Cheesemakers from BelGioioso Cheese, Inc.,
Denmark, Wis., were awarded six medals
in the World Championship Cheese Contest
in Madison, Wis., March 5-7. The awards
included a first-place win and best-in-class
medal for Parmesan and first place for
Fresh Mozzarella, Prosciutto and Basil Roll.
Sharp Provolone, Mild Provolone and Creamy
Gorg®, won second place, and Crumbly
INTERNATIONAL LEGACY AWARDS
Six 2012 Les Dames
Legacy Awards will be
given in three categories:
culinary, wine and
specialty foods. Each
award offers a one-week
workplace experience. Candidates must have at
least four years of professional experience and
be working currently in the food or fine beverage
industries. The awards will be announced May
25 and must be fulfilled by Oct. 7. For an
application, go to www.ldei.org and click on
2012 Legacy Awards.
This year’s awards are supported by a donation
from the Julia Child Foundation for Gastronomy
and the Culinary Arts. Applications must be
submitted by April 25.
TRIBUTE TO BLACK LEADERSHIP
The Multicultural Foodservice & Hospitality Alliance recognized the following foodservice
professionals in its 2012 Tribute to Black Leadership in Hospitality:
Also at the contest, Emmi Winzer and Emmi
Appenzeller, available through Emmi Roth USA,
Monroe, Wis., were named first runner-up and
second runner-up, respectively. Earning a silver
medal was Le Gruyer AOC du Haut-Jorat.
For more information on the contest, visit
Chefs and home cooks in California, Oregon
and Washington can submit recipes for the 3rd
annual Foster Farms Fresh Chicken Cooking
Contest by June 3 for the chance to win
$10,000, a trip to the Napa Valley or other
cash prizes. The contest is looking for original
fresh-chicken recipes inspired by fresh local
ingredients. Fifteen semifinalists will compete in
regional competitions, and six regional winners
will compete at The Culinary Institute of America
at Greystone, St. Helena, Calif., Sept. 28.
For contest rules, go to www.fosterfarms.com/
Ellis Alvin III, regional vice
president, Sales, Hyatt
Hotels & Resorts
Tiffanie Boyd, vice president,
General Mills Bakeries and
Pamela Culpepper, senior
vice president/chief global
diversity officer, PepsiCo
Steve Davis, chairman/CEO,
Bob Evans Farms, Inc.
Tom Dixon, vice president,
Stephen J. Dunmore,
president, School Services,
Rick Frazier, vice president,
Supply Chain, The Coca-Cola Co.
Marlene Gordon, vice
counsel, Burger King Corp.
Jerilan Greene, vice
president, Global System
Norm Hill, president, Cracker
J. Phillip Holloman, president/
COO, Cintas Corp.
Roy C. Jackson, central zone
vice president, Coca-Cola
Foodservice & On-Premise,
The Coca-Cola Co.
William L. Lumpkin, CPA,
regional vice president,
Hotel Finance, North
America, Hyatt Hotels &
Karen McClendon, vice
Roger McClendon, chief
sustainability officer, Yum!
Tony Mitchell, CFO, Morrison
Larry Nelson, senior vice
Kevin Newell, chief brand
officer, McDonald’s Corp.
Michael Okoroafor, vice
Execution, H.J. Heinz Co.
Clarence Otis, chairman/CEO,
Don Perry, vice president,
Corporate Public Relations,
Mark Pettiford, vice president,
Sales, Ahold USA Team,
Lori Robinson, vice president,
Marketing, McCormick &
Teresa Sebastian, senior vice
W. Elliott Stephenson, Ph.D.,
vice president, Human
Resources, Ben E. Keith
James Taylor, president,
Senior Services, Sodexo
Leo Thomas, vice president,
Don Thompson, president/
COO, McDonald’s Corp.
Danielle A. Willis, vice
president, Human Resources,
Red Roof Inns, Inc.
Mike Womack, vice president,
Human Resources, Cintas