 |
|
|
For Immediate Release —October 20, 2008 Executive Chef at
SUNY Geneseo Selected for Coveted Slot in Culinary
Institute of America Training Program GENESEO,
N.Y. – Jonna Anne, executive chef for SUNY Geneseo’s Campus Auxiliary Services, will get food
preparation tips from some of the top chefs in the world during an 18-month
program at the Culinary Institute of America’s Hyde Park campus in New York
City. Anne is
one of 16 chefs from across the country selected for the inaugural Culinary
Enrichment and Innovation Program, sponsored by Hormel Foods. Anne goes to New York City Oct. 28 for the
first of the four sessions and will attend three more sessions by 2010 and
while working at Geneseo. The Culinary Institute and Hormel are paying
the attendees’ expenses. “There are only 60 master chefs in the world
and four will be working with our group,” says Anne, who has been a certified
executive chef with the American Culinary Federation since 2003. After
graduating from the program, Anne will become a member of an innovation panel
for Hormel and the Culinary Institute.
She says her role at Geneseo gives her a
unique perspective because most of the others in the program work in restaurants,
resorts or other commercial enterprises. |
