Southwest Minnesota State University Student Ambassador Will Be Waiting Outside to Transport You to the University

Culinology® & Hospitality Management Advisory Board Meeting April 8th, 2010

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MnSCU Career and Internship Fair 2010

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 7th, 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.

NOTES:

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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

NOTES:

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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

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

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

Guests

Amy Blum Unipro

Jonathan Griebel General Mills

Sabrina Scheving Unipro

HR Rep Ecolab

John Sterbis ARAMARK

Perzen Polishwalla SMSU Graduate Assistant

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.

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.

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.

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.

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.

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

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

NOTES:

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Summer Internship Placements

Custer State Park, South Dakota

Landmark Bistro, Marshall MN Ramada Inn 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

Unduplicated Headcount

2010

5-Other 2009 4-SR 3-JR 2008 2-SO 1-FR 2007

0 10 20 30 40 50 60

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

Duplicated Headcount

45 40 35 30 25 20 CULG 15 HOSP 10 HRA 5

JR JR JR JR

FR SR FR SR SR FR FR SR

SO SO SO SO

- - - -

------

- - - -

3 3 3 3

1 4 1 4 4 1 1 4

2 2 2 2

Other Other Other Other

- - - -

5 5 5 5

2007 2008 2009 2010

CREDIT HOURS TAUGHT

FY CULG HOSP 2007 267 163 2008 291 625 2009 303 735 2010 548 984

1000

800 600

400 CULG HOSP 200 0 HOSP

2007 CULG 2008 2009 2010

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

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

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

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

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 FYE by Instructor

18 16 14 12 10 8 6 2007 4 2008 2 0 2009

2010

Brown, Jay Brown,

Frost, Stacy Frost,

Brau, Dustin Brau,

Struwe, Kurt Struwe, Kurt Struwe, Kurt Struwe,

Gehrke, Clint Gehrke,

Bowen, Tyler Bowen,

Crowell, Mark Crowell,

Kanthak, Justin Kanthak,

Cheng, Michael Cheng, Michael Cheng, Michael Cheng,

Bennett, William Bennett,

Ogbeide,Godwin

Martineau, Brigitte Martineau, Younts Dahl, Younts Spring

CULG HOSP HRA

Grades Distribution 80

50 2007 40 2008 30 2009 20 2010

0 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

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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.

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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.

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2010 RCA Scholarship Recipients

2010 RCA Scholarship Recipients, (L to R) Stephanie Grau and Angela Havens

Research Chefs Association Scholarship winner

NOTES:

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The Vilcek Prize for Creative Promise in the Culinary Arts names Michael Cheng as a finalist

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 Alexander Varshavsky 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 José Andrés 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 Harmit Singh Malik disorders. Dr. Varshavsky's prize will be presented by Nobel Laureate Dr. David Baltimore, whose co-

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 Varin Keokitvon 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 Clockwise: Iannis Aifantis; Technology, and the Memorial Sloan-Kettering Cancer Jin Zhang; Vamsi Mootha; Center, and former Vilcek Prize winners such as Joan Rustem Ismagilov 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 Clockwise: Yoshinori Ishii; Hutchinson Cancer Research Center, will receive the Boris Portnoy; Nandini Vilcek Prize for Creative Promise in Biomedical Science Mukherjee; MichaelCheng for his research on the co-evolution of humans and

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

Design by ahoystudios.com

Hospitality Capstone Class participated at the Home Grown Economy Conference

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Chef Danhi visits SMSU

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First International articulation agreement with KDU University College, Malaysia

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.

A surprise element of the competition was announcing the winner of the most commercializable product, which was Beef Wellington made by Kelsey Woodworth.

Southwest Minnesota State University

Guest Lectures on Creole and Cajun Cooking by Chef Emile Stieffel, for the University Gala

October 7- 8, 2009

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Southwest Minnesota State University

University Gala

October 7- 8, 2009

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