National Culinary Review

NEWSWORTHY

ACF students from Johnson & Wales University, Miami, won several prizes in the Johnson & Wales Cooking Classic at the General Hotel & Restaurant Supply trade show held in Miami Lakes, Fla., Nov. 7, 2010.

Camill West won first place with a perfect
score. The same day, students participated
in The American Institute of Wine and Food’s
7th Annual BBQ Cook-Off at Flamingo
Gardens, Davie, Fla. The five participating
schools each received scholarship funds.
STUDENTS COOK FOR PRIZES

Johnson & Wales University, Miami, students at the General Hotel & Restaurant Supply trade show in Miami Lakes, Fla., in November 2010, back row, left to right: Latonja Williams, Sarah Nirenberg, Dakota Sandlin, Maggie Moore, Lillian Count and Erik Arlan. Front row, left to right: Brittany Count; Debbie Davis, show chairperson; Alan Lazar, CCE, coach; Channing North;

and Slobo Radin, head judge.

Christopher Allen Tanner, CEC, WCC, CHE, back row, far left, accompanied a group of ACF Capital District—Central New York student members to Stratton Air Force base Dec. 4, 2010, to cook a holiday meal for 400 members of the 109th Airlift Wing, a New York Air National Guard unit from Scotia, N. Y.

In 2010, West Virginia Northern Community College, Wheeling, W.Va., began its Green Initiative in response to students’ concern and the restaurant industry’s emphasis on sustainable practices. Donations by local farmers, students and faculty made the three-phased project possible, from beginning a recycling program to cultivating a culinary-arts garden, and, in September 2010, purchasing a Somat eCorect composting machine. The college plans to continue its focus on sustainability by adding a greenhouse and working with community gardeners and small-scale farmers. SUSTAINABLE PROGRAM IN FULL SWING

Culinary arts and hospitality students from Cumberland County Technical Education Center in Bridgeton, N.J., led by Jeffrey Knerr, CCC, and Robert Ohlsen, CEC, CCA, WCC, have become active community volunteers. Nov. 23, 2010, students cooked more than 150 meals for the Salvation Army Bridgeton Corps. Pictured, left to right, students Denis Princilus, Nicholas Santiago and John Gonzalez pass off the holiday meals to Salvation Army representative Major Thomas Pierce. Dec. 23, 2010, students fed more than 200 people in need and handed out blankets and gifts at St. Teresa of Avila Church’s soup kitchen in Bridgeton.