CityEats Hopes to Give OpenTable a Run for Its Money

CityEats, introduced by Food Network, recently launched in Washington, D.C., claiming to be the city's most comprehensive reservation destination. The new service provides such benefits to local consumers and restaurant owners as videos and photos, curated editorial profiles, menus, user-submitted reviews and social sharing for food lovers to talk about their experiences with friends.

 

Mike Isabella, chef/owner of Graffiato, is the first restaurateur to embrace the platform. "I believe CityEats is the way of the future for restaurant reservations, so moving to this new online platform was a no-brainer for me," he says. "The platform is easy to use, portable and affordable—it could save me up to 40% each month—and I couldn't be more excited to have the first restaurant in D.C. to completely convert to CityEats."

CityEats promotes itself as offering restaurant owners the most comprehensive, affordable and portable table-management and reservation platform on the market. Headquartered in New York, CityEats reservation services are currently available in Washington, D.C., with introduction planned for other major cities.

Click here to see a video featuring Isabella and CityEats.

Job Corps Culinary Training Programs Granted Quality Program Status by ACF Education Foundation

The American Culinary Federation Education Foundation (ACFEF), the educational arm of the American Culinary Federation (ACF), the premier professional organization for culinarians in North America, recently granted renewal Quality Program status to all Job Corps culinary training programs across the United States, a total of 87. Approval was awarded Oct. 19 and is valid for five years.
 
ACFEF Quality Program status is a recognition earned by non-degree-granting culinary programs that offer training and education but do not meet qualification requirements for ACFEF accreditation. To receive the status, facilities must submit an application and supporting documents, which are then reviewed by a committee. Next, a team of professional chefs conduct a site visit to determine if the education described is properly delivered. Initial Quality Program status is granted for three years. Facilities can apply for renewal, which is granted for five years. The ACFEF Quality Program status allows organizations to brand their course of study with the ACFEF logo and name, increasing marketability and public trust.

Job Corps, a no-cost education and vocational training program administered by the U.S. Department of Labor’s Employment and Training Administration, helps young people ages 16-24 improve the quality of their lives through vocational and academic training. Its culinary training includes instruction on the following topics: introduction to the foodservice industry; culinary professionalism; CPR and first aid training; ServSafe training; culinary math; ingredient identification; sustainability; time management; and culinary tools and equipment. In addition, students learn about soups and sauces, recipe development and menu planning, various cooking techniques, baking, purchasing and inventory, knife skills, nutrition and more. For more info, visit www.jobcorps.gov.

The Art Institute of Washington Hosts "Chefs of Tomorrow" Media Dinner

Students dazzled editors representing some of the food industry’s most prominent publications at the 2011 Chefs of Tomorrow™ media dinner held at The International Culinary School at The Art Institute of Washington in Arlington, Va., on November 9 during the International Foodservice Editorial Council (IFEC) Conference.

The elegant, multicourse dinner in the school’s public fine-dining restaurant, Culinaire, featured innovative use of products from companies represented by Chicago-based Olson Communications, a full-service agency that specializes in delivering innovative marketing-communication strategy to its portfolio of select food-industry clients.

Sharon Olson (l.), founder and president of Olson Communications, presents the 2011 Chefs of Tomorrow™ plaque to Dr. Suzanne Hintz, dean of The Art Institute of Washington.

Courses for the evening included:

• Hors d’oeuvres of black-bean-tapenade crostini with chorizo, sweet-potato-soup shooters and beer-poached Italian sausage with mango chutney featuring products from Basic American Foods and Johnsonville Sausage
• Main course of filet mignon from Quantum Foods, served with béarnaise over kale with cremini mushrooms and red-pepper coulis
• For dessert, a choice of individual 3-inch cheesecakes from The Cheesecake Factory Bakery: Strawberry Cheesecake with white-chocolate tuile, sliced strawberries and mint sauce; Original Cheesecake with peanut brittle, kiwi and passion-fruit sauce; and Chocolate Cheesecake with raspberry and a coconut macaroon

Between courses, students responsible for cooking and service for 20 guests shared their personal histories and aspirations for fulfilling careers in foodservice following graduation. This year’s Chefs of Tomorrow dinner, an annual event designed to expose trade and consumer media to exemplary culinary-arts programs nationwide while honoring America’s professional culinary-arts teachers, was the fifth such dinner hosted by Olson Communications.

To recognize the positive impact of The Art Institute of Washington’s culinary-arts program on businesses in the metropolitan Washington, D.C., area and beyond, Sharon Olson, founder and president of Olson Communications, presented a plaque and $500 grant to Dr. Suzanne Hintz, the school’s dean, and Chef Stephen Abel, the instructor who guided students’ efforts for the dinner, to benefit professional development of culinary-arts faculty.

