Taubman College of Architecture and Urban Planning faculty members recently earned 2014 Association of Collegiate Schools of Architecture Faculty Design Awards for design research and pedagogy. Award winners from Michigan are Assistant Professors Rania Ghosn and El Hadi Jazairy for “Geographies of Trash,” and Lecturer and Assistant Professor Christian Stayner for “Olfactory Past.” A Faculty Design Award Honorable Mention went to Associate Professor Geoffrey Thun and Assistant Professor Kathy Velikov for “Infra Eco Logi Urbanism.”

Laura McCain Patterson, chief information officer and associate vice president, Information and Technology Services, has been named one of the 2014 Top 25 Doers, Dreamers & Drivers, a diverse group of agency leaders, elected officials and technology professionals, who are profiled in the March issue of Government Technology and on govtech.com. The awardees were honored for their accomplishments in moving government forward.

Frank Ascione, dean of the College of Pharmacy, has been awarded the Michigan Pharmacist of the Year Award, Michigan’s highest honor in the pharmacy profession. The award was presented at the recent MPA Annual Convention & Exposition this past weekend. Ascione’s recognition as a leader in pharmacy education and administration spans national and international areas, from his early pharmacy practice and involvement at the American Pharmaceutical Association to numerous research publications and his current role as dean at U-M — one of the leading colleges of pharmacy in the nation.

Allan Sheldon, a sous chef at Hill Dining Center, won a bronze award in the annual Culinary Challenge hosted by the Midwest Region of the National Association of College & University Food Services. The mandatory protein was live lobster at this approved American Culinary Federation competition. Sheldon’s plate consisted of a roulade of lobster tail and shrimp mousse over a fennel puree, classic lobster bisque, chilled lobster claw over a shaved fennel, and citrus and radish salad. Michigan Dining chefs take part in culinary competitions to hone their craft and promote culinary excellence on campus.

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