The award recognizes consistent service to and involvement in PASFAA and is one of four awards given out to PASFAA members at the group’s annual conference.

As executive chef for Levy Restaurants at the David L. Lawrence Convention Center in downtown Pittsburgh, Culinary Arts alumna Dominique Metcalfe is creating the cuisine that feeds the leaders, staff, and media from countries around the world who are attending the G-20 economic summit.

Metcalfe and her culinary team, which includes chefs on loan from Levy properties in Chicago, Atlanta, and Pittsburgh’s own PNC Park, will serve approximately four thousand guests a day in a variety of venues from casual box lunches to formal buffets.

Passionate about using the freshest ingredients possible, Chef Metcalfe will feature local produce, meats, and dairy items as well as items grown in the convention center’s rooftop garden in her G-20 menus.

Read the full article on the Pittsburgh Tribune-Review website: “Pittsburgh Chefs Set Table for Leaders of the World.”

Culinary Arts faculty member Gary Fitting, C.E.C., C.C.E., C.C.A., A.A.C., received the ACF President’s Medallion at the 2009 ACF National Convention in Orlando, Florida, where he was one of twenty-three people recognized for service to the American Culinary Federation and the culinary profession.

Chef Fitting is an active member of the American Culinary Federation. He assisted in the development of the ACF requirements for the Culinary Administrator certification. Chef also dedicates time to scholarship development for culinary students through his local ACF chapter and through the American Academy of Chefs.

The American Culinary Federation (ACF) is an organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels. As the largest professional chefs’ organization in North America, the ACF is made up of more than 22,000 members that belong to more than 230 chapters in four regions across the U.S.

The ACF President’s Medallion was introduced in 1991 to honor individuals who contribute significantly to the culinary profession.

Chef Michael Herr, 1997 Culinary Arts graduate and 2003 graduate of the Hotel, Restaurant, and Institutional Management program, will be the honorary guest speaker at the Culinary Arts graduation ceremony on August 8, 2009.

Herr, age thirty-one, is currently executive chef at The Country Club of St. Albans, a prestigious Platinum Club of America in the scenic village of St. Albans, Missouri. A full-service, private country club, CCSA currently has a membership of seven hundred, who enjoy championship golf courses, luxurious club facilities, and an extensive variety of social events. The Country Club of St. Albans is regarded as a club of distinction and was ranked in 2007 as seventy-fourth in the nation out of six thousand private clubs. Herr oversees all food outlets on the property as well as all banquets, member carry-out dining, off-site catering, and club special events including social, golf, swim, children’s camp, and tennis events.

Chef Herr began his professional career in 1997 as an extern at the prestigious Duquesne Club in Pittsburgh. He apprenticed with renowned Executive Chef Keith Coughenour. Within two years, Michael achieved the position of P.M. senior saucier and P.M rotisserie chef. He remained at the Duquesne Club one more year before he decided, after encouragement by Chef Coughenour, to return to IUP to complete his bachelor’s degree in Hotel, Restaurant, and Institutional Management.

After graduation from HRIM in 2003, Herr was hired as a saucier at Pinehurst Golf Resort and Country Club in Pinehurst, N.C. He was promoted to senior sous chef three months after he started at the property. Chef Herr’s next career move was to sous chef at the award-winning, AAA Five-Diamond Ritz-Carlton in Georgetown, Washington, D.C. After a brief but successful tenure at the Georgetown property, he was promoted to chef de cuisine of Century Restaurant at Ritz-Carlton in Cleveland, Ohio, in 2004. Chef Herr joined St. Albans in late 2005 to take on the position of executive sous chef. He was promoted to executive chef in 2007.

In addition to his successful culinary career, Chef Herr has also attained many professional awards of distinction, including several gold and silver medals and best of show titles from the American Culinary Federation. Most recently, Chef Herr competed in the Fall 2006 Chef de Cuisine Culinary Competition (St. Louis ACF Chapter) and earned a gold medal and best of show.

On Toque Day (so named because culinary graduates will receive their chef hats, or toques), Chef Herr promises to share many of his experiences with this year’s graduating class and to encourage the class to maintain the personal goal of excellence that has distinguished so many previous IUP Culinary Arts graduates.

Miller submitted an entry for her employer, Vanilla Pastry Studio of Pittsburgh, and received awards for Best Professionally Decorated Cake and Best Cake Overall. Her creation was titled “Green Apples.”

