Walla Walla Community College culinary arts Student Kristin Swaggart wins ACF’s Be Like "Mike" Contest

Kristin Swaggart of Kennewick, Wash., a culinary-arts student at Walla Walla Community College, Walla Walla, Wash., was named winner of the American Culinary Federation’s (ACF) Be Like “Mike” contest and will shadow ACF National president Michael Ty, CEC, AAC, at the 2011 ACF National Convention, July 22-26, in Dallas. Airfare, accommodations and a full registration to the convention will be provided.

Swaggart was selected as winner of the Be Like “Mike” contest from four other semifinalists. Eligible applicants had to be either a first-, second- or third-year full-time culinary student enrolled in a degree-granting culinary program at a university or college, or an apprentice in an American Culinary Federation Education Foundation apprenticeship program; an ACF member; and at least 18 years old. Entrants had to submit a signed letter of endorsement from their department chair and/or school/apprenticeship director, as well as a 500-word essay describing why they aspire to be a culinary leader and how shadowing Ty at the 2011 ACF National Convention would help them reach their goal.

Swaggart, a member of ACF Northwest Wine Country Chapter, is pursuing her Associate in Applied Arts and Sciences Degree in Culinary Arts from Walla Walla Community College. She recently participated in ACF’s Western Regional Baron H. Galand Culinary Knowledge Bowl as a member of the Walla Walla Community College team. While the team did not claim the regional title of this “Jeopardy”-style tournament that tests students’ culinary knowledge, they represented their school and ACF chapter well against the other six competing teams.

The following applicants were semifinalists in the contest: Sierra Grden of Walla Walla, Wash., a student at Walla Walla Community College, and a member of ACF Northwest Wine Country Chapter; Ryan Manning of Burke, Va., a student at J. Sargeant Reynolds Community College, Richmond, Va., and apprentice at Colonial Williamsburg Foundation, Williamsburg, Va., and a member of ACF Virginia Chefs Association; Alijose Prieto of Davie, Fla., a student at McFatter Technical Center, Davie, and a member of Fort Lauderdale ACF Inc.; and Amy Ramirez of Roseville, Calif., a student at Institute of Technology, Citrus Heights, Calif., and a member of ACF California Capital Chefs Association.

Visit www.acfchefs.org. 

French Pastry School's Jacquy Pfeiffer 2011 Pastry Hall of Fame inductee

On Monday, June 6, 2011, Dessert Professional Magazine held their 18th annual awards ceremony honoring the Top Ten Pastry Chefs in America in New York City, with KitchenAid as a sponsor to the event. Chef Jacquy Pfeiffer, co-founder and academic dean of student affairs of The French Pastry School of Kennedy-King College, was awarded the "Top Ten" honor in 1996 and again in 1997. This year, Pfeiffer was the 2011 Pastry Hall of Fame inductee.

 

Jacquy Pfeiffer (second from left) with his wife Rachel Beaudry (far left), and directors of the acclaimed documentary, Kings of Pastry, which features Pfeiffer, D.A. Pennebaker and Chris Hegedus.

Chef Jacquy's efforts include co-founding The French Pastry School with Chef Sébastien Canonne, M.O.F. After establishing the 24-week L'Art de la Pâtisserie, Professional Pastry and Baking Program, they went on to create the 16-week L'Art de Gâteau, Professional Cake Decorating and Baking Program, which began in August, 2010; and most recently, the 8-week L'Art de la Boulangerie, Artisanal Bread Baking Course, which saw its inaugural course begin on May 31, 2011.

2011 Top Ten Pastry Chefs of the Year (left to right): Antonio Bachour, Ron Paprocki, Tariq Hanna, Oscar Ortega, Jerôme Landrieu, Yoni Morales, Sylvain Leroy, Jean-François Suteau, Heather Carlucci-Rodriguez, and Francisco Migoya.

This year's Top Ten Pastry Chefs include Antonio Bachour, executive pastry chef, Quattro at Trump Soho, New York, NY and Solea at W South Beach, Miami; Heather Carlucci-Rodriguez, pastry chef, PRINT at the Ink Hotel, New York, NY; Tariq Hanna, pastry chef and owner, Sucre, New Orleans, LA; Sylvain Leroy, pastry chef and technical advisor, Paris Gourmet, Carlstadt, NJ; Francisco Migoya, associate professor, The Culinary Institute of America, Hyde Park, NY; Jerome Landrieu, pastry chef and director, Barry Callebaut Chocolate Academy, Chicago, IL; Yoni Morales, executive pastry chef, Ark Las Vegas Restaurant Corp., Las Vegas, NV; Oscar Ortega, pastry chef and owner, Atelier Ortega, Jackson Hole, Wyoming; Ron Paprocki, executive pastry chef, Gordon Ramsay at The London, New York, NY; Jean-Francois Suteau, executive pastry chef, The Beverly Hills Hotel, Beverly Hills, CA.

