FENI Presents 16th Annual Educators Summit November 7-10, 2014

CET's 2012 Spring Digital Edition is Now Available

 

Welcome to Chef Educator Today's 2012 Spring Digital Edition. 

 

The CET digital magazine includes all the same great content as the print edition, but also offers online exclusives and enhanced capabilities that allow you to:
 

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The best part is the CET digital edition requires no special downloads or applications to view the magazine online in its entirety. 
 

Click HERE to begin reading now!

We hope you enjoy this issue.
Feel free to contact us with your thoughts and feedback at cet@talcott.com.

Sincerely,
The CET Team

Sonnenschmidt & Reynolds are Honored with Top FENI Award for Excellence

Congratulations to Fritz H. Sonnenschmidt & William N. Reynolds for receiving FENI's top honor award for excellence at the 13th annual FENI Educators Summit.

The inscription on the crystal medallion reads: Recognition of your outstanding contributions to culinary development and education. 

FENI Summit - Info Fair Video Preview

FENI Educators Summit 2011 Video Preview of the Info Fair

The 13th Annual FENI Educator Summit is NOW in Full Swing

CET would like to welcome everyone who will be attending this year's FENI Summit. Keep an eye out for pictures and videos from the event.

FENI Agenda at a glance

Candy Wallace Joins Culinary Advisory Committee of The Art Institute of California-San Diego

Bringing nearly 40 years of dedication to the foodservice industry, Candy Wallace, founder and executive director of the American Personal & Private Chef Association (APPCA), has accepted the invitation to serve on the culinary Program Advisory Committee of The Art Institute of California-San Diego for a one-year term.


The Committee is a sounding board for the industry, ensuring that the program follows industry standards and teaches relevant curriculum with industry-utilized kitchens and certified chefs meeting the American Culinary Federation’s (ACF) standards of excellence for accreditation.

Wallace's many accolades include Entrepreneur of the Year from both the International Association of Culinary Professionals (IACP) and the Cordon d’Or - Gold Ribbon International Culinary Academy Awards. For her career-long support of and contributions to formal culinary training in the United States, she received a Medallion of Excellence from the Foodservice Educators Network International (FENI) and will be emceeing its upcoming annual conference February 18-21, 2011 in Chicago.

For more information, or to register, visit the FENI website or contact Naurice Olivera at 800.229.1967 x46 or nolivera@talcott.com.

FENI Summit 2011 unveils Culinary Tours!

The Foodservice Educators Network International (FENI) is pleased to introduce our exciting lineup of Chicago Culinary Tours taking place Monday, Feb. 21 on the final day of the 13th annual FENI Educators Summit!

Attendees will have their choice of the following tours:

• Barry Callebaut Chocolate Academy tour. Visit Chicago's premier training center for chocolate artisans and professionals who want to learn the latest trends, techniques and recipes in chocolate production, flavoring and decoration.
  
• Chicago Chinatown tour and luncheon (in conjunction with the City of Chicago, who brought you 2010's Chicago Cultural Tour and luncheon at the South Shore Cultural Center). Tour the bustling streets of Chicago's storied Chinatown neighborhood and visit the stores, markets and bakeries for a taste of Little China. Cap off the morning with lunch at an authentic Chinatown restaurant.
  
• Chicago museums tour and luncheon (in conjunction with the City of Chicago). Experience some of Chicago's rich and thriving culture with a tour of the museums that have achieved international acclaim. Stops could include The Field Museum and The Art Institute of Chicago (museums TBA). Lunch will be provided.
  

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Dining tours require additional fees
For registration questions, contact Naurice Olivera
nolivera@talcott.com • (800) 229-1967, ext. 46

Visit www.fenisummit.com.

Get ready for FENI Summit 2011!

February 18 to 21, 2011

Foodservice Educators Network International presents

13th Annual FENI Educators Summit

The premier foodservice educators conference

Master new classroom ideas and techniques
Network with peers
Train under world-famous culinarians
Learn the latest techniques for leadership, motivation and inspiration skills

Hotel Allegro, Chicago, IL
www.allegrochicago.com

Participating culinary institutions: The French Pastry School, Kendall College School of Culinary Arts, Le Cordon Bleu College of Culinary Arts Chicago, Washburne Culinary Institute

Full registration $595
Dining tours require additional fees
For registration questions, contact Naurice Olivera
nolivera@talcott.com • (800) 229-1967, ext. 46
Hotel Allegro reservations (800) 643-1500
Group rate: $99-$109 single/double occupancy
Group hotel discount code: FENI Educators Summit
www.allegrochicago.com

The FENI Summit is an event of Talcott Publications and Chef Educator Today.
FENI endorses the "Chef Move to Schools" childhood obesity prevention program.

