April 2011 Chefs4Students.org Culinary Grant Winners Announced
Steamboat Springs, Colorado, USA
– April 13, 2011 –
Chefs4Students.org today announced the two winners of the April, 2011
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, $84,000 has been awarded to
future culinarians in the form of $1,000 culinary grants.
For the 2010/2011 academic year, Chefs4Students.org received more than 950
applications from students at over 30 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. The administrators of Chefs4Students.org did not
participate in the final selection process. We are pleased to award a
Chefs4Students.org $1,000.00 culinary grant to the following students.
The first Chefs4Students.org grant is awarded today in the name of The
Reluctant Gourmet, who generously sponsored a fourth grant in our program
this past year. The recipient of that grant is:
• Gregory Cerretani, Le Cordon Bleu, Cambridge, MA
And the second grant will be awarded to:
• Vincent Abate, Johnson & Wales, Denver, CO
Funds for the two April 2011 grants were generated by The Reluctant
Gourmet, and the Administration of Chefs4Students.org.
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
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:
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 14 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
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
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 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 the Year 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
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,
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 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.
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 Al Menard,
A long and varied food service career has brought
him to cooking for retired, independent, and vibrant senior citizens.
Currently a Regional Chef for Holiday Retirement, he is training and
support for the food service departments for 16 retirement communities in
a 5 state area. He considers the best part of his job to be the
interaction with his residents, and making a difference in the lives of
the elderly through food. His support of chefs4students enables him to not
only give back to this great industry, but also to exchange ideas with
some of the best Chefs and culinarians in the world.
Chef Jean Denham CC,
After cooking for family, friends and
coworkers for over 40 years, Chef Denham successfully completed a three
year, 6,000 hours of culinary schooling through the American Culinary
Federation. She began her working career in country clubs and local
hotels; then on to the job of Chef at Foresthill Lodge Hotel, in
Foresthill, California after 3 years in the culinary field.
Along the way she was a part of a Chef Scholarship Fundraiser Dinner
group, Chefs4Students, and during this time her first book, Share a Recipe
Cookbook (a collaboration) came into being. In 2007 she turned her
attention to writing cookbooks fulltime and now has three more books under
her belt - a Chef’s Journey…Home, Pizza, Pizza, Pizza!, and Black Beans
and Corn. She is currently working on books five and six, plus a volume 2
of Pizza, Pizza, Pizza!