World champion pastry chefs En-Ming Hsu and Dimitri Fayard have been named chef instructors at the French Pastry School, Chicago. Hsu formerly served as executive pastry chef at the Ritz-Carlton, Chicago, before leading the United States team to victory as team captain at the World Pastry Cup in Lyon, France in 2001. She continues to serve as president of the international jury for the competition. Fayard came to Chicago from Las Vegas where he had been an assistant pastry chef at the Bellagio Hotel before opening his own pastry shop, Vanille, in Chicago. He was a member of the United States' 2008 World Pastry Cup-winning team.

The Sanctuary at Kiawah Island Golf Resort, Kiawah Island, S.C., named Laura Fieberg executive pastry chef. The Culinary Institute of America at Greystone graduate worked for Dessert Gourmet, her family bakery in Chicago and for Whole Foods as the Midwest regional bakery coordinator, before joining the Sanctuary culiary staff in September.

Archer Daniels Midland Co. (ADM), Decatur, Ill., appointed Greg Morris general manager, North American oilseed processing. He joined ADM in 1995 and has held various merchandising and management positions in oilseed processing, commodity risk management and corn processing. He most recently served as senior merchandising manager for corn processing. Morris received a Bachelor of Science in finance from Illinois State University and a Master of Business Administration from Drake University.