*****

Once again, FENI will pair up with award-winning instructors at Chicago's world-class culinary schools to bring you the latest techniques and trends for the classroom. Gain invaluable skills and ideas to share with your school and students. The 3-hour classes are hands-on, lecture and/or demo in savory foods, baking and pastry, teaching tools and more. Pastry chefs take note: Develop new skills with FENI's special pastry program at the famous French Pastry School.

Friday, February 18
Prior to the start of the FENI Summit, participate in a 2-hour presentation on digital resources and online learning with "Social Media and the Classroom." As in the past, the welcome and networking reception is a great opportunity to visit with educators from around the globe, as well as key vendors and associations, in the evening before the start of the conference.

Saturday, February 19
Start the day with breakfast and a keynote (speaker TBA), plus other influential speakers. The day continues with the Info Fair that includes "Ask the Expert" tables. Then it's time to board the buses for Master Classes at participating area culinary schools. Saturday evening is open for you to enjoy the fine-dining and exciting nightlife of downtown Chicago.

Sunday, February 20
After breakfast, it's on the bus again for a full day of Master Classes. Sunday evening at the Hotel Allegro, enjoy the Awards Reception honoring FENI's Educators of the Year, and relax with new friends.

Monday, February 21
Breakfast, advanced master classes, tours. Program ends at 1 p.m.

Visit www.fenisummit.com.

Chatting with FENI's 2010 Postsecondary Educator of the Year Rolando Robledo

Editors' note: A portion of the following interview was featured in the "Meet FENI's Educators of the Year" article (pages 12 and 13) that appeared in the FENI wrap-up section of the Summer 2010 issue of Chef Educator Today.

Chef Rolando Robledo, assistant professor of culinary arts at Johnson & Wales University, Providence, R.I., is the 2010 Foodservice Educators Network International (FENI) Postsecondary Educator of the Year. Here, he talks with CET about some of his accomplishments at JWU in his six years as an educator there.

(l to r) FENI executive director Daniel von Rabenau presents chef Rolando Robledo with a plaque during the FENI Summit in February*

CET: Talk a little about your efforts to integrate sustainability into JWU through the Green Collaborative.
Robledo: I was one of the founders of the Green Collaborative, a student organization we started about three years ago. I got together with a few other instructors to help start it. I thought of it because I had students coming up to me with complaints about the food industry and also about the university. So my idea was to give students a platform through which they could take action. So if they want, for example better recycling at the university, more local food in the dining hall, if they want better light bulbs in the dormitories, water conservation measures in kitchens and culinary labs, through Green Collaborative they can gather a larger voice.

CET: How have you implemented new technologies into your curriculum? Why is it so important to you?
Robledo: I believe that all of our culinary students are very hands on, and a lot of times they get funneled through the educational system--elementary school through high school--and find themselves attracted to more tactile areas. And a lot of them just have that wiring that they're not comfortable sitting at a desk. I know that a lot of our students see things more visually. So if I can enhance the delivery of the education through visual means to support the curriculum, it will only facilitate the learning. So I have many layers I do. A lot of it is video, photos and sketches. I might show a video or sketch something to get the idea in their heads. Then I'll demonstrate it myself, so it's not the first time they're seeing it--they have something to base it on. So they're able to absorb it easier. Then after I demonstrate it, whether it's the next day or after, I might show another video or sketch of the same idea to cement it in their brains. And from there, it's their turn to demonstrate it themselves. So it's a very sophisticated layering of preview, demonstrate, review and then almost like a practical exam. I enrich the education with technology. I'm making it easier and more accessible to them. It's a supplement to textbook. I also use online materials, sometimes as simple as YouTube. As much as I can engage with the students I do because I find they can get more excited because they're already wired. It's as much about the education as just getting their interest.

CET: Another use of technology I heard about was that you created a Facebook page for your mentees. How does that work?
Robledo: I've sent a lot of students out into the industry, and I always tell my students, "One of the most important things you can do is develop a network." I thought a good idea would be if for example, I had a student I mentored five years ago, and I thought, "Well maybe if he's a chef and he's looking for a good cook, what if I developed a network of all of my own mentees that they can tap into themselves through Facebook?" So I invite all of them to the same group, and if they want to talk to each other and put out a job request or maybe if they're looking for a job themselves, they can ask that group first. It's sort of a contrived network. And students take advantage of it.