Kendall College student wins first-ever scholarship from Michelin

Kendall College School of Culinary Arts student Uyen (Nina) Nguyen won the Michelin Scholarship for Culinary Excellence. The scholarship program is sponsored by Michelin, publisher of the world-renowned restaurant rating systems and guide. Nguyen received a $5,000 culinary scholarship and a stage at her choice of the chef judges’ establishments; she chose an externship Eric Ripert's Le Bernadin in New York City. The student competition, hosted by Kendall College on May 23, was evaluated by top Chicago chefs - and Ripert, who was a surprise celebrity guest chef - whose restaurants are featured in The MICHELIN Guide Chicago 2011.

Twelve students each prepared one of five famous dishes from legendary Chicago restaurants using their own methods and techniques. The contestants chose dishes from restaurants recognized by Michelin in The MICHELIN Guide Chicago 2011: The Purple Pig (Bib Gourmand), Blackbird (one Michelin star), NAHA (one Michelin star), Spiaggia (one Michelin star) and Avenues (two Michelin stars). 

Nguyen, a 23-year-old international student from Vietnam, prepared her rendition of Pig’s Tails Braised in Balsamic from The Purple Pig. She will graduate from Kendall in December 2011 with a bachelor’s degree in Hospitality Management and already received her associate degree in Culinary Arts in September 2010.

Judging the dishes were Jimmy Bannos and Jimmy Bannos, Jr., of The Purple Pig and Heaven on Seven; Curtis Duffy of Avenues; Paul Kahan of Blackbird; Tony Mantuano of Spiaggia; Carrie Nahabedian of NAHA; Christopher Koetke, executive director of the Kendall College School of Culinary Arts and vice president of Laureate International Universities Center of Excellence in Culinary Arts; and Eric Ripert of New York City’s Le Bernardin, one of only nine restaurants in the United States to hold three Michelin stars. 

Visit http://www.kendall.edu.

Graduates of 'L'Art du Gâteau' at The French Pastry School complete intensive training program

A ceremony at the Union League Club of Chicago on Thursday, April 21, 2011 honored the graduates of L'Art du Gâteau – The Professional Cake Decorating and Baking Program of The French Pastry School of Kennedy-King College. Attendees included faculty, staff, school sponsors, industry chefs, friends, family, and newly capped alumni celebrating the conclusion of their 16-week program.

The graduating class of the January 2011 session of L'Art du Gâteau, The Professional Cake Decorating and Baking Program

Keynote speaker at the ceremony was chef Courtney Clark, owner of Ann Arbor, Michigan's Cake Nouveau, and a graduate of the July 2002 class of L'Art de la Pâtisserie program. She has competed in ten Food Network Challenges and has won five of them. She advised the graduates to "be open to new challenges; you never know what opportunity is just around the corner. Get all the experience you can," Clark advised, "and in the end, develop your own style."
 
The ceremony was followed by a reception at the school, showcasing the graduates' final projects: a wedding cake and a Sweet Sixteen-themed cake. New sessions for L'Art du Gâteau program will begin on August 29, 2011. Also beginning this year is the brand new L'Art de la Boulangerie course on May 31, 2011, followed by the summer L'Art de la Pâtisserie session starting July 5, 2011. More information may be found at www.frenchpastryschool.com.

California sweeps culinary and management competitions at the 10th Annual National ProStart Invitational

Newport Harbor High School set a record by winning both the culinary and management competitions at the National Restaurant Association Educational Foundation’s (NRAEF) 10th Annual National ProStart Invitational. The high school student teams from California were crowned champions on May 1, 2011 in Overland Park, Kan. The NRAEF and partner colleges and universities awarded more than $1.4 million in scholarships to the first- through fifth-place teams to pursue their education in foodservice and hospitality programs.

From left: Carlton Curtis, VP, Industry Affairs, Coca-Cola Foodservice and Chair of the National Restaurant Association Educational Foundation, the 1st place culinary competition championship team from Newport Harbor High
School in California, and Dawn Sweeney, president and CEO of the National Restaurant Association and NRAEF.

