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?
  

MRAEF gives $70,000 in scholarship awards

The Massachusetts Restaurant Association Educational Foundation (MRAEF) hosted almost 200 people at its ninth annual Making the Future Bright Scholarship Awards Gala on May 20 at the Danversport Yacht Club in Danvers, Mass.

During the reception, MRAEF awarded $70,000 in scholarships to 31 high school and undergraduate students. Alan Ayers, treasurer and principal of Corporate Chefs Inc., received the 2009 MRAEF Leadership Award, and the 2009 ProStartTeacher of Excellence Award was presented to Nancy Haney from Tri-County Regional Vocational High School in Franklin, Mass.

Since 2000, the MRAEF, in partnership with the National Restaurant Association Educational Foundation, has given over $500,000 in scholarships to more than 210 students who are enrolled in a post-secondary restaurant or foodservice program.

Pastry chef Henry wows the crowd at Louisville charity event

Robert Henry, executive pastry chef of The Bakery at Sullivan University in Louisville, Ky., let the bourbon flow with the chocolate showpiece he created for a benefit event at the Family Scholar House. The Family Scholar House supports single parents working toward college degrees.

(l to r) chef Robert Henry and The Bakery intern Brad Stout

The May 14 event, called Perfect Pairings, featured bourbon tastings from three Kentucky distilleries and chocolate treats from Louisville candy makers. Henry's fountain showpiece, which took two hours to assemble on site, was modeled in the style of the staves of a bourbon barrel. It featured chocolate cups filled with bourbon-marinated cherries. Color on the chocolate base and flowers was achieved using tinted cocoa butter.

ICE student wins Fiddlehead Culinary Competition

Boswell Scott, a student at the Institute of Culinary Education in New York City, took first place in NorCliff Farms Inc.'s Second Annual Fiddlehead Greens Culinary Contest. Students and two-year graduates had until May 6 to submit recipes online that incorporated fresh or frozen fiddlehead greens.

Scott prepared his winning recipe for sautéed coconut curry fiddleheads and chicken (recipe follows) at a Fiddlehead Festival on May 13.

Sautéed Coconut Curry Fiddleheads and Chicken

Boswell Scott, Institute of Culinary Education, New York City

Yield: 4 servings

3 T. olive oil
4 T. curry powder, divided
8 oz. fresh NorCliff fiddlehead greens or 10 oz. frozen fiddlehead greens
Half an onion, chopped
2 cloves garlic, minced
1 1/2 oz. carrots, julienned
4 T. sweetened coconut flakes
4 boneless chicken breasts, cut into thick julienne
Salt and pepper, to taste

Method (1) In a large saucepan, heat oil. While heating, add 2 t. of curry powder to hot oil. (2) When the oil is heated, turn down the heat to medium-high, add chicken and cook for 2 minutes. (3) When the chicken is perfectly seared and has taken on the color of the curry (yellowish green), add fiddleheads, onion, garlic and carrots. (4) Add the rest of the curry powder and sweetened coconut flakes, stir well and cook for an additional 2 minutes. Finish off with salt and pepper to taste. Serve immediately.

Weighing in on scales

by Russ Bean, for Chef Educator Today

Editors' note: This article is an online exclusive for the May 2009 issue of Chef Educator Today.

Ingredient and food-portion control is a kitchen fundamental, but even some experienced chefs dismiss the practice as time-consuming or not necessary. The reality, though, is that the tools of food-portion control are simple and inexpensive. Graduated measures are used for portioning liquids and some dry powdered ingredients, including expensive herbs and spices. Simple ladles can be used to control soup and sauce dispensing. Scales are used for dry-weight portioning of recipe ingredients, sandwich meats and cheese, plus prepared foods, including deli salads, entrées and sides.

Accurate mechanical or digital scales are the basic tools for recipe-ingredient control. In addition to avoiding waste of expensive recipe ingredients, the use of scales helps ensure quality and batch-to-batch consistency. While an experienced chef knows "a pinch" when he or she sees it, less experienced cooks need a simple and easily repeatable way to measure key ingredients.

Mechanical scales are still widely used in foodservice for both ingredient and portion control. (People like the simple analog dial and needle pointer.) For many applications, accuracy to the nearest ounce or half-ounce is adequate. Mechanical scales are available with different maximum weight capacities, which can be matched to fit your classroom's need. For sandwich ingredients, a two- or five-pound (maximum) scale is fine. For example, Winchester, Va.-based Rubbermaid Commercial Product's Pelouze 800 Series (photo, right) washable mechanical portion-control scales are available in 32-ounce and 5-, 10-, 20-, 32- and 40-pound models.