CET: Why do you think it's so important for people in foodservice to have mentors?
Robledo: I think it's phenomenal--super important. I didn't really have mentors per se, and that's why I'm really adamant about doing it because I didn't have one, and I feel like it would have been very different for me. I did have people that I aspired to be like in the industry, so they motivated me, but I wasn't under their wing. I was very successful in my career, but I had to figure things out on my own. Trying to navigate this industry was tremendously difficult. Every step along the way, all those decisions were made by me, which is commendable in some ways, but I look at it as it shouldn't have been that way. So I try to advise them, groom them and prepare them so when they get to the industry they're able to jump over those hurdles a little easier and they can find success.

CET: What are some of the ways you stay up to date with the foodservice industry?
Robledo: I try to stay involved in different events. I've done volunteer events. I also do stages here and there. This past fall, I staged at Alinea, just to get my hands dirty. I also went to San Francisco recently where we did a whole tour of different coffee roasters for [my vegetarian fast-food concept] Clover and also because I'm interested in it anyway. I really try to stay current. About two years ago, I did an event with chef Chris Cosentino in New York City. It was a big deal for Chris, and it was the first time I worked in New York City since I left New York City. I've been to New York many times since then, but working in the city brought back a lot of those feelings and kind of made me miss it. I realized I wanted to get back in the kitchen. It's been about two years that I've been cooking again.

CET: How did it feel to be named FENI Postsecondary Educator of the Year?
Robledo: Amazing--I was honored and humbled by the experience. I felt recognized, which is really important for me. A lot of what I do, and a lot of what I'm passionate about, is outside of the classroom. I do some things with my philosophy of teaching as well, but a lot of my advising time is outside my personal time. So sometimes I don't get recognized for that at school, but it's super important to me so I do it on my own, and it's really what satisfies me. I definitely have several students at any given time who come after class, and I'll run them through skills like knife skills. I'll push them to a level so that I can feel comfortable when I send them to a restaurant that they're going to do well. A lot of it is grooming them and preparing them on how to think, how to act and how to be professional. This year I fooled around with a molecular gastronomy club. I had a group of students come in a classroom setting. We would do a lecture about a technique, have four or five students demonstrate it themselves and then everyone in the class would go away from there with an understanding of that concept. Honestly, I do a lot of it for me. I get a lot of satisfaction out of it because I want to help. It makes me feel good, like I'm giving back. The best person that could ever tell how hard I work is the maintenance guy who closes up the building because he's there all the time, and I'm often the only one who's still there.

*Photo courtesy of Eric Futran

Chatting with FENI's 2010 Secondary Educator of the Year Ana Plana

Editor's note: A portion of the following interview was featured in the "Meet FENI's Educators of the Year" article (pages 12 and 13) that appeared in the FENI wrap-up section of the Summer 2010 issue of Chef Educator Today.

Chef Ana Plana, culinary arts teacher at Maritime and Science Technology (MAST) Academy in Key Biscayne, Fla., is the 2010 Foodservice Educators Network International (FENI) Secondary Educator of the Year. Plana has been teaching ninth through 12th graders at MAST Academy since 2007. Here, she talks with CET about some of her accomplishments and goals.

FENI executive director Daniel von Rabenau presents chef Ana Plana with a plaque during the FENI Summit in February*

CET: Tell me about your work as the school's only food production and event-planning instructor. You and your students cater most of the school's events, right?
Plana: Our school is in Key Biscayne so it's right on the water. The back of the school has a beautiful view of downtown Miami, so many people in the district like to have meetings there. The rotary club will have their annual breakfast at our school, or we'll help with senior awards night or the junior class ring ceremony. So they'll come and ask if we can do the event and my event-planning class will interview whoever is trying to coordinate the event. My students will ask, "What do you need? How many people? What's your budget?" And then my event-planning class will create a menu, staff the kitchen and front of house for the event, and based on that, they'll get a grade for their menu. I'll give them extra credit or community service hours when the events are after school at night or really early in the morning.

CET: How does the event-planning class help prepare students for their careers?
Plana: The first few classes they don't really know what to do, so I'm their mentor, I'm their guide. But soon after that, I really like them to figure it out. If something is not working, I like them to problem-solve. For example, if the coffee maker is not working, what should we do? The easiest thing is to ask Ms. Plana what to do. But then I throw it right back at them and ask, "What are our options? What can we do?" Because even if only a small percentage of the students go to culinary school, they'll all need to know leadership and problem-solving and critical thinking. That's important. These things happen all the time in catering and the food world so you have to be able to think quick on your toes.

CET: How did you get the grant from Slow Food to launch the organic garden at MAST? Why is this important to you?
Plana: That was a contact that I have as part of Les Dames d'Escoffier [International]. She is one of the founding members of Slow Food. At one of our meetings she was talking about this organic garden she was providing for a school, then I approached her and asked what I would need to do to have that for our students. And I wrote a letter requesting a grant, and we got it. Having the organic garden is great because, for example, this week we are doing fresh pasta. And [the students] went out to the garden and pulled the basil, and we made pesto. We also had carrots, fresh tomatoes, arugula and mixed greens that were ready, so we had a fresh salad. They made fresh raviolis, and they julienned the basil and did a garlic-butter sauce. It's really cool because they put the seeds in, and now they're pulling the carrots!

