讲师获得女性厨师&餐厅经营者奖学金
Kendall College School of Culinary Arts Instructor Awarded Scholarship from Women Chefs & Restaurateurs
肯代尔大学西餐西点学院讲师获得女性厨师&餐厅经营者奖学金
Dana Cox earns fellowship that honors a chef-pioneer in the farm-to-table movement
Dana Cox获得了在食物从农田到餐桌转化运动中充当厨师先锋的研究员身份
芝加哥——2011年8月2日，肯代尔大学西餐西点学院很高兴宣布厨师讲师Dana Cox荣获阿拉巴马州麦迪逊（Madison）女性厨师&餐厅经营者（WCR，Women Chefs & Restaurateurs）Catherine Brandel奖学金。根据WCR，年度Catherine Brandel奖学金候选人的西餐西点哲学应该反映出食物从农田到餐桌的巨大转变、食物的味道和原料侧重点，因为这些都是Brandel开创成功职业生涯所凭借的理念。
WCR奖项还包括2周的继续教育，注册参加格雷斯通（Greystone）美国烹饪学院（CIA，Culinary Institute of America）为期2至5天的西餐西点或餐饮课程，期间也会有机会在加利福尼亚州伯克利Alice Waters创立的世界著名的潘尼斯之家餐厅（Chez Panisse）的厨房里工作，和餐厅的有机农场供应商之一一起工作。
Cox是肯代尔大学西餐西点学院2005年毕业生，目前教授产品采购课程，当她的申请和论文通过审查后，她被选为今年WCR奖学金的候选人，论文中她概述了自己为了撰写一本书而进行的1年的实验研究，1年里她只吃中西部农场生产的食物，实验名称为“诚实的饮食项目”（The Honest Meal Project）。
Cox补充说道：即使是在像芝加哥一样的大城市，只吃当地生产的食物不仅完全可能而且还能够丰富生活。他还表示：“当自己开心地只吃当地食物10个月后，有机会向潘尼斯之家餐厅的先驱者学习如何依靠季节性当地食物运营一家成功的餐厅非常令人兴奋。这些信息对学生非常有价值，他们中的许多人已经表现出创立一家这样的企业的意愿了。”
这份独特的奖学金是对已故Catherine Brandel女士的敬意，她是一位厨师、美食爱好者、教师、导师，也是加州菜产生和发展所需环境的积极倡导者。Brandel是潘尼斯之家的厨师，之后成为加州纳帕谷（Napa Valley）美国烹饪学院（CIA）的创始厨师讲师。她于1999年去世，死于一种罕见的肌肉癌，年仅56岁。
关于肯代尔大学
肯代尔大学成立于1934年，位于伊利诺伊州芝加哥市。肯代尔为2500多名学生提供商务、西餐西点、美食服务管理、儿童早期教育和酒店管理专业的本科学士学位。课程将一流的学术活动与实践经验、国际教育机会相结合，帮助商务、酒店和西餐西点课程的学生发展成为行业佼佼者所需的专业技能和技术。根据ORC国际2011年对芝加哥顶级酒店和米其林指南餐厅的管理层的调查，结果显示肯代尔大学是芝加哥为学生发展酒店管理和西餐西点职业生涯最好的学校。肯代尔大学是LAUREATE国际大学网络的一员，获得高等教育委员会（Higher Learning Commission）认证，并且是北部中央院校协会North Central Association of Colleges and Schools(NCA）的成员。网址为www.ncahlc.org。
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办公地址：北京市 东城区 东直门外大街48号 东方银座A座19FInstructor Awarded Scholarship from Women Chefs & Restaurateurs
Kendall College School of Culinary Arts Instructor Awarded Scholarship from Women Chefs & Restaurateurs
Dana Cox earns fellowship that honors a chef-pioneer in the farm-to-table movement
Chicago—August 2, 2011—The Kendall College School of Culinary Arts is pleased to announce that chef-instructor Dana Cox has received the 2011 Catherine Brandel Scholarship from Madison, Ala.-based Women Chefs & Restaurateurs (WCR). According to WCR, the ideal candidate for the annual Catherine Brandel Scholarship is a mature woman whose culinary philosophy mirrors the farm-to-table philosophy, the flavor and ingredient focus upon which Brandel built her career.
The two-week continuing education awarded by WCR includes a complimentary registration to participate in a culinary or beverage class at the CIA at Greystone for two to five days, with the balance of time devoted to working in the kitchens of Alice Waters’ world-renowned Chez Panisse in Berkeley, Calif., and with one of the restaurant’s organic-farm suppliers.
Cox, a 2005 graduate of the Kendall College School of Culinary Arts who teaches courses in product sourcing and purchasing, was selected among all candidates for the WCR fellowship this year following juried review of her application and essay in which she outlined her research for a pending book on a one-year experiment she’s currently undertaking—dubbed “The Honest Meal Project”—of eating only foods grown on Midwestern family farms.
“After nourishing myself happily for 10 months on only local foodstuffs, it will be a thrill to learn from the pioneers at Chez Panisse how to sustain a successful restaurant enterprise based on seasonal, local foods,” says Cox, who adds that even in a major city like Chicago, eating exclusively locally produced foods is not only possible, but life-enriching. “These observations will be immensely valuable to my students, so many of whom express a desire to create such a business.”
This unique fellowship honors the late Catherine Brandel, a chef, forager, teacher, mentor and passionate advocate for the environment credited as a significant force behind the emergence and promotion of California cuisine. Brandel was co-chef at Chez Panisse and, later, a founding chef-instructor at The Culinary Institute of America (CIA) at Greystone in California’s Napa Valley. She died in 1999 at age 56 from a rare muscle cancer.
About Kendall College:
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, foodservice management, early childhood education and hospitality management to more than 2500 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International – 2011 Survey). Kendall College, a member of the Laureate International Universities network, is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org.
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