Friday, September 16, 2011
L’Academie de Cuisine Announces Professional Pastry Arts Program, Evening Session
L’Academie de Cuisine, Gaithersburg, Md., will offer an Evening Professional Pastry Arts Program beginning March 26, 2012. “Due to the success of the Evening Culinary Program and the wide demand for trained pastry arts graduates, L’Academie has launched an evening professional pastry-arts program that is based on LAC’s daytime program, a Washington, D.C., training ground for some of the area’s most highly acclaimed pastry chefs,” stated Chef Francois Dionot, founder and director of LAC.
The Evening Pastry Arts Program is specifically intended for individuals who are passionate about making a career change and becoming a pastry chef, but must continue to work during the day. Classes will run three evenings during the week from 6:00 p.m. to 10:00 p.m. and Saturday from 8:00 a.m. to 4:00 p.m., for a total of 20 hours per week. The program includes lecture, demonstration and hands-on teaching techniques.
Classes are divided into three phases: Phase I (18 weeks) provides students with pastry fundamentals, building the theoretical foundation and technical skills necessary to become a successful pastry chef. Phase II (18 weeks) provides advanced kitchen training to enhance the students' overall understanding of the professional kitchen and encourage the development of a realistic attitude toward work in the pastry industry. Phases I and II run for nine months total with a one-week break in-between. For Phase III, students work a paid externship in a fine-dining restaurant, catering company, hotel or bakery. For more information, visit www.lacademie.com.
ACFEF Grants Accreditation to 53 Culinary Programs in United States, Philippines and Peru
Fifty-three culinary programs in 23 educational institutions across the United States and in the Philippines and Peru received programmatic accreditation by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission in July.
Initial ACFEF programmatic accreditation was granted to 15 culinary programs and 38 accreditations for culinary programs were renewed. Upon renewal, 18 of the programs were recognized by the ACFEF Accrediting Commission as exemplary, symbolizing the highest in educational standards. The award is presented to programs that have proven consistent compliance with all ACFEFAC accreditation requirements in the last two site visit reports, along with excellent management of the program.
“The Accrediting Commission evaluates faculty, curriculum, facilities, student services and administrative capability to ensure that the programs promote successful student outcomes,” says Rob Hudson, CEC, CCE, AAC, ACFEF Accrediting Commission chair. “We are proud to recognize these programs as ACFEF accredited.”
To view the complete list of newly accredited and accreditation-renewal programs, visit http://www.acfchefs.org/Content/NavigationMenu2/About/Media/Releases/2011/pr110822f.htm.
Initial ACFEF programmatic accreditation was granted to 15 culinary programs and 38 accreditations for culinary programs were renewed. Upon renewal, 18 of the programs were recognized by the ACFEF Accrediting Commission as exemplary, symbolizing the highest in educational standards. The award is presented to programs that have proven consistent compliance with all ACFEFAC accreditation requirements in the last two site visit reports, along with excellent management of the program.
“The Accrediting Commission evaluates faculty, curriculum, facilities, student services and administrative capability to ensure that the programs promote successful student outcomes,” says Rob Hudson, CEC, CCE, AAC, ACFEF Accrediting Commission chair. “We are proud to recognize these programs as ACFEF accredited.”
To view the complete list of newly accredited and accreditation-renewal programs, visit http://www.acfchefs.org/Content/NavigationMenu2/About/Media/Releases/2011/pr110822f.htm.
Chilean Hass Avocados Launches 2011 Culinary Student Recipe Contest
The Chilean Avocado Importers Association (CAIA) invites culinary students across the country to sharpen their knives, show off their skills and come up with their most creative avocado dish for a chance to win up to $1,000. The annual Culinary Student Recipe Contest runs from September 15 through December 15, and provides budding chefs with the opportunity to create their own original dish using nutritious and versatile Chilean Hass Avocados, which are in prime season from September through February.
“This contest gives culinary students a terrific hands-on outlet to utilize the skills they have acquired and let their talents shine,” says Maggie Bezart, marketing director. “Chilean Hass Avocados are an ideal ingredient for any recipe because they are delicious, packed with nutrients and not limited to any one area of the menu. We are eager to see what delicious dishes these exemplary students create this year!”
Recipes will be judged based on originality, taste and ease of preparation. The grand prize winner will be awarded $1,000, and two runners up will be awarded $250 each. Winners will be announced no later than January 16, 2012.
