culinology® hospitality management advisory board meeting...take 34th avenue exit towards the...
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Culinology® & Hospitality Management Advisory Board Meeting
April 8th, 2010
MnSCU Career and Internship Fair 2010
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Table of Contents
Schedule of activities .....................................................................................................................................5
Agenda ...........................................................................................................................................................9
Advisory Board Membership ...................................................................................................................... 11
Expected Attendees ................................................................................................................................... 13
Fall 2009 Advisory Board Meeting Minutes ............................................................................................... 15
Hosp 486 Special Topics: Las Vegas Trip Summary Dec 18-23, 2009 ......................................................... 19
Fall 2009 Graduate Placements .................................................................................................................. 21
Summer 2010 Internship Placements ........................................................................................................ 23
Enrollment Data ......................................................................................................................................... 25
Introduction of new board member Brenda Knapp- Polzin ....................................................................... 35
Introduction of new board member Dennis Timmerman .......................................................................... 37
2010 RCA Scholarship Recipients ............................................................................................................... 39
The Vilcek Prize for Creative Promise in the Culinary Arts names Michael Cheng as a finalist ................. 43
Hospitality Capstone Class participated at the Home Grown Economy Conference ................................. 47
Chef Danhi visits SMSU ............................................................................................................................... 49
First International articulation agreement with KDU University College, Malaysia .................................. 51
The Culinology Living and Learning Community at Clapper hosted the first ever SMSU Culinology
Invitational .................................................................................................................................................. 55
Guest Lectures on Creole and Cajun Cooking by Chef Emile Stieffel, for the University Gala ................... 59
University Gala ........................................................................................................................................... 61
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SCHEDULE OF ACTIVITIES
WEDNESDAY, April 7
th, 2010
4:30 PM: Depart from Signature Flight Support at Minneapolis/St Paul International Airport, 3800 East
70th
Street, Minneapolis, MN 55450 aboard Charter First (Midwest Aviation) airplane
5:15 PM: Arrive at Marshall Airport. Southwest Minnesota State University Student Ambassador will be
waiting outside to transport you to the University.
6:00 PM: Dinner at the Green Bistro in IL 117, SMSU
After dinner: SMSU Ambassadors will transport you to AmericInn Hotel.
Directions to Signature Flight Support
Highway 494
Take 34th Avenue exit towards the Hubert H. Humphrey Terminal (going North).
Pass the Hubert H. Humphrey Terminal which will be on your left at a four way stop sign.
Turn right on East 70th street.
At the last building on your left, make a left hand turn into driveway with a security gate.
Highway 5 West
Take Post Road exit (landmark-Super America service station).
Go to first building on right make a right hand turn into driveway.
You can also call Signature Flight Support at 612-726-5700 when you arrive at the main terminal for a shuttle bus to pick you up. The pickup location is at the Off Airport and Ground Transportation area. Proceed from the
Baggage Claim area and follow the signs, going down one level, under the street, and then back up one level to outside.
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Thursday, April 8, 2010
8:00 AM: Pick up from AmericInn Hotel by SMSU Ambassadors
8:30 AM: Breakfast at Regional Event Center, University Suite
9:30 AM: Transport to Conference Center for Job Fair set up
Job Fair Attendees:
o 10:00 AM - 2:00 PM SMSU Job fair on the 2nd floor of the Conference Center
Lunch will be provided at your convenience.
Non Job Fair Attendees:
o 10:00 AM : Sweetland Hall Tour
o 11:00 AM : Observe Culinary Skills Challenge at RA Building
o 12:15 PM : Lunch in RA with Culinary Skills Challenge contestants.
o After Lunch : Open. IL 117 is available for your convenience.
2:30 PM - 5:30 PM: Advisory board meeting in SC 207
6:00 PM: Depart from Marshall Airport to Minneapolis/St. Paul International Airport
6:45 PM: Arrive at Signature Flight Support
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Culinology and Hospitality Management Advisory Board Meeting April 8th, 2010
2:30 PM – 5:30 PM SC 207
AGENDA 1. Welcome Advisory Board Members
2. Introduction of new board member Brenda Knapp-Polzin
3. Introduction of new board member Dennis Timmerman
4. Approval of minutes from Fall 2009 meeting
5. DISCUSSION: Reviewing Job Fair Activity
6. DISCUSSION: Spring 2010 graduates placement
7. UPDATE from Fall 2009 Advisory Board meeting
a. Special Topics course, Las Vegas Tourism
b. Spring 2009 Graduate Placement
