Sodexo, the leader in Quality of Daily Life Solutions, has pledged a gift of $150,000 toward scholarships at The Culinary Institute of America (CIA), San Antonio. The scholarships will provide additional educational opportunities for Hispanic students who aspire to be the foodservice leaders of tomorrow. Sodexo is also establishing a new paid externship for students at the college's San Antonio campus.

The newly established Sodexo Scholarship Fund will provide two scholarships a year for the next three years for qualified Hispanic students. One scholarship is for new students who enroll at the CIA San Antonio. The other will help current students demonstrating financial need, who maintain a minimum grade point average of 3.0. In addition, Sodexo is creating an externship beginning in 2012, for CIA San Antonio students to complete the required field experience to earn their associate degrees.

"Sodexo is proud to be able to assist talented individuals who otherwise might not be able to access the world-class education The Culinary Institute of America provides," says Lorna Donatone, chief operating officer and education president for Sodexo. "This is a win-win for the students and Sodexo, because our company will now have a wider and more diverse group of talented CIA graduates from which to recruit our future leaders."

Sodexo has a long relationship with the CIA, including participating in the college's quarterly career fairs to hire students for externships and management positions throughout the company. As part of this gift, CIA Career Services will work with Sodexo to create a customized employee recruitment plan.

Photo: Hispanic students have greater opportunities for career advancement in the foodservice industry with the help of Sodexo Scholarships at The Culinary Institute of America, San Antonio. Courtesy of CIA/Keith Ferris.

The Idaho Potato Commission (IPC) is offering a unique, information-packed guide designed to make purchasing potatoes a walk in the park. Everything from storage to performance to a special section on sizing and packaging is covered. A Size Guide to America’s Favorite Potatoes also includes 10 actual photos of potatoes ranging in size from 5.3 to 16 ounces, which helps the operator order with ease. Take the guesswork out of ordering spuds with useful tips from the experts.

To obtain copies of this practical brochure, simply email the IPC at This email address is being protected from spambots. You need JavaScript enabled to view it., include “Size Guide” in the subject line and your mailing address in the text. You may request up to five copies.

For more information about America’s favorite potato, visit www.idahopotato.com or for a non-traditional spin on spuds, visit www.spudtacular.com.

The Center for the Advancement of Foodservice Education (CAFÉ) has awarded its Endorsement Program seal to a series of lesson plans designed for foodservice education provided by the Irvine, Calif.-based Hass Avocado Board.

The Board’s resources instructing on proper handling of and cooking and baking with Hass Avocados, as well as applying sound nutrition principles to concept and menu development, provide comprehensive training developed by several experts representing The Culinary Institute of America, the Culinary Institute of Charleston and the Kendall College School of Culinary Arts. Five distinct modules make up the series:

Olson Communications, a full-service agency that specializes in delivering innovative marketing-communication strategy to its portfolio of select food-industry clients, announces the winning recipients of its fourth-annual Chefs of Tomorrow™ grant program for culinary educators.

Dana Cox, a chef instructor at the Kendall College School of Culinary Arts at 900 N. North Branch Street, was selected among greater Chicago postsecondary culinary educators to receive a $1,500 grant from Olson Communications’ Chefs of Tomorrow™ initiative based on juried review of her application and essay.  Cox will use the grant to visit heirloom-grain farms in Illinois and South Carolina as research for a book she’s writing on her 12-month experiment of eating only foods grown on family farms. (She currently is eight months into her endeavor.)

Kendall College School of Culinary Arts student Uyen (Nina) Nguyen won the Michelin Scholarship for Culinary Excellence. The scholarship program is sponsored by Michelin, publisher of the world-renowned restaurant rating systems and guide. Nguyen received a $5,000 culinary scholarship and a stage at her choice of the chef judges’ establishments. The student competition, hosted by Kendall College on May 23, was evaluated by top Chicago chefs, whose restaurants are featured in The MICHELIN Guide Chicago 2011, as well as by surprise celebrity chef Eric Ripert from New York City.

Twelve students each prepared one of five famous dishes from legendary Chicago restaurants using their own methods and techniques. The contestants chose dishes from restaurants recognized by Michelin in The MICHELIN Guide Chicago 2011: The Purple Pig (Bib Gourmand), Blackbird (one Michelin star), NAHA (one Michelin star), Spiaggia (one Michelin star) and Avenues (two Michelin stars).

Nguyen, a 23-year-old international student from Vietnam, prepared her rendition of Pig’s Tails Braised in Balsamic from The Purple Pig. She will graduate from Kendall in December 2011 with a bachelor’s degree in hospitality management and already received her associate degree in culinary arts in September 2010.

America's premier lifestyle authority advised graduates of The Culinary Institute of America (CIA) that generosity and hard work will be the secret to their success. Martha Stewart delivered the commencement address at the CIA on Friday, April 15, 2011. During the ceremonies, CIA President Dr. Tim Ryan, CMC, bestowed the college's Master of the Aesthetics of Gastronomy award upon Stewart and presented her with a personalized CIA chef's jacket.

"There is no room in the world of food for stinginess. The greatest chefs and restaurateurs share their knowledge, passion, and enthusiasm for good food and wine every day," said Stewart to recipients of associate degrees in culinary arts and baking and pastry arts. "That generosity of spirit is absolutely imperative with what you are going to be doing."