Contest entries must serve 12 and include at least three Chilean Hass Avocados. The recipes must also include all the ingredients in order of use, quantity of ingredients with weight and/or measure, full directions for preparation and portion size.
Students can submit their entries by email or regular mail, and are required to include their name, address, school, email address and phone number, a statement about how their recipe would function on a menu, and a brief biography.
To be eligible, entrants must be enrolled in a professional culinary program. Students can submit as many recipes as they like, but only one prize will be awarded per student.
For more information on the 2011 Chilean Hass Avocados Culinary Student Recipe Contest, visit: http://www.chileanavocados.org/foodservice/culinary-student-recipe-contest.
“This contest gives culinary students a terrific hands-on outlet to utilize the skills they have acquired and let their talents shine,” says Maggie Bezart, marketing director. “Chilean Hass Avocados are an ideal ingredient for any recipe because they are delicious, packed with nutrients and not limited to any one area of the menu. We are eager to see what delicious dishes these exemplary students create this year!”
Recipes will be judged based on originality, taste and ease of preparation. The grand prize winner will be awarded $1,000, and two runners up will be awarded $250 each. Winners will be announced no later than January 16, 2012.
Contest entries must serve 12 and include at least three Chilean Hass Avocados. The recipes must also include all the ingredients in order of use, quantity of ingredients with weight and/or measure, full directions for preparation and portion size.
Students can submit their entries by email or regular mail, and are required to include their name, address, school, email address and phone number, a statement about how their recipe would function on a menu, and a brief biography.
To be eligible, entrants must be enrolled in a professional culinary program. Students can submit as many recipes as they like, but only one prize will be awarded per student.
For more information on the 2011 Chilean Hass Avocados Culinary Student Recipe Contest, visit: http://www.chileanavocados.org/foodservice/culinary-student-recipe-contest.
The Culinary Institute of America Announces Creation of Industry Leadership and Advancement Division
The Culinary Institute of America has announced the creation of a new organization within the college, the Industry Leadership and Advancement Division, to integrate the CIA's thought leadership and institutional support initiatives. Co-led by Victor Gielisse and Greg Drescher, the division will be responsible for CIA industry leadership, corporate relations, alumni relations, strategic partnerships, conferences, new media and consulting services.
"At a time of major changes within our country and the food world we serve, this new organization will bring attention to the innovative programs and thought leadership the CIA provides,” said Dr. Tim Ryan, president of the CIA. "The Industry Leadership and Advancement Division will more fully demonstrate how CIA teaching and research add tremendous value to our industry and society."
Gielisse will serve as the vice president–Advancement & Business Development for the new division. He formerly served as associate vice president for business development for the college, where he directed the college's relationships within the foodservice industry for business development and consulting. Earlier he served as the CIA's dean of culinary and baking and pastry studies for the college's degree programs. Gielisse is one of 66 Certified Master Chefs (CMC) in the United States, and holds a Bachelor of Science Degree, a Master of Business Administration (MBA), and a Doctorate in Business Administration (DBA) from The School of Administration and Management of California Coast University.
Drescher will serve in the newly created role of vice president–Strategic Initiatives & Industry Leadership. In his previous role as executive director of strategic initiatives, he was responsible for conceptualizing and developing the CIA's many thought-leadership initiatives for the foodservice and hospitality industries. Drescher was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America in 2005, and the following year he was honored with Food Arts magazine's Silver Spoon Award. In 2007, he shared a James Beard Award for his work in developing the CIA's "Savoring the Best of World Flavors" DVD and Web cast series. Drescher has also served on the Institute of Medicine's Committee on Strategies to Reduce Sodium Intake, which was mandated by the U.S. Congress to make recommendations about reducing sodium in the American diet.
The CIA is pioneering new research, international programs, and other leadership initiatives in the critical areas of health and wellness, sustainability and food ethics, world cuisines and cultures, and professional excellence and innovation. The Industry Leadership and Advancement Division is responsible for directing these programs and gaining the institutional support they require, and it will drive the expansion of thought leadership in these areas through its annual conferences. These include the Latin Flavors, American Kitchens and Healthy Flavors, Healthy Kids conferences at the CIA's San Antonio campus, as well as the renowned Worlds of Flavor® International Conference and Festival held annually at the CIA at Greystone in St. Helena, Calif.