The theme for this year's black-tie event was “Going Green is a Piece of Cake.” Besides cake judging, the event featured “green” baking demonstrations, environmentally friendly silent auction items, music, cake tasting, and refreshments. Proceeds benefited the Midwife Center for Birth and Women’s Health, which assists underinsured women in the Pittsburgh area.

Heidi and her award-winning cake are also featured in the summer issue of Pittsburgh’s Table Magazine.

Guest speaker Chef Andrea Carros-Schrenk, president of the Pittsburgh chapter of the American Culinary Federation, gave the recognition address and began with the statement that “Pastry chefs are a special breed of food service professional. They are artisans and leaders.” Chef then commended the students on their “phenomenal education” and for having met the “challenge of being asked to go the extra mile by their instructors.” She reminded them of what an honor it was to have been selected to extern at such “high-level establishments all over the country.”

The audience also enjoyed speakers Dean Carleen Zoni, Chef Hilary DeMane, and class valedictorian Lisa Merrill. Baking and Pastry students in the class of 2009 are currently completing their externships in industry sites across the country:

• Sara Bintrim, The Nittany Lion Inn, State College, PA
• Kristie Breyer, Oakhurst Tea Room, Somerset, Pa
• Jessica Brown, The Broadmoor, Colorado Springs, CO
• Jeffrey Brunermer, Jericho National Golf Club, New Hope, PA
• Ralph Bunch, The Biltmore, Asheville, NC
• Taryn Challenger, Hotel Hershey, Hershey PA
• Katlyn Davanzati, The Broadmoor, Colorado Springs, CO
• Reva Douglas, The Broadmoor, Colorado Springs, CO
• Michael Flynn, Mountain Air Country Club, Bumsville, NC
• Cathryn Frank, Gemelli Bakers, State College, PA
• Vanessa Gangewere, The Biltmore, Asheville, NC
• Angela Held, Vanilla Pastry Studio, Pittsburgh, PA
• John Henderson, The Broadmoor, Colorado Springs, CO
• Aaron Hepfner, Pinehurst Hotel and Country Club, Pinehurst, NC
• Brooke Jordan, Bleeding Heart Bakery, Chicago, IL
• Ellen Lubowicki, Green Gables, Jennerstown, PA
• Tyler Manko, Bedford Springs, Bedford, PA
• Lisa Merrill, Nemacolin Woodlands Spa and Resort, Farmington, PA
• Rachel Musser, Nemacolin Woodlands Spa and Resort, Farmington, PA
• Kate Petrewski, Westin Hilton Head Island Resort and Spa, Hilton Head, SC
• Anita Pollock, Kingsmill, Williamsburg, VA
• Gabrielle Rahn, Marco Island Marriott, Marco Island, FL
• William Raupach, The Broadmoor, Colorado Springs, CO
• Haylie Santoro, The Biltmore, Asheville, NC
• Kayla Shriane, Kingsmill, Williamsburg, VA
• Alexsandra Snyder, The Broadmoor, Colorado Springs, CO
• Jennifer Vasquez, The Bake House, Aberdeen, NC
• Kimberly Walton, The Biltmore, Asheville, NC
  

All guests were treated to an amazing brunch which included cheese and fruit displays, a shrimp and crab raw bar, grilled vegetables, salads, bacon, sausage, and ham as well as Eggs Benedict, cheese blintzes, pecan trout, garlic rotisserie chicken, prime rib, and many other side dishes and desserts.

Jeremy Critchfield ’93, executive chef and director of Food and Beverage Operations at Nemacolin and four of his chefs, including Sean Eckman ’01 and Dan Mungeer ’02, gave students a fascinating behind-the-scenes tour. One of the most impressive stops was at Nemacolin’s premier French restaurant, Lautrec. Lautrec received the coveted Mobil Travel award of Five Stars this year, placing it among a group of only twenty properties in the United States to receive the ranking.

The visit concluded with an open question and answer session. Each chef gave the audience a brief overview of their personal background and experience. They also shared their advice to students for achieving future success in the industry. Students then had a chance to ask questions of the chefs. Having a chance get career advice from Chef Critchfield and his staff after a day spent tasting gourmet food in a luxurious resort environment made the trip an experience that the students will likely never forget.

IUP Academy of Culinary Arts

At IUP we have multiple program options in culinary, baking, hospitality, nutrition, and dietetics. Visit us and get the facts. Culinary admissions programs will treat you to good food, good talk, and lots of information. Meet our faculty and students and see for yourself what our nationally recognized programs are all about. Register for a visit on line or check out Visit Us for more details.

