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

Sincerely,
The CET Team

The Cutting Edge Student Scholarship Program by Zwilling J.A. Henckels and Share Our Strength

The Cutting Edge Student Scholarship Program engages rising students in the culinary industry in the fight to end childhood hunger in America. Share Our Strength is a national organization working to make sure no kid in America grows up hungry and engages top chefs in the country in this effort.

Alongside some of these chefs and restaurants, 15 culinary students will be selected for an all expense-paid trip to experience Share Our Strength’s Conference of Leaders in Baltimore, Maryland from October 15-17, 2011. Conference of Leaders brings together Share Our Strength’s staff, volunteers, top chefs and restaurateurs, corporate partners, grant recipients, and anti-hunger advocates to discuss the issue of hunger and each person’s role in this fight.

Conference highlights for the selected students include:

• Welcome event with past and present Cutting Edge Scholars
• Networking opportunities with leading chefs
• Assist in Share Our Strength’s Taste of the Nation Baltimore event with the region’s top culinary talent
• Speakers addressing issues of hunger in the United States and the role of the culinary community in finding solutions
• Opportunity to engage national leaders of the anti childhood hunger community and become a part of the movement

How to apply?
Submit your application and essay by visiting, www.strength.org/cuttingedge. Applications must be submitted by 5:00 p.m. EST on September 1, 2011.

The online application requires students to submit a 500 word essay on the topic “What is a Chef’s Role in the Community.” The top 15 essays will be selected by a committee comprised of Share Our Strength staff, chef partners, and a Zwilling J.A. Henckels representative. Please be sure to include full name, address, email, phone number, birth date and school name. Essays will be reviewed and winners notified by September 30. Winners will be required to attend the entire Conference from October 15-17.

Colorado Mountain College culinary arts program offering new sustainable cuisine degree

The culinary arts program at Colorado Mountain College, a college with 11 locations in western Colorado, is offering a new Associate of Applied Science degree in sustainable cuisine. The degree that’s being launched this fall semester is an extension of the college’s current three certificates in sustainable cuisine at the campus in Edwards, west of Vail.

Colorado Mountain College culinary arts student Monica Martin of Eagle, Colo., will be taking a sustainable operations class this fall. (Photo credit: Kate Lapides)

Chris Moyer, project manager for the National Restaurant Association’s environmental initiative Conserve: Solutions for Sustainability, says about the college’s program: “I think it’s exciting, awesome. I have yet to hear of another sustainable cuisine specific associate degree.”

Visit www.coloradomtn.edu/sustainablecuisine.

The Culinary Institute of America launches Menu for Healthy Kids website

Responding to the growing problem of childhood obesity in the United States, The Culinary Institute of America has launched an innovative new website to provide important information, statistics, and recipe solutions titled Menu for Healthy Kids: Fostering Positive Change in Our Schools, http://healthykids.ciachef.edu. It is geared for utilization by five key audiences: school administrators, food service directors, foodservice industry, teachers, and parents and kids.

Content on the new website will be updated regularly, keeping pace with scientific advancements. Links to other informational sources will also be kept current. The site will provide live news feed as well, guaranteeing updates on nutritional breakthroughs. A link to YouTube CIA cooking videos offers healthy menus instruction. There will be scientific content from the CIA's research arm, The Menu Research and Flavor Discovery Institute. People can sign up to receive e-mail updates. A coordinating Facebook page has been launched, and podcasts are planned with prominent school lunch reformers.

The website was established to achieve key objectives, said the CIA's Rico Griffone:

• Increase collaboration and dialog among individuals, institutions, and industry working to improve school food.
• Identify and promote best practices that are currently working in school foodservice.
• Create a dynamic virtual community for exchanging information and resources about food and food practices in schools and at home that lead to improved child health.

The Menu for Healthy Kids website is the latest component of a larger, forward-thinking initiative launched by the CIA to address the epidemic of childhood obesity in America. In May, the school's San Antonio, TX campus hosted the Healthy Flavors, Healthy Kids conference, which brought together 200 diverse professionals from around the country, including Assistant White House Chef and Senior Policy Advisor for Healthy Food Initiatives Sam Kass and Dr. Janey Thornton, USDA deputy under secretary for food, nutrition, and consumer services.