In this digital Information Age, it is no shock that digital scales are gaining the upper hand. Based on sophisticated load cell technology, digital scales are capable of very precise weight measurements; some models display in increments of one-tenth (0.1) of an ounce or in grams. With their solid-state design, digital scales are typically flat and compact, often just two or three inches high, with a large stainless steel load platform that can be removed for easy cleaning. Dayton, Ohio-based Globe Foodservice Equipment Co.'s GPS10 Portion Control Scale (photo, left) can be set to weigh food in pounds, ounces, grams or kilograms, and to display that weight in nice big 1-inch LCD characters. It has a durable ABS plastic body with a stainless steel platter that is removable for easy cleaning.

Cleanability is certainly a big issue with all these scales, especially scales used for portioning deli meats, cheeses and ingredients that will not be cooked. Like any kitchen surface, scales are susceptible to bacterial or viral cross contamination. So scales need to be easy and safe to clean. The new Poseidon WSC-10 Heavy Duty Digital Portion Scale (photo, right) from Edlund Co., Burlington, Vt., has a stainless steel body that is designed to be completely submersible, which makes washing fast and easy. This self-calibrating model is designed for use in harsh environments (aren't all kitchens?), and it offers six display options and has adjustable leveling feet. Edlund also offers a dishwasher-safe mechanical scale in its DOU-2 Model.

The only downside to digital scales is that they do require a little electric power in the form of either 9-volt batteries or a plug-in to a 120-volt outlet via AC adapter. But some, like the Globe GPS10, have an automatic shut-off to conserve battery power and save energy when not taking measurements of key ingredients or food portions.

Barry Callebaut announces World Chocolate Masters judges, partners with Kendall College

Cocoa and chocolate manufacturer Barry Callebaut announced that pastry chefs Andrew Shotts and Paulina Abascal will represent the United States and Mexico, respectively, on the 2009 World Chocolate Masters judging panel. This year's World Chocolate Masters will be held at the Salon Du Chocolat in Paris from Oct. 14 to 16. Shotts is the owner of Garrison Confections, a gourmet chocolate maker in Providence, R.I.

pastry chef Andrew Shotts

Abascal is a renowned pastry chef in Mexico and host of "Pasteleria.MX," a show on V-me, a Hispanic television network in the United States.

pastry chef Paulina Abascal

Barry Callebaut also announced it is the official chocolate partner of Kendall College's School of Culinary Arts. As part of the partnership, all chocolate desserts served in Kendall's gourmet restaurant, The Dining Room, will be made with Barry Callebaut products. In addition, Kendall will use the range of artisans and specialists available at Barry Callebaut as guest lecturers and trainers in chocolate work.

NACE seeks candidates for Vince DeFinis scholarship

The Foundation of the National Association of Catering Executives (NACE), the nation’s oldest and largest professional association dedicated to all aspects of the catering industry, is once again seeking candidates for the Vince DeFinis scholarship--a $15,000 grant awarded annually to an undergraduate student pursuing a degree and career in catering and event design.

DeFinis, who died in December 2007, was one of the co-founders of NACE and a visionary in the field of catering and special events. He spent his entire career dedicated to the profession and to seeing that NACE properly reflected and served its members. The scholarship honoring DeFinis was launched in 2008.

The 2009 Vince DeFinis Scholarship will be awarded to a student selected by the Foundation of NACE. The money will be distributed in July 2009 at the NACE annual convention, Experience! 2009, in Charlotte, N.C. The recipient will also receive complimentary student membership in the National Association of Catering Executives.

Applicants must be currently enrolled as a full-time student (12 credits or more) in an accredited hospitality, culinary or related program, and must maintain a 3.0 or better GPA. Students who have not yet completed 60 credits are not eligible. Judging will be based on an essay and two letters of reference, which must be included in the application. All applications must be submitted by May 28, 2009.

Students interested in applying for the scholarship, can download a PDF application form here.

CET talks with a chef-instructor about teaching Bahamian cuisine and eco-tourism

Editor's note: A portion of the following Q&A with Gerald M. Brinkman was featured in the "Caribbean Kitchen" article (page 22) that appeared in the Spotlight department of the May 2009 issue of Chef Educator Today. Brinkman and a few of his students were also featured on the cover of that issue.

This past January, Gerald M. Brinkman and Michelle Bartell (pictured), both chef-instructors at Monroe Community College (MCC) in Rochester, N.Y., led 11 of their students to the Bahamian island of San Salvador for a two-week-long culinary field placement. The group was charged with the task of preparing nutritious meals for the 135 to 185 daily visitors to the island's Gerace Research Centre (GRC), a former U.S. Naval base that's been converted into an ecological research outpost for the College of the Bahamas.