An IUP alumnus, Jeremy Critchfield ’93 is the executive chef and food and beverage director for Nemacolin and the architect of the award-winning culinary team in Lautrec. Asked to comment about Lautrec’s amazing achievement, Chef Critchfield says the vision for Lautrec was to “create a unique and unparalleled dining experience.” He believes the ratings signify the success of the vision and “recognize the remarkable efforts” of his staff."

Chef Critchfield has been the executive chef at Nemacolin since 2003. During his tenure, in addition to receiving the highest ratings from Mobil and AAA, the nation’s most rigorous hospitality evaluators, the resort’s restaurants have been regularly ranked among Pittsburgh’s best. Named to Pittsburgh’s Top 25 list every year since 2004, Nemacolin restaurants have also received multiple Gold, Silver, and Bronze awards from Pittsburgh Magazine.

Congratulations Chef Critchfield!

The students will be loading up the van with the necessary ingredients and tools and heading to the Farm Show Complex, located in Harrisburg, Pennsylvania, bright and early on Friday morning. Once they arrive, they will spend the day prepping all the recipes that they will cook on stage Saturday with the featured celebrity chefs.

Saturday is “Pork Day” at the Farm Show and kicks off with IUP culinary students demonstrating Pork Medallion Calvados. Throughout the day, the students will be working with different celebrity chefs doing demonstrations, cooking challenges and even dishing out samples!

The first celebrity the students will share the stage with is the Food Network’s Chris Cognac who will be cooking up Cuban Pork. Later on the students will assist Richard Blais, a contestant from the TV Show “Top Chef,” with a Pork Belly recipe.

The very last event of the day is always the students’ favorite. IUP students will compete in an iron-chef-style cooking challenge where two teams are given ingredients on stage that they are not prepared to work with! The competition is going to be a great learning experience for the students and a lot of fun for the audience!

If you love to watch celebrity chefs in action, would like to learn some new cooking techniques and enjoy tasting great food, think about coming out to the Farm Show this year!

"Dickens of a Christmas" is held annally in Ebensburg, Pa. This family-oriented celebration is presented in a nineteenth-century setting based on Charles Dickens. The town of Ebensburg transforms into Victorian England where vendors, entertainers, and other participants are clad in period costumes.

The Ice Carving Club from the Academy of Culinary Arts at IUP has done a demonstration at the festival for the past three years.

Enjoy your own private bedroom (or a larger bedroom for two) and share a bathroom with only one other person. Bedroom amenities include bed, desk, dresser, and a large closet for each student. In addition, each bedroom has an individual lock for your security as well as high-speed Internet and cable. Bring your computer and television and you are ready to go!

No community bathrooms here! Each suite has two full bathrooms with separate sink and storage areas. Brush your teeth while your suitemate is taking a shower.

Like to hang out with your friends and suitemates? No problem. Each suite has a “living room” with couch, armchair, TV stand, end table, and coffee table along with cable and Internet access. The common area also includes a kitchenette with a full-size refrigerator, a microwave, and a pantry. What’s more, all of the suites have individually-controlled air conditioning and heating units. No need to worry about window or floor coverings either as every suite includes miniblinds and carpeting.

Living on campus brings countless opportunities to your doorstep. With a new world of neighbors, you can form close, lasting friendships with fellow students who share your interests. Our on-campus residences are designed to make gathering, studying, and socializing convenient. Everything you need is nearby.

Reservations for on-campus living will open soon for deposited Culinary Arts students. Be among the first to reserve a room in our Living Center on the Punxsutawney campus or in our brand new Fairman Centre (opening Fall 2009). Reservations will be awarded on a first-come, first-serve basis. Space is limited to sixty students.

Don’t MISS OUT on reserving space for on-campus living. Apply to Culinary Arts NOW!

Recently Chef Zaffuto was selected for the Outstanding Teacher of the Year Award at the Clearfield County Career and Technology Center. Congratulations Chef Zaffuto!

Chef completed his externship at USA Gourmet in Pittsburgh and then worked for several years in the industry before he decided to try his hand at teaching. He has been at Clearfield County Career and Technology Center for five years and loves working with students.

In addition to his classroom teaching responsibilities, Chef Zaffuto instructs ServSafe certification courses and also teaches some adult courses in basic cooking. He is currently working on getting American Culinary Federation accreditation for the culinary arts program at Clearfield.