Visit www.ciachef.edu.

ProStart® high school culinary students to benefit from McCormick For Chefs® $10,000 donation to NRAEF

McCormick For Chefs®’ $10,000 charitable contribution to the National Restaurant Association Educational Foundation’s ProStart program will support students as they pursue their dreams of a career in the restaurant and foodservice industry.

The check presentation included the McCormick For Chefs team, ProStart Students and National Restaurant Association Educational Foundation board members

As a national ProStart partner, McCormick For Chefs® demonstrated its commitment by donating $1 and providing red wristbands and stickers to every attendee who had their badge scanned at the company’s National Restaurant Association Show booth.

Phil Kafarakis, vice president of McCormick For Chefs®, said, “ProStart plays an important role in helping set high standards for the industry and for culinary professionals. We applaud and fully embrace any efforts that support and help real students pursue their passion for flavor and culinary adventure. Our $10,000 donation further confirms McCormick For Chefs®’ dedication to partnering and growing the ProStart program. This initiative is one more way McCormick & Company gives back to the communities in which it operates, instilling its Power of People™ philosophy.”

Visit www.prostart.restaurant.org.

Culinary School of the Rockies and Culinary Academy of Austin officially launch as the Auguste Escoffier Schools of Culinary Arts

The first two Auguste Escoffier Schools of Culinary Arts have launched in Boulder, Colorado and Austin, Texas. The schools incorporate the methods, principles and systems of Auguste Escoffier, while addressing contemporary culinary trends from around the globe and putting a unique focus on seasonal foods, farm-to-table, and sustainable practices. Both schools offer professional Culinary Arts and Pastry Arts programs, as well as Home Cook classes for the culinary enthusiast.

Chef Mark Dowling, VP of academics and executive chef at the Auguste Escoffier School of Culinary Arts, in the school's new uniform

 “I cannot think of a better springboard for students’ careers,” said Chef Mark Dowling, vice president of academics and executive chef at the Auguste Escoffier School of Culinary Arts, “than learning the methods, recipes, and the philosophy of the man who in many ways is responsible for modern cuisine.”

The Culinary School of the Rockies (CSR) and the Culinary Academy of Austin (TX) were purchased last summer by Triumph Higher Education Group of Chicago who formed an affiliation with the Auguste Escoffier Foundation and Museum in France and with Michel Escoffier, great grandson and president of the Foundation. Michel Escoffier serves on the national advisory board for the Auguste Escoffier Schools of Culinary Arts, and will assist in building a cadre of world-class chef advisors to their programs. Students will have the additional benefit of getting context and history directly from the Escoffier family.

The Auguste Escoffier schools integrate the best of CSR and CAA programs with a more comprehensive focus on the principles, methods, recipes and quality standards of Escoffier. The unique farm-to-table externship at the Boulder location, for example, will also be implemented in Austin, subject to regulatory approvals. The externship allows students to directly experience where their food comes from, and how much effort goes into growing and producing organic produce, free range meat and poultry, and other foods.

Visit www.escoffier.edu.

CIA launches degree progam in San Antonio

The first class of the CIA's associate degree in culinary arts at the San Antonio campus will begin on August 22, 2011. The Associate Degree in Culinary Arts at San Antonio is based on the proven curriculum offered at the main campus in Hyde Park, NY. 

The CIA's San Antonio campus

More information is available at www.ciachef.edu/visitsa.

New egg safety educational videos now online

American Egg Board has recently added to its website four video clips that demonstrate the four phases of the Egg Safety Cycle: Inspect, Clean, Test and Time. These video clips highlight important points in handling eggs in the foodservice kitchen and are ideal for staff training.

Consult this link on American Egg Board’s website: http://www.aeb.org/foodservice-professionals/egg-safety or call 847-296-7043.

Valrhona takes its culinary classes on the road

Valrhona is making its renowned know-how available to culinary professionals in select markets across the USA with Valrhona En Route (on-the-road), a series of traveling Valrhona USA culinary school classes. As at the French school, L'Ecole du Grand Chocolat, chefs, instructors, and chocolatiers attending Valrhona En Route’s classes will find venue in which to exchange ideas and share their high level of expertise with one another, while learning to perfect their techniques and discover current and new trends under the guidance of L’Ecole trained chef-instructors.

