Phoenix College Receives Grant from Chefs of Tomorrow

""Sheboygan Falls, Wisconsin – Master Chef Scott Robinson, CWMC, CEC, CCE, CHE, director of Culinary Studies and Food Service Administration at Phoenix College, accepted a Chefs of Tomorrow™ grant from Bruce Taylor, Business Manager with Sheboygan, Wisc.-based Johnsonville Sausage on March 19 during the Research Chefs Association’s (RCA) 2010 Conference & Culinology Expo.  The grant will be used to advance the professional development of foodservice faculty at Phoenix College. 

“Johnsonville is dedicated to helping operators distinguish and build their brands with their menus,” says Sarah Babb, Johnsonville’s senior brand manager. “That’s why we’ve been committed to Olson Communications’ Chefs of Tomorrow™ program since its founding. By supporting the foodservice industry’s teachers, we’re helping to ensure that future culinarians have the skills and knowledge they need to excel in their careers—while keeping menus innovative and cutting-edge.”

According to Babb, Phoenix College was selected to receive the Chefs of Tomorrow™ grant thanks to exceptional dedication of faculty to equip foodservice students with the knowledge and training necessary for an entry-level or higher career in one of many culinary and hospitality fields.

“That’s the beauty of the Culinary Studies program at Phoenix College,” said Robinson. “It is equally open to dedicated future foodservice professionals who stay for several semesters to earn a degree and to those students interested in taking only one class.  We’re grateful to Johnsonville Sausage and Olson Communications’ Chefs of Tomorrow™ program for recognizing and supporting our outstanding instructional team.”

Phoenix College is the flagship college of the Maricopa Community Colleges, a district that now ranks as the nation’s largest community-college system and the single largest provider of higher education and career training in Arizona.  The college offers Associate in Applied Science degrees in culinary studies and foodservice administration, as well as certificates in professional food and beverage service, foodservice administration, culinary studies, commercial food preparation and baking.  The program operates the Culinary Café, which doubles as a kitchen classroom and public restaurant.

Olson Communications, which founded Chefs of Tomorrow™ in 2008 to honor the agency’s 20th anniversary, is committed to funding grants to high-school and postsecondary culinary educators while promoting exemplary culinary-arts-training programs to foodservice manufacturers and suppliers and the nation’s food-trade media.

About Johnsonville Sausage®

Johnsonville® Sausage, America’s No. 1 sausage brand according to AC Nielsen, is known and trusted in 27 countries throughout the world. Through its commitment to providing “world-class culinary” sausage solutions to customers through unparalleled quality and flavor, Johnsonville endeavors to create awareness for sausage as a key ingredient on trend-setting menus while influencing the menu trends of tomorrow.