CET: You've worked in many different capacities within the foodservice industry. What is most gratifying about teaching culinary students? Do you keep in touch with them after they leave?
Plana: I never thought I'd be a teacher, ever. And it is just so rewarding to see them grasp different things. Sometimes we take it for granted how to cook and prepare food. It is so cool to see them learn how things work and know that I had a part in that.

One of my [former] students takes care of my younger son in after-care at his school. She asked me for a letter of recommendation when she graduated. I sent it to her, and the school hired her. Now she watches my son there! And I have her sister now in class, which is cool. This year, I have three students going into culinary arts, so it's exciting to see that they want to take that path. They've been fortunate enough to get a lot of grants and scholarships. A lot of them thought they couldn't afford to go to Johnson & Wales [University], but they're getting the support to make it happen.

CET: How did it feel to win FENI Secondary Educator of the Year? How will this award help you in your own growth and career development?
Plana: That night when they called me up to accept the award, I was in awe. I couldn't believe I was up there in front of all these people who were so talented, and I got picked. And I couldn't say anything! I have [the plaque] in my classroom to show all my students that even at my age you can keep trying to improve and make a difference.

We go to a lot of different conferences and meetings during the year, but I definitely want to keep going to the FENI Summit because this one in particular I found to be very helpful. I am still a relatively new teacher--just three years in--and I learned so much about how you can express how to do something in so many different ways. I want to make sure I keep getting funds from our school through Pell grants or Perkins because it is important that they send us every year because it is so beneficial.

CET: What's next for you? Don't you want to start doing student competitions at MAST?
Plana: This June, my portfolio is due for my permanent [teaching] certificate. After that, I will be hoping to get my master's in teaching. The rules have changed and they want you to have a master's to teach dual enrollment. And then funding is a big problem in Dade County, so I'm trying to see next year if they'll let me go back to having [Family Career and Community Leaders of America]. So hopefully next year, they'll let me put it back on and then we can start doing competitions so students can win scholarship money.

*Photo courtesy of Eric Futran

FENI Summit helps OCVTS students win first place with sugar showpiece

Students in the pastry arts program at Ocean County Vocational Technical School (OCVTS), Brick, N.J., took first place for Best Table Display at the 14th International Chefs' Night Out event on March 1. Their pastry-arts instructor and coach, Dennis Melia, attributed their win in large part to the sugar showpiece techniques he brought back after taking the "Sugar Pulling & Blowing" Master Class at the 12th annual Foodservice Educators Network International (FENI) Summit in Chicago last month.

The winning sugar showpiece from OCVTS students

"The Master Class in sugar pulling and blowing from [French Pastry School] Chef Sébastien Cannone allowed me to bring back to my students a higher level of skills ... and paid off in a big way," said Melia in an e-mail.

Chef-instructor Dennis Melia (far right) and the winning students at International Chefs' Night Out

For more information about FENI, visit www.fenisummit.com.

Wrap-up of the 12th Annual FENI Educators Summit

Despite bitter winter temperatures, nearly 200 chef-educators flocked to Chicago Feb. 12 to 15 for the 12th Annual Foodservice Educators Network International (FENI) Educators Summit, hosted at the Hotel Allegro and Kendall College. Between the Master Classes, special guest speakers, networking sessions and sponsored events, the FENI Summit provided opportunities for educators to share with their peers and gather new ideas to bring back to their schools. Be sure to check out our Web site at www.fenisummit.com for event images, sponsor and partner links, as well as information on FENI award winners and the Poster Board Presentations.

(l to r) Chef Charlie Trotter receives an honorary medallion from FENI executive director Daniel von Rabenau

Among this year's FENI Summit highlights, on Sunday, Feb. 14, guest speaker and famed chef/restaurateur Charlie Trotter discussed leadership in the kitchen and beyond, as well as the responsibilities and merits of opting for a career in customer service before a roomful of attendees. Below are some notable quotes from his 45-minute speech.

"Leadership is not about leading other people. It's about leading yourself."

"We must be able to articulate these ideas and move these things forward. We are always students."

"Food is not the most important part of the experience. Service is more important than food."

"You'll either serve people or be served for the rest of your life. I'd rather serve people because it's much more interesting to be on the giving end."

During the conference, FENI also recognized several culinary educators for their tireless efforts toward bettering the field of culinary education.