8. Summer Internship Placements
9. Enrollment update
10. Events and News:
a. 2010 Research Chefs Association Annual Conference, Phoenix, AZ
b. The Vilcek Prize for Creative Promise in the Culinary Arts names Michael Cheng as a
finalist – March 2010
c. Hospitality Capstone Class participated at the Home Grown Economy Conference –
February 15, 2010
d. Chef Robert Danhi visits SMSU – January 27, 2010
e. First international articulation agreement with KDU University College, Malaysia
f. SMSU Culinology Invitational – November 20, 2009
g. University Gala and Celebrity Chef Emile Stieffel’s visit to SMSU
11. Determine date for Fall 2010 Advisory Board meeting
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SOUTHWEST MINNESOTA STATE UNIVERSITY
Culinology® and Hotel/Restaurant Administration Advisory Board Membership
Ron Achterkirch Burnsville, MN
Henry Cortez Nestle United Kingdom
Thomas Day Hormel Foods Corporation Austin, MN
John Drown Synergy 3 Consulting Marshall, MN
Bruce Hendrickson Hendrickson Marketing Strategies Chicago, IL
Mark Jansen Schwan’s Global Food Services Group Marshall, MN
Brenda Knapp-Polzin Cargill Kitchen Solutions Minneapolis, MN
Lorne Lebster ARAMARK Higher Education Downers Grove, IL
Brian Muldoon Consultant
Dennis Timmerman Agricultural Utilization Research Institute Marshall, MN
Denise Salisbury General Mills Minneapolis, MN
Kirk Schultz Madison Hospitality Group, LLC Stillwater, MN
Kurt Stiles Intelligent Ingredients, Inc Princeton, MN
Kris Taylor Ecolab St Paul, MN
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Roger Toomey UniPro Foodservice Atlanta, GA
Bert Van Hoof School of Hospitality Management, Penn State University University Park, PA
Gary Whitney InterContinental Hotels Group Atlanta, GA
SOUTHWEST MINNESOTA STATE UNIVERSITY
Bill Bennett Assistant Professor of Hospitality Management Donna Burgraff Dean
College of Business, Education, and Professional Studies Michael Cheng Director/Associate Professor Culinology® and Hospitality Management David Danahar President Bill Mulso Associate Vice President for Advancement Executive Director of Foundation Kurt Struwe Assistant Professor of Culinology Beth Weatherby Provost
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Expected Attendees
John Drown Synergy 3 Consulting Thomas Day Hormel Foods Corporation Brenda Knapp-Polzin Cargill Kitchen Solutions Mark Jansen The Schwan Food Company Lorne Lebster ARAMARK Higher Education Downers Grove, IL
Kirk Schultz Madison Hospitality Group, LLC Stillwater, MN
Kurt Stiles Intelligent Ingredients Kris Taylor Ecolab Roger Toomey UniPro Foodservice Bert Van Hoof School of Hospitality Management, Penn State University Gary Whitney Intercontinental Hotels Group Bill Bennett Southwest Minnesota State University David Danahar Southwest Minnesota State University Michael Cheng Southwest Minnesota State University Bill Mulso Southwest Minnesota State University Kurt Struwe Southwest Minnesota State University
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Guests Amy Blum Unipro Jonathan Griebel General Mills Sabrina Scheving Unipro HR Rep Ecolab John Sterbis ARAMARK Perzen Polishwalla SMSU Graduate Assistant
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Culinology and Hospitality Management Advisory Board Meeting Minutes
October 1st, 2009 Minutes prepared by Michael Cheng and Perzen Polishwalla. Members present: Ron Achterkich, Lorne Lebster, Brian Muldoon, Denise Salisbury, Kurt Stiles,
Kris Taylor, Roger Toomey, Bill Bennett, David Danahar, Michael Cheng, Bill Mulso, and Donna
Burgraff
Guests present: Jonathan Griebel and John Sterbis Members Absent: David Burke, Henry Cortez, Thomas Day, John Drown, Bruce Hendrickson,
Mark Jansen, Jerry Kaminski, Kirk Schultz, Kuni Toyoda, Julie Tumy, Bert Van Hoof, Gary
Whitney, Beth Weatherby, Kurt Struwe
1. Welcome Advisory Board Members
Kris Taylor welcomed all the board members and thanked them for their continued support and
participation on the Advisory Committee.
2. Approval of Minutes from Spring 2009 Advisory Board Meeting
Questions regarding the minutes of Spring 2009 were answered. Roger Toomey made a
comment about the Guest Speaker series to which Michael Cheng responded by saying that is
on his graduate assistant’s objectives for this semester. Roger suggested that we have board
members come talk to the students as guest speakers on subjects of their choice, as this will get
them more involved with the students. Roger also asked about the Internationalization
Component to which Michael Cheng said that he spoke to Pat Brace, the Director of Global
Studies on campus but found out that SMSU had no such convenience for the students. Ron
Achterkich suggested that we could get more tips on the Internationalization Component of the
program at The SLO Cooking Movement (www.slocooking.com).
Kris Taylor suggested that we need to re send emails and letters to all board members to
support the scholarship program initiated at the last board meeting. The following scholarships
were acknowledged and will go towards the $10,000 endowment plan $500 from General Mills,
$500 form Thomas Day which will be matched by Hormel. Bill Mulso is going to work on the
implementation of the plan.
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3. Special Topics course, Las Vegas Tourism
Bill Bennett shared the itinerary for the trip to Vegas. Twelve students have signed up for it and
the trip will be taken from the 18th to the 23rd of December, 2009. Bill spoke about how
students put together the itinerary by researching about Vegas, the history and the gaming
culture.
Lorne Lebster offered to tap his contacts to get a tour of the Convention Center in Las Vegas.
Ron Achterkich mentioned that out of the 8 master chefs, 3 to 4 of them are in Vegas and that
Schwan’s could probably help to set up a meeting with a few of them for the students.