Brinkman recently talked with Chef Educator Today (CET) about the challenges and rewards of this unique experience.

CET: How did you end up leading a group of students to the GRC?
Brinkman: In January of 2008, I had the good fortune to travel there as part of a marine biology class taught by my old friend and colleague, Professor Ernie Mellas, of MCC's biology department faculty. While there with the biology class, I saw the potential for bringing a group of hospitality students to the field station to get experience in the operation of a foodservice facility in a far-away place; the field station staff prepares three meals a day for upwards of 180 people. As I began to flesh out the idea and make plans for the actual course work, I felt that a tie-in to eco-tourism, a very current hospitality topic, would be a natural fit with cooking in a far-away place. The official name for the course is: eco-tourism and remote location food service.

I enlisted the help of my hospitality department colleague Michelle Bartell, a culinary arts teacher and a registered dietician, to develop appropriate course material to cover eco-tourism, food production and sound nutrition. We spent 10 weeks in class during the [2008] fall semester exploring these topics, testing recipes ["GRC Jambalaya" recipe follows] and planning for our excursion to the Bahamas in January.

CET: Describe a typical day for you and your students at GRC. What goals did you hope for your students to achieve by participating in this excursion?
Brinkman: The nature of the location of the field station makes it difficult to prepare for a "typical day." I would say, in general, that what we expected would happen during our fall preparation sessions and what actually happened at the field station were very different, and that was a good thing.

General objectives [were to]: participate in all aspects of foodservice production in a place dependent on the outside world for its food supply; work with the GRC inventory and cycle menu to improve nutrition, especially vegetarian offerings; gain a better understanding of the difficulties of remote-location foodservice; experience the natural history attractions that draw people to far away places where hospitality infrastructure is limited; [and] work together as a team of foodservice professionals in a real-world situation.

We broke our group into two crews of roughly six students and one instructor and divided our time between working in the kitchen and exploring the natural history attractions of the island. There were two shifts: 6 a.m. to 1 p.m., breakfast and lunch service; and 1 p.m. to 7 p.m., dinner service. Each crew spent about eight shifts working with the GRC kitchen staff during our time there. While not assigned to kitchen service, the students spent time doing eco-tourism activities: snorkeling, hiking and exploring historic sites. Additionally, we arranged for authentic Bahamian cuisine dinners at two local restaurants and a guided tour of the local Club Med facility.

The goal was to participate in the foodservice production by working with the local staff, not replacing them. At first, I believe, they were truly skeptical about our involvement in their kitchen, but we brought with us a very positive attitude and a genuine respect for what they were doing. It wasn't very long before we were accepted and even welcomed by the kitchen staff. We worked hand in hand with the crew in all aspects of the operation--from warewashing to food prep to unloading deliveries from the much-anticipated mail boat, the lifeblood of the GRC larder. Both weeks we were there, the mail boat came a few days late making for lots of improvisation opportunities for everyone.CET: What challenges did you face during those two weeks?
Brinkman: The situation was not without challenges, but the challenges were what enriched the experience and brought it to a new level we had not anticipated. First, there was the reality factor. We spend much time as culinary arts instructors in lab settings where we attempt to simulate a real work environment for our students. This was a situation that could not be simulated. These students were immediately immersed in an atmosphere charged with accomplishment. At 7:30 a.m., 180-plus people would line up for breakfast, and it needed to be served. Period. No matter that the mail boat [that brought our food] was three days late, and the stores were seriously depleted. Better figure it out.

[The students] were also put into the position of being outsiders [among a kitchen staff] that was tight-knit for a variety of reasons. The local crew has been working there together for many years. They, for the most part, were considerably older than our students. Foodservice kitchens are by nature insular. To break into this tight-knit community was one of the biggest challenges and also one of the biggest successes of the whole trip. We presented the attitude that we were interested in working with them, seeing how we could help them, and that is what made the difference. We quickly became part of their community, and that is not something that can be simulated.

CET: What did you and your students learn from this experience?
Brinkman: Aside from the practical lessons learned--like how to cook 30 pounds of bacon in two cast iron skillets, or how to feed 185 people with 104 pieces of tilapia, or how to turn box mix into tasty carrot cake muffins--the interpersonal lessons were the most important. The students and instructors learned key lessons in diplomacy and mutual respect. They learned lessons in flexibility and adaptability. Life lessons on how to handle yourself as a professional and as a visitor were central to the experience. All of these things made it so much more than a cooking lab experience that I believe it was life-changing for many of the participants. I know it was for me.