FENI executive director Daniel von Rabenau with Excellence in Culinary Education award winner Chef Christopher Koetke, dean of the School of Culinary Arts at Kendall College, Chicago (photo credit: Eric Futran)

FENI presented its inaugural award for Excellence in Culinary Education to Christopher Koetke, dean of the School of Culinary Arts at Kendall College in Chicago. Following an exhaustive evaluation by judges representing various facets of the foodservice industry, this award, which will become annual beginning this year, honors extraordinary accomplishment and leadership within the foodservice-educator community, as well as overall impact on the field of culinary education. Chef Koetke's influence extends beyond the classroom to serve the foodservice industry as a whole. In addition to unparalleled commitment to helping other educators reach their fullest potential, he is an inspiration to students and has demonstrated true leadership in positioning Kendall College in Chicago as one of the premier culinary-arts programs in the nation. Koetke has taught at The School of Culinary Arts at Kendall College since January 1998. He was named associate dean of the culinary school in 2002 and dean in 2005. Certified by the ACF as an executive chef and culinary educator, Koetke is a board member of the American Culinary Federation (ACF) Foundation Accrediting Commission, the Illinois Restaurant Association Educational Foundation, Slow Food Chicago and the International Foodservice Editorial Council, as well as a founding board member of the Greater Midwestern Foodways Alliance. He is also the host of the Midwest Emmy-nominated cooking show, "Let's Dish," on the Live Well HD television network. Last year with his co-author, he released The Culinary Professional, a comprehensive introductory high-school culinary-arts textbook. In 2009, he was named Cooking Teacher of the Year by the International Association of Culinary Professionals (IACP). Chef Koetke also presented a speech on the future of culinary education to FENI attendees Feb. 15.

FENI executive director Daniel von Rabenau with Secondary Educator of the Year award winner Chef Ana Plana, culinary arts teacher, Maritime and Science Technology (MAST) Academy, Key Biscayne, Fla. (photo credit: Eric Futran)

The 2010 FENI Secondary Educator of the Year is Ana Plana. Chef Plana is a culinary arts teacher at Maritime and Science Technology (MAST) Academy in Key Biscayne, Fla., and has taught 9th through 12th graders at MAST Academy since 2007. As the school's only food-production and event-planning instructor, she not only teaches during class time, but also heads up a variety of school and student events to offer students real front- and back-of-house experience and the chance to showcase their work. As a former board member of Les Dames d'Escoffier International, Plana uses her experience and contacts from the catering and event planning industry to arrange internship opportunities, guest speakers and financial support for her students and for the school. A sponsor of Women of Tomorrow for the past two years, Plana acts as a mentor to the young women at MAST, ensuring they have strong female role models when they begin their careers. Last year, she received a grant from Slow Food to plant an edible garden at the school, which will be used to teach students to appreciate and understand organic gardening.

FENI executive director Daniel von Rabenau with Postsecondary Educator of the Year Chef Rolando Robledo, assistant professor of culinary arts, Johnson & Wales University, Providence, R.I. (photo credit: Eric Futran)

The 2010 FENI Postsecondary Educator of the Year is Rolando Robledo. Chef Robledo has been assistant professor of culinary arts at Johnson & Wales University in Providence, R.I., for the past six years and uses prior foodservice industry experience at restaurants such as The French Laundry, Rain and Aquavit to inspire and motivate students. While at Johnson & Wales, he earned a master of arts in teaching and received certification as an executive chef from the ACF. In 2007, Robledo won the Faculty Recognition Award for best educator in the college of culinary arts--the only award voted on by Johnson & Wales students. An advocate for sustainability, Robledo has led the Green Collaborative at Johnson & Wales as faculty adviser, helping students incorporate environmentalism and sustainability into their lives and work.

FENI executive director Daniel von Rabenau with FENI medallion honoree Chef Jacquy Pfeiffer, French Pastry School, Chicago (photo credit: Eric Futran)

Also honored at this year's FENI Educators Summit for his continued dedication to FENI over the years was Jacquy Pfeiffer of the French Pastry School. Chef Pfeiffer was presented a medallion that symbolizes his creative and continuous efforts to enhance the quality of culinary education. Pfeiffer founded the French Pastry School with Sébastien Canonne, MOF, to fill the need for a premier international institution of pastry arts education, based on superb instruction, superior equipment and top-quality ingredients. The French Pastry School's team of award-winning instructors has grown to a faculty of eleven, including a Master Baker, Master Cake Artists and Pastry World Champions--several of whom also taught baking and pastry Master Classes at this Year's FENI Summit.

For more information about the FENI Summit, visit www.fenisummit.com. And be sure to mark your calendars: The 13th annual FENI Summit for professional culinary development will be held Feb. 19 to 21, 2011, in Chicago. Visit www.fenisummit.com and read upcoming issues of Chef Educator Today magazine for updates as we continue to develop next year's program.