The talented students from Newport Harbor High School beat out 315 other ProStart high school students from 40 states and territories to rise to the top. In the ten years since the National ProStart Invitational debuted, California is the first state to place first in both the culinary and management competitions.

From left: Carlton Curtis, VP, Industry Affairs, Coca-Cola Foodservice and Chair of the National Restaurant Association Educational Foundation, the 1st place management competition championship team from Newport Harbor High
School in California, and Dawn Sweeney, president and CEO of the National Restaurant Association and NRAEF.

Olathe District Schools of Kansas earned second place honors, and South Forsyth High School of Georgia came in third place. Fourth place honors were awarded to Wando High School in South Carolina and Puyallup High School of Washington took home fifth place. In the culinary competition, teams prepared a starter, entrée and dessert within 60 minutes using only two butane burners, and were judged on categories including taste, knife skills, safety, sanitation and teamwork.

In the management competition, second place went to Cloudcroft High School of New Mexico. The team from Watauga High School in North Carolina won third place. Fourth and fifth places were awarded to Plymouth-Canton Educational Park of Michigan and Eastside High School in FL, respectively. Teams developed an original restaurant concept, and applied critical thinking skills to challenges restaurant managers face in day-to-day operations.

In 2011, more than $1 million in scholarships will be awarded to winning students on Sunday, May 1st. 

Visit www.prostart.restaurant.org.

Kendall College School of Culinary Arts students win American Culinary Federation Regional Knowledge Bowl

A team of five students enrolled in the Kendall College School of Culinary Arts has won the Baron H. Galand Culinary Knowledge Bowl, marking the second time a Kendall College team has taken top honors. The team also took home gold medals at the American Culinary Federation’s (ACF) 2011 Central Regional Conference in New Orleans, April 19.

The Kendall College team, consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed for five-and-a-half hours against 12 teams from foodservice-training programs at schools throughout ACF’s Central Region stretching from Minnesota to Louisiana. 

Front row (l to r): Jacqueline Wallner (captain), Paige Rogers, Dina Altieri (coach)
Back row (l to r): Gabriele Ausraite, Jacob Clara, Robert Baki

As Central Regional champion, Kendall’s team will compete for the national title against three other regional finalists on July 24 at the ACF’s 2011 National Convention in Dallas. The team with the highest score will be named the national ACF Baron H. Galand Culinary Knowledge Bowl winner for 2011. 

The Knowledge Bowl tests the acumen of culinary-arts students via a “Jeopardy”- style subjects grid that includes challenging culinary, baking, nutrition, sanitation and math questions as well as sensory perception. The competition is named after the late Chef Baron H. Galand, CEC, who served as national president of ACF from 1983 to 1987.

Ferran Adrià announces post-elBulli plans: the elBulli Foundation

"Freedom to Create" is the motto and goal of Ferran Adrià's new elBulli Foundation. The organization will take the place of the legendary chef's famous restaurant elBulli, near Barcelona, Spain after it closes its doors on July 31, 2011. Chef Adrià spoke of his innovative plans for the first time in the United States during a visit to The Culinary Institute of America (CIA) in Hyde Park, NY on March 21.  

 

The Barcelona native says he will turn the restaurant's property into a park and "reserve" for culinary brainstorming, opening in 2014. Each year, 20 collaborators from around the world will be selected to work with the base team. Through the Internet, chefs across the globe will then be able to access the thousands of ideas the team creates, and use the ones that fit their restaurants.

Ferran Adrià speaking at The Culinary Institute of America in Hyde Park, NY, where he announced future plans for the elBulli Foundation

Chef Adrià was at the CIA for a panel discussion with Lisa Abend, author of The Sorcerer's Apprentices, a new book about Adrià and elBulli; and two former apprentices at the restaurant, including CIA graduate George Mendes '92. About 1,200 CIA students attended the event.

Visit  www.ciachef.edu for more information.

Three chefs from Le Cordon Bleu College of Culinary Arts inducted into Chaîne des Rôtisseurs

At a dinner hosted at the school on Friday, February 25, three top chefs from the Le Cordon Bleu College of Culinary Arts [Orlando] were recently inducted as Professional Chef Rôtisseurs in the renowned French International Gastronomy Association, the Chaîne des Rôtisseurs.