CET: Do you have plans to return to the island?
Brinkman: We have already begun enrollment for this fall semester and plan to return to San Salvador in January [2010]. We would like to expand on some of our experiences from last time. We plan to spend an additional day in Nassau so that the students might tour some of the more conventional tourism establishments there. We made an inroad with the local high school culinary class on San Sal and would like to expand that relationship. And we would like to spend even more time working side by side with our friends in the GRC kitchen.

GRC Jambalaya
Hospitality students, Monroe Community College, Rochester, N.Y.

Yield: 20 servings

1 1/4 lbs. andouille or smoked sausage, medium dice
10 oz. tasso ham (optional), medium dice
4 oz. butter
4 oz. flour
2 oz. garlic, chopped
10 oz. onion, medium dice
6 oz. green bell pepper, medium dice
2 oz. red bell pepper, medium dice
6 oz. celery, medium dice
1/2 bunch green onions, chopped
Olive oil, as needed
Cajun spice mix, to taste
2 qt. stock
3 1/2 c. diced canned tomatoes
1 1/4 lbs. shrimp, peeled and deveined
Salt and pepper, to taste

Method (1) In large rondeau, sauté andouille and tasso to render their fat. Remove meat; reserve. (2) Make fairly dark roux with butter and flour. Add garlic, onions, bell peppers, celery and green onions, and sauté in oil until vegetables begin to get tender. As vegetables soften, season with a little Cajun spice mix. (3) Add tomatoes (with liquid); stir to combine. Add stock, and simmer to desired thickness. Add shrimp, reserved andouille and tasso, and bring to a simmer. (4) Cook at low simmer until shrimp are done, approximately 5 minutes, checking seasoning periodically. Add more Cajun spice mix, salt and pepper as necessary. (5) Serve with steamed rice and hot sauce.

Per serving: 110 cal.; 5 g. fat (42.8 percent cal. from fat); 7 g. protein; 9 g. carbohydrate; 1 g. dietary fiber; 56 mg. cholesterol; 99 mg. sodium
Exchanges: 1/2 grain (starch); 1 lean meat; 1 vegetable; 1 fat

Have you checked out the new BCA Web site yet?

Alex Askew, president of BCA and a member of the American Culinary Federation’s (ACF) certification commission, announced the relaunching of the BCA Web site, BCAGlobal.org, in January.

"BCAGlobal.org goals are to introduce a higher level of cultural understanding not present in the foodservice industry today with a clear focus on increasing awareness of the commonality and contributions of industry professionals of color. Emphasizing increased development in the skill sets of a team-building mentality, leadership and communication to our students is also critical to the industry professionals of tomorrow. If we can effectively bridge students and mentors, culinarians and industry, then we will come one step closer to helping advance diversity in the hospitality and culinary industries," Askew said in a recent ACF press release.

BCAGlobal.org is dedicated to reaching more high school and college-age students and more industry professionals, while encouraging collaborative efforts behind understanding diversity in the culinary and hospitality industry. The Web site includes a career corner with a job search feature as well as a two-way communication vehicle for BCA members to seek career advice from top individuals in foodservice today. Eventually, it also will include a student networking section; offer training Webinars and videos; and online registration for local, regional and National events.

The objective of BCAGlobal.org is to provide and promote information to students of color and to introduce, develop and advance diversity in the culinary and hospitality industry. Visit the new and improved BCAGlobal.org today.

Hudson County Community College to offer new certificate program

Hudson County Community College will offer a new noncredit Pastry Arts Certificate Program that can lead to immediate employment, according to a statement from president Glen Gabert. The industry-certified program includes four 60-hour modules made up of classroom and hands-on instruction to arm students with the knowledge and skills to design and prepare showpiece baked goods, desserts and plated desserts.

Classes--which will be held Monday through Thursday from 9 a.m. to 5 p.m.--will begin on July 7 and run through Aug. 19. An information center on the new program is scheduled for June 2 at 6 p.m. in the college's Culinary Arts Institute/Conference Center at 161 Newkirk St. For more information, visit www.hccc.edu.

The French Pastry School expands

On May 18 the French Pastry School of Chicago founders Sebastien Canonne, MOF, and Jacquy Pfeiffer announced plans to add 11,000 square feet to its campus in Chicago's Loop, doubling its size. The expansion will accommodate more students for the school's existing and new programs. The expansion includes a hands-on teaching kitchen, two theater-style kitchens, a research and development center and administrative offices.

(l to r) Jacquy Pfeiffer and Sebastien Canonne announce the expansion

The French Pastry School also unveiled its newest program: L'Art du Gateau-the Professional Cake Decorating and Baking Program, which will start Aug. 30, 2010. The 16-week, full-time certificate program will focus on all aspects of creating wedding, celebration and specialty cakes. In addition to hands-on cake construction, baking and decorating, students will study taste and texture profiles, gum paste, buttercream, piping and royal icing decorations. Master chef-instructors Canonne, Pfeiffer, Nicholas Lodge, John Kraus and Laura Ragano are among the instructors who will teach the program.

