place a portion of Cabbage-Watercress Salad in
the center of each plate and place 4 scallops around each salad. Garnish with
a sprig of cilantro and serve immediately.
Roasted Tomato Butter
Ingredients:
4 ripe plum tomatoes
2 shallots, peeled
2 cloves garlic, peeled
1 small yellow onion, peeled and roughly chopped
2 chipotle chilies, stemmed
1 cup chicken stock
4 tablespoons unsalted butter, cut into small pieces
1 small bunch fresh cilantro, finely chopped
1 teaspoon kosher salt or to taste
1 teaspoon coarse cracked black pepper or to taste
fresh lime juice to taste
Preparation:
Preheat oven to 350 degrees.
Place tomatoes, shallots, garlic, onion, and chipotles in a small roasting pan
and roast in preheated oven for 45 to 60 minutes or until tomatoes blister and
are well cooked. Transfer cooked ingredients and any liquid in pan to a food
processor fitted with a metal blade. Purée. Transfer purée to a medium
saucepan.
Add chicken stock and bring to a boil over high heat. Lower heat to a simmer.
Cook for 20 minutes, then remove from heat. Whisk in butter and add chopped
cilantro. Season with salt, pepper, and lime juice and keep warm until ready
to serve.
Cabbage-Watercress Salad
Ingredients:
1/2 head green cabbage
1 red bell pepper, seeded and membranes removed
1 carrot, peeled
1 bunch watercress, thick stems removed
2 serrano chilies, chopped
1 tablespoon walnut oil
juice of 1 lime
pinch of sugar
salt to taste
ground black pepper to taste
Preparation:
Finely julienne cabbage, red pepper, and
carrot. Combine with remaining ingredients in a medium bowl and mix well.
Adjust seasonings. Cover and keep chilled until ready to use.
Mansion Barbecue Spice Mix
Ingredients:
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper
Preparation:
Mix all ingredients together and store in a
cool, dry place.
Recipe from
Chef Dean
Fearing
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