French-born and classically trained, Chef Philippe graduated at the top of his class from the esteemed Culinary Academy of Nice in 1979. Following his graduation, he worked in several French provinces under reputable chefs to learn their cooking styles, techniques, and knowledge of regional cooking. In 1981, he began his professional life in the United States serving as executive chef at the award-winning Westwood Marquis Hotel in Los Angeles. He later opened and ran the kitchens of the renowned Sherwood Country Club in Thousand Oaks California and the luxurious Stein Ericksen Lodge in Deer Valley, Utah. In 1991, Chef Philippe returned to Los Angeles and dedicated eight years to running the culinary operations at the exclusive Jonathan Club.

Since June 2000, Chef Philippe has been a member of the Ocean Reef Club elite managing team. He is responsible for the culinary operations of twelve restaurants, conference banquets, member’s catering, and special culinary events within the club. Chef Philippe oversees all menu development, hosts many visiting celebrity chefs, oversees and mentors extern students from top U.S. culinary schools, and manages over 120 culinary associates and chefs in season.

Chef Philippe is a member of the American Culinary Federation, The Euro-Toques, La Chaine des Rotisseurs, and the James Beard Foundation.

The students attending theToque Day ceremony were congratulated and inspired by Chef Philippe! Culinary graduates heard of Chef’s youth in France and how he developed his own passion for food and cooking. His realistic yet enthusiastic depiction of the challenges and rewards of being a chef served to remind our new culinarians of the tremendous opportunities for personal and professional growth that lie ahead.

The Ocean Reef Club and Chef Philippe are strong supporters of the Culinary Arts program at IUP. Chef regularly makes the annual trip to the Academy Sponsor Fair to recruit IUP culinary and baking students for externship positions at the club. The Ocean Reef Club and its members are also the sponsors of a $1,500 scholarship dedicated to incoming IUP culinary students called the Ocean Reef Recruiting Scholarship.

This year, eight IUP Academy of Culinary Arts students are headed to the Ocean Reef Club for externship positions!

 Biographical information and photo is courtesy of the Ocean Reef Club.

With breathtaking views of the lake and mountains, the property has restaurants which feature national and international cooking. Jeffrey is working in the restaurant for gourmets called Chrüztrichter, which specializes in seafood and French cuisine. Chrüztrichter has been awarded 15 points by Gault Millau, one of the most influential French restaurant guides. Gault Millau is most famous for its rating system, which evaluates restaurants on a scale of 1 to 20. Restaurants below 10 points are rarely listed. Points are awarded strictly based on the quality of the food, with any comments about service, price, or the atmosphere of the restaurant given separately.

Jeffery is working hard and performing well in Switzerland. He will return to the United States in the fall with impressive international experience to enhance his resume!

 Link to Restaurant Menu

Below: A tuna dish prepared by IUP Culinary Arts extern Jeff Miller at Chrüztrichter in Lucerne, Switzerland

The Academy offers a first-rate culinary education at a surprisingly affordable price. Our comprehensive program, with its multiple degree options and world-class chef instructors, can bring you one step closer to your future career as a professional in the food industry. 

Don’t put your dreams on hold any longer! Apply on line or call us at 800-438-6424 or e-mail us at culinary-arts@iup.edu. Don’t delay! Fall 2008 classes begin August 25.

Teachers and Counselors: join us for complimentary gourmet dining this summer!

We have one table per day reserved especially for educators. Bring up to three guests or come by yourself and we will seat you with other teachers and counselors. This is a great way to see the Academy of Culinary Arts for yourself and learn more about the food-related majors that IUP can offer your students.

Request a reservation on line or contact us by e-mail at culinary-arts@iup.edu or by phone at 800-438-6424.

We look forward to serving you this summer!

A truly gourmet experience awaits you at the academy. Because of time and facility restrictions, reservations are required, and café seating will be used. That means you may be seated with other guests to allow us to accommodate more reservations.

Our toll-free number is 877-645-7910. Please do not respond by e-mail. Your dining experience will take longer than one hour. Reservations are available for noon and 12:30 p.m. on the following dates:

• May 29, 30
• June 2-6, 9, 12, 13, 16-20, 23, 26, 27, 30
• July 1-3, 7, 8, 11, 14-18, 21, 22, 25, 28-31
• August 1, 4, 5

Because this experience is educationally valuable to our students, friends of the academy are welcome as our guests at no charge. Your server will, however, present a complimentary guest check, and donations are greatly appreciated. A portion of this year’s contributions will be used for student scholarships.

We appreciate your support of the academy and look forward to seeing you.

Albert Wutsch
Department Chair

Check out Culinary Events for tour dates or register online now.