4. 120 credits limit
Dean Donna Burgraff mentioned that the Minnesota State Legislature has made it mandatory
for all bachelors’ programs to be no longer than 120 credits. SMSU will have this initiative
implemented by Fall 2010, where the 120 credits will be split into 44 credits towards the Liberal
Arts Core, which can double up as credits towards a major and 76 credits towards the major out
of which 40 credits will have to be upper division classes. She said this law was passed as a
result of student’s desires to reduce the time to graduate to closer to approximate 4 years.
5. Establishing a 1000 hours work experience prior to graduation requirement
The main aim to implement this requirement is that students have more hands on experience
when they graduate which will enable them to find jobs.
Michael Cheng suggested that students can either have an advising worksheet filled out;
wherein they fill out the number of hours they put in at work or make it a zero credit internship
process after working it out with the Registrar’s office.
Kris Taylor pointed out that there may not be enough internship opportunities in Marshall
during the summer. To this Bill Mulso added that The Casino at Granite Falls could be a
tremendous opportunity as it is closer to town and transportation to and from will be taken
care of by the Casino. The only requirement they have is the students should be 18 years of age
or above to work. Kris also suggested that Michael Cheng can work on creating a visual pathway
to placements, by creating a website with up to date information on the graduating students,
their geographic locations, resumes and their career profile.
Aramark offered to give preference to the Culinology and Hospitality Students over the
regular students when they hire them for campus jobs. The only hitch would be matching the
students schedule with Aramarks. Aramark suggested they can be flexible enough and offer
hourly positions as well as internships. Lorne Lebster also offered Aramark’s National resort
properties for students to work for over summer.
General Mills offered three back to back cycles of internships of 10 weeks each, with a total of
30 weeks over a period of three years, the summer hire deadline being the 1st of November
every year.
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Others suggested that we could lay out food companies in Minnesota, like Schwans, Land O
Lakes, and Hormel etc and get them to come on campus to recruit the students. This event
could be tied up with the career fair on campus so that the students can be introduced to the
prospective employers.
6. Enrollment
Everyone saw and appreciated the obvious rise in enrollment. President Danahar said that this
program could ideally hold 150 students without increasing the cost to run the program and
also maintain the quality of the program. Michael Cheng mentioned that he does not want the
facility to be underutilized after the renovation of the kitchen is complete this coming summer.
To this President Danahar extended his support by willing to provide the resources the
department needs to continue to grow.
7. Spring 2009 graduates placement
3 out of the 10 students who graduated have found a job. This was an issue of grave concern.
This situation mainly stemmed out of the unwillingness of students to move from their home
town. Board members suggested that the students should be encouraged to take Resume
writing classes, mock interviews, learn how to be interviewed as well as how to interview.
Interview Protocol and dressing sense should also be incorporated into the training and also lay
increased emphasis on mobility.
8. Hiring SMSU graduates and Campus Recruiting
Some of the companies that are committed to employing are Aramark and General Mills. Lorne
Lebster also suggested that the Marketing Program on campus (SMAC) should be included. Kris
Taylor suggested that we could bring in employers to classrooms to set up mock interviews
with. This entire event should be tied up with the Career Fair on campus. Lorne Lebster said
that Aramark’s looking for Marketing, Food & Beverage and Finance majors.
9. Summer Intern Program 2009
Students who did their summer internships introduced themselves to all the board members
and described their internship experience. They were as follows:
Alissa Bootsma interned at Ceaser’s Palace, Las Vegas; Heather Maher at Surftides Hotel Lincoln
City; Urbashi Thapa, Dhaval Khakhar, Greenidge Fernandez at the Cluster State Park, South
Dakota; and Angela Havens interned at Pizza Ranch, IA.
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10. Advisory Board Membership Roger Toomey pointed out that since the board came into being and now, the role of the board has changed. Earlier the primary objective of the board was to build a curriculum now it is more to do with future scans, finding student’s jobs and building their careers. Ron Achterkich and Dr. Danahar suggested that the board come up with a mission statement and a strategic plan so that they can change the make up of the board. Ron suggested the mission statement, should be time stamped, measurable and also include environmental issues and industry relevance. Kris Taylor will talk to the non active board members asking them how they want to contribute towards this board and then follow up with a letter. She will also be sending out donation invoices to all the board members for the board endowed scholarship fund, per the request of all board members Lorne Lebster nominated John Sterbis to be a new member on the board and fill in at times when he can not make it to the meetings.
11. Meeting with Culinology and Hospitality Management Class of 2010
All the attendees of the meeting were split into 2 groups. One group mentored the Culinology students whereas the other mentored the Hospitality Students. All the students got to know the board members well, asked questions and raised concerns about their careers and also got to know what their prospective employers were looking for in new graduates.
12. Lunch in CC 217 with Culinology and Hospitality Students Students carried on their mentoring session with the board members over lunch that was prepared and donated by Aramark
13. The date for Spring 2010 Advisory Board Meeting at SMSU The next Board meeting is scheduled for April 7th and 8th to coincide with the Career Fair on campus, with Board members flying in with their recruiting team to interview the students and for a dinner reception later that evening followed by the board meeting the next day.