Alex Espiritu leads a class in Boston in November 2010

Taking Valrhona En Route “on-the-road” will be Valrhona USA pastry chefs and instructors Derek Poirier and Alex Espiritu, both highly trained in Valrhona France, and at Valrhona’s L’Ecole du Grand Chocolat under the direction of Frederic Bau, director of the school.

Valrhona En Route 2011 Calendar:
RESTAURANT DESSERTS – New York - by Alex Espiritu
Monday & Tuesday August 15-16, 2011 8:30am – 6:00pm
Astor Center, 399 Lafayette St. (at East 4th St.) NY, NY 10003

PLATED DESSERT – San Francisco – by Derek Poirier
Monday & Tuesday, October 3-4, 2011 8:30am – 6:00pm
Paulding & Company Kitchen, 1410 62nd St, #D, Emeryville, CA 94608

CAKES, TARTS AND YULE LOGS – From the Classics to Contemporary – Washington, DC – by Derek Poirier
Monday & Tuesday, October 24-25, 2011 8:30am – 6:00pm
Place: TBD

Price for each class is $499 and includes: Breakfast and Lunch for the 2 days, 1 dinner, and cocktail reception for diploma ceremony, 1 Valrhona Hat, 1 Valrhona Apron, and 1 Valrhona recipe book

Contact Valrhona 718-522-7001 x 105 or at info-us@valrhona.com for class availability and instructions on how to register. For more information, visit: www.valrhona-chocolate.com.

The French Pastry School announces new 'L’Art de la Boulangerie,' the Artisanal Bread Baking Course

L’Art de la Boulangerie, a comprehensive, eight-week course is custom-designed to meet the needs of students wishing to specialize in the venerable art of bread baking. For eight hours a day, five days a week, this unique, hands-on experience allows students to focus on all aspects of creating artisan breads and breakfast pastries. 

L’Art de la Boulangerie presents the opportunity to learn under the direct guidance of Master Bakers and World Champions, providing the practice and tools needed to build a solid foundation, so that you can advance in the baking industry.

In eight weeks, you will learn everything from the fundamentals to advanced techniques in...

• Food Service Sanitation, Safety, Technology, and Basic Skills
• Fundamentals of French Breads
• Pre-ferments: Poolish and Sponges
• Levains and Starters: Techniques and Applications
• Specialty Whole Grains and Organic Breads
• Breakfast Pastries and Viennoiseries
• Advanced Breakfast Pastries and Viennoiseries
• Specialty Breads from France and around the World

In L’Art de la Boulangerie, students receive the rare opportunity to learn the art of bread baking in an intimate setting, being personally mentored by masters in their field. Continuous personal attention is given to each student’s needs and goals, from the moment they begin the course, until graduation, and throughout their careers. L’Art de la Boulangerie, the Artisanal Bread Baking Course, is the ideal educational experience for passionate baking enthusiasts. 

Start date: May 31, 2011
End date: July 23, 2011
Tuition: $10,600

Sessions available: 6:45am to 3:15pm, Monday - Friday

Application fees and deadlines for June 2011 session (May 31 to July 23, 2011): $150 (applied towards tuition)

Total Course Cost includes: Tuition, books and course materials, three full uniforms, complete pastry tool kit, all premium ingredients, and use of state-of-the-art equipment. There are no additional fees upon registration confirmation. The application fee is applied toward the total tuition payment. Admissions are conducted on a rolling basis, and classes fill quickly, so it is in your best interest to apply early to ensure your space in the desired session.

For syllabus and more information, click here now.

Menu idea gallery launched for chef-developed potato dishes

Every year, chefs from leading foodservice and retail chains meet at the Culinary Institute of America in Napa Valley to engage in some friendly competition and creativity with potatoes. This year, the U.S. Potato Board has collected those ideas in a photo-gallery to help chefs in all foodservice channels spark their own creativity. 

The ideas photographed for the Idea Gallery were generated by 14 of the top minds in the industry who represent over 8,800 units and $3 billion in annual sales. The ideas demonstrate some of today’s hottest trends and are available to help any chef capitalize on the versatility and profitability of potatoes.

For more information and to see the idea gallery, visit http://www.potatogoodness.com/foodService/ideaGallery.php.  

