Dr. Tim Ryan, CMC, president of The Culinary Institute of America (CIA), has been chosen as one of the 50 most powerful people in the restaurant industry. The newly released Nation’s Restaurant News (NRN) Power List recognizes the people who are leading and shaping the food world.

Ryan was honored in the category of “The Connectors: People who are bringing together ideas, talent, and funding in the restaurant industry.”

The profile of Ryan cites the curriculum innovation that has taken place at the college during his 12 years as president, as well as the creation of professional leadership conferences and the opening of two new campuses. “Ryan, not content to rest on the school’s reputation, has taken steps to keep the 67-year-old institution current,” writes NRN's Ed Rubenstein. “Even as the rise of the celebrity chef introduced new exposure and scrutiny to culinary schools, Ryan helped to solidify the CIA’s image as a proving ground for future foodservice leaders.”

“Recognition by such an outstanding publication as Nation’s Restaurant News testifies to the CIA’s many contributions to the advancement of the industry,” Ryan said. “The excellence of our college’s educational programs and industry conferences promote leadership and growth. We are proud of our continuing innovations, including new majors and concentrations that will further prepare CIA students to shape the future of cooking and the foodservice industry.”

Ryan is a 1977 graduate of the CIA. He has the unique background of being a Certified Master Chef and Culinary Olympic champion with an Ivy League degree, earning his doctorate in education from the University of Pennsylvania. He has been with the CIA since 1982, when he was recruited to serve on the faculty and to develop and run the college’s ground-breaking American Bounty Restaurant. He became the CIA’s fifth president in 2001.

Also named to the NRN list are fellow CIA graduates Steve Ells (’90) of Chipotle Mexican Grill and food-truck pioneer Roy Choi (’98).

No other ingredient comes close to mashed potatoes in terms of versatility, ease of use and sheer crowd-pleasing potential. The U.S. Potato Board’s international team has developed a 14-page, full-color brochure—U.S. Mashed Potatoes, Endless Creativity, Instant Success—which shows the amazing variety of menu items that chefs from around the globe are making with standard potato flakes, standard potato granules and mashed-potato mixes.

From mashed-potato salads and sandwich fillings to main dishes such as lasagna, made with layered mashed potatoes, U.S. instant mashed potatoes are an ideal and economical platform for foodservice success. Once you see the innovative ideas from international markets, you’ll never look at a pan of mashed potatoes the same way again.

To download your free copy, visit http://www.potatogoodness.com/my-potatoes/professional-chefs/resources.

The American Culinary Federation, Inc. (ACF) marked the beginning of its new vision with the global launch of an updated logo to commemorate its 85th anniversary. ACF National President Thomas Macrina, CEC, CCA, AAC, unveiled ACF’s new logo on Jan. 6 via a video message at www.acfchefs.org/PresidentsVideoMessage.

The new ACF logo emphasizes the organization’s commitment to growth, transformation and innovation in the culinary industry while drawing on the legacy of the former logo. The tagline, “The Standard of Excellence for Chefs,” embodies the organization’s mission to enhance professional growth for all current and future chefs.

“It’s an exciting time for ACF, and starting today we are on a new path to growth and global recognition,” said Macrina. “The new ACF logo creates a more cohesive look for stronger brand recognition uniting all entities of the organization, while drawing on the legacy of the former logo. As we take pride in our rich history, we also recognize the need to embrace change in order to continue to build a legacy for ACF and its members that is sustainable.”

The redesigned logo brings the chef to the forefront, which speaks to chefs in kitchens across North America and the organization’s more than 20,000 members. It continues the strong brand of ACF with the stars and stripes. The old script has been changed to a font representative of today, which provides a clean look. The flag, along with the logo’s blue and red colors, has been enhanced to better represent American cuisine.

Chef Michael Watz, instructor at Washburne Culinary Institute in Chicago, is the winner of a $2,000 cash prize for his recipe entry in the MARS Foodservices Chef Showdown 2013 Dessert Recipe Contest. His original recipe, Mascarpone TWIX® and Shout,combines TWIX® Caramel Cookie Bars and mascarpone cheese to create a luscious filling for delicate cream puffs topped with roasted mango, fresh raspberries and chocolate sauce.

“It’s a new recipe and it was developed with TWIX® Caramel Cookie Bars as the inspiration,” Watz said. “I wanted a unique way to present the candy in a new and meaningful way. It’s a contemporary dessert that can be marketed in an upscale restaurant, but also would be appropriate as a mid-price-range recipe at a steakhouse wanting to add something different. The Chef Showdown recipe contest was a great opportunity to work with a quality product. I certainly enjoyed the creativity aspect of it and I look forward to working with MARS candy brands in any capacity.”

MARS Foodservices awarded two runners up—Adam Hegsted, executive chef at Coeur d’Alene Casino in Worley, Idaho, for his dessert creation, Molten SNICKERS® Cake with Whipped Peanut Butter and Warm Caramel Sauce, and Amber Croom, head pastry chef at Bellini’s Ristorante & Bar in Birmingham, Ala., for her recipe, Twixmisu Cocktail.

For more dessert recipes and menuing inspiration, visit www.MARSFoodservices.com.

Alan Fuerstman, founder and CEO of Montage Hotels & Resorts, will be honored for his vision and leadership to advance the ultra-luxury hospitality industry with the Robert Mondavi Wine & Food Award at Hospitality Uncorked on Feb. 8 at the JW Marriott Los Angeles L.A. LIVE. Proceeds from the gala will support The Collins College of Hospitality Management at Cal Poly Pomona.

Fuerstman has redefined luxury from a perception of it being pretentious and scripted to a comfortable luxury experience that is approachable, authentic and environmentally friendly. He believes that the next generation of luxury traveler is looking for a more gracious style of service but with the same incredible attention to detail, craftsmanship and quality.

“Alan has created a vision of comfortable luxury, which has equally benefited and elevated the food and beverage industry. He has created five-star environments where wearing jeans, sharing an experience with your family or an intimate evening as a couple are all equally comfortable. That uniqueness and that joy he brings his guests are something to be modeled and reasons why we are honoring him,” said Mary Niven, vice president Disney California Adventure & Guest Services Disneyland Resort and chair of The Collins College Board of Advisors.

To help future foodservice and hospitality leaders serving our nation make the transition from the military to college, The Culinary Institute of America (CIA) has a new member of its admissions staff dedicated to assisting veterans in planning for their post-military careers.

Eric Jenkins, 47, enrolled at the CIA after serving in the U.S. Army from 1984 to 2008. He earned his bachelor’s degree in culinary-arts management last year and will now help guide fellow service members and veterans through the application process. From firsthand experience, the retired Sergeant First Class can explain how to obtain Post-9/11 GI Bill and Yellow Ribbon Program benefits to provide them with a bachelor’s or associate-degree education at the CIA. Jenkins also serves as the staff advisor to the Veterans Association & Auxiliary student organization on campus. He was president of the group as an undergraduate.

An admissions counselor dedicated to veterans is needed at the CIA, where 126 current students have served on active duty in the U.S. Army, Navy, Air Force, Marines and Coast Guard.