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Hosp 486 Special Topics: Las Vegas Trip Summary Dec 18-23, 2009
Eleven students from the Hospitality program of SMSU spent five nights and part of six days in
Las Vegas Nevada as the fall semester ended. Departing on Allegiant Airlines from Sioux Falls SD
on Friday afternoon 12/18; arriving in Las Vegas in time to check into the Treasure Island Hotel,
change clothes and depart to the MGM Grand Hotel for the Cirque du Soleil show “KA”. This
was a fabulous production that was indeed a great kickoff for the students for what they were
about to experience over the next five days. The first two nights were spent at the Treasure
Island Hotel with the next three nights at The Luxor Hotel on the other side of the strip.
Treasure Island became a favorite of the students for the entire week as many traveled back to
the hotel for the nightlife. While there was discussion among the students that staying in one
hotel more in the middle of the strip or a hotel that was close to a monorail station would have
been the ideal, the student journals mentioned that part of their positive experience was
determining how to get from point A to point B on a timely basis. While all four tours were
informative, the most complete tours were at Caesars Palace and UNLV. I believe, while UNLV’s
Hospitality Program is large and well respected in the industry, that the students came back
with a new found respect for their program right here at SMSU. The three formal group dinners
received mixed reactions from the students, dependent upon the individual tastes and
expectations. As with many tours and conferences, perhaps the best educational experiences
took place as small groups explored various parts of the city of Las Vegas on their own. From an
overall perspective the trip was a great success and should be repeated in future years as part
of the program’s curriculum.
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Tours & Group Meals Saturday 12/19/09
Breakfast at Kahunaville in Treasure Island 10:00am
Tour of Treasure Island Hotel & Casino with Ryan, Assistant Hotel Manager- 1:30pm
Dinner at Tao, an Asian at the Venetian Hotel 7pm
Sunday 12/20/10
Check out of Treasure Island Hotel and check into the Luxor Hotel by 10:00am
Tour of Caesar’s Palace with Mary Horikawa, Assistant Director of Housekeeping and Kaitlin Riggio- Hotel Manager-1:00pm
Dinner at Yolos Mexican Grille in the Planet Hollywood Resort and Casino7pm
Monday 12/21/09
Tour of the Las Vegas Convention Center with Sales Manager Michael O’Keefe- 1:30pm
Dinner at Le Provencal, a French-Italian restaurant in the Paris Hotel 7pm Tuesday 12/22/09
Tour of the UNLV William F. Harrah College of Hotel Administration and the International Gaming School with Dr.Jean Hertzman, Assistant Professor- 1:30pm
Wednesday 12/23/10
Depart hotel at 5:30am for an 8:00am return flight to Sioux Falls
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Fall 09 Graduate Placements
Megan Seppmann – Hitching Post, Marshall, MN Stacy Hoffmann – Tyler Wholesale, Tyler, MN Nathan Schomers – Pita Pit, Iowa City, Iowa Jenna Lukes – The Pantry, Winsted , MN Urbashi Thapa – Jane Hotel, Manhattan, NY Koyori Watanabe – Toyota Corp, Louisville, KY Heidi Swenson – Hilton Garden Inn, Mankato, MN Riley Freeman - Houston, TX Jenna Roundy - Dallas, TX Azusa Yamakawa – Hilton, Tokyo, Japan
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Summer Internship Placements
Custer State Park, South Dakota
Ramada Inn Marshall, MN Landmark Bistro, Marshall MN
Key Largo Bar & Restaurant, Lake Shetek, MN
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Retention Data
UNDUPLICATED HEADCOUNT – CULG and HOSP COMBINED
FY 1-FR 2-SO 3-JR 4-SR 5-Other Grand Total
2007 30 20 19 27 8 104 2008 34 29 25 29 12 129 2009 42 30 27 26 8 133 2010 51 37 30 54 12 184
Grand Total 157 116 101 136 40 550
0 10 20 30 40 50 60
2007
2008
2009
2010
Unduplicated Headcount
5-Other
4-SR
3-JR
2-SO
1-FR
26
DUPLICATED HEADCOUNT
FY Classification CULG HOSP HRA Grand Total
2007 1-FR 15 23 38
2-SO 11 13 24
3-JR 13 9 22
4-SR 24 3 27
5-Other 8 8
2007 Total 71 48 119
2008 1-FR 21 27 48
2-SO 11 27 38
3-JR 11 17 1 29
4-SR 17 17 3 37
