ON THE INSIDE
NRAEF FUNDRAISER
SUPPORTS PROSTART
PAUL BOCUSE NAMED
CHEF OF THE CENTURY
SEAWEB ANNOUNCES
AWARD WINNERS
The National Restaurant Association
Educational Foundation’s (NRAEF) 19th
Annual Ted J. Balestreri Leadership Classic,
held in Pebble Beach, Calif., March 9-12,
generated nearly $350,000 in support
of NRAEF’s ProStart and scholarship
programs. Restaurant and foodservice
industry leaders helped raise funds through
attendee registration, sponsor donations
and the Monterey Wine & Lifestyle Auction
dinner, which drew celebrated attendees
and offered guests the chance to see
ProStart students from Pacific Grove High
School, Pacific Grove, Calif., in action.
Thomas Keller, second from right, with
ProStart students from Pacific Grove High
School, Pacific Grove, Calif., in March.
CIA/Keith Ferris
Paul Bocuse accepts his Augie Award as
The Culinary Institute of America's Chef of
the Century at a gala event at the Marriott
Marquis in New York March 30.
MINOR’S CELEBRATES
60 YEARS
The National Culinary Review | May 2011
12
In recognition of Minor’s 60th anniversary,
Nestlé Professional recently announced that it
will expand Minor’s Cleveland manufacturing
facility later this year. The multimillion dollar
investment will expand the current facility
by adding new advanced technologies and
processes. Minor’s was started in 1951 by food
scientist Dr. L.J. Minor, and now has more than
140 culinary products, including bases and
stocks used by professional chefs.
The Culinary Institute of America (CIA) held
its 5th annual Augie Awards at the Marriott
Marquis, Times Square, New York, March
30. Paul Bocuse, considered the father
of modern French cuisine, was honored
as the Chef of the Century. Bocuse was
one of the first chefs to emerge from
behind the kitchen door, bringing the
face and personality of the chef into the
dining room and beyond. His L'Auberge
du Pont de Collonges, near Lyon, France,
has held three stars in Michelin Guide for
47 consecutive years. Bocuse is creator
of the Bocuse d'Or international culinary
competition. The awards ceremony also
recognized Daniel Boulud as Chef of the
Year; Jerome Bocuse and Michael Chiarello
as Alumni of the Year; and Richard Marriott
as the Frances L. Roth Award recipient.
The event raised approximately $500,000
for scholarships to support the education of
future culinary leaders.
JULIAN CRIBB TO SPEAK
AT IFSS SUSTAINABILITY
SYMPOSIUM
Robert Clark, executive chef, C Restaurant,
and Harry Kambolis, CEO, Kambolis
Restaurant Group, Vancouver, Canada;
Phil Gibson, group director—perishable for
seafood, San Francisco-based Safeway;
Dune Lankard, founder/chairman, Eyak
Preservation Council, Cordova, Alaska;
Steve Phillips, president/CEO, Baltimore-based Phillips Foods; Olivier Roellinger, vice
president, Relais & Châteaux, Paris; and
Peter Weeden, head chef, Paternoster Chop
House, London, were recognized for their
outstanding leadership in the industry .
Julian Cribb,
award-winning
journalist and
author of The
Coming Famine:
The Global Food
Crisis and What
We Can Do to
Avoid It (University of California Press, 2010),
will deliver the international keynote address
at the International Foodservice Sustainability
Symposium (IFSS), held May 24-25 at
Kendall College, Chicago, immediately
following NRA Show 2011. Cost is $249,
and attendance is limited to 150. For more
information, visit www.ifssymposium.org.