Honey Culinary Instruction Kit now available as a free download

The National Honey Board’s popular Honey Culinary Instruction Kit (introduced in 2009 as a CD-ROM) is now available as a free download at www.honey.com.  Culinary educators and other interested foodservice professionals can access the comprehensive information tool on the Foodservice page at www.honey.com, under “Free Culinary CDs.”  After providing basic contact information, visitors simply indicate if they wish to download the kit or receive it as a CD via mail.

The National Honey Board developed the culinary curriculum to share the benefits of honey – as a food, an ingredient and a marketing tool – with student and professional culinarians.  An advanced classroom teaching guide is divided into four learning blocks:  Life of the Hive; Ingredient Functionality; Varietal Honeys; and Tasting Workshop with Culinary Applications.  A PowerPoint presentation emphasizes key learning points, and an appendix offers additional honey information, references and resources.

Culinarians who pass the comprehensive exam (also included in the kit) qualify for 3.5 American Culinary Federation continuing education credits.  Culinary educators, students and foodservice professionals can download their free copy of the Honey Culinary Instruction Kit today at www.honey.com. 

The importance of edible gardens

by Andrew Hewson, CCC, SAIT Polytechnic

Editor's note: This article is a continuation of "Culinary ago literacy" (page 7) from Chef Educator Today's Winter 2010 issue.

The entrance to the Jackson Henuset Memorial Culinary Garden at SAIT Polytechnic

In cooking, as in life, there is a first time for everything. Great cooks and chefs draw upon their "first-time" food memories to inspire them to create. Walking through a farmers' market and seeing all the fresh seasonal items, smelling the earth on new potatoes, the fruity perfume of ripe peaches or that bright, distinctive aroma of fresh picked dill: These are the sights and smells that get the creative juices flowing in a chef's mind.

But where did this inspiration start, and where did these food memories come from? Are certain people born with a food gene that triggers when they walk through a farmers' market and inspiration hits them?

Part of our role as chefs and educators is to create an environment for those first-time food memories so our students have a baseline to build from. Certainly the priority is to provide students with a solid foundation in the skills of the trade. They need to know the language of the kitchen, how to control a knife, poach a piece of fish or braise a tough cut of meat into a succulent dish. In order to create these food memories, chef educators need to start with the building blocks, the raw materials of our trade: food.

With a growing urban population accustomed to fast-food, our students have become disconnected from their food sources. In postsecondary institutions, we need to take a lead role in not only teaching the fundamental skills of the culinary trade but in teaching what "real" food is and where it comes from.

The beginnings of educational edible gardening
In 1995, through the Chez Panisse Foundation, chef Alice Waters started The Edible Schoolyard at Martin Luther King Jr. Middle School in Berkeley, Calif. This school-garden project has gone on to inspire hundreds if not thousands of similar projects across North America. It has also lead to a partnership with The Center for Ecoliteracy where they have developed curriculum resources for secondary schools to adopt when teaching children about food and the environment.

One of the goals of the Edible Schoolyard is connecting children with gardens, thus educating them as to where healthy, nutritious food comes from. By involving the students in preparing, serving and eating the food they are "awakening their senses and encouraging awareness and appreciation," according to Edible Schoolyard's mission statement.

The same benefits must also apply in a postsecondary institution that teaches aspiring cooks. Part of a cook's training is tasting what they cook in order to "awaken their senses," but in order to be aware and truly appreciate food, students must be connected to the agrarian process. That is where incorporating edible garden curriculum through culinary agro literacy comes in. (To read chef Hewson's article on culinary agro literacy, visit www.chefedtoday.com/digital.htm.)

The author and chef-instructor Simon Dunn breaking ground on the new garden at SAIT Polytechnic

Tips and resources

• Put together a team of champions who are passionate about the edible garden project to see it through the challenges of planning and approvals--culinary department faculty, culinary students, faculty and students from other departments (such as from the schools of horticulture, landscaping or construction) and community businesses who share your vision (i.e., local garden center, landscape contractor, gardening club, farmers' market, etc.).
• Turn the design and planning of the garden into a student project, and see what great space-saving and budget-friendly ideas your students can come up with.
• Check out online educational gardening resources: National Gardening Association Edible Resource Guide; Asphalt to Ecosystems: Design Ideas for Schoolyard Transformation, by Sharon Gamson Danks (2010, New Village Press); The Edible Schoolyard resources; and Burpee's Edible Gardening page.
• No space for a traditional garden? Herbs and several types of vegetables are well-suited for container gardening. Try these resources: University of Maryland Cooperative Extension's guide to container vegetable gardening (PDF); EarthBox or other sub-irrigated planter (SIP) gardening; and talk with your local garden center experts.