5-Other 7 6 13
2008 Total 67 94 4 165
2009 1-FR 20 34 54
2-SO 12 27 39
3-JR 10 23 33
4-SR 6 21 27
5-Other 4 4 8
2009 Total 52 109 161
2010 1-FR 28 40 68
2-SO 18 29 47
3-JR 17 25 42
4-SR 24 41 65
5-Other 12 2 14
2010 Total 99 137 236
Grand Total 289 340 52 681
0
5
10
15
20
25
30
35
40
45
1-F
R
2-S
O
3-J
R
4-S
R
5-O
ther
1-F
R
2-S
O
3-J
R
4-S
R
5-O
ther
1-F
R
2-S
O
3-J
R
4-S
R
5-O
ther
1-F
R
2-S
O
3-J
R
4-S
R
5-O
ther
2007 2008 2009 2010
Duplicated Headcount
CULG
HOSP
HRA
27
CREDIT HOURS TAUGHT
FY CULG HOSP
2007 267 163
2008 291 625
2009 303 735
2010 548 984
CULG
HOSP0
200
400
600
800
1000
20072008
20092010
CULG
HOSP
28
CREDITS TAUGHT BY INSTRUCTOR
Instructor FY Subj SumCredits
Bennett, William 2010 HOSP 408
Bennett, William 2009 HOSP 337
Bowen, Tyler 2009 HOSP 8
Bowen, Tyler 2008 HOSP 96
Brau, Dustin 2008 HOSP 39
Brown, Jay 2008 CULG 12
Cheng, Michael 2010 CULG 142.5
Cheng, Michael 2010 HOSP 529.5
Cheng, Michael 2009 CULG 90.5
Cheng, Michael 2009 HOSP 345
Cheng, Michael 2008 CULG 67
Cheng, Michael 2008 HOSP 341
Cheng, Michael 2008 HRA 4
Cheng, Michael 2007 CULG 101
Cheng, Michael 2007 HRA 24
Crowell, Mark 2008 CULG 27
Frost, Stacy 2008 HOSP 54
Gehrke, Clint 2008 HRA 4
Kanthak, Justin 2010 HOSP 19.5
Martineau, Brigitte 2010 CULG 129
Martineau, Brigitte 2009 CULG 16.5
Martineau, Brigitte 2008 CULG 15
Ogbeide, Godwin 2007 HRA 109
Struwe, Kurt 2010 CULG 245
Struwe, Kurt 2010 HOSP 27
Struwe, Kurt 2009 CULG 196
Struwe, Kurt 2009 HOSP 45
Struwe, Kurt 2008 CULG 161
Struwe, Kurt 2008 HOSP 87
Struwe, Kurt 2007 CULG 166
Struwe, Kurt 2007 HRA 30
Younts Dahl, Spring 2010 CULG 31.5
Younts Dahl, Spring 2008 CULG 9
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CLASS ENROLLMENT BY COURSE
FY TERM COURSE ENROLLED
2008 20085 Adv Culinary Science 3
2010 20105 Adv Culinary Science 4
2007 20075 Aromatics & Flavors 9
2010 20103 Aromatics & Flavors 16
2008 20085 Beverage Management 13
2010 20103 Beverage Management 22
2009 20095 Catering/Banquet Management 15
2007 20073 Culinary Essentials I 9
2007 20075 Culinary Essentials I 7
2008 20085 Culinary Essentials I 16
2009 20095 Culinary Essentials I 20
2010 20105 Culinary Essentials I 14
2010 20105 Culinary Essentials I 14
2007 20075 Culinary Essentials II 6
2008 20083 Culinary Essentials II 4
2009 20093 Culinary Essentials II 11
2010 20103 Culinary Essentials II 10
2008 20083 Dir Stud-Hotel/Restaurant 1
2008 20085 Dir Stud-Hotel/Restaurant 1
2009 20095 Dir Stud-Hotel/Restaurant 1
2010 20101 Dir Stud-Hotel/Restaurant 3
2010 20105 Dir Stud-Hotel/Restaurant 2
2008 20081 Dir Studies 4
2008 20083 Food & Bev Cost Controls 11
2010 20103 Food & Bev Cost Controls 38
2010 20103 Food & Bev Cost Controls 1
2008 20083 Food Chem & Analysis 4
2010 20105 Food Chem & Analysis 2
2008 20083 Food Prod Research & Dev 9
2009 20095 Food Prod Research & Dev 11
2009 20095 Food Prod Research & Dev 1
2007 20073 Food Sanitation & Safety 15
2007 20075 Food Sanitation & Safety 12
2008 20083 Food Sanitation & Safety 23
2008 20085 Food Sanitation & Safety 25
2009 20093 Food Sanitation & Safety 22
2009 20093 Food Sanitation & Safety 1
2009 20095 Food Sanitation & Safety 23
2010 20103 Food Sanitation & Safety 35
2010 20103 Food Sanitation & Safety 2
2010 20105 Food Sanitation & Safety 22
2007 20073 Food Science 10
2008 20083 Food Science 9
2009 20093 Food Science 11
30
2010 20105 Food Science 26
2007 20075 Food Sensory Analysis 5
2008 20085 Food Sensory Analysis 5
2010 20103 Food Sensory Analysis 17
2009 20095 Found of Lodging Mgmt 10
2010 20103 Found of Lodging Mgmt 1
2010 20105 Found of Lodging Mgmt 13
2008 20085 Fund of Food Processing 3
2010 20105 Fund of Food Processing 21
2008 20085 Hospitality Internship 2
2009 20091 Hospitality Internship 8
2009 20093 Hospitality Internship 2
2009 20095 Hospitality Internship 1
2010 20101 Hospitality Internship 6
2010 20103 Hospitality Internship 2
2010 20105 Hospitality Internship 6
2009 20093 Hospitality Law 24
2010 20103 Hospitality Law 14
2009 20093 Hospitality Operations & Policy 4
2009 20095 Hospitality Operations & Policy 7
2010 20105 Hospitality Operations & Policy 25
2008 20085 Hospitality Prop Layout 25
2009 20095 Hospitality Prop Layout 11
2010 20105 Hospitality Prop Layout 18
2009 20093 Hospitality Purchasing 23
