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October 2007 Awards

October 2007 Chefs4Students.org Culinary Grant Winners Announced

Steamboat Springs, Colorado, USA – October 1, 2007 – Chefs4Students.org today announced the winners of the October, 2007 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.

For the 2006 - 2007 academic years, Chefs4Students.org has received more than 1000 applications from students at over 40 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 provide a 500-word essay.

The reviewing panel consisted of fifteen certified chefs, executive chefs, business executives and culinary professionals from various organizations across the globe. We are pleased to award twelve $1,000.00 grants to the following students:

•   Amber Spencer, Florida Culinary Institute, West Palm Beach, FL
•   Artley Van Pullum, Jr, Guilford Technical Community College, Jamestown, NC
•   Charles Appel, Johnson & Wales, Providence campus
•   Lori Bean, Florida Culinary Academy, West Palm Beach, FL
•   Clark Barlowe, Johnson & Wales, Providence campus
•   Diego Sanchez, Culinary Institute of America, Hyde Park, NY
•   Gil Quichocho, Le Cordon Bleu, Las Vegas, NV
•   Jeffrey Weiss, Cornell University, Ithaca, NY
•   Joseph Berta, Johnson & Wales, Charlotte campus
•   Kevin Heslip, Schoolcraft College, Livonia, MI
•   Lindsay Colasurdo, Culinary Institute of America, Hyde Park, NY
•   Melissa Stoner, Johnson & Wales, Denver campus

Funds for the October 2007 grants were generated by a successful online auction held on the Chef2Chef.net Culinary Portal, the proceeds of the fourth annual fundraising dinner and silent auction put on by Chef Florian Wehrli in Windsor, Colorado, private donations, corporate sponsorships and product donations, cookbook sales, private functions and the dedication of the participating chefs from around the world.

Without the dedication of the participating chefs, this program would not exist.

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

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“Chefs4Students.org, I truly appreciate your generous donation, for it allows me to pursue my dream career and gain as much experience as I can while I am studying at this prestigious school. I am so grateful that I can continue to learn more about what I love doing and I look forward to where this profession will take me later in life.” Lindsay Colasurdo Monroe, NY AOS Baking and Pastry Arts, June 2007 BPS Baking and Pastry Arts, November 2008 Grant: Chefs for Students Lindsay Colasurdo had taken culinary classes at Monroe-Woodbury High School and pursued cake decorating classes on her own, “However, it wasn't until I obtained my first job as a garde manger cook at an upscale restaurant that I decided that this profession was right for me.” Lindsay loved creating beautiful and delicious dishes for the public as well as the rush of the kitchen atmosphere. “My chef was a Culinary Institute of America alumni, and his professional attitude and vast knowledge inspired me to follow in his footsteps and pursue a culinary education from the world's premier culinary school,” said Lindsay. Looking back on her two years in the CIA’s AOS program, “I am amazed at how many different things I've experienced so far. I have worked under, and learned from, so many great chefs.” Chef Weber, who taught Lindsay’s Restaurant and Production Desserts class, was a particularly important influence. “He stressed the importance of working with organization and efficiency.” Going on extern at the Hotel Hershey was another great learning experience. “I'd never worked in a hotel before, and it was something that I've always wanted to try,” said Lindsay. “I found that working in the hotel's bakeshop was very different from working in a restaurant or in the bakeshops at school. I was excited to overcome the challenges that were presented to me through working with such high-volume production.” Lindsay worked in a bakeshop producing desserts for weddings and functions and several restaurants “I gained the best experience I could ever have just by working in this location.” Outside of class, Lindsay works part time in the front of the house in the Apple Pie Bakery Café. She enjoys baking and decorating cakes and participating in the Ice Carving Club. Academically, Lindsay has been Dean's Honor Roll has been recognized for perfect attendance for every term. “I truly appreciate your generous donation, for it allows me to pursue my dream career and gain as much experience as I can while I am studying at this prestigious school. I am so grateful that I can continue to learn more about what I love doing and I look forward to where this profession will take me later in life.”