Planning is now underway to bring two of the CIA's strategic initiatives—Worlds of Healthy Flavors, which is held annually in collaboration with Harvard School of Public Health, and the Worlds of Flavor International Conference & Festival—to the CIA's Singapore campus in 2012 and 2013, respectively.
For more information about the industry leadership initiatives of The Culinary Institute of America, visit www.CIAProChef.com.
"At a time of major changes within our country and the food world we serve, this new organization will bring attention to the innovative programs and thought leadership the CIA provides,” said Dr. Tim Ryan, president of the CIA. "The Industry Leadership and Advancement Division will more fully demonstrate how CIA teaching and research add tremendous value to our industry and society."
Victor Gielisse, CMC, will now serve as the vice president of Advancement & Business Development for the CIA's new Industry Leadership and Advancement division.
Gielisse will serve as the vice president–Advancement & Business Development for the new division. He formerly served as associate vice president for business development for the college, where he directed the college's relationships within the foodservice industry for business development and consulting. Earlier he served as the CIA's dean of culinary and baking and pastry studies for the college's degree programs. Gielisse is one of 66 Certified Master Chefs (CMC) in the United States, and holds a Bachelor of Science Degree, a Master of Business Administration (MBA), and a Doctorate in Business Administration (DBA) from The School of Administration and Management of California Coast University.
Drescher will serve in the newly created role of vice president–Strategic Initiatives & Industry Leadership. In his previous role as executive director of strategic initiatives, he was responsible for conceptualizing and developing the CIA's many thought-leadership initiatives for the foodservice and hospitality industries. Drescher was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America in 2005, and the following year he was honored with Food Arts magazine's Silver Spoon Award. In 2007, he shared a James Beard Award for his work in developing the CIA's "Savoring the Best of World Flavors" DVD and Web cast series. Drescher has also served on the Institute of Medicine's Committee on Strategies to Reduce Sodium Intake, which was mandated by the U.S. Congress to make recommendations about reducing sodium in the American diet.
The CIA is pioneering new research, international programs, and other leadership initiatives in the critical areas of health and wellness, sustainability and food ethics, world cuisines and cultures, and professional excellence and innovation. The Industry Leadership and Advancement Division is responsible for directing these programs and gaining the institutional support they require, and it will drive the expansion of thought leadership in these areas through its annual conferences. These include the Latin Flavors, American Kitchens and Healthy Flavors, Healthy Kids conferences at the CIA's San Antonio campus, as well as the renowned Worlds of Flavor® International Conference and Festival held annually at the CIA at Greystone in St. Helena, Calif.
Planning is now underway to bring two of the CIA's strategic initiatives—Worlds of Healthy Flavors, which is held annually in collaboration with Harvard School of Public Health, and the Worlds of Flavor International Conference & Festival—to the CIA's Singapore campus in 2012 and 2013, respectively.
For more information about the industry leadership initiatives of The Culinary Institute of America, visit www.CIAProChef.com.
Wednesday, September 14, 2011
A BAAAACK TO SCHOOL SPECIAL FOR EWE
ORDER YOUR FREE AMERICAN LAMB COOKING TECHNIQUES DVD TODAY
A new cooking techniques DVD from the American Lamb Board includes videos on barbecuing, braising, grilling and roasting. Each segment features cooking technique tips and demonstrations by Chef Christopher Koetke.
Click here to order your free American Lamb Cooking Techniques 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!
Additional materials such as posters, recipe booklets and more are also available from the American Lamb Board. Order your free culinary educational materials today!
Monday, August 15, 2011
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:
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.
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
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.
Tuesday, July 26, 2011
Kendall College culinary students win gold medals at the 2011 ACF National Baron H. Galand Culinary Knowledge Bowl
For the second consecutive year, Kendall College School of Culinary Arts students took home gold medals as winners of the American Culinary Federation’s (ACF) National Baron H. Galand Culinary Knowledge Bowl. The students beat finalist teams from Colorado, Georgia and Pennsylvania at the event, which was held during the 2011 ACF National Convention at the Gaylord Texan in Dallas. The Kendall College team, representing ACF’s Central Region and consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed against teams representing foodservice-training programs at schools in ACF’s Northeastern, Southeastern and Western Regions.
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| (l. to r.) Students Jacob Clara, Gabriele Ausraite, Jacqueline Wallner, Robert Baki and Paige Rogers with chef Dina Altieri |
The Baron H. Galand Culinary Knowledge Bowl—which celebrates its 20th year in 2011—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.
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