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Chef Robert H. Nelson Retiring from Michigan State
University; His Effect on Hospitality Education
Spans Decades

 
East Lansing, Michigan, September 17, 2003 � The School of Hospitality Business at Michigan State University announces the retirement of Chef Robert H. Nelson, CEC, CCE, CFBE, AAC, the founding Dr. Lewis J. and Ruth E. Minor Chef de Cuisine in Hospitality Business, effective July 1, 2004. 

Since 1982, Chef Nelson built and personified the culinary aspect of the students� education, giving them experiences and training which are unmatched anywhere.  He was a caring teacher, wise advisor, untiring and creative in all his efforts.  His effect on hospitality education spans decades and institutions. 

Chef Nelson leaves a broad and impressive legacy.  Often bringing in the industry�s leading chefs in the Visiting Distinguished Chefs Series to take part in the students� education, he helped students, many of whose only qualifications were enthusiasm and a strong work ethic, conceive, prepare and present world-class dinners and programs on almost a weekly basis for their HRI 435, then HB 485 class.  The themes for these dinners ranged from a �beach party� for local assisted living residents to an elegant tribute to members of MSU�s Board of Trustees; from a chili cook-off (whose salsa recipe took first place!) to a $250 per person fundraising dinner for the College of Arts and Letters Endowment; from annual Homecoming tailgate parties to the annual Patriarchs Breakfasts; and from Eta Sigma Delta�s annual dinner and induction ceremony to a special dinner of Michigan cuisine for Chef and Owner Andre' Soltner from Lutece, in New York City. 

Chef Nelson will be remembered for many contributions in the Lansing area, as well as nationally and internationally, but he is perhaps best known for serving as advisor to the students� annual Les Gourmets dinner, believed by some to be the finest dining experience available in the region.  He is also the founding officer of the Capitol Professional Chefs and Cooks Association in Lansing, and throughout the year serves in many ways across the campus, coordinating a variety of receptions and special events, including one for the visiting American Association of Collegiate Schools of Business Accreditation Team, and has taught for many years in MSU�s Evening College program and for Lansing Community College.  He previously served as training chef for MSU�s Division of Housing & Food Services and taught at Purdue University, the University of Illinois, and Northwood Institute. 

However, Chef Nelson�s reputation extends even farther.  He has been named Educator of the Year by the American Culinary Federation�s Educational Institute and has been recognized as the Federation�s U.S. Regional Chef of the Year in 1994.  In 1999, Chef Nelson was inducted into the American Academy of Chefs Hall of Fame.  He has won gold, silver and bronze medals in numerous culinary competitions, and around the state of Michigan, Chef Nelson is known as the Michigan Gourmet for his weekly public television program.  The following listing of selected awards and honors earned by Chef Nelson sheds light on his widespread influence:
 

1984   - Michigan Restaurant Association Foodservice Teacher of the Year Award
1985   - U.S. Culinary Committee of the American Culinary Federation
1987   - Inducted into the Honorable Order of the Golden Toque
1988   - American Culinary Federation Educational Institute Treasurer
1989   - Capitol Professional Chefs and Cooks Thomas Jefferson Award
1992   - American Culinary Federation Educational Institute Regional Coordinator, National Apprenticeship Training Program for Cooks
1994   - Honorable Order of the Golden Toque Treasurer Commander
1994   - American Culinary Federation U.S. Regional Chef of the Year � Central Region 
1995   - Capitol Professional Chefs and Cooks L.J. Minor Lifetime Achievement Award
1996   - Premier of �Michigan Gourmet� television show
1997   - Inducted into American Academy of Chefs Honor Society
1998   - Inducted into Eta Sigma Delta National Honor Society
1999   - Inducted into American Academy of Chefs Hall of Fame
2000   - Capitol Professional Chefs and Cooks Founder�s Award
2002   - American Culinary Federation Central Regional Conference Steady Eddie Award

Perhaps Chef Nelson�s most lasting legacy, though, will be the students he inspired and taught, counseled and encouraged.  Many have gone on to successful careers in the hospitality industry and point to his influence as their guiding light. 

The School salutes its remarkable Chef de Cuisine, thanks him for his many years of selfless service, and wishes him all the best in his retirement.

A national search will begin for his successor, though it is widely recognized that Chef Nelson�s retirement will leave a void in the culinary program in The School of Hospitality Business.  �Chef Nelson is one-of-a-kind,� says Dr. Ronald F. Cichy, director and professor in The School.  �While we begin the search for his successor, we can only hope to try to carry on what he has so successfully started here.� 

About The School of Hospitality Business at Michigan State University
The School of Hospitality Business at Michigan State University is an independent school within The Eli Broad College of Business.  Founded in 1927, The School is celebrating its 76th year anniversary in 2003.  The School has more than 8,500 graduates worldwide, including a number of leading academicians and industry executives.  The mission of The School is to be the leader in hospitality business education through teaching, research, and service.  Recognized as the top-ranked business-based hospitality school in the world, The School offers an exceptionally well-crafted curriculum taught by innovative professors who are leading textbook authors, sought-after consultants, and respected researchers.  For more information, please visit www.bus.msu.edu/shb

About Dr. Lewis J. and Ruth E. Minor Chef de Cuisine in Hospitality Business
Dr. Lewis J. Minor was a professor in the School of Hotel, Restaurant and Institutional Management at Michigan State.  He and Mrs. Ruth E. Minor helped the School through their financial support for the Chef�s position since 1982.  They began the $1 million endowment in 1988 for the Chef de Cuisine position.  Chef Nelson has served in that role ever since.  Dr. and Mrs. Minor have been called the �Supreme Benefactors� of The School, having also endowed the Michael L. Minor Master of Science in Foodservice Management at MSU in 1996.  This prestigious graduate program is named after their son, Chef Michael L. Minor.

 

 
Contact:

The School of Hospitality Business 
232 Eppley Center
East Lansing, Michigan 48824-1121
Phone (517) 353-9211
 Fax (517) 432-1170
Lena Loeffler
(517) 353-9211
[email protected]
 

Also See: J. Willard and Alice S. Marriott Foundation Gifts Michigan State University's School of Hospitality Business with $550,000 for Scholarship Support / Sept 2001
MSU The School of Hospitality Business Names Leadership Honorees / Nov 2002


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