The newly inducted Professional Chef Rôtisseurs include Chef Edward Leonard, CMC, executive chef, an accomplished author of seven culinary books and one of only 72 Certified Master Chefs (CMC) in the U.S; Chef Jean Rene Thiery, a chef instructor who has served as executive chef of three different restaurants in France and in the U.S. and began his culinary career at the age of 18. He received a diploma of French Master Pastry Chef in 1981; and Chef Richard Barth, lead culinary instructor.

Left to right: Chef Barth, Chef Leonard and Chef Thiery

 This is a significant occasion for Le Cordon Bleu as the Chaîne actively encourages the raising of catering standards and the training of future chefs. In addition, the national chapter of Chaîne des Rôtisseurs provided a $1,000 scholarship to the college.

For more information, visit www.Chefs.edu.

Marco Bahena of Kendall College named winner of 9th annual S.Pellegrino Almost Famous Chef Competition

On March 13th, Marco Bahena, of Kendall College, was named the winner of the 9^TH annual S.Pellegrino Almost Famous Chef Competition at the finals event held at The Culinary Institute of America at Greystone in Napa Valley, Calif. A celebrity panel of judges awarded the top prize to Marco for his signature dish.

Marco Bahena with his winning dish

The event was hosted by Gail Simmons, Food & Wine special projects director and Bravo's “Top Chef” judge and host, and Ralph Pagano, the executive chef at STK Miami, finalist from “Hell’s Kitchen,” season one, and host of the internationally broadcast travel show, “Pressure Cook.”

Judging the three days of competition were a panel of celebrity chefs and media: chefs Michel Richard of Citronelle, Rick Moonen of rm Seafood, Tony Mantuano of Spiaggia, Jean Joho of Everest, Gary Danko of Gary Danko Restaurant, Brooke McDougall of ByMark Restaurant and Napa’s own, Bob Hurley. The chefs were joined by an elite group of media: Dana Cowin of Food & Wine magazine, Sophie Gayot of Gayot.com, Mitchell Davis of The James Beard Foundation and Bonnie Stern of The National Post. 

Marco with judge Ralph Pagano

Marco’s prizes included a $10,000 cash prize for winning as well as $3,000 for his winning signature dish of Mediterranean Lamb Loin, a year-long paid apprenticeship with a participating chef judge of his choice and the title of 2011 S. Pellegrino Almost Famous Chef.

In addition to vying for the top prize, the 10 competitors also competed in a Mystery Basket Competition and were voted on by fans and attendees for the People’s Choice and Acqua Panna Fan Favorite Awards. Marco won the $3,000 Signature Dish prize for his recipe, Mediterranean Lamb Loin. Jean-François Daigle of The George Brown Chef's School won the Mystery Basket competition, earning him  $3,000, for a dish he created with the surprise ingredients featuring pork loin. Elizabeth Freer from the Culinary Institute of Charleston won the People’s Choice Award, taking away $3,000 for her signature dish, Rabbit Two Ways: Pecan and Spice Encrusted Rabbit Tenderloin with Sweet Braised Rabbit Ravioli and a Baby Spinach, Radicchio Sauté. And Emma Louth from Drexel University scored $3,000 for wowing the online audience with her dish.

“I am thrilled to be named the winner, especially by this amazing panel of judges,” said Marco Bahena. “Not only was it an incredible experience competing against nine really talented competitors, but to be able to cook in one of the most prestigious kitchens in the world and be mentored by such a talented group of chef and media judges for the weekend – I couldn’t have asked for a better jump-start to my career.”

Marco in action

For more information on the competition and to view Marco’s biography and winning recipe, visit www.almostfamouschef.com, www.thesparklinglife.com, become a fan on Facebook (www.facebook.com/almostfamouschef) or follow the competition on Twitter at AFChefComp.

Allen High School and Prosper High School win Texas ProStart Invitational

On March 5, nine culinary arts teams and 14 restaurant management teams met in Austin at Le Cordon Bleu College of Culinary Arts to compete in the state finals of the Texas ProStart Invitational. Allen High School took first place in the culinary competition and Prosper High School placed first in the restaurant management competition.

The Texas ProStart Invitational was hosted by the Texas Restaurant Association Education Foundation. Only students enrolled in high school culinary arts programs utilizing the Texas ProStart program and curriculum were eligible to compete in the Invitational. 

The state competition capped off a month of competitions held across the state. Thirty-four culinary teams participated in regional culinary competitions in Dallas, Houston and San Antonio. The top three teams from each regional competition participated in the state competition.  Fourteen management teams competed at the same time, making for a very exciting day in high school culinary arts!

