The educational modules of CEIP were originally created in 2008 for the inaugural CEIP class, but have steadily evolved since that time to reflect changes in the foodservice industry.Among those attending will be several chefs from colleges and universities, including: University of Southern California Executive Chef Eric Ernest, who oversees menus and training for 40 unique locations on two campuses; and Boston College Associate Director of Food and Beverage Michael Kann, whose pre-culinary school biochemistry background gives him unique insights into food. Attending from the healthcare segment is Christina Bodanza, executive chef at Watermark Retirement Communities, who is also certified as a dementia practitioner by The National Council of Dementia Practitioners; and Justin Johnson, executive chef at the University of Wisconsin Health Partners Watertown Regional Medical Center, who revolutionized foodservice in a local retirement home and is in the process of doing the same at a hospital. Others in the class include Mary Grace Viado Howard, corporate executive chef at the 11-unit Village Tavern restaurants, who was challenged with ensuring the food made with local ingredients at the chain’s Philippine location tasted the same as its American counterpart; and Martin Pfefferkorn, executive chef of the Hyatt Regency Atlanta, an Austrian-born chef who had extensive experience working in European hotels before coming to the U.S. to live in the Upper Midwest, Southwest, and Southeast. “We want to help these chefs see the world a bit differently, so they can bring a broader vision and wider horizons to their organizations, and ultimately the industry at large,” said Bill Dion, product innovation team leader for the foodservice division of Hormel Foods. The company is a co-founder of the program and has underwritten the development of the curriculum. It also sponsors the tuition for each of the participating students. “We feel we’re helping to prepare today’s best and brightest chefs for leadership in our industry,” Dion said.
For more information on the program and the Class of 2014, please visit www.ceipinfo.com.CEIP Class of 2014 Eric Barnachea, Marvell Technology Group Christina Bodanza, Watermark Retirement Communities William Brizzolara, North Carolina State University Stephen Bryant, Treat America Food Service William Claypool, Vanderbilt University Todd Daigneault, Overlook Medical Center - Atlantic Health Care Eric Ernest, University of Southern California Peter Hesse, Wilderness Country Club Mary Grace Viado Howard, Village Tavern, Inc. Justin Johnson, UW Health Partners Watertown Regional Medical Center Michael Kann, Boston College Michael Kiley, North Shore - LIJ Health System/Glen Cove Hospital Kurt Kwiatkowski, Michigan State University Steven Miller, Cornell University Angelo Mojica, UNC Healthcare Martin Pfefferkorn, Hyatt Regency Atlanta About Hormel FoodsHormel Foods Corporation, based in Austin, Minn., is a multinational manufacturer and marketer of consumer-branded food and meat products, many of which are among the best known and trusted in the food industry. The company leverages its extensive expertise, innovation and high competencies in pork and turkey processing and marketing to bring branded, value-added products to the global marketplace. The company is a member of the Standard & Poor's (S&P) 500 Index, S&P Dividend Aristocrats for 2012, Maplecroft Climate Innovation Indexes, Global 1000 Sustainable Performance Leaders and was again named one of "The 100 Best Corporate Citizens” by Corporate Responsibility Magazine for the fourth year in a row. Hormel Foods debuted on the G.I. Jobs magazine list of America’s Top 100 Military Friendly Employers in 2012. The company enjoys a strong reputation among consumers, retail grocers, foodservice and industrial customers for products highly regarded for quality, taste, nutrition, convenience and value. For more information, visit http://www.hormelfoods.com. About The Culinary Institute of AmericaFounded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor’s and associate degrees, as well as certificate programs, in either culinary arts or baking and pastry arts. The college has campuses in New York, California, Texas, and Singapore. In addition to its degree programs, the CIA also offers courses for professionals and food enthusiasts, as well as wine education. For more information, and a complete listing of program offerings at each site, visit the CIA online at www.ciachef.edu.