In our first season of growing at the Jackson Henuset Memorial Culinary Garden at SAIT Polytechnic, we saw a tremendous positive response from the students. Those who never had a garden created their own first-time food memories while others recalled fond memories of being in a garden as a child. Students are now learning to identify food as it is growing rather than simply "picking" from a grocery store shelf.

Andrew Hewson, CCC, is a chef-instructor at the School of Hospitality and Tourism at SAIT Polytechnic, Calgary, Alberta, Canada.

Want to learn even more about edible gardening? Attend the FENI Summit Master Class!

Kendall Culinary Curiosity Exhibition launches interactive website

The Kendall College Charitable Trust on Nov. 4 unveiled an interactive website, www.culinarycuriosity.org as a companion to The Culinary Curiosity Exhibition of nearly 250 culinary, bakery and confectionery artifacts displayed throughout Kendall College.

A Culinary Curiosity Exhibition display case near the entrance at Kendall College*

The collection was donated to the Kendall College Charitable Trust by Chicago residents Melvin and Janet Mickevic. The late Melvin Mickevic, a food scientist and entrepreneur, engineered innovations in food-processing technologies and production methods. The exhibition, curated by Vicki Matranga, includes 12 themed displays throughout the college, such as "Fire and Heat," "Liquid Refreshments," "Bakers' Secrets" and "Farm to Fork." The tools in the collection range from agricultural implements and commercial equipment to items used by home cooks over many generations.

More than 130 items from the exhibition are featured on the website, along with descriptions and videos about their manufacture, origin and use, as well as the solutions they provided in the era during which they were used. For more information, visit www.culinarycuriosity.org.

*Photo courtesy of Eric Futran/Chef Shots

October 'Culinary Nutrition News' tackles foodborne illness

From eggs to spinach to peanut butter, common kitchen ingredients can easily be contaminated, leading to foodborne illnesses. The October issue of "Culinary Nutrition News: Preventable Foodborne Illnesses?" explains causes of foodborne illness, examines several recent cases and offers chefs tips on how to avoid an outbreak. The article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., is now available for download at www.acfchefs.org/CNN.

Author Margaret Condrasky, R.D., CCE, of Clemson University, outlines common types of bacteria that cause foodborne illness and how they are transmitted, from raw or undercooked meat to contaminated water. In addition, the article offers foodservice professionals tips on how to avoid contamination, such as wash hands, utensils and cutting boards before and after contact with raw meat and use a food thermometer.

The American Culinary Federation's Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly articles designed to bridge the nutrition gap for chefs by providing up-to-date research information. Upcoming topics include genetically modified foods and quality carbohydrates.

National Restaurant Association partners with Aspen University for online restaurant management degree

Building on its range of career-building training programs, the National Restaurant Association (NRA) has partnered with Aspen University on a new undergraduate degree in foodservice operations and management. This collaboration provides undergraduate degree-seeking individuals an affordable education that focuses on restaurant business administration and front-of-house operations. The NRA is committed to developing careers for the industry's nearly 13 million employees.

"The comprehensive restaurant operations and management degree at Aspen University was developed specifically to fit the workforce characteristics of our industry," Mike McCallum, NRA's chief strategy officer, said in a press release. "The degree is flexible, entirely online, very affordable, and incorporates the association's existing educational programs, including ServSafe and ManageFirst. By obtaining this degree, students and restaurant workers can build strong foundations for their foodservice careers in our industry of opportunity."

Employees at NRA member organizations receive a 50 percent discount on tuition and pay only $90 per credit hour when seeking a bachelors of science in foodservice operations and restaurant management at Aspen University. Additionally, federal financial aid is available for students who qualify.

Aspen will donate 15 percent of all collected tuition to the National Restaurant Association Educational Foundation (NRAEF) to support scholarships to students, professional development for teachers and mentorship.

