. . . to the outstanding contributors
of the culinary world and beyond.
dean for food
N. Y., a member of Chefs Association of
Westchester and Lower Connecticut, has
been named the first North American
Association of Food Equipment
Manufacturers’ Professor in Culinary
Arts. The new position is dedicated to
specialized research in food equipment
manufacturing, curriculum development
and industry education.
Coatrieux Peter Fischbach, executive chef/ director of oodservice, Gourmet Dining Services at New Jersey Institute
of Technology, Newark, N.J., a member of
The ACF Jersey Shore Chefs Association,
tied for third place in the 2010 Great
American Seafood Cook-Off in New
Orleans in August.
Coatrieux, chef-instructor, Kendall
a member of
ACF Windy City
Great American Seafood Cook-Off
coached the Kendall College team that
won the national Culinary Arts STAR
(Students Taking Action with Recognition)
competition during the Family, Career
and Community Leaders of America’s
2010 National Leadership Conference at
Gonzales, La., and
a member of The ACF of Greater Baton
Rouge, co-hosted the cook-off. In addition,
in August, Folse announced that he would
partner with Rick Tramonto, Chicago, to
form Home on the Range: Folse Tramonto
Restaurant Development, LLC. Their first
joint venture will be Restaurant R’evolution,
set to open in 2011 in New Orleans.
Kendall College in July.
chef, Chef John
Folse & Company,
Skillman, N.J., and
Media, New York,
a member of ACF
Penn Jersey Metro Chefs Association,
hosted Steak Art: The Culinary Palate
Exhibit, Chicago, for Sterling Silver
Premium Meats, Aug. 6. The show was
filmed in front of a live audience and
a member of
was named chef
de cuisine of 150
Central Park on
Royal Caribbean’s Allure of the Seas,
which sets sail in December, following a
competition sponsored by Royal Caribbean
and The Culinary Institute of America.
Brandt, owner of Cook in the Kitchen,
Stillwater, Minn., received a one-year
contract with Royal Caribbean.
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CPC, was named
pastry chef at the
Cincinnati, in July.
Previously, she was
a pastry chef-
instructor at Midwest Culinary Institute at
Cincinnati State, Cincinnati.