Culinary Institute of America (CIA) students Fareez Dossani and Jason Williams are the two most recent recipients of The Jones Dairy Farm Scholarship Fund at the CIA, said Philip Jones, sixth-generation president of Jones Dairy Farm and a professionally trained chef.

Established in May 2006, the Jones Dairy Farm Scholarship Fund supports three scholarships each year. CIA juniors and seniors pursuing baccalaureate degrees in Culinary Arts Management can apply for the scholarship by submitting a short essay and original recipe using a Jones’ product. Awards are restricted to students with a demonstrated financial need and grade-point average (G.P.A.) of 3.0 or higher.

The Kendall College School of Culinary Arts announces the addition of Chef Eric Stein, MS, RD, to its faculty. As an instructor specializing in culinary nutrition, Stein brings a contemporary cooking style to Kendall that emphasizes nutrient-rich foods and global flavor profiles.

“Kendall College proudly welcomes Chef Stein to our teaching family,” said Renee Zonka, RD, CEC, CHE, MBA, dean of the School of Culinary Arts. “He arrives at a time when interest from prospective students in our nutrition concentration has never been higher. Chef Stein’s wealth of experience teaching in this relatively new, timely and eminent field of study will continue to distinguish Kendall College as a leader in culinary education.”

Prior to arriving at Kendall, Stein spent a year working in the kitchens of the AAA Five Diamond Award-winning Greenbrier resort in White Sulphur Springs, W.Va., where he enhanced his technical skills under Certified Master Chef Richard Rosendale. He has also served as Colorado’s state coordinator for the American Dietetic Association’s vegetarian practice group as well as on the board of advisors for Cooking Matters Colorado, a program under the auspices of Share Our Strength that empowers families with the skills, knowledge and confidence to prepare healthy and affordable meals.

Sullivan University’s National Center for Hospitality Studies (NCHS) honored Chef Colby Garrelts of bluestem Restaurant in Kansas City with the prestigious Distinguished Visiting Chef award on November 10. As recipient of the award, Garrelts presented on-campus cooking demonstrations, book signings and question-and-answer sessions held exclusively for Sullivan University students.

Designed to connect today’s aspiring culinarians with industry leaders, The Distinguished Visiting Chef Series has been recognizing three top chefs annually since its inception in 1988. Garrelts is the 41st recipient of the award, joining an impressive roster of chefs that includes Bob Kinkead, Emeril Lagasse, Louis Osteen, Rick Tramonto and Marcel Desaulniers.

Garrelts, who has been nominated several times for Best Chef Midwest by the James Beard Foundation and was named by Food & Wine magazine as one of the Top 10 Best New Chefs in 2005, obtained his culinary education in kitchens across the country. A native of Kansas City, Garrelts cooked at two prestigious private clubs, the famed American Restaurant, and the legendary Stolen Grill while attending culinary school. He developed a taste for big-city cuisine, small-business acumen and the aspiration to see what culinary experiences he could acquire in larger cities. With all of this on his mind, Garrelts moved to Chicago in 1999, where he became the senior sous chef at the five-star, five-diamond restaurant TRU under nationally acclaimed chefs Rick Tramanto and Gale Gand. At TRU, Garrelts honed his technical skills, developed his culinary style and met his future wife/partner Megan Schultz.

Sullivan University’s National Center for Hospitality Studies (NCHS) honored Chef Colby Garrelts of bluestem Restaurant in Kansas City with the prestigious Distinguished Visiting Chef award on November 10. As recipient of the award, Garrelts presented on-campus cooking demonstrations, book signings and question-and-answer sessions held exclusively for Sullivan University students.

Designed to connect today’s aspiring culinarians with industry leaders, The Distinguished Visiting Chef Series has been recognizing three top chefs annually since its inception in 1988. Garrelts is the 41st recipient of the award, joining an impressive roster of chefs that includes Bob Kinkead, Emeril Lagasse, Louis Osteen, Rick Tramonto and Marcel Desaulniers.

Garrelts, who has been nominated several times for Best Chef Midwest by the James Beard Foundation and was named by Food & Wine magazine as one of the Top 10 Best New Chefs in 2005, obtained his culinary education in kitchens across the country. A native of Kansas City, Garrelts cooked at two prestigious private clubs, the famed American Restaurant, and the legendary Stolen Grill while attending culinary school. He developed a taste for big-city cuisine, small-business acumen and the aspiration to see what culinary experiences he could acquire in larger cities. With all of this on his mind, Garrelts moved to Chicago in 1999, where he became the senior sous chef at the five-star, five-diamond restaurant TRU under nationally acclaimed chefs Rick Tramanto and Gale Gand. At TRU, Garrelts honed his technical skills, developed his culinary style and met his future wife/partner Megan Schultz.

For those who have always wanted to learn the art of bread baking, The French Culinary Institute’s November 1 release of The Fundamental Techniques of Classic Bread Baking (Stewart, Tabori & Chang, 2011, ISBN: 978-1-58479-934-4, $65.00/Can. $75.00) is the perfect cookbook. An indispensable addition to any serious home-baker’s library, The Fundamental Techniques of Classic Bread Baking is a glimpse into the exclusive French Culinary Institute’s intensive 12-week bread-baking course. Created in 1997, this course is taught by some of today’s greatest artisanal bread bakers and regarded as one of the top programs in the world.

The first half of the book introduces the reader to terms, basic techniques and “The Fourteen Steps of Bread Making.” Armed with this knowledge, readers are then given step-by-step instructions (with photos) to classic recipes for French, Italian, German, Middle European and gluten-free breads. Ranging from the familiar (straight baguette) to haute cuisine (carta di musica), this title is encyclopedic in both scope and format. Among its 352 pages are 300 color photographs.

Demonstration Hall on the campus of Michigan State University was the site of a world record-breaking line of—believe it or not—tacos. And two students in The School of Hospitality Business demonstrated their perseverance, persuasive powers and organizational skills by spending nearly eight months orchestrating the memorable event, which occurred on September 30 and fulfilled the Guinness Book of World Records requirements.

Nate Redner (BA ’12) and Luke Magnini (BA ’12) came up with the idea when they watched a YouTube video detailing the record set by Dining Services at Emory University, which was 260 tacos, totaling 121 feet. They worked with alum and MSU Culinary Services’ corporate chef Kurt Kwiatkowski (BA ’96, MS ’05) on the project.