2010 20103 Hospitality Purchasing 15
2009 20093 Hotel/Resort Mgmt Seminar 8
2010 20105 Hotel/Resort Mgmt Seminar 11
2007 20075 Hotel/Resort Operations 13
2008 20085 Hotel/Resort Operations 16
2008 20083 HRA Purchasing 12
2009 20093 Ind Study 1
2007 20073 Internship 1
2007 20075 Internship 1
2009 20095 Internship 2
2010 20103 Internship 2
2010 20105 Internship 6
2010 20105 Internship 1
2007 20073 Intro to Baking & Pastry 8
2008 20083 Intro to Baking & Pastry 12
2008 20083 Intro to Baking & Pastry 12
2009 20093 Intro to Baking & Pastry 14
2010 20103 Intro to Baking & Pastry 15
2007 20073 Intro to Culinology 26
2007 20075 Intro to Culinology 17
2007 20075 Intro to Culinology 10
2008 20083 Intro to Culinology 10
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2008 20083 Intro to Culinology 10
2008 20085 Intro to Culinology 11
2009 20093 Intro to Culinology 25
2010 20103 Intro to Culinology 33
2010 20105 Intro to Culinology 33
2010 20105 Intro to Culinology 1
2007 20073 Intro to Hospitality Mgmt 18
2007 20075 Intro to Hospitality Mgmt 17
2008 20083 Intro to Hospitality Mgmt 21
2008 20085 Intro to Hospitality Mgmt 25
2009 20093 Intro to Hospitality Mgmt 24
2009 20095 Intro to Hospitality Mgmt 20
2010 20103 Intro to Hospitality Mgmt 24
2010 20103 Intro to Hospitality Mgmt 1
2010 20105 Intro to Hospitality Mgmt 21
2008 20083 Lodging Service Mgmt 18
2010 20103 Lodging Service Mgmt 12
2010 20103 Lodging Service Mgmt 1
2009 20093 Menu Design & Service Management 11
2010 20103 Menu Design & Service Management 10
2010 20103 Menu Design & Service Management 1
2008 20083 Principles of Food Prep 6
2008 20085 Principles of Food Prep 12
2009 20093 Principles of Food Prep 9
2010 20103 Principles of Food Prep 9
2010 20103 Principles of Food Prep 1
2009 20095 Principles Garde Mgr & Buffet 10
2008 20085 Product Development 3
2010 20105 Product Development 4
2009 20095 Restaurant Food Operations Lab 12
2010 20105 Restaurant Food Operations Lab 13
2008 20085 Restaurant Food Operations 10
2009 20095 Restaurant Food Operations 10
2010 20105 Restaurant Food Operations 11
2008 20083 Rooms Division 16
2009 20095 Rooms Division 12
2010 20103 Rooms Division 1
2009 20093 Sales & Convention Mgmt 15
2010 20105 Sales & Convention Mgmt 20
2007 20075 Sp Top:Baking & Pastry II 9
2010 20103 Sp Top:Las Vegas Tourism 12
2009 20093 Sp Top:Tour Prod: Cruise 16
2010 20105 SpTop:Hotel Sales/Revenue 4
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FYE BY INSTRUCTOR
Subj Instructor 2007 2008 2009 2010 Grand Total
CULG Brown, Jay 0.40 0.40
Cheng, Michael 3.37 2.23 3.02 4.75 13.37
Crowell, Mark 0.90 0.90
Martineau, Brigitte 0.50 0.55 4.30 5.35
Struwe, Kurt 5.53 5.37 6.53 8.17 25.60
Younts Dahl, Spring 0.30 1.05 1.35
CULG Total 8.90 9.70 10.10 18.27 46.97
HOSP Bennett, William 11.23 13.60 24.83
Bowen, Tyler 3.20 0.27 3.47
Brau, Dustin 1.30 1.30 Cheng, Michael 11.37 11.50 17.65 40.52
Frost, Stacy 1.80 1.80
Kanthak, Justin 0.65 0.65
Struwe, Kurt 2.90 1.50 0.90 5.30
HOSP Total 20.57 24.50 32.80 77.87
HRA Cheng, Michael 0.80 0.13 0.93
Gehrke, Clint 0.13 0.13
Ogbeide, Godwin 3.63 3.63
Struwe, Kurt 1.00 1.00
HRA Total 5.43 0.27 5.70
Grand Total 14.33 30.53 34.60 51.07 130.53
0
2
4
6
8
10
12
14
16
18
Bro
wn
, Jay
Ch
eng,
Mic
hae
l
Cro
wel
l, M
ark
Mar
tin
eau
, Bri
gitt
e
Stru
we,
Ku
rt
You
nts
Dah
l, Sp
rin
g
Ben
net
t, W
illia
m
Bo
wen
, Tyl
er
Bra
u, D
ust
in
Ch
eng,
Mic
hae
l
Fro
st, S
tacy
Kan
thak
, Ju
stin
Stru
we,
Ku
rt
Ch
eng,
Mic
hae
l
Geh
rke,
Clin
t
Ogb
eid
e, G
od
win
Stru
we,
Ku
rt
CULG HOSP HRA
FYE by Instructor
2007
2008
2009
2010
33
0
10
20
30
40
50
60
70
80
A A+ B B+ C- CR D+ I A A+ B B+ C- CR D- F NA A B B+ C+ D+ W
CULG HOSP HRA
Grades Distribution
2007
2008
2009
2010
34
NOTES:
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35
Introduction of new board member Brenda Knapp- Polzin
Brenda Knapp-Polzin is currently Director of R&D and
Technical Services at Cargill Kitchen Solutions, a company
focused on value-added egg products for the food
industry. She is responsible for providing strategic
direction supporting CKS long-term growth and
profitability though leadership in innovation, product
development, research, product quality, and food safety.