For more information, visit www.frenchpastryschool.com.

Seven culinary students win scholarships to travel to Italy

Gruppo Ristoratori Italiani (GRI) announced the winners of the GRI Giacomo Bologna Scholarship award. The scholarship, awarded in collaboration with the National Restaurant Association Educational Foundation, sends culinary students to Tuscany from May 25 to June 1, where they will be hosted by winemaking family Marchesi de' Frescobaldi and take part in an intensive learning experience.

The seven winners are:

• Anthony Solofra, The Culinary Institute of America, Hyde Park, N.Y.
• Ana Machado, Lynn University, Boca Raton, Fla.
• Rebecca VanDolzer, University of Houston-Conrad N. Hilton College, Houston
• Alissa Galiano, Johnson & Wales University, Providence, R.I.
• Lauren Rose, Western Culinary Institute, Le Cordon Bleu Program, Portland, Ore.
• Spencer Frye, Johnson & Wales University, Charlotte, N.C.
• Martin Sheehan-Stross, San Diego State University, San Diego, Calif.
  

New professional culinary titles published

The Culinary Institute of America in conjunction with Wiley has published two new books, available this month: Baking & Pastry: Mastering the Art and Craft, 2nd Edition, and Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners, 2nd Edition.

The newest edition of Baking & Pastry improves upon the first with new recipes, photos, instructional illustrations and information techniques and ingredients for desserts and breads. Also included in this guide is information on ingredient and equipment identification, baking science and food safety, baking formulas and percentages and career opportunities for baking and pastry professionals. New sections include baking entrepreneurship, principles of design, breakfast pastries and vegan baking.


The newest edition of Remarkable Service offers information for a range of dining establishments, from casual to upscale dining and catering. Service and hospitality professionals can find information on training and hiring staff, preparation for service and front-door hospitality, money handling, styles of modern table service and the relationship between the front and back of the house. This edition also offers up-to-date information on serving customers in the contemporary restaurant world.

Exhibit depicts City Tech professor's story

New York City College of Technology professor Patrick O'Halloran's poetry and photography exhibit honoring fellow City Tech professor Jean Claude is available for viewing until May 20. The exhibit, called "The Circle of Life," celebrates the life story of Claude, a faculty member in the college's hospitality department who immigrated from Haiti at age 25.

City Tech professor Jean Claude stands by the exhibit

"Through this exhibit, the student body and the college community as a whole will be encouraged to evaluate Professor Claude's life journey," O'Halloran said in a statement. "The evaluation will, I'm sure, help many of them to set high aspirations for themselves."

The exhibit is located in the foyer outside Namm Hall 221, 300 Jay St. in Downtown Brooklyn.

Achatz shares career highlights on new CIA podcast

Grant Achatz, chef/owner of Alinea in Chicago and the Culinary Institute of America's 2009 Alumnus of the Year, tells all in a 13-minute podcast, the newest installment in the CIA's "Insight from the Inside" podcast series of discussions with CIA graduates.

(l to r) Grant Achatz with CIA president Tim Ryan at the 2009 Augie Awards

Achatz graduated from the CIA in 1994, and trained under Charlie Trotter in Chicago and Thomas Keller at The French Laundry in Yountville, Calif., before setting out on his own. In the podcast, he talks about his pre-teen start at his parents' Michigan restaurant, enrolling at the CIA and launching Alinea, which has since been named Best Restaurant in America by Gourmet magazine.

To hear the interview with Achatz, visit www.ciachef.edu/podcasts.

NRAEF tees up support for industry scholarships

Nearly 80 of the country's leading restaurant and foodservice operators and suppliers attended the 17th Annual Ted J. Balestreri Leadership Classic, hosted by the National Restaurant Association Educational Foundation (NRAEF), which was held in Pebble Beach, Calif., March 4 to 7. The event featured a live wine auction where attendee bids and a contribution from the Pebble Beach Food & Wine Festival brought in more than $110,000 to support the NRAEF Scholarship Program.

The 2009 Ted J. Balestreri Leadership Classic, which was co-chaired by Ted J. Balestreri, chairman and chief executive officer of The Sardine Factory Restaurant, and Tim Connor, president and chief executive officer of TJ Connor Associates, included golf on three of the most picturesque and respected courses in the world, a live auction hosted by the Monterey Wine Festival Education Foundation, and dinner at the gorgeous Beach and Tennis Club at Pebble Beach. It was concluded with an awards reception, honoring the top golfers of the event.

