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Best Chefs America cites Bill Collins
Falk College culinary specialist, Bill Collins, was recently cited by Best Chefs America in its inaugural edition highlighting the nation’s best chefs in the country. More than 5,000 chefs were interviewed between March - December of 2012, and then software was used to aggregate the data. The resulting data named the best chefs in the United States, growing food trends in the country, and the most influential chefs in the country.
Kwok leads professional dining etiquette dinner
At the end of the Spring 2013 semester, assistant professor Linchi Kwok led an etiquette dinner for approximately 40 students. The in-person demonstration addressed appropriate dinner etiquette from proper table manners and professional attire to the do’s/don’ts of ‘small talk’ during a meal. The event took place at the Goldstein Alumni and Faculty Center and was sponsored by the School of Education and the Science and Technology Entry Program (STEP). Kwok is a faculty member in the Falk College’s Department of Public Health, Food Studies and Nutrition.
Kwok has led similar dinners previously and feels one of the most important messages for students in this setting is to follow the lead of the host/hostess. “There are certainly rules and norms we follow in a formal and professional setting. That is why we need to know dining etiquette.
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HPM students, faculty honored with 2013 Chancellor's Awards for Public Engagement & Scholarship
Syracuse University honored students, faculty, staff and community partners who exemplify SU's commitment to engagement with the community and Scholarship in Action with the 2013 Chancellor's Award for Public Engagement and Scholarship (CAPES) on April 24. The Chancellor's Award for Public Engagement and Scholarship recognizes commitment to Scholarship in Action and investment in the public good. |
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HPM Senior Class Gala 2013
Seniors in the HPM program, along with their families, friends, faculty, staff and community partners, celebrated the annual Senior Class Gala April 6 at the Goldstein Alumni and Faculty Center. The event, themed Havana Nights, recognized Cuba’s long history of travel, tourism, and hospitality development. |
Summer 2013
Courses Available for Majors and Non-Majors
Looking to lighten your fall schedule or pick up some extra classes in Summer. Read More about the courses.
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Kiernan receives ACF presidential medallion
Hospitality and food studies instructor, Mary Ann Kiernan, was honored with the Presidential Medallion from the National American Culinary Federation (ACF). ACF President Michael Ty recognized her dedication to the Syracuse ACF chapter and the success of the northeast regional conference, which was held recently at the Turning Stone Casino with over 700 professional chefs in attendance. In 1991, Jack Braun, then national ACF president, introduced the ACF President’s Medallions as tokens of appreciation, and to honor those who exemplify culinary excellence and leadership, and have contributed their knowledge, skills and expertise to the advancement of the culinary profession. Pictured L-R: Michael Ty, Mary Kiernan, and Bill Tillinghast, ACF Northeast region vice president.
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Hospitality Management Association tour to the historic Sherwood Inn
Linchi Kwok, Ph.D, Assistant Professor in the Department of Public Health, Food Studies and Nutrition along with his management team in the historic SherwoodInn.
Linchi Kwok took the Hospitality Management Association to tour the historic Sherwood Inn and explored many interesting things in the place. Few of the tour experiences is being shared on Facebook!
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Uyehara & USA Team Win First at World Ice Art Championships
Chef Chris Uyehara, Culinary Specialist in the Department of Public Health, Food Studies and Nutrition along with his four man USA Team won first place in the Multi-Block Abstract category of the 2013 World Ice Art Championships in Fairbanks, Alaska.
Fairbanks is home to the World Ice Art Championships, one of the largest ice sculpting competitions and exhibitions on earth. From its beginning in 1988, the World Ice Art Championships has grown to a month-long event featuring more than 70 teams from around the world. 45,000 visitors come to the Ice Park to see these intricately carved masterpieces. The theme for this year's World Ice Art Championships was “Future in Ice.”
Chef Uyehara has won multiple awards in world ice carving competitions. In 2009 he won a Bronze Medal in the Winter Lude Ice Carving Competition, and in 2008 he won a Silver Medal in the NICA Ice Carving Competition as well as a Bronze Medal in the 2008 World Ice Carving Competition for Multi-Block.
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