Kendall's Koetke receives inaugural Excellence in Culinary Education Award from FENI

At the 12th annual Foodservice Educators Network International (FENI) Summit, Christopher Koetke, MBA, CEC, CCE, dean of The School of Culinary Arts at Kendall College, received the inaugural Award for Excellence in Culinary Education. The award recognizes Koetke's accomplishments and leadership in the foodservice educator community and his impact on the field of culinary education.

(l to r) Daniel von Rabenau, executive director of FENI, presents Christopher Koetke, dean of Kendall College's School of Culinary Arts, with the award during the FENI Summit awards reception at Kendall College.*

Koetke has taught at The School of Culinary Arts at Kendall College since January 1998. He was named associate dean of the culinary school in 2002 and dean in 2005. Koetke was certified by the American Culinary Federation (ACF) as an executive chef (CEC) and culinary educator (CCE), and is a board member on ACF's Accrediting Commission, the Illinois Restaurant Association Educational Foundation, Slow Food Chicago and International Foodservice Editorial Council. He also is a founding board member of the Greater Midwestern Foodways Alliance.

FENI provides a focal point for culinary educators to network and better prepare for those they educate and influence, through Chef Educator Today magazine and the annual FENI Summit. For more information, visit FENI's Web site.

Photo courtesy of Eric Futran*

FENI Summit 2010: There's still time to register

It's not too late to register; we'll bill you later

Register now for the FENI Summit, and we'll mail you or your school an invoice after the event. You can register today (click here), or by contacting Naurice Olivera (nolivera@talcott.com; 312-849-2220, ext. 46). Master Classes are filling up, so don't delay!

Unable to attend the whole FENI Summit progam? You can sign up just for Master Classes! Contact Naurice for more information.

SATURDAY P.M. MASTER CLASSES

• Regional Italian Pasta Techniques FULL!
• Innovation: The Key to New Ideas in R&D and Beyond
• Out of the Box: Customizing Baking Mixes
• Caribbean Street Foods FULL!
• Teaching Plate Presentation FULL!
• The Art & Skill of Fondant
• Chocolate Tempering and Chocolate Decorations
• Sugar Pulling and Blowing FULL!

SUNDAY A.M. MASTER CLASSES

• Food Styling and Photography, part 1
• Latin Evolution
• Motivating Teams
• Dining Room Service Techniques
• Mad Scientist: Avant Garde Cuisine Unveiled FULL!
• Cuisines/Ingredients Across Cultures
• Advanced Vegetarian Techniques
• Special Occasion Cakes
• Chocolate Showpieces
• Gum Paste Flowers
• Artisan Breads FULL!

SUNDAY P.M. MASTER CLASSES

• Food Styling and Photography, part 2
• Integrating Local Foods into Culinary Curricula
• Celiac: The Art and Science of Gluten-Free
• Mad Scientist: Avant Garde Cuisine Unveiled (repeat)
• The Flavors of Africa
• Explore Whole-Grain Baking with a Certified Master Baker
• The Future of Fusion
• Petits Fours
• Chocolate Tempering and Chocolate Candies FULL!
• Wedding Cake Piping and Decorating
• Designing Showpieces

The FENI Summit is almost here!

The Foodservice Educators Network International (FENI) is pleased to present the 12th Annual FENI Summit (www.fenisummit.com), bringing together the culinary industry's most innovative chefs, award-winning culinary educators and dynamic personalities. With cutting-edge and on-trend lectures, demos and hands-on Master Classes, the event is tailored to fit the needs of culinary educators, executive chefs, caterers, personal/private chefs, pastry chefs, confectioners, corporate trainers, restaurant operators, F&B directors and general managers. The FENI Summit will take place Feb. 12 to 15 at the Hotel Allegro and top culinary schools in Chicago.

"The FENI Summit has been the premiere event for professional culinary development for the past 12 years," said Daniel von Rabenau, executive director of FENI. "This year, we are excited to host the summit in Chicago, a city on the culinary map not only for its exceptional restaurant scene but also for its talented community of culinary schools that are preparing the chefs of tomorrow."

Two pillars of the foodservice industry will address FENI attendees on today's hot culinary topics. Notable Chicago chef Charlie Trotter of Charlie Trotter's restaurant will present "A Lesson in Leadership" Sunday, Feb. 14, at 8 a.m. at the Hotel Allegro. Chef Christopher Koetke, culinary arts authority and dean of top-ranked Kendall College, will speak on the future of culinary education Monday, Feb. 15, at 7:45 a.m. at the Hotel Allegro.

