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April 2010 Chefs4Students.org Culinary Grant Winners Announced
FOR IMMEDIATE RELEASE
April 2010 Chefs4Students.org Culinary Grant Winners Announced
Steamboat Springs, Colorado, USA – April 21, 2010 – Chefs4Students.org today
announced the two winners of the April, 2010 culinary grants. The program
previously known as the Chef2Chef.net Scholarship Fund was established in 2003
to assist culinary students in need of financial assistance. Since that time,
$82,000 has been awarded to future culinarians in the form of $1,000 culinary
grants.
For the 2009/2010 academic year, Chefs4Students.org received more than 1350
applications from students at over 39 different culinary schools across the
country and abroad. Eligible students must attend a culinary school at the time
of the award, show proof of their financial need, provide letters of
recommendation, transcripts and a 500-word essay.
This year the reviewing panel consisted of several certified chefs, business
executives and culinary professionals from various organizations across the
globe. We are pleased to award a Chefs4Students.org $1,000.00 culinary grant to
the following student:
• Lauren Deitsch, The Culinary Insititute of America, Hyde Park, NY
The second Chefs4Students.org grant was awarded today in the name of The
Reluctant Gourmet, who generously sponsored a third grant in our program this
past year. The recipient of that grant is:
• Karly Krentz, Secchia Institute for Culinary Arts, Grand Rapids, MI
Funds for the two April 2010 grants were generated by The Reluctant Gourmet, and
the Administration of this site.
About the Chefs4Students.org Culinary Grant Program
Chefs4Students.org offers a variety of programs for companies and individuals to
participate in this non-profit effort to assist culinary students in need.
The Chefs4Students.org Culinary Grant Program is administered by Chef David and
Pamela Nelson. Chefs4Students.org utilizes the Yampa Valley Community
Foundation, www.yvcf.org to
independently oversee the financial aspects of this non-profit fund. Your
contribution may be tax deductible. Please call Chef David Nelson at
970-846-0059 for further information on how to help us give back to the future
of the culinary industry.
For More Information:
http://www.chefs4students.org
About The Reluctant Gourmet:
ReluctantGourmet.com is a culinary site created by a home cook who thought,
"I've got to eat, so why not learn to cook and eat well?"
After 13 years of teaching himself and the millions of cooking enthusiasts who
visit each year, the site is now a popular resource for individuals interested
in going to culinary arts school to start a career in the food industry. With
school listings, books to read, interviews with chefs and articles about the
industry, the Reluctant Gourmet Culinary School Resource Center
http://www.reluctantgourmet.com/culinary_school.htm is a great place to
decide if the culinary industry is right for you.
This year's panel of chefs, business folks and culinarians worked hard to select
the winner's of these grants by reviewing the essays and letters of
recommendations of the finalists as presented to them. This year's panel
included:
The Reluctant Gourmet, mentioned above for his third full grant
sponsorship in as many years. Thanks RG!! The Reluctant Gourmet web site is
still dedicated to the novices out there, especially those who want to see how
easy it is to create great meals with little experience. He is always on the
lookout for new ideas, recipes, and products along his journey that will help
novice cooks, cook like the pros.
Chef June Jacobs, CCP, Through her Jersey City-based company, Feastivals,
June Jacobs, CCP (Certified Culinary Professional) teaches cooking and wine
classes, leads food-and-wine focused tours to France and California, develops
recipes for restaurants and corporations, writes her monthly columns for her web
site, www.feastivals.com,
and helps restaurants with their wine lists. Her book, “Feastivals Cooks at
Home,” is available through major booksellers in stores and on-line. “Chef
June” is an active member of Slow Food Northern New Jersey, the International
Association of Culinary Professionals (IACP) and American Institute of Wine &
Food (AIWF).
Chef Michael Reining, a graduate of the California Culinary Academy in
San Francisco, has cooked in restaurant and corporate catering kitchens, pie
shops and even Jack-In-The-Box (his first cooking gig). He also does personal
catering and cooking instruction. After 17 years as a veteran of broadcast radio
(read-Disc Jockey) and now nearly 16 years as a kitchen pro, he put all the
pieces of his life into his fun project, The Radio Kitchen. A show for food, fun
and friends at
www.radiokitchen.net.
Chef Tom Hoover, Chef Tom has been cooking professionally since he was
fifteen. He has worked in a variety of kitchens from small delicatessens to
fine dining and many points in between. He has spent the larger part of his
career working at Hope College where he has served the needs of the college
community for the last 30 years. Chef Tom has been a member of the American
Culinary Federation (ACF) for twenty years and has been certified as a Chef de
Cuisine. He was voted Chef of theYear in 2007 by the Greater Grand Rapids
chapter of the ACF. Chef Tom holds a Bachelor of Arts in English from Grand
Valley State University. He is most proud of his work with the Holland Lakeshore
Institute where he teaches classes in a cooking skills program designed to help
the homeless and those struggling with addiction gain a new skill with which to
regain productive lives.
Chef Jennifer Gordon, resides in Scotland where she has just taken a year
out from the kitchen to be executive chef for her son Joshua. Originating from
Canada (Toronto) where she has graduated with honors from the Humber College
Chef apprenticeship program. She completed here training in Ontario's finest
Relais & Chateaux. Following closely in her father's footsteps, she has both
entered and won prizes in many pastry and chocolate competitions. She is also
starting a fresh baby and toddler food service from her town.
Gina Paul, long time friend and supporter of our grant program since it
conception. She works part time for Scotland County EMS and Richmond Community
College in North Carolina. She teaches classes for American Heart Assoc. and
ASMI. She is also a member of the Scotland County Rescue Squad.
Chef David and Pam Nelson, and their partners Fred and Margie Roosli,
co-founded, Chef2Chef.net in 2000, the Internet’s largest Culinary Portal. In a
little over seven years, their team built the site to over 800,000 pages of
culinary content and made Chef2Chef.net a brand name in the industry. The team
and chefs from around the world helped form the Chef2Chef Culinary Scholarship
Program, which now operates under the name Chefs4Students.org.
Currently David is a Private Chef and is based in Steamboat Springs. Colorado
and Mesa, AZ. He teaches cooking classes when not taking care of his clients.
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Chefs4Students.org Grant Recipient, Lauren
Dietsch from the CIA in Hyde Park, NY,receiving her
$1,000 check!! Congratulations Lauren!!!!
Chef Tom Hoover of Hope College in Holland, MI,
and a long time supporter of the Chefs4Students.org program,
presents Karly Krentz with her $1,000 Chefs4Students.org
Culinary Grant at Secchia Institute for Culinary Arts, Grand
Rapids, MI. Thanks Chef Tom for your support and efforts
in this presentation.
Karly's grant was funded in full by a generous donation from
The Reluctant Gourmet. The Reluctant Gourmet is a great
friend of our program and has funded several of our grants.
His support is amazing...Here is Karly with another gift
from the Reluctant Gourmet...
Back Side!
Congratulations Karly!!! And many thanks to the
Reluctant Gourmet.
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