Winning culinary team, Allen High School

The Allen High School culinary team of Lucas Trahan, Matthew Konrad, Samantha March and Hillary Scott, led by their instructor Jordan Swim took first prize. Judges were impressed by their tasty cuisine and excellent team work. Their menu featured Thai Tortilla Soup with Lime Poached Shrimp; Spiced Flat Iron Steak with a Sweet Potato Jalapeno Gallete; and Crepe Gateau with Texas Grapefruit, Pineapple Mint Mousse and a Black Raspberry Reduction. Teams participating in the culinary competition were required to demonstrate their creative abilities through the preparation of a three-course meal in only 60 minutes. Others areas they were judged on were knife skills, chicken fabrication and safety and sanitation.

Restaurant management winning team, Prosper High School

Prosper High School’s restaurant management team of Jessica Ford, Sara Nichols, Kelli Smith and Kristi Stiles, led by instructor Katie Garms, placed first in the restaurant management competition with their 50’s-themed Jivin’ Jukebox diner concept. Teams participating in the restaurant management competition demonstrated their knowledge of the restaurant and foodservice industry by developing a restaurant proposal, delivering a verbal presentation and applying critical thinking skills to challenges managers face in day-to-day operations.

More than $125,000 in scholarships was awarded to the winning teams courtesy of the International Culinary Schools at the Art Institutes, the Culinary Institute of America, Le Cordon Bleu and Johnson & Wales University.

Now the two teams will travel to Kansas to compete in the National ProStart Invitational April 29.

State Competition Results

Culinary

First Place             Allen High School, Allen, Texas

Second Place        Jefferson Davis High School, Houston, Texas

Third Place            Westside High School, Houston, Texas

Management

First Place             Prosper High School, Prosper, Texas

Second Place        Plano East High School, Plano, Texas

Third Place            Allen High School, Allen, Texas

The Texas ProStart Invitational competition was sponsored by: Auto-Chlor, Texas Beef Council, Texas Gas Service and US Foodservice. For more information, visit www.restaurantville.com.

The French Pastry School's For the Love of Chocolate gala raises $70,000 in scholarships

The 6th annual For the Love of Chocolate Gala welcomed over 900 guests and raised over $70,000 in scholarships to benefit the students of The French Pastry School of Kennedy-King College at the City Colleges of Chicago. 

Dancing through the main entrance the DJ’s beats, guests were immediately greeted with a drink served by charming ladies in dresses made of lipstick-red cocktail napkins. This was Cocoa Candy Land, decorated with Willy Wonka colors, populated by delightfully quirky performers, and featuring the delectable Barry Callebaut chocolate bar.

Mouthwatering desserts in Cocoa Cuisine

Setting out to explore, the guests in Cocoa Candy Land would find chef contributors including Sara Lee Corporation, Boka, Whimsical Candy, Rare Bird Preserves, Nick’s Fishmarket & Grill, Julius Meinl, Le Flour Bakery, Marriott Hotel, and Hotel Sofitel.
 

Redmoon Theater's Marie Antoinette serves chocolate cake to guests

Also wandering through the event were two women fashioned as Marie Antoinette serving the guests chocolate cake from their magnificently-draped, table-sized dresses. The indulgent cake was made by Chef Sherry Yard of Spago, Wolfgang Puck’s famous Beverly Hills restaurant.
 

Just a step away was Cocoa Cuisine, a palace-like room sparkling with culinary jewels like Rick Bayless of Frontera Grill, Blackbird’s Paul Kahan and Patrick Fahy, Vie’s Paul Virant, Everest’s Jean Joho, Jason McLeod of Ria and Balsan, Graham Elliot’s Graham Elliot Bowles, Dave Danielson of Behind the Scenes Catering, the Peninsula’s Kai Lermen, and many others. Venturing on to the Cocoa Lounge, guests were entranced by the beguiling tones of a jazz chanteuse, the wildly popular Grand Marnier concoctions and sweet treats from Sweet Vee’s Laboratory.

Upon entering the exotic confines of Cocoa Sutra, guests were able to admire a grand culinary tapestry woven together by everything from Zarlengo’s Italian Ice to Labriola Bakery to Sweet Whimsy Pastry Shop. These gastronomic sensations were enhanced by hypnotizing Indo-Arabic rock that played while some guests sampled the fare, others relaxed in the hookah lounge and still others had their fortunes told by psychics.
 