The FENI Summit is thrilled to welcome back world-renowned master chef Fritz Sonnenschmidt--past culinary dean of the Culinary Institute of America in Hyde Park, N.Y.--to teach two cutting-edge Master Classes. Critically acclaimed instructors from Kendall College, The French Pastry School, Le Cordon Bleu College of Culinary Arts Chicago, Washburne Culinary Institute, Lexington College and Illinois Institute of Art-Chicago will teach on trendy topics from classic international cuisines to molecular gastronomy. New to the summit this year is expanded programming for baking and pastry professionals.

By attending this year's FENI Summit, culinary instructors and foodservice professionals will have the opportunity to: gain tips for training culinary students, kitchen brigade and/or front-of-house staff; expand culinary repertoire with new food and ingredient trends, as well as earn continuing education credits (CEUs); develop new communication skills to motivate students and/or staff; train with leading culinary instructors, experts and foodservice industry notables; and network with peers and share strategies for success.

For complete summit information, visit www.fenisummit.com.

Exciting dining options in Chicago for the FENI Summit

12th Annual Foodservice Educators Network International (FENI) Educators Summit
February 12 to 15 in Chicago
www.fenisummit.com

Delicious dining
Chicago is a foodie haven with nationally recognized, cutting-edge dining--and thus the perfect location for the 12th Annual FENI Summit! Since the FENI Summit falls over Valentine's Day weekend, we suggest you make your evening restaurant reservations now to ensure you can dine at your top picks! For suggestions, check out Yelp, Open Table or Chicago magazine's "The Hot List."

One great option is located in our host hotel, the Hotel Allegro: At 312 Chicago (312-696-2420), chef Luca Corazzina whips up his fresh and local take on contemporary Italian cuisine--like salsiccia d'agnello (grilled house-made lamb sausage with apple mostarda and watercress) and pappardelle with slow-braised pork shoulder, porcini mushrooms and Parmesan.

A few of the items at our silent auction on Saturday of FENI (Feb. 13, from 9 a.m. to noon) are restaurant gift certificates! Read on to whet your appetite and get ready to bid for a good cause, the For the Love of Chocolate Scholarship Foundation for pastry arts education.

• Atwood Café (donated by Kimpton Hotels). At the corner of Washington and State streets in the historic Hotel Burnham, visitors can experience fine-dining and homemade desserts in the rich Art Deco atmosphere of Atwood Café. The café offers diners executive chef Heather Terhune's contemporary interpretations of classic American cuisine, from grainy mustard white wine-braised rabbit and Chinese five spice pan-seared duck breast to fried fresh peach pie and warm tart cherry dumpling with lemon curd gelato. Located at 1 W. Washington Street, Chicago. Open daily. Reservations are accepted. Call (312) 368-1900 or visit www.atwoodcafe.com.

• South Water Kitchen (donated by Kimpton Hotels). Even if you're not from Chicago, you'll instantly feel like a Midwesterner when you step into the warmly lit, intimate atmosphere at South Water Kitchen. Executive chef Chris Lateano hopes to make diners feel at home with his playful, Midwestern take on regional American cooking. He offers items such as grilled bavette steak with blue cheese custard potatoes, potted chicken liver paté with house-made peach mustard and pan-roasted arctic char with crispy pretzel dumplings. Located at 225 N. Wabash Ave. Open daily. Reservations are accepted. Call (312) 236-9300 or visit www.southwaterkitchen.com.

• Phil Stefani Signature Restaurants (donated by the French Pastry School). Whether you're craving seafood and steaks with a view, Milanese-style risotto and pasta, classic American fare right on bustling Rush Street or wood-fired pizza, veal and uniquely Italian pasta dishes in the heart of Little Italy, Phil Stefani Signature Restaurants can satiate you. Tantalizing restaurant selections are located throughout Chicagoland to suit almost any taste and budget. Restaurant concepts include Tavern on Rush, Tuscany, Phil Stefani's 437 Rush and Riva on Navy Pier. For more information, visit www.stefanirestaurants.com.

And just a friendly reminder to make your reservations at the Hotel Allegro (800-546-7866) by this Friday (Jan. 29) to receive the special FENI Summit room rate of $109 per night! Mention "FENI Summit" when reserving.

Register NOW, pay later for the 12th Annual FENI Summit

12th Annual Foodservice Educators Network International (FENI) Educators Summit
February 12 to 15 in Chicago

www.fenisummit.com

Register now, pay later!
Don't miss out on your top choices for Master Classes at the 12th Annual FENI Summit. You can register today by visiting www.fenisummit.com/2010registration.htm, or by contacting Naurice Olivera (nolivera@talcott.com; 312-849-2220, ext. 46). Then FENI will bill you or your school immediately following the event. There is also still time to get the FENI Summit discounted room rate at the Hotel Allegro (800-643-1500). Be sure to mention "FENI Summit" when you call to make your reservation.

