National Culinary Review

AWARD-WINNING
CHEESE

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 Gorgonzola, third.

INTERNATIONAL LEGACY AWARDS

Six 2012 Les Dames
d’Escoffier International
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 www.worldchampioncheese.org.

FRESH-CHICKEN
COOKING CONTEST

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/ cookingcontest.

Ellis Alvin III, regional vice president, Sales, Hyatt Hotels & Resorts

Tiffanie Boyd, vice president, Human Resources, General Mills Bakeries and Foodservice

Pamela Culpepper, senior
vice president/chief global
diversity officer, PepsiCo
Steve Davis, chairman/CEO,
Bob Evans Farms, Inc.
Tom Dixon, vice president,
Marketing, Schwan’s
Consumer Brands

Stephen J. Dunmore, president, School Services, Sodexo

Rick Frazier, vice president, Supply Chain, The Coca-Cola Co.

Marlene Gordon, vice president/assistant general counsel, Burger King Corp.

Jerilan Greene, vice president, Global System Communications, Yum! Brands, Inc.

Norm Hill, president, Cracker Barrel Foundation

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 & Resorts

Karen McClendon, vice president, Human

Resources, Aramark
Roger McClendon, chief
sustainability officer, Yum!
Brands, Inc.
Tony Mitchell, CFO, Morrison
Management Specialists
Larry Nelson, senior vice
president/franchise
counsel, Wendy’s