Our Monthly Newsletter “Good Food News” – August 2014 edition

March 2, 2014
in News and Eventstitle_liUncategorized

Good Food News,

from The Culinary Trust

We hope you enjoy the newsletter — your feedback will help make it better. Please share your comments and The Culinary Trust related news at info@theculinarytrust.org


Scholarship Student Spotlight:

Eduardo Elias, Colorado Culinary Academy

Eduardo Elias, Colorado Culinary Academy Fall 2014 Scholarship RecipientOver the past 30 years, The Culinary Trust has awarded more than $1.5 million in scholarships with the support of our culinary school partners. Colorado Culinary Academy, new to TCT’s scholarship program this year, offered two $4500 awards, the first presented this month to Eduardo Elias.

“The honor of being awarded this scholarship has helped me out not only financially, but has also given me confidence that I am on the right path,” Eduardo told us when he learned of his award. Eduardo, pictured at right during a “Student for a Day” event at CCA, said he’s looking forward to sharing the flavors and cooking techniques of his Cuban heritage with his classmates, and integrating his experience with classic techniques he’ll learn.

Applications are open through Aug. 31 for Colorado Culinary Academy’s second $4500 tuition-credit scholarship for a new student or career professional to enroll in its 12-week accelerated diploma program, available for the following terms:
• Winter 2015: Dec 29 orientation, Jan 5, 2015 start date
• Spring 2015: March 30 orientation, April 6 start date
Begin the online application now by clicking here.


Chefs Move to Schools Report:

Chef Kari Kramer at E.L. Haynes Public Charter School

Chef Kari Kramer prepares a hearty couscous salad with E.L. Haynes students.

When Chef Kari Kramer (founder, Bleu Harvest Personal Chef Services) applied for a Chefs Move to Schools grant, school leaders noted that sixty-five percent of E.L. Haynes’ high school population is low income. They were excited to work with her so they could respond to the reality that many students have no place to go after school ends, and that many often resort a neighboring drugstore for their afternoon snack or evening meal.

Chef Kari began her volunteer partnership with E.L. Haynes by offering these students an after-school series of hands-on cooking classes that demonstrate quick, healthy meals students can easily make at home. In the two-part series, participants learned several basic soup and sauce preparations. Students were so excited about the series that they are eagerly pushing for a cooking club next school year, the school reports.

The Chefs Move to School program also reached elementary level students, with several interactive salad demonstrations with three 4th grade classes in which the students prepared a fresh salad that featured hand-picked lettuce from the school garden and student-prepared vinaigrette to dress the salad. Chef Kari and E.L Haynes staff said they couldn’t believe the enthusiasm among the fourth graders for their salads, with many coming back for seconds (and thirds).

“It’s been an amazing experience thus far,” said Chef Kari. “We are really looking forward to this upcoming school year, especially working with the high school cooking club.”

The Culinary Trust’s Chefs Move to Schools grants were established in partnership with the White House’s “Let’s Move” campaign. If you’d like to learn more, please visit the CMTS website or contact executive director Laura Atkinson at laura@theculinarytrust.org.


Across the Board:

Top of Mind Commentary & Topics from our Trustees

This month: Anne McBride, Culinary Institute of America

One of the core missions of The Culinary Trust is to help culinary professionals grow in their chosen career paths, with programs such as research and travel grants and internships. This year, the Trust also launched a Growing Leaders Fund, to foster a culture of innovation, excellence, and mentorship. We want to support change makers!

This ability to foster the future of the culinary world and help people reach the next level in their lives is part of what drew me to The Culinary Trust and made me want to get on board with the organization when asked to serve.

I’ve been fortunate to work in the food industry for nearly 14 years, in media and communication roles that have included cookbook publishing, writing, and culinary conference planning. One thing that struck me early on in the culinary world was the spirit of community and mentorship that was prevalent. Without even prompting, at all corners I found peers who volunteered thoughts, tips, help, and leadership, asking for nothing in return. The first professional organization I joined was IACP, where I immediately felt welcomed and found mentors and friends who remain part of my life over a decade later. I wouldn’t be able to do what I do, and be where I am, today if not for the countless people who shared their knowledge and much more along the way.

Nothing is more important for me now than returning these favors and providing support to others who need it, whether they are launching their career, making a life transition, or just needing a sounding board. Part of my work is planning culinary programs for The Culinary Institute of America that reach industry leaders; I can give back by finding the most inspirational chefs and experts to talk to them. Through the Trust, I can expand those efforts and support the next generation of leaders, who inspire me every day with their passion and commitment. It is an honor to be able to contribute a little bit and give back to an industry that is often challenging, always generous.

Anne McBride is the culinary program and editorial director for strategic initiatives at the Culinary Institute of America, and director of the Experimental Cuisine Collective.

A Special Note

In last month’s Good Food News, TCT was proud to announce that chef, restaurateur, and global philanthropist Matt Haley had joined the Trust’s team of Honorary Trustees.

With heavy hearts we regret to report that last week, while he was traveling by motorcycle through India to Nepal on a humanitarian mission, Haley was struck by an oncoming vehicle, and he did not survive his injuries.

“The Culinary Trust sends condolences to Matt’s family and to all who loved him. We are all deeply saddened by his passing,” said Ken Rubin, Chair of The Culinary Trust. “His legacy of compassion, service and meaningful change through food will be remembered through the work that he inspired.”

Haley planned to serve on TCT’s Board of Advisors for our new Growing Leaders Fund, and we will honor his incredible commitment to giving back with a named grant that we will formally announce in the months ahead. If you would like to learn how you can support this effort, please contact executive director Laura Atkinson at laura@theculinarytrust.org.

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