Register soon so you can benefit from all of the great FENI Summit events:
• SPEAKERS Celebrity Chef Charlie Trotter and Kendall College's Dean, Chef Christopher Koetke
• Reception and awards ceremony for Educators of the Year
• Poster board presentations on the latest developments in culinary education
• Panel discussion, breakout sessions and roundtable sessions
• Silent auction to benefit French Pastry School's For the Love of Chocolate scholarship foundation
• Info fair and exhibits with products and resources for the culinary classroom
• City of Chicago Culinary Tour and Luncheon (optional; additional fee)
• FULL! Green and sustainable tour at Hotel Allegro (optional; free)

Announcing an exciting new class for the FENI Summit

The 12th Annual FENI Educators Summit

February 12-15 in Chicago
www.fenisummit.com

The premier culinary education event for over 11 years

NEW: CMB-taught Master Class focusing on whole-grain baking

Boost the nutritional content in your baked goods without sacrificing texture or taste! Learn how to put your mainstream products on the whole-grain track, with instruction from Certified Master Baker (CMB) Chef Manfred Schmidtke. FENI attendees will explore how to bring whole-grain nutrition to pastries, cookies, pizza and laminate dough applications using Ultragrain®, the revolutionary, all-natural whole wheat flour with the look, taste and texture of refined white flour.

Sunday, Feb. 14, 1:45-4:45 p.m.
Explore Whole-Grain Baking with a Certified Master Baker
(lecture/demo/hands-on)
Chef Manfred Schmidtke, CMB, CEPC, Lincoln Culinary Institute
Sponsored by ConAgra Mills

For more information or to register for the FENI Summit, visit www.fenisummit.com TODAY!

About Chef Manfred Schmidtke
Manfred Schmidtke, CEPC, CMB, developed his passion for baking began at a young age in a small town in Northern Germany. He pursued an apprenticeship in baking and pastry in Germany from Master Pastry Chef Karl Menke. After successful completion of his apprenticeship, Schmidtke expanded his culinary horizons by traveling the globe to gain extensive baking and pastry experience in cities such as London, Jakarta, Rome, Sydney, New York and Philadelphia. In Philadelphia, he was executive pastry chef for the William Penn Inn Country Club and later opened his own European-style pâtisserie. Several years later, Schmidtke relocated to South Florida and became a pastry chef-instructor at Florida Culinary Institute (now the Lincoln Culinary Institute) in West Palm Beach. He has since been promoted to Department Chair of the International Baking and Pastry program. Schmidtke's accomplishments include achieving the title Certified Master Baker in 1997, receiving a leadership award in industry service in 1999 and attaining the title of Certified Executive Pastry Chef through the American Culinary Federation in 2003.

Attain your New Year's Resolutions at the 12th Annual FENI Summit!

12th Annual Foodservice Educators Network International (FENI) Educators Summit February 12 to 15, 2010

Chicago, IL
www.fenisummit.com

New year, new goals!
It's that time of year again when we all make resolutions. Perhaps your goal is to bring avant garde techniques into your classroom. Or find new inspiration in international cuisines. Or master advanced baking and pastry skills. Or learn new ways of connecting to and motivating your students.

Our goal at Foodservice Educators Network International (FENI) is to help you attain yours. Attend the 12th Annual FENI Educators Summit next month to reach your goals in professional development and continuing education--including earning CEUs--through FENI's offerings of more than 30 Master Classes by acclaimed educators and world-famous culinarians!

Charlie Trotter, chef/owner of Charlie Trotter's restaurant in Chicago, will speak at FENI on "Lessons in Leadership."

You won't want to miss out on all these great FENI Summit events:

• SPEAKERS Celebrity Chef Charlie Trotter and Kendall College's Dean, Chef Christopher Koetke
• Reception and awards ceremony for Educators of the Year
• Poster board presentations on the latest developments in culinary education
• Panel discussion, breakout sessions and roundtable sessions
• Silent auction to benefit French Pastry School's For the Love of Chocolate scholarship foundation
• Info fair and exhibits with products and resources for the culinary classroom
• Green and sustainable tour at Hotel Allegro (optional; free)
• City of Chicago Culinary Tour and Luncheon (optional; additional fee)
  

Make the first step toward achieving your goals in 2010: Visit www.fenisummit.com TODAY to register. Master Classes are filling up fast, so don't delay!

Happy holidays from FENI

Happy Holidays from the FENI Crew

Foodservice Educators Network International
12th Annual Educators Summit
February 12 to 15, 2010, in Chicago
Register at: www.fenisummit.com