“Your students demonstrated extraordinary talent, passion and creativity at the International Foodservice Editorial Council dinner we hosted for leading foodservice editors,” Olson said. “We are delighted that they were undaunted by the challenge we posed with the market basket of products we asked them to transform into an exquisite culinary experience.”

Kendall College Welcomes Chef Eric Stein, R.D., as Newest Faculty Member

The Kendall College School of Culinary Arts announces the addition of Chef Eric Stein, MS, RD, to its faculty. As an instructor specializing in culinary nutrition, Stein brings a contemporary cooking style to Kendall that emphasizes nutrient-rich foods and global flavor profiles.

“Kendall College proudly welcomes Chef Stein to our teaching family,” said Renee Zonka, RD, CEC, CHE, MBA, dean of the School of Culinary Arts. “He arrives at a time when interest from prospective students in our nutrition concentration has never been higher. Chef Stein’s wealth of experience teaching in this relatively new, timely and eminent field of study will continue to distinguish Kendall College as a leader in culinary education.”

 Stein

Prior to arriving at Kendall, Stein spent a year working in the kitchens of the AAA Five Diamond Award-winning Greenbrier resort in White Sulphur Springs, W.Va., where he enhanced his technical skills under Certified Master Chef Richard Rosendale. He has also served as Colorado’s state coordinator for the American Dietetic Association’s vegetarian practice group as well as on the board of advisors for Cooking Matters Colorado, a program under the auspices of Share Our Strength that empowers families with the skills, knowledge and confidence to prepare healthy and affordable meals.

“I came to Kendall because of the great reputation of its School of Culinary Arts,” Stein says. “I feel very fortunate that they wanted me to be affiliated with the program. At Kendall, I can teach what I love, continue to expand my skills as a culinary professional, and work with a group of extraordinarily talented chefs. All the while I can also educate students in our ever-changing field.”

Stein is a regular contributor to DiningOut, the nation's premier guide to restaurants in select U.S. cities, as well as Chef Educator Today, the quarterly magazine of the Foodservice Educators Network International (FENI). His first book, Culinary Nutrition Principles and Applications, for the academic market, will be published in early 2012 by American Technical Publishers. Stein is also the owner of Enlightened Flavors, LLC, a consulting company that provides food and nutrition services to consumers, spas and restaurants.

He began his career in culinary education as a graduate teaching assistant at Eastern Illinois University, where he received his master’s degree in nutrition education. From there he returned to his culinary alma mater, Johnson & Wales University’s College of Culinary Arts in Denver, where he taught across the curriculum in both the associate of applied science (AAS) and culinary-nutrition baccalaureate programs.

Le Cordon Bleu, Atlanta, Student Takes Top Prize in Maple Leaf Farms Recipe Contest

Maple Leaf Farms recently selected the winning entries in The 2011 Discover Duck Chef Recipe Contest. This year’s contest featured separate categories for professional chefs and culinary students, each with their own cash prizes. More than 230 recipes showcasing Maple Leaf Farms duck were entered into the contest.

The Student Category offered two top prizes: The grand prize of $2,500 was awarded to Derwin Jackson of Le Cordon Bleu College of Culinary Arts, Atlanta, for his Roasted Tapenade Duck in Parchment recipe. Matthew Wells of Le Cordon Bleu College of Culinary Arts, Austin, received second place for his Asian Duck Tacos.

Matthew Wells, a student at Le Cordon Bleu College of Culinary Arts, Atlanta, took top prize in the student category of  The 2011 Discover Duck Chef Recipe Contest with his Roasted Tapenade Duck in Parchment.

Taking the Chef Category grand prize of $5,000 was Greg Reggio of Taste Buds Management in New Orleans for his Thai Style Pulled Duck Sliders. Reggio, along with chef partners Hans Limburg and Gary Darling, are the creators of Zea Rotisserie and Semolina Restaurant in New Orleans. A second recipe submitted by Reggio for Korean BBQ Duck Tacos was also awarded third place.

Second place in the Chef Category was claimed by Executive Chef Steven Jayson of Universal Studios, Orlando, with his Pulled Duck Ciabatta Sandwich recipe.

All submissions were judged anonymously on simplicity (easily sourced ingredients and ease of preparation), originality, flavor and accuracy of the recipe ingredients and method. “We were thrilled with the variety and originality of the recipe submissions this year,” said Maple Leaf Farms' marketing manager, Cindy Turk.

To view the winning recipes and photos, visit the contest web pages at www.mapleleaffarms.com/chefcontest/.

