Sizzle - Summer 2012

chicago student wins competition Congratulations to Jennifer Kim, a recent graduate from Kendall College’s School of Culinary Arts, Chicago. She took home the grand prize—a year-paid apprenticeship and $13,000—in the 10th annual S.Pellegrino Almost Famous Competition, held at The Culinary Institute of America, St. Helena, Calif., March 11. Kim competed against nine other college students and won for her chard-rolled duck roulade recipe. Among the judges were numerous prominent chefs and culinary media influencers, including Gary Danko, Tony Mantuano and Eric Ripert.

Kim also won the mystery basket competition. Daniel Beal of Johnson & Wales University, Denver, won the $3,000 Signature Dish prize; Joseph Johnson of Le Cordon Bleu College of Culinary Arts in Los Angeles won the $3,000 People’s Choice Award; and Eliakim John Acuna of Le Cordon Bleu College of Culinary Arts in Miami won the $3,000 Acqua Panna Fan Favorite Award.

teens host show to raise funds for nutrition education The culinary club at Monroe Career and Technical Institute, Bartonsville, Pa., hosted “Teen Chopped,” a dinner and show created to raise money for the Chefs Move to Schools program, students’ industry certifications and

the Animal Welfare Society of Monroe, March 16. Sixty-eight students participated in the show, which was attended by 240 guests and filmed by a local TV station. Students had 20 minutes to prepare an appetizer, 30 minutes to prepare a main course and 30 minutes to prepare dessert. The culinary club will use a portion of the $3,700 raised to fund its nutrition education speaking engagements at area schools.

gala raises scholarship funds Atlantic Cape Community College, Atlantic City, N.J., held its 29th annual Restaurant Gala March 22 at Bally’s Atlantic City. The event featured a raffle, entertainment and food from more than 50 of the area’s best restaurants. Themed “Dine Like Royalty,” the upscale event started with a cocktail reception that featured thousands of hors d’oeuvres prepared by students from the school’s Academy of Culinary Arts. More than $140,000 was raised for student scholarships and Atlantic Cape Foundation operations.

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