Chefs Jacquy Pfeiffer and Sebastian Canonne, M.O.F. with Joe Trummer of Sara Lee Corporation, a sponsor of For the Love of Chocolate Foundation

The event was filled with local celebrities like Ginger Zee of NBC, Mai Martinez of CBS, Rochelle Vayo Adknison of WGN-TV, and Mrs. Illinois, all decked out in chocolate dresses designed by such Chefs as Chris Thielman from College of Dupage, Brady Braden of B True Bakery, Cheryl Brookhouzen of The Marriott, and Norm Miller of Normy’s Confection Connection.
 

The foundation and gala could not exist without the many generous sponsors and donors that make these grants possible for future students of the pastry arts. The seventh annual For the Love of Chocolate Gala, already in the planning process, will take place on February 4, 2012: mark your calendars now, and keep current with details on next year’s amazing event and the work of the eponymous foundation by visiting www.fortheloveofchocolatefoundation.org.

French Pastry School Makes History at Graduation Ceremony

The graduation celebration in late December 2010 honored not one, but two full-time programs’ graduates of The French Pastry School of Kennedy-King College at City Colleges of Chicago. More than 400 attendees including friends, family, faculty, staff and newly minted alumni celebrated the conclusion of the programs at the Union League Club of Chicago. Seventy-two students in L’Art de la Pâtisserie – The Professional Pastry and Baking Program, and 36 in L’Art du Gâteau – The Professional Cake Decorating and Baking Program completed their six- and four-month terms, respectively. This graduation also applauded the inaugural class of L’Art du Gâteau.

Many of the recent graduates will relocate across the country, from New York to Las Vegas to California, while others will stay in Chicago to work in pastry kitchens in highly regarded establishments like Blackbird/avec restaurants under Pastry Chef Patrick Fahy, fellow alumnus. Some will go to new pastry hubs such as Ann Arbor, Michigan’s Cake Nouveau, owned by another fellow alumna, Courtney Clark. Several graduates, who have completed one certificate program, will enroll in the other and continue their education working toward a second certificate. 

 

Guest speaker at the ceremony, Chef Gina Hartwig, co-owner of Lovely: a Bake Shop and Bakin’ & Eggs, and also a graduate of the July 2006 class of L’Art de la Pâtisserie, addressed the students and attendees. From the perspective of a successful career changer, she told the story of building her businesses following her experience as a student and intern at The French Pastry School. Hartwig advised the graduates, many of whom also have dreams of one day creating their own businesses, to “overcome the unknown. If you wait until you think you know everything, you’ll never move forward. … Harness all that you have learned,” she said, “and take risks.”

 

The ceremony was followed by a grand buffet at the school, showcasing the graduates’ newly acquired skills. New sessions for both programs began on January 3, 2011.

Online extras for Autumn CET

• Extended Q&A with Bay Arenac ISD Career Center's Andy Bacigalupo
• Career search, expanded
  

Online extras for Summer CET

• Career Search: Healthcare reform means more food jobs
• Extended Q&A with Buckingham County Vocational Center's Sandra Hawk
• Mignonette Trio recipe, featuring petite tender
• Deconstructed fruit and yogurt recipe
• Food and cooking podcasts for furthering student learning
• Chai truffles recipe
• Chatting with FENI's Postsecondary Educator of the Year
• Chatting with FENI's Secondary Educator of the Year
  

Online extras for Spring CET

• Wrap-up of the 2010 FENI Educators Summit
• Teaching farm-to-table, part one
• Teaching farm-to-table, part two
• Teaching farm-to-table, part three
• Fostering intergenerational learning
• Extended Q&A with Sébastien Canonne of French Pastry School

Online Extras for November CET

• Sautéing mushrooms tutorial
• Teaching students the farm-to-table-to-craft beer connection
• Extended Q&A with Matthew Kenney of 105Degrees Academy

Online extras for August CET

• Extended Q&A with Gloria Hafer, RJD Culinary Institute at George Washington High School in Chicago
• Torte recipe

Online extras for May

• Expanded Spotlight Q&A with Monroe Community College
• Portion control equipment
• Brioche recipes
• Poll: What online resources do you use to expand the teachings of your classroom?
  

Online extras for March

• CET talks with a high school chef-instructor whose lessons help students and the community
• Recipe: Fully Loaded Idaho Potato Gnocchi Fritti
• Beef bourguignonne recipe