ACF Announces Release of Garde Manger: Cold Kitchen Fundamentals

The American Culinary Federation (ACF), the nation’s largest professional-chefs organization, is pleased to announce its newest textbook, Garde Manger: Cold Kitchen Fundamentals (Prentice Hall, 2012, $104), a companion to Baking Fundamentals (Prentice Hall, 2007) and Culinary Fundamentals (Prentice Hall, 2006). Written for the garde-manger chef, culinary students and educators, the 912-page book focuses on techniques, provides an overview of the cold kitchen and features more than 400 recipes.

“Garde Manger: Cold Kitchen Fundamentals is ACF’s comprehensive guide to the cold kitchen,” said Michael Ty, CEC, AAC, ACF national president. “We hope chefs, students, educators and culinary institutions nationwide utilize this valuable resource.”

 

Garde Manger: Cold Kitchen Fundamentals is organized by sections and includes teaching units that enable readers to build on a strong foundation as they progress in their knowledge. Special features include:  

• More than 400 recipes, from artichoke and pimento salad to grilled salmon slices on arugula
• More than 600 illustrative photographs
• Learning activities
• “Chef’s Tips”
• Educational objectives and key terms
• Summaries and unit reviews
• Appendices containing useful charts
• Bibliography for additional related books, magazines, blogs, etc.
• Glossary

About the Authors  
Edward Leonard, CMC, WGMC, FSP, AAC, is vice president and corporate chef for Le Cordon Bleu Schools of North America. He is past president of the American Culinary Federation and past vice president of the World Association of Chefs Societies. He served as team manager of ACF Culinary Team USA, the official U.S. team for national and international culinary competitions, from 1998 to 2008.

Brenda Carlos is owner of BC Editorial Services. She has served as publisher and managing editor of Hospitality News Group, and has authored numerous articles focusing on all aspects of the foodservice industry, event management and running a business. In addition, she has co-authored three textbooks.

Tina Powers, CEC, CEPC, CCE, CMB, is a culinary instructor at Oregon Coast Culinary Institute, Coos Bay, Ore., where she teaches baking and culinary classes. In addition, she owns a restaurant and bakery consulting business that serves the United States, Eastern Europe and Russia. She has received numerous awards and has coached several student competition teams.

For more information, visit www.pearsonhighered.com.

CIA Culinary Bible, The Professional Chef, New 9th Edition Available for iPad

The Culinary Institute of America’s The Professional Chef is the classic resource that America’s best professional chefs and home cooks have relied on for decades to master the complete range of basic and advanced cooking skills. Now America’s most trusted culinary reference is just a tap away. Through publisher Wiley and Inkling—the leading platform for interactive learning content on iPad—the gold standard of culinary textbooks has taken a step that PC Magazine calls “a new frontier for books.”

The Professional Chef, iPad Edition (Wiley, Inkling; $49.99) is a premier interactive learning experience. The iPad edition enhances the user experience with 850 recipes, nearly 750 photographs featuring 175 enhanced images, more than 100 videos and other features. Assessment indicators test participants’ knowledge of each product type, navigating readers through a series of multiple-choice, true-or-false and short-answer questions. Additional features include highlighting and sticky notes to mark text or highlight important content. A social-notes feature allows readers to follow other people’s commentaries right in the text, making it easy for students to organize study groups, instructors to share comments with the class, or any user to get real-time notes and tips from fellow cooks using The Professional Chef.

With its release on October 25, 2011, the iPad version of The Culinary Institute of America's essential reference text has ushered in a revolution in publishing. Courtesy of Inkling/Wiley.

 A PC Magazine online article as the iPad edition arrived on virtual bookshelves October 25 said this innovation “is an impressive alternative to the 1,400-page print edition and illuminates a path toward the future of publishing.”

Images are annotated with pop-up descriptions of fruits, vegetables, grains, meat, poultry and seafood. Photo slideshows illustrate step-by-step techniques of key cooking fundamentals, and guided tours take the reader through the key elements of an important technique. For example, tapping through the different cuts of beef will lead to detailed information, additional illustrations and tips on uses for each cut. Instructions are brought to life with embedded videos demonstrating precisely how to master a specific technique such as cooking a perfect egg, fabricating a lobster or preparing a meringue.

MSU's School of Hospitality Business Breaks World Record—with Tacos

Demonstration Hall on the campus of Michigan State University was the site of a world record-breaking line of—believe it or not—tacos. And two students in The School of Hospitality Business demonstrated their perseverance, persuasive powers and organizational skills by spending nearly eight months orchestrating the memorable event, which occurred on September 30 and fulfilled the Guinness Book of World Records requirements.

