SFM Foundation Awards $15,000 in Scholarships


June 5—The SFM Foundation has awarded $15,000 in academic scholarships
to two high school seniors. The Foundation awards scholarships to
students who have been accepted into full-time foodservice-related
programs.


The two students for 2009 are: Jay Cousin of Chesapeake, Va., who was
accepted to Johnson & Wales University Culinary Arts and Business
Management program, was awarded a $10,000 scholarship; and Jesse Orrill
of Flagstaff, Ariz., who was also accepted to Johnson & Wales
University Culinary Arts program, was awarded a $5,000 scholarship.


“The SFM Undergraduate Merit Scholarship Program encourages leadership
and raises awareness within this growing industry," Scott Siers, chair
of the SFM Foundation Board of Directors, said in a press release. "We
are thrilled to be able to offer this program year after year in the
hopes of relieving a small portion of the burden of college tuition
while rewarding academic excellence."


The scholarships are awarded based on a strong interest in on-site
foodservice, GPA, work experience, letter of recommendation and a
written essay. The Foundation also offers grants to colleges and
universities that offer on-site foodservice courses. Since 2000, the
Foundation has awarded 49 scholarships. The money for the scholarship is collected through several SFM fundraisers including the annual silent auction at the national conference, an annual golf tournament and schmooze cruise. 

More From FoodService Director

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources