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

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources