ON THE INSIDE
KENDALL FOCUSES ON CHILDHOOD NUTRITION Beginning this fall, the Kendall College School of Education will offer a childhood-nutrition concentration for early childhood educators. “This concentration is in direct response to state and federal initiatives on childhood nutrition, healthy eating and childhood obesity,” says Paul Busceni, dean of Kendall’s School of Education. For more information, visit http:// education.kendall.edu/.
Women Chefs & Restaurateurs (WCR)
named five new members to its national
board of directors in September. The
following board members will each serve a
three-year term:
WCR NAMES NEW BOARD MEMBERS
• Rochelle Huppin,
owner, Chefwear, Inc.,
Santa Monica, Calif.
• Elizabeth Falkner,
owner/executive chef,
Citizen Cake, Orson,
San Francisco
• Cathy Jörin, principal,
Culinary Business
Solutions, San
Francisco
• Ruth Gresser, owner,
Pizzeria Paradiso,
Washington, D.C.
• Virginia Willis, producer/
author/editor/food
stylist, Virginia Willis
Culinary Productions,
LLC, Atlanta
PRESIDENT'S
MESSAGE continued from page 7
membership has its privileges, and in the
coming year, we will all see that being
a member of the American Culinary
Federation has important benefits. Over
the past year, I have had the opportunity
to visit with ACF members and potential
members who just needed to know the
importance to them of membership in any
organization. I have been able to recruit
some of them as ACF members.
J&W OFFERS ONLINE
DEGREES
We need you to be an ambassador for
our federation and reach out to just one
industry chef and guide him or her toward
ACF membership. If every professional
culinarian could make this a goal, we
could increase our membership by more
than 9,000 members. I humbly ask for
your support to increase our membership
in the coming year.
Johnson & Wales University (JWU) has
launched two online bachelor’s degrees—baking
and pastry arts/foodservice management
and culinary arts/foodservice management—
designed for professionals who already posses
an associate degree. The programs require a
residency of five days on a JWU campus to
complete the advanced foodservice-operations
management course. Other major courses
include advanced menu analysis, nutrition
and hospitality strategic marketing. For more
information and to apply, visit www.jwu.edu.
A LOOK AT LOUISIANA’S
FOOD CULTURE
“Food Producers
and their Place-Based Foods at
Risk in the Gulf
Coast,” presented by
Chefs Collaborative
and author Dr.
Gary Nabhan
of Renewing America's Food Traditions,
contains essays and scientific documentation
regarding Louisiana's imperiled food culture.
To download, visit http://chefscollaborative.
org/category/articles/.
Walter Leible, CMC, AAC, an instructor
at The International Culinary School at The
Art Institute of Phoenix, Phoenix, Ariz., and
a member of ACF Chefs Association of
Arizona Inc., received a president’s medallion
CLARIFICATION
at the 2010 ACF National Convention in
Anaheim, Calif. Leible’s name was omitted
from the list of president’s medallion recipients
on page 11 of the September issue of The
National Culinary Review.