Prior to Cargill, she held a variety of positions in the
technical communities of General Mills and Pillsbury,
where she was responsible for a wide portfolio of
products including meat, bakery, potatoes, frozen
vegetables, tortillas & tacos, dried seasoning mixes, frozen pasta and sauces, whipped toppings,
and shelf stable thermally processed foods – soup, salsa, sauces, meat spreads, beans,
vegetables, and evaporated milk.
Brenda hales from Nebraska and attended the University of Nebraska-Lincoln where she
received her B.S. and M.S. in Food Science and Technology. Her graduate research focused on
color defects of broiler and turkey breast muscle. She is active in National and Minnesota
Section IFT, and is passionate about the blending of food science and culinary art. She lives in
Minneapolis, MN with her husband David Polzin, Professor of Veterinary Medicine, and teenage
son Elliot. She and David also have 4 adult children. Her hobbies include power walking with
her standard poodles, travel, exploration of wine and cuisine, book clubs, gardening, biking, &
any type of skiing.
36
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37
Introduction of new board member Dennis Timmerman
Dennis Timmerman is AURI’s Project Development Director at its southwestern office, which is
located in Marshall, MN. He brings a diversity of agricultural and development experience to
the organization. Prior to joining the organization he was involved in production agriculture for
over 35 years. He managed and operated a livestock and grain operation in Southwestern
Minnesota. He has also been actively involved in the formation of further processing
cooperatives including a pork slaughter and further-processing plant. These activities involved
producer organization activities and business development. This development utilized skills in
business planning and having a basic understanding of legal and business structures. Dennis has
educational background in Business Administration.
Dennis has developed or been involved a wide range of projects varying from research and
promotion projects on behalf of Minnesota commodity organizations to providing assistance to
entrepreneurs in development of value-added agricultural products. His responsibilities include
identification and evaluation of potential opportunities to advance Minnesota livestock and
grain production and its associated processing industries. He also works with producer
commodity organizations, commodity check-off research and marketing councils and
companies to develop projects resulting in commercialization of new or value-added
agricultural products.
Projects involve research or development of beef quality enhancement, biomass utilization,
bio-diesel co-generation, feasibility of methane collection and processes to improve
opportunities for sugar beet utilization to improved distillers dried grain inclusion in pork
production rations.
38
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39
2010 RCA Scholarship Recipients, (L to R) Stephanie Grau and Angela Havens
2010 RCA Scholarship Recipients
40
Research Chefs Association Scholarship winner
41
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43
The Vilcek Prize for Creative Promise in the Culinary Arts names Michael Cheng as a finalist
44
Alexander Varshavsky
José Andrés
Harmit Singh Malik
The Vilcek Foundation is pleased to announce the 2010 winners of its annual prizes for biomedical science and the arts. The Vilcek Prize for Biomedical Science is awarded to prominent Russian-born biochemist Dr. Alexander Varshavsky, whose research has elucidated the process of protein degradation, presenting the potential for cancer treatments with reduced side effects; he is currently the Howard and Glen Laurie Smits Professor of Cell Biology at the California Institute of Technology.
The Vilcek Prize for the Arts, this year bestowed in the field of culinary arts, is awarded to celebrated Spanish-born chef and culinary pioneer José Andrés, credited with bringing Spanish culture to the forefront of American cuisine while pushing the boundaries of food as both a sensory experience and vital component of well-being. The prizes consist of $50,000 and a unique award sculpture created by noted designer Stefan Sagmeister to reflect the winners' personal journeys as immigrants.
The Vilcek Prizes epitomize the mission of the Vilcek Foundation, which was formed by Jan and Marica Vilcek to honor the contributions of foreign-born individuals in the United States. "Immigration is central to the spirit of our country and has played a major role in securing America's leadership position in the world," said Dr. Jan T. Vilcek, President of the Foundation. "Our prizewinners are excellent examples of how immigrants continue to fuel innovation and enrich our society."
The accomplishments of Dr. Varshavsky and Chef Andrés reverberate beyond national and cultural boundaries. Dr. Varshavsky's research on the ubiquitin system led to the discovery of its fundamentally important biological functions in living cells, demonstrating that the regulated protein degradation underlies major physiological processes. Dr. Varshavsky's groundbreaking work has wider implications for research on the causes of birth defects, cancer, neurodegenerative syndromes, and immune disorders. Dr. Varshavsky's prize will be presented by Nobel Laureate Dr. David Baltimore, whose co-
45
Varin Keokitvon
Clockwise: Iannis Aifantis; Jin Zhang; Vamsi Mootha; Rustem Ismagilov
Clockwise: Yoshinori Ishii; Boris Portnoy; Nandini
Mukherjee; MichaelCheng
discovery, with Howard Temin, of the reverse transcriptase created the essential framework for understanding the nature of viruses such as HIV.
