8 The NaTioNal CuliNary review • Sep Tember 2013
froNT burNer industry news
baCk To SChool
promoTioNS for operaTorS
keNNeSaw STa Te uNiverSi Ty, keNNeSaw, ga.
A new bachelor’s degree in Culinary
Sustainability and Hospitality at Kennesaw
State University will be administered by
the school’s newly formed Institute for
Culinary Sustainability and Hospitality. The
first two courses, “Introduction to Culinary
Sustainability and Hospitality” and “World
Cuisines and Culture,” are offered this
fall. Degree students will be required to
complete 600 hours of hands-on experience
as they complete their coursework. For more
information, visit http://icsh.kennesaw.edu/.
moNroe College, New roChelle, N.y.
A new master of science program in Executive
Leadership in Hospitality Management began
in August at the King Graduate School at
Monroe College. The program will prepare
industry professionals for positions in hotels
and resorts, convention services, strategic
development for tourism boards, international
tourism development, real estate development
projects and business ownership. The one-year
program will be conducted primarily online.
Applicants need 3-5 years of hospitality
experience. Hospitality educators are also
encouraged to apply. For more information,
NaTioNal reSTauraNT aSSoCiaTioN
The National Restaurant Association has
launched two postsecondary certificates for
cooking and baking developed in partnership
with Pearson Education. The certificates are
earned by culinary students who successfully
pass two separate and distinct examinations.
The exams can be administered online or
offline. For additional information, visit
keNdall College, ChiCago
Kendall College offers a benefit for Illinois
Restaurant Association (IRA) members
statewide that provides reduced tuition rates
for their employees and families to pursue or
complete a degree in several disciplines. As
part of the partnership with the IRA, Kendall
College will extend a 20% tuition reduction
on degree programs in business, culinary
arts and hospitality. For more information
about the partnership benefit, visit www.
kendall.edu/partner, and for Kendall College
School of Culinary Arts, School of Hospitality
Management and School of Business, www.
foodServiCe opera TorS can save on Dole® Foodservice
Products through Dec. 31. Dole Packaged Foods, LLC,
offers these incentives to increase menu appeal with fruits
while reducing costs: Operative Direct Rebate Offer; Up to
$500 in Valuable Savings on Case Purchases; Frozen Fruit
Trial Coupon; and Packaged Fruit Trial Coupon. Contact
a Dole representative at (800) 723-9868, or download
redemption forms at www.dolefoodservice.com.
Two repor TS from The Daily Meal— 40 Best
Burgers in America and America’s Top 10 Chain
Burgers—narrow down one of America’s most
iconic foods, the hamburger, to a select group.
To assemble these rankings, The Daily Meal
began by canvassing authorities, from chefs to
food writers, for their nominations. A panel of 30
experts voted for their favorites. The top 10 major
fast food chains were ranked in a separate report.
Here’s a taste of what’s on The 40 Best Burgers
in America list:
1. Double Cheeseburger, Holeman & Finch
Public House, Atlanta
2. Black Label Burger, Minetta Tavern, New York
3. Chargrilled Burger, The Spotted Pig, New York
4. Big Devil, Ray’s to the Third, Arlington, Va.
5. Bacon Cheese Burger, The Little Owl,
6. Cheeseburger, Au Cheval, Chicago
7. Half Pound Niman Ranch Cheeseburger,
Mustards Grill, Napa, Calif.
8. Green Chile Cheeseburger, Bobcat Bite,
Santa Fe, N.M.
9. Cheeseburger, Gott’s Roadside, San Francisco
10. Jucy Lucy, Matt’s Bar, Minneapolis
The complete list is at www.thedailymeal.com/
And topping the America’s Top 10 Chain Burgers
list is Shackburger, Shake Shack. The complete
list is at www.thedailymeal.com/america-s-top-