THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Thursday, March 14, 1996 TAG: 9603130037
SECTION: FLAVOR PAGE: F2 EDITION: FINAL
COLUMN: Morsels
SOURCE: Ruth Fantasia
LENGTH: Medium: 79 lines
EVERY PARENT cries over his child's education at one time or another. But at least for Ellen Wilson of Chesapeake, they are tears of joy.
Wilson's son Jonathan, a senior at Great Bridge High School, was awarded a $40,000 scholarship to Johnson & Wales University last week as the top winner in the third annual Careers in Culinary Arts Program competition.
To participate, each high school student spends at least one year learning to prepare classic French cuisine. Often, the students are tutored by area chef-volunteers. The students then compete in a series of contests and interviews, and the winners are awarded scholarships from culinary schools nationwide, area businesses and charitable organizations. This year, more than $130,000 in scholarships were awarded.
Here are the rest of this year's scholarship winners:
Kenneth Aquino, Tallwood High School, Virginia Beach; $8,000 scholarship to Johnson & Wales University.
Regina Blair, Princess Anne High School, Virginia Beach; $15,500 scholarship to Sullivans College, Louisville, Ky.
Jarrod Bly, Virginia Beach Technical & Career Center; $12,000 scholarship to the Swiss Hospitality Institute, Washington, Conn.
Julie Brown, Salem High School, Virginia Beach; $4,000 scholarship to Johnson & Wales University and a $500 scholarship from Careers in Culinary Arts Project.
Regina Gagne, Norfolk Vocational Technical Center; $4,000 scholarship to Johnson & Wales University, $500 scholarship from the Tidewater Chef's Association and a one-week study program at LeCordon Blue, London.
Sophia Gay, Pruden Technical Center, Suffolk; $10,000 scholarship to Johnson & Wales University.
Summer Hawkins, Tallwood High School, Virginia Beach; $4,000 scholarship to Johnson & Wales University and a $300 scholarship from the Virginia Beach Public Schools Foodservice Association.
Frederick Issac, Norview High School, Norfolk; $4,000 scholarship to Johnson & Wales University.
Gwendalyn Kittrell, Western Branch High School, Chesapeake; $4,000 scholarship to Johnson & Wales University.
Johnathan Lester, Maury High School, Norfolk; $4,000 scholarship to Johnson & Wales University.
Steve Platt, Cox High School, Virginia Beach; $4,000 scholarship to Johnson & Wales University and $1,500 scholarship from the Tidewater Chapter of the International Foodservice Executives Association.
Kelly Riggs, Virginia Beach Technical and Career Center; $4,000 scholarship to Johnson & Wales University and $1,500 scholarship from Leadership Hampton Roads.
Tommy Sewell, Norfolk Vocational Technical Center; $500 scholarship to Tidewater Community College and $500 scholarship from Harris Teeter.
Angel Stallings, Pruden Technical Center, Suffolk; $4,000 scholarship to Johnson & Wales University.
John Wilson, Great Bridge High School, Chesapeake; $4,000 scholarship to Johnson & Wales University.
Frequent-flier food
``Subtle flavors and tantalizing aromas'' and ``layers of welcome surprises for the palate'' aren't usually phrases used to describe airline food. But the folks at American Airlines think their fare is so good that passengers will want to make it at home, the Boston Globe reports.
The airline has published ``A Taste of Something Special,'' an 18-page cookbook with recipes from its upscale business-class service. Recipes include ``Peanut Crusted Chicken With Roasted Banana Honey Sauce'' and ``Ice Cream Sundae.''
The bread basket
Maybe it's the scent of the Mary Jane Bakery.
A report by the Wheat Foods Council, distributed by Knight-Ridder/Tribune Information Services, says residents of the east-central region of America eat the most packaged bread. Midwestern and western states take second and third place, respectively. Good old white bread still leads packaged bread sales. by CNB