The true highlight of the weekend occurred when five ProStart students from Pacific Grove High School joined the executive chef team of the Inn at Spanish Bay to prepare an excellent three-course meal that was served during the event's live auction.

The Ted J. Balestreri Leadership Cup is engraved with the names of each year's winners of the Individual Tournament and resides in the Pebble Beach trophy case alongside others from Pebble Beach tournaments. This year's winners with overall low-gross scores are Lee Knowlton, chief operating officer of Kahala Corp., and Karen Marriott Rafferty.

To learn more about the NRAEF Scholarship Program, visit www.nraef.org/scholarships.

National Honey Board releases '09 culinary education kit

An updated and enhanced version of the Honey Culinary Education Kit is now available from the National Honey Board. The Honey Board created the education module to familiarize both student and professional culinarians with the value and benefits of honey--as a food, an ingredient and a marketing tool. In CD-ROM/DVD format, the kit offers a professional teaching guide for secondary culinary programs with:

• Four learning blocks--Life of the Hive, Varietal Honeys, Ingredient Functionality;
• Tasting Workshop and Culinary Applications;
• Appendix of honey resource documents;
• Introductory Powerpoint presentation; and
  
• Foodservice recipe collection.

Students completing the module and passing its comprehensive exam qualify for 3.5 ACF continuing education hours (CEH). To receive a copy of the new Honey Culinary Education Kit, call the National Honey Board hot line at (800) 255-0288, or fill out the online order form here. Visit www.honey.com/foodindustry for honey foodservice and food manufacturing news, additional product information and recipes. For more information about the National Honey Board and its foodservice programs, contact Bruce Wolk at brucew@nhb.org.

Two recipes for brioche

Editor's note: The following recipes were mentioned in the "Intro to Viennoiserie" article (page 12) that appeared in the May 2009 issue of Chef Educator Today.

(photo courtesy Estes Public Relations)

Brioche Dough 1
Rebecca "Becky" S. Woehrle, CWPC, Sullivan University, Louisville, Ky.;
(modified from Ciril Hitz's "Better Bread" DVD series)

Yield: 114 oz.

550 g. (1 lb. 3.4 oz.) milk (34.3 percent)
150 g. (5.2 oz.) whole eggs (9.3 percent)
150 g. (5.2 oz.) egg yolks (9.3 percent)
1600 g. (3 lb. 8 oz.) bread flour (100 percent)
160 g. (5.6 oz.) granulated sugar (10 percent)
44 g. (1.5 oz.) instant yeast (7 percent)
25 g. (8 oz.) salt (1.6 percent)
593 g. (1 lb. 5 oz.) butter, softened by pounding and folding (37 percent)

Method (1) Using mixer hook attachment and starting with liquid ingredients, mix all ingredients except butter on low speed until combined, about 5 minutes. Increase mixer to medium speed; slowly add butter in three or four stages, fully incorporating before adding next stage. Mix until gluten window is achieved, about 6 minutes. (2) To retard dough, shape into rectangle; wrap in plastic wrap, and place in freezer for 6 hours, followed by 12 more hours in refrigerator on lightly sprayed, parchment-lined sheet tray. (3) Remove dough from refrigerator. Work with it while it’s cold; if it softens or warms while working, return it to refrigerator. Prep dough according to selected makeup technique:

• For grande brioche à tête (large loaf with head) or petite brioche à tête (individual roll with a head), scale 14- to 16-oz. portion for grande and a 2-oz. portion for petite. For either size, round dough and rest. Lightly flour hands, and roll dough from center to create “dog bone” shape; one end of bone should be large (about 3/4 of dough) and the other end small (1/4 of dough), representing “body” and “head” with a long “neck” separating the two. Poke hole in “body” large enough to push “head” through; shape so it looks like small roll sitting on large roll. Place dough in large or small fluted brioche pans that have been treated with pan release; give 3/4 proof (grande for 2 to 2 1/2 hours, and petite for about 1 hour). Dough should fill molds when proofed. Gently brush with egg wash before baking.
  
