As The Culinary Trust Scholarships & Grants Deadline Approaches, We Spotlight Three Past Recipients
Three IACP Board Members share their stories of how The Culinary Trust support advanced their careers: Glenn Mack, Albert Schmid and Jamie Tiampo
From Alexa Van de Walle, Culinary Trust Board Secretary
With the deadline approaching to apply for The Culinary Trust's 2013-14 Scholarship, Grant and Professional Development Program, I wanted to reach out to members of the IACP board of directors who are past recipients of funds. It was wonderful to hear about the pivotal role that The Trust played in each of their stories – what a diverse, talented (and international) group of culinary professionals!
Glenn Mack, Le Cordon Bleu, Atlanta, President, received a grant from The Culinary Trust in 2001 to study egg pasta in Italy. Glenn had covered the Soviet Union as a photographer for Time magazine before his culinary career started to take shape. His adventures with the grant money led him west to Bologna and Modena to learn the roll and stuff pasta using traditional methods. Read more about Glenn's grant experience.
Albert W. A. Schmid, MA, Professor & Chair, Hotel-Restaurant Management, Beverage Management and Hospitality Management, Sullivan University's National Center for Hospitality Studies, received a full tuition scholarship to Le Cordon Bleu in Adelaide, Austrailia in 2002 where he honed his skills as a beer, wine and sports writer and historian. Read more about Albert's scholarship experience.
Jamie Tiampo, Founder and President of SeeFood Media won a grant in 2008 that took him and other IACP members to the bayous of Louisiana to photograph and write a retrospective about gumbo. Read about Jamie's experience.
If you're inspired by these stories and interested in applying to one of the many programs below, or know someone who is interested, there's still time – we are extending the deadline for IACP members to apply to Friday, March 8! CLICK HERE TO BEGIN!
Participating schools and professional development opportunities:
• The Boston Foundation and The Culinary Trust (Julia Child Research and Independent Study grants)
• The International Culinary Center, NYC
• The Institute for Culinary Education, NYC
• Cook Street School of Culinary Arts, Denver
• Dublin Cookery School, Ireland
• Le Cordon Bleu International: London, Australia, Paris, Tokyo and Kobe
• John Besh Foundation, New Orleans
• Mozzarella Company, Dallas
• Wellness In The Schools, NYC
• Spoons Across America, NYC
• City Harvest, NYC
• Purple Asparagus, Chicago
• Sustainable Food Center, Austin