The degree incorporates the NRA's well-established training programs and certifications--ServSafe Food Safety, ServSafe Alcohol, ManageFirst and the Foodservice Management Professional--transferred into the degree as credit, or earned as requirements of the degree program. Association member organizations with their own training programs will be able to submit their curricula to Aspen for evaluation of course credits.

Aspen University is accredited by the Accrediting Commission of the Distance Education and Training Council (DETC). The Accrediting Commission of the DETC is listed by the U.S. Department of Education as a nationally recognized accrediting agency and is a recognized member of the Council for Higher Education Accreditation. For more information, visit www.restaurant.org/careers/education/schools/aspen or www.aspen.edu.

Healthy Dining launches restaurant nutrition resource

In partnership with the National Restaurant Association (NRA) and founding sponsor American Express, Healthy Dining launched an online nutrition resource for foodservice called "Restaurant Nutrition: News & Insights for the Foodservice Industry."

"Restaurant Nutrition: News & Insights" features a variety of content on nutrition issues affecting the industry today, with topics such as complying with new menu labeling regulations, reducing sodium, calories and fat, improving the healthfulness of kids' meals, offering a gluten-free menu, and capitalizing on growing wellness trends. The new resource also features weekly interviews with industry executives and marketing and culinary leaders. The first interview is with NRA president and CEO Dawn Sweeney.

"Restaurant Nutrition: News & Insights" can be found at www.healthydiningfinder.com/operators and at www.restaurantnutrition.com.

September 'Culinary Nutrition News' examines organic claims

Organic. Natural. Local. Sustainable. These terms are ubiquitous in the foodservice industry today, though there is still plenty of confusion about what they truly mean. The September issue of "Culinary Nutrition News: Organic, Natural, Local and Sustainable: Trends or Mainstays?" helps define the terms, explains the different types of organic classification and offers examples of restaurants leading the movement. The article, presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., is now available for download at www.acfchefs.org/CNN.

In the article, author Dr. Margaret Condrasky, R.D., CCE, of Clemson University, discusses the pros and cons of conventional vs. organic farming and gives examples of organic fruits and vegetables that you should consider purchasing, including bell peppers and celery, because they have little or no protective skin, and apples, nectarines and peaches because they are plagued with pests and are exposed to more pesticides.

The American Culinary Federation's Chef & Child Foundation and Clemson University partnered in May 2009 to offer a series of monthly articles designed to bridge the nutrition gap for chefs by providing up-to-date research information. Upcoming topics include genetically modified foods, medicinal herbs and spices and quality carbohydrates.

National Food Safety Education Month kicks off with training tools and posters

September is National Food Safety Education Month. This campaign from the National Restaurant Association focuses on the importance of food safety education for the restaurant and foodservice industry, while raising awareness of the industry's commitment to food safety. The theme of this year's National Food Safety Education Month is "High-Risk Customers: Serve Your Fare with Extra Care."

The program offers five weeks of free training materials, available for download at www.servsafe.com/nfsem. The weekly training activities and posters can be used to supplement existing in-unit food safety training. All materials reinforce the theme and focus on the special needs of children, pregnant women, the elderly and people with weak immune systems.

The curriculum for National Food Safety Education Month is broken down into five weekly themes, with each theme stressing a different aspect of food safety and high-risk customers. These themes cover topics such as recognizing high-risk customers, children and food safety risk, foods to avoid, minimum internal cooking temperatures and food safety risk factors.

All NFSEM materials are based on the National Restaurant Association's ServSafe food safety training and certification program. The materials communicate food-safety concepts efficiently and all the activities can be completed in less than 10 minutes.

A baaaack to school special for ewe: Order your FREE American lamb carcass and cuts DVD today

SPONSORED POST

A new DVD from the American Lamb Board reviews the breakdown of a lamb carcass, showing primals, subprimal and popular foodservice cuts. The DVD also includes videos on how to create a BRT lamb leg roast, how to fabricate a leg of lamb and how to french a rack of lamb.

The DVD is accompanied by step-by-step lamb fabrication sheets.

Click here to order your free American Lamb Carcass, Cuts and Fabrication DVD.
Additional materials such as posters, recipe booklets and more are also available from the American Lamb Board. Order your free culinary educational materials today!