ON THE INSIDE
PASTRY TEAM
MAKES HISTORY,
ADVANCES TO
GLOBAL COMPETITION
Congratulations to Donald Wressell, Scott
Green and Joshua Johnson for winning
the 2011 Amoretti National Pastry Team
Championship in Phoenix July 9. The
team now advances to the World Pastry
Championship in 2012. This is the first
group of all American-born pastry chefs
to represent the U.S. at this world-renowned competition.
Joshua Johnson, left, Donald Wressell, center,
and Scott Green will represent the U.S. in the
World Pastry Championship in 2012.
The National Culinary Review | September 2011
12
NRAEF EXECUTIVE
DIRECTOR NAMED
Lynette McKee
is the new
executive director
at the National
Restaurant
Association
Educational
Foundation.
McKee comes with more than 20 years
experience in leadership positions at a
variety of foodservice companies.
DOLE ANNOUNCES
SCHOOL WELLNESS
PROGRAM
In June, Dole
announced its new
School Wellness
Program that
will help school
foodservice
professionals
provide wholesome
food for American
students. The program offers schools
resources, discounted pricing and tools that
simplify and facilitate creating daily menus that
meet USDA guidelines. One program, the Dole
Fruit Flash Mob School Contest, encourages
making healthy choices fun. Learn more at
www.dolefoodservice.com/schools.
NRA NAMES NEW
BOARD MEMBERS
Three new
members recently
joined the National
Restaurant
Association Board
of Directors:
Maribeth Bisienere,
vice president,
food and beverage/merchandise, Walt
Disney Parks and Resorts, will serve until
Dec. 31, 2013; Geoff Hill, vice president,
Roark Capital Group, will serve until Dec.
31, 2011; and Forrest Shoaf, chief legal
officer, Cracker Barrel Old Country Store,
Inc., will serve until Dec. 31, 2012.
Bisienere Hill
Shoaf
SODEXO PLEDGES
$150,000 FOR CIA
SCHOLARSHIPS
Sodexo recently announced a gift of
$150,000 toward two scholarships for
the next three years at The Culinary
Institute of America (CIA), San Antonio,
that will provide additional educational
opportunities for Hispanic students who
aspire to be the foodservice leaders of
tomorrow. One scholarship is for new
students; the other will assist a current
student in financial need. In addition,
beginning in 2012, the company will
offer a paid externship.
SOY STUDY EXAMINES
CONSUMER ATTITUDES
When it comes to
soy, a recent study
finds that for the
eighth year in a
row, consumers
are most familiar
with soy milk,
soybean oil, tofu
and soy veggie burgers. The research,
conducted by the Chesterfield, Mo.-based
United Soybean Board, offers insights into
consumer perceptions about soy. Other
findings are that consumers tend to order
at restaurants those soy products they
enjoy at home, and consumers continue to
rate soybean oil as “very” or “somewhat”
healthy (81%). Download the 18th Annual
Consumer Attitudes about Nutrition
brochure at www.soyconnection.com.