• For brioche vendéenne (three strands of dough braided before placing in loaf pan), scale three 6-oz. portions, round, and rest. Roll into strands, and braid before panning. Proof at 78°F for 1 1/2 to 2 hours for 3/4 proof. Gently brush with egg wash before baking.
• For brioche Nanterre (four to six individually rounded portions staggered in loaf pan), scale six 3-oz. portions or four 4 1/2-oz. portions, round, and place in staggered arrangement in loaf pan. Proof at 78°F for 1 1/2 to 2 hours for 3/4 proof. Gently brush with egg wash before baking.
• For pan loaf, scale 14- to 16-oz. portion per 8" bread pan. Shape into loaf, tucking ends in and placing seam on bottom. Proof at 78°F for 1 1/2 to 2 hours for 3/4 proof. Gently brush with egg wash before baking.
• For peach tart (pictured above), scale 3-oz. portions, flatten and preshape round; rest. Flatten center, leaving edges raised for 3/4 proof at 78°F. Egg wash dough, sprinkle with sanding or decorating sugar. Pipe center with pastry cream, top with 1/4 cooked peach. Bake at 360°F for about 12 minutes or until golden brown. Apply apricot glaze to fruit after baking.

(4) Bake large and/or filled items at 360°F until golden brown, about 35 to 50 minutes. Bake small items at 400°F until golden brown, about 15 to 20 minutes. Internal temperature should be 180°F for small items and 190°F for larger shapes. Cool before serving.

Brioche Dough 2
Rebecca "Becky" S. Woehrle, CWPC, Sullivan University, Louisville, Ky.;
(modified from Peter Reinhart's The Bread Baker's Apprentice)

Yield: 114 oz.

1,170 g. (41.25 oz.) bread flour (85.9 percent)
85 g. (3 oz.) granulated sugar (6.3 percent)
26 g. (0.93 oz.) salt (1.9 percent)
700 g. (24.75 oz.) whole eggs (51.6 percent)
Sponge (recipe follows)
680 g. (24 oz.) butter, softened by pounding and folding (50 percent)

Method (1) Sift flour, sugar and salt; set aside. Add eggs to Sponge; beat with paddle attachment on medium speed until smooth. Add dry ingredients; mix on low speed until all ingredients are hydrated. Increase mixer to medium speed, and slowly add butter in three or four stages, fully incorporating before adding next stage. Mix until gluten window is achieved, about 6 minutes. (2) For retarding, makeup, proofing and baking, refer to steps 2 to 4 in Brioche Dough 1 (listed above).

Sponge
190 g. (6.75 oz.) bread flour (14.1 percent)
18 g. (0.66 oz.) instant yeast (1.4 percent)
340 g. (12 oz.) milk (25 percent)

Method (1) Stir flour and yeast in mixer bowl. Stir in milk until flour is hydrated. (2) Cover and ferment until the sponge has risen and then falls, approximately 30 to 45 minutes. Set aside.

MRAEF to hold scholarship awards gala

The Massachusetts Restaurant Association Educational Foundation (MRAEF) will award $70,000 in scholarships to 31 high school seniors and college undergraduate students who are working toward a career in the foodservice industry. The awards will be announced during the MRAEF Making the Future Bright Scholarship Awards Gala on May 20.

The gala will take place at the Danversport Yacht Club. Billy Costa, from NECN's TV Diner will host the event along with MRAEF Leadership Award recipient Alan Ayers of Corporate Chefs Inc. and 2009 ProStart Teacher of Excellence Nancy Haney from Tri-County Regional Vocational Technical High School.

Sullivan University honors New Orleans chef

Sullivan University's National Center for Hospitality Studies (NCHS) will present New Orleans chef Frank Brigtsen of Brigtsen's Restaurant with the Distinguished Visiting Chef Award on May 21. As part of the award, Brigsten will host a series of cooking demonstrations and question-and-answer sessions for Sullivan University students.

Brigtsen is the 36th recipient of the Distinguished Visiting Chef award, joining a list of chefs that includes Bob Kinkead (Kinkead's), Emeril Lagasse (www.emerils.com), Louis Osteen (Louis's Las Vegas) and Deborah Madison (www.deborahmadison.com). NCHS launched the Distinguished Visiting Chef series as a culinary-inspired education program designed to connect students with top chefs.

Brigtsen's Restaurant was rated "Top Cajun Restaurant" in the 2000 Zagat survey and received a "Five Bean" rating from the New Orleans Times-Picayne.

CIA opens baking and pastry associate program at Greystone

The Culinary Institute of America (CIA) will offer an associate degree program in baking and pastry arts at its Greystone campus in St. Helena, Calif., beginning this August. The program features the same curriculum offered at the CIA's flagship Hyde Park, N.Y., campus.

the CIA at Greystone

Students will learn the production of all types of breads, cakes, pastries, desserts and confections through hands-on classes emphasizing baking and pastry technique. Students nearing the end of their sophomore year will gain real-world experience in a bakery café open to the public to be built at the CIA Greystone campus.

An open house for the new degree program will be held at the CIA at Greystone on May 18, which will include a live simulcast with Duff Goldman, of the Food Network's "Ace of Cakes," who earned a baking and pastry arts certificate at Greystone in 1998.

