Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, September 20, 1995 TAG: 9509200006
SECTION: EXTRA PAGE: 5 EDITION: METRO
SOURCE:
DATELINE: LENGTH: Medium
BRYN MAWR, Pa. - ``Page One Cooks'' is a new quarterly, four-page newsletter with sources for free recipes, culinary and nutrition newsletters, discounted or unusual cookery-related catalogs and mail-order sources.
The fall 1995 issue lists free brochures from the American Lamb Council, Karo Corn Syrup and the Canadian Atlantic Lobster Promotion Association, among others; free culinary newsletters from the Altrista Corp., the Sugar Association and the Calorie Control Council; plus a list of publications relating to cookbooks and periodicals.
For a sample issue, send your name and address to: Page One Cooks, Free Newsletter, Box 194, Bryn Mawr, Pa. 19010-0194.
Scholarships available
LOUISVILLE, Ky. - Oct. 1 is the deadline for applications for the International Association of Culinary Professionals Foundation's culinary scholarship program for the 1996-97 academic year.
The program is open to anyone interested in pursuing a culinary career. Special emphasis is placed on new students entering the culinary field from high school, college or trade school, on change-of-career candidates and on culinary professionals interested in intensive workshops or courses at the advanced level.
The foundation is also offering a ``sojourn'' program for experienced cooks or chefs who seek new perspectives by taking short, unpaid positions in the kitchens of prominent chefs.
Last year, 80 scholarships were awarded by the foundation, at a collective value of some $170,000. Ten scholarship cash awards ranged from $10,000 to $1,000. Scholarship-tuition awards included an $8,500 award from the New York Restaurant School.
For information, write to: IACP Foundation Scholarships, 304 W. Liberty St., Suite 201, Louisville, Ky. 40202.
New chefs honored
NEW YORK - Food & Wine magazine has announced the winners of its Best New Chefs in American Awards.
The winners are: Traci Des Jardins of Rubicon, San Francisco; Terrance Brennan, Picholine, New York City; Hallman Woods III, Le Rosier, New Iberia, La.; Pascal Oudin, The Grand Cafe at the Grand Bay Hotel, Coconut Grove, Fla.; John Schenk, Monkey Bar, New York City; Charles Dale, Renaissance, Aspen, Colo.; Anne Quatrano and Clifford Harrison, Bacchanalia, Atlanta.
The awards are presented to those who have been head chefs for at least one year, but no more than six.
The 1995 winners represent a variety of traditions and approaches to cooking. Some of them have had formal training and apprenticeships with master chefs of France. Others have stayed close to their American roots.
- ASSOCIATED PRESS
by CNB