Deemed a "food philosopher" by NPR and dubbed "Mr. Spain" by the culinary vanguard, Chef Andrés's emphasis on the link between culture and cuisine reflects the Vilcek Foundation's values of enriching American society through the infusion of immigrant culture and talent. Chef Andrés is the founder of ThinkFoodGroup, which operates groundbreaking restaurants such as Jaleo and minibar by josé andrés in Washington D.C., and The Bazaar in Los Angeles. As the Host and Producer of Made in Spain, the PBS food and travel series, Chef Andrés brought the various regions of his beloved homeland to American culture. Chef Andrés has also championed the role of chefs in the national discussion on hunger and nutrition issues. Dana Cowin, Editor-in-Chief of Food & Wine magazine, will present his award.
The prizewinners were selected by panels of experts after months of research and deliberation. The biomedical jury includes noted scientists from prestigious institutions such as the New York University School of Medicine, the Massachusetts Institute of Technology, and the Memorial Sloan-Kettering Cancer Center, and former Vilcek Prize winners such as Joan Massagué, Rudolf Jaenisch and Inder Verma. The culinary arts jury is comprised of prominent culinary experts including Ruth Reichl, former Editor-in-Chief of Gourmet magazine; Dan Barber, Executive Chef and co-owner of Blue Hill and Blue Hill at Stone Barns; and Susan Ungaro, President of the James Beard Foundation.
The Foundation also recognizes the accomplishments of younger immigrants who have achieved notable success with the Vilcek Prizes for Creative Promise. Dr. Harmit Malik, originally from India and currently an Associate Member at the Seattle-based Fred Hutchinson Cancer Research Center, will receive the Vilcek Prize for Creative Promise in Biomedical Science for his research on the co-evolution of humans and
46
diseases. The Vilcek Prize for Creative Promise in the Arts is awarded to Laos-born pastry-chef Varin Keokitvon; a Chef Instructor for the Seattle-based FareStart, he trains homeless and struggling individuals for careers in the culinary arts. In addition, four finalists from each category will be honored. Dr. Malik and Chef Keokitvon will each receive a cash award of $25,000.
In addition to the two Creative Promise Prize winners, the Foundation is also pleased to recognize the work of four finalists in each category. The finalists for Biomedical Science are Dr. Iannis Aifantis, Dr. Rustem Ismagilov, Dr. Vamsi Mootha, and Dr. Jin Zhang. The finalists for the Culinary Arts are Michael Cheng, Yoshinori Ishii, Nandini Mukherjee, and Boris Portnoy. Together, these finalists represent a wide range of talents and achievements: they have pushed academic boundaries, established their own laboratories and restaurants, and introduced innovative new ways of thinking about cuisine and research. The finalists will each receive a cash award of $5,000.
The Foundation's fifth annual awards presentation dinner will be held at the Mandarin Oriental in New York City on Wednesday, April 7, 2010.
For the complete list and biographies of winners and finalists, please click here.
top
© 2010 The Vilcek Foundation Design by ahoystudios.com
47
Hospitality Capstone Class participated at the Home Grown Economy Conference
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49
Chef Danhi visits SMSU
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51
First International articulation agreement with KDU University College, Malaysia
52
53
54
55
The Culinology Living and Learning Community at Clapper hosted the first ever SMSU Culinology Invitational
The SMSU Inaugural Culinology
invitational held on November 20,
2009 in the IL kitchen was the first ever
culinary challenge competition held by
the Culinology department in affiliation
with Residential Life. The idea was
generated by Michael Cheng, Subash
Yadav (Residence Assistant of the
Culinology and Hospitality House,
Clapper) and Curt Gosser
(Programming Assistant of the
Culinology and Hospitality House,
Clapper). This competition was
inspired by the TV program ‘Iron Chef’.
All the Culinology students were
invited to participate in the challenge.
Five teams in total were competing
against each other for the first
Culinology Invitational Challenge. The
secret ingredient for the competition was beef tenderloin. All participating teams were told
about the secret ingredient a day ahead so that they can get together and work on their menu.
Competitors were free to use any of the cooking methods with the equipments that
were available in the IL kitchen. Students were expected to make any three dishes and have
three plates ready for judging at the end of the competition. Each team had two hours of
cooking time in total.
The judges for the competition were President Danahar, his wife Cecilia Danahar, Chef
Dennis from ARAMARK and Chef Justin Kanthak from Schwans. The food was judged on the
taste and flavor, presentation, and originality of the product.
All the participating teams made food ranging from salads like the Gyro Salad, innovative appetizers like the Tenderloin Puff Baskets to Oriental food like Japanese Beef Noodle Soup and Beef noodle salad with fish sauce. At the end of the competition, team 4 was announced the winning team which comprised of Jason Bentley, Sam Hogstad, Stephanie Grau, who made Bacon wrapped Beef tenderloin with Balsamic Asparagus reduction. Each team member of the winning team got a Santoku ceramic knife.
56
A surprise element of the competition was announcing the winner of the most
commercializable product, which was Beef Wellington made by Kelsey Woodworth.
57
58
59
Southwest Minnesota State University
Guest Lectures on Creole and Cajun Cooking by Chef Emile Stieffel, for the University Gala
October 7- 8, 2009
60
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Southwest Minnesota State University
University Gala
October 7- 8, 2009
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