What foodservice professionals need to know about the H1N1 virus

The National Restaurant Association will host a one-hour Webinar on Thursday, May 7, at 3 p.m. EDT, to discuss some common questions surrounding the H1N1 flu virus. The Webinar, developed in partnership with cleaning and food safety products and services provider Ecolab, will provide tips on how to prevent the spread of the virus among employees and restaurant guests and on how to properly educate employees and patrons about the possible risks of the virus.

Space is limited. Register here.

ACF and CU to provide culinary nutrition information

The American Culinary Federation (ACF) Chef & Child Foundation and Clemson University have partnered to offer a series of monthly "Culinary Nutrition News" articles, to be posted on the first Monday of each month on ACF's Web site. The articles aim to bridge the nutrition gap for chefs by providing current research information.

Each month, experts will contribute articles on topics such as vegetarian foods, allergy awareness, fiber-rich foods, healthful cooking and downsizing portions and calories. The inaugural article, "Vegetarian-Friendly," is now available for download.

The Art Institute of Ohio—Cincinnati appoints new academic director

Chef Laird Livingston, CCE, CEC, has joined The International Culinary School at The Art Institute of Ohio—Cincinnati as academic director.

In his former post as vice president of academic affairs at Le Cordon Bleu, Scottsdale Culinary Institute in Scottsdale, Ariz., Livingston was instrumental in the implementation of the Bachelor of Arts in business management program. His versatile background also includes teaching at Johnson & Wales University, Providence, R.I., and serving as director of education at the American Culinary Federation in St. Augustine, Fla. His private sector experience includes tenures with both Ocean Spray Cranberries Inc. and Campbell Soup Co.

His entrepreneurial credentials include serving as owner-operator for Truffles Café, Wok Works and Smuggler’s Cove. He possesses an M.A. in organizational management from the University of Phoenix, a B.S. in hospitality and restaurant ranagement from Johnson & Wales University and an A.S. in culinary arts from the Culinary Institute of America. Livingston, a published author and inductee into the American Academy of Chefs, earned a silver medal for the 1992 National Chef of the Year competition in Washington, D.C.

Winners announced for eighth annual ProStart Invitational

The National Restaurant Association announced the winners of the eighth annual National ProStart Invitational, held April 24 to 26 in San Diego. Among the field of more than 300 student competitors from 39 states, territories and districts, the teams from Missouri and Oregon won top honors in the culinary and management competitions, respectively. The winning ProStart students took home medals, prizes and $1.1 million in scholarships, including scholarships from the National Restaurant Association Educational Foundation and The Coca-Cola Co., the premier sponsor of the event.

More than 750 people were on hand to witness these future stars of the industry in action, including competitors, educators, mentors, state restaurant association representatives, judges, sponsors, industry representatives and friends and family. The National Restaurant Association's National ProStart Invitational showcased the talents of top ProStart students as they competed in the culinary and management competitions. To qualify for the national competition, teams won first place in the state competitions held this year by their individual state restaurant associations.

The team from Herndon Career Center in Missouri (photo, below) took home first place in the culinary competition; team members are Thomas DeMarco, Mark Leary, Andrea Svaglic, Kailey Ferguson and Zac Ray. Olathe North High School of Kansas earned second place honors, and Provo High School of Utah came in third place. Fourth place honors were awarded to George Washington High School in Guam and Silverado High School of Nevada took home fifth place. In the culinary competition, teams prepared a starter, entrée and dessert within 60 minutes and were judged on categories including taste, presentation, safety, sanitation and teamwork.

(l to r) David Gilbert, COO, National Restaurant Association; Mike Miller, United States Air Force (team mentor); Ben Griswold, educator; the Herndon Career Center student team; Guy Fieri, Food Network host

In the equally exciting management competition, Bend High School in Oregon (photo, below) took top honors; team members are Casey Anderson, Jackie Baird, Katelynn Cockrum and Mimi Seeley. The team from Lorain County JVS of Ohio won second place, and Carson High School in Nevada won third place. Fourth and fifth places were awarded to Carver Center for Arts & Technology of Maryland and Cheyenne East High School in Wyoming, respectively. To conquer this event, teams demonstrated their knowledge of the restaurant and foodservice industry by competing in a case study--where competitors were tested on their communication skills and ability to apply their industry knowledge to practical situations--and in a question-and-answer "game show" event.

(l to r) David Gilbert, COO, National Restaurant Association; Louise Markland, educator; the Bend High School student team; Sean Baldwin, Pilot Butte Drive Inn (team mentor); Guy Fieri, Food Network host

For more information on the ProStart program and National ProStart Invitational, please visit www.prostart.restaurant.org.

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