SCHOLARSHIPS

ELIGIBILITY REQUIREMENTS

This scholarship is awarded to culinary and hospitality students who embody the traits exhibited by Joseph M. Hitzel Jr.:

•A genuine warmth and fairness towards guests and fellow workers.
•A passion for the business.
•A constant striving towards quality and excellence.
•A thirst for knowledge that does not stop with schooling.
•Persistence. A relaxing sense of humor. An ability to solve problems.
•Must be a full-time student taking classes towards a degree involving culinary or hospitality.
•Must have completed one year with grades of B average or better. Must provide a transcript showing classes completed and GPA.
•Must have written recommendations from one fellow student, and three adults (preferably an instructor, an employer and a third adult, not associated with the school.)
•Must submit an essay on your goals. Essay must be one page, 12 point type, single spaced.
•The following will weigh in the student’s favor:
Work experience; please provide your resume.
Volunteer work, memberships and associations; please list.
Special projects/tasks completed; please describe.

A $1,000 scholarship and two $500 scholarships are offered by the Epicurean Society of southern New Jersey. This is a member chapter of the American Culinary Federation. The scholarships are provided to encourage and aid deserving students in their pursuit of a culinary and hospitality career. The scholarships will be awarded annually. They will be chosen by the scholarship committee of the Epicurean Society of southern New Jersey, a member chapter of the American Culinary Federation.

Joseph M. Hitzel Jr. was considered by his peers to represent excellence in the hospitality business. He was loved by his employees, respected by his comrades and sought by hoteliers. At the height of his career, he was general manager of the Shelburne Hotel in Atlantic City between 1947 and 1957 when that facility was considered the finest hotel and food and beverage operation East of the Mississippi River. He was also one of the first persons to be named general manager of a Marriott Hotel who did not have the last name Marriott.

Joe Hitzel was born in Easton, Pa, and grew up in his father’s hotel, The Franklin House. He was general manager of the Hotel Easton, catering manager of the Chalfonte Haddon Hall (now Resorts) and general manager of the Dennis Hotel and The LaFayette Hotel in Atlantic City. He was general manager of the Marriott Hotel on City Line Avenue in Philadelphia. He was a lieutenant colonel in the Army, a director of the Miss America Pageant for seven years, a member of the Small Business Administration, and a member of the Delaware River Port Authority for 17 years. During his port membership, he was partly responsible for construction of the Lindenwold High Speed Line, The Walt Whitman Bridge, The Betsy Ross Bridge and the Commodore Barry Bridge. It was his dream to bring the high speed line to Atlantic City. He was also a member of the Overseas Ambassador’s Corp and traveled around the world advising hospitality operations on quality management techniques as practiced in American hotels and restaurants.

THE JOSEPH M. HITZEL, JR. SCHOLARSHIP

STUDENT SCHOLARSHIPS

THE JOHN CARBONE CEC, CCE, AAC MEMORIAL SCHOLARSHIP

Chef Carbone was a hospitality/apprenticeship instructor from 1978-81, and a chef educator from 1981, when the ACA opened, until his retirement in 1997. He died June 6 at age 79. During his tenure at the Academy, Chef Carbone was well known for his involvement with the students. He acted as the advisor for the American Culinary Federation junior members for many years and served as a mentor for students.

ELIGIBILITY REQUIREMENTS

This scholarship is awarded to culinary and hospitality students who embody the traits exhibited by by Chef John Carbone:

•A genuine warmth and fairness towards guests and fellow workers.
•A passion for the business.
•A constant striving towards quality and excellence.
•A thirst for knowledge that does not stop with schooling.
•Persistence. A relaxing sense of humor. An ability to solve problems.
•Must be a full-time student taking classes towards a degree involving culinary or hospitality.
•Must have completed one year with grades of B average or better. Must provide a transcript showing classes completed and GPA.
•Must have written recommendations from one fellow student, and three adults (preferably an instructor, an employer and a third adult, not associated with the school.)
•Must submit an essay on your goals. Essay must be one page, 12 point type, single spaced.
•The following will weigh in the student’s favor:
Work experience, please provide your resume.
Volunteer work, memberships and associations; please list.
Special projects/tasks completed; please describe.