Nate Redner (BA ’12) and Luke Magnini (BA ’12) came up with the idea when they watched a YouTube video detailing the record set by Dining Services at Emory University, which was 260 tacos, totaling 121 feet. They worked with alum and MSU Culinary Services’ corporate chef Kurt Kwiatkowski (BA ’96, MS ’05) on the project.

Using only MSU ingredients, the line contained 150 pounds of beef, 35 pounds of cheese and 50 pounds of pico de gallo. All the ingredients added up to a 490-foot taco line with 847 tacos placed on tables in the shape of a block “S” and created with the help of almost 60 volunteers.  The project covered nearly the whole length of Dem Hall, which served for years as MSU’s ice-hockey rink.

(l. to r.) Cichy, Kwiatkowski, Magnini, Redner. Photo by Lindsey LaTour Bliss, MSU Culinary Services

Culinary officials were required to record an exact measurement of the taco line. Additionally, a video had to be taken of the lineup, and each individual taco had to be counted and documented. Several witnesses and MSU workers also were required to fill out forms documenting the event.

School director Ron Cichy was one of those witnesses. He was amazed, but not surprised, by the students’ accomplishment and sense of fun. “It seems as though there is nothing Nate and Luke can’t accomplish when they put their minds to it,” he said. “And it’s great to see that they made it a total Spartan effort.”

Recognized as the top-ranked hospitality-business school, the school has a unique and independent position within Michigan State University’s Eli Broad College of Business. Celebrating its 85th anniversary in 2012, the school boasts nearly 10,000 graduates worldwide, including a number of leading academicians and industry executives who have earned both undergraduate and graduate degrees.

Sullivan University Wins Two Gold Medals at Music City Challenge Fall Culinary Competition

Two students at Sullivan University’s National Center for Hospitality Studies (NCHS) won gold medals at the 2011 Music City Challenge, the American Culinary Federation-sponsored competition that took place September 27 and 28 in Nashville. 

Kelsee Newman and Kenna Nelson represented Sullivan University’s Baking and Pastry Arts program, presenting a display in petit fours and an Alice in Wonderland sculpture produced from fat. The students were evaluated by certified ACF judges Paul C. Jensen, II, CEC, CCA, AAC, Wolfgang Bierer, CMPC, CEC, CCE, AAC, and Roland E. Schaeffer, CEC, AAC, HOF.

“A gold medal is thrilling in its own right, but it's the caliber of judging behind it that makes it noteworthy,” said Nelson. “We are honored that the talented, experienced and award-winning team of judges were impressed by us! But we couldn't have done it without the chefs at Sullivan who invested in us during our preparation.”

(l. to r.) Nelson, Spendlove, Newman

“Participating in a competition like this involves so much stress and work, and time spent before and after class ... but it's all worth it to hear these amazing chefs who are judging your work say that it's worthy of a gold medal,” said Newman.

“The judges spoke very highly about Sullivan University and the education that our students are receiving,” said Baking and Pastry Arts chair Derek Spendlove, CEPC, AAC. “This is an exciting honor.”

The Culinary Institute of America to Launch Latin Cuisines Certificate Program at San Antonio Campus

The Culinary Institute of America (CIA) is pleased to announce the creation of a new culinary-certificate program focusing on Latin Cuisines. The two-semester (30-week) program will welcome its first class of students on January 24, 2012, at the college's campus in San Antonio, Texas. The advanced program is for CIA graduates and other industry professionals with culinary-arts degrees or certificates.

 Chef Sergio Remolina works with student Evan Martinez on the metate in the kitchen. As part of the CIA's new Latin Cuisines Certificate Program, students will have the opportunity to learn a wide variety of culinary techniques from Latin America and Mexico. Photo credit: CIA/Keith Ferris

The program provides a specialization in Latin American cuisines for those who already have a solid foundation in culinary arts from a previous associate degree, bachelor's degree or certificate in culinary arts. While the hands-on culinary classes will be unparalleled, the program is more than a “concentration” of classes on various Latin cuisines.

Students will learn from an expert team of faculty members that includes Elizabeth Johnson-Kosick and Iliana de le Vega, the CIA’s two full-time Latin-cuisines researchers based at the San Antonio campus. Kosick and de la Vega have spent years documenting and researching many of the traditional ingredients and techniques of Mexican and Latin American cooking through their extensive travels. The chefs will feature their knowledge in their course work, while the college also brings a wide array of special guest chefs to campus to teach, as well.

“Through this program, the CIA San Antonio will be a ‘Carnegie Hall’ of Latin cuisines,” says Dr. Tim Ryan, CMC, president of The Culinary Institute of America. “Visiting guest chefs will have a conservatory-style relationship with small groups of students, and teach them about the cuisines of countries such as Peru, Brazil and Mexico.”

In conjunction with the college’s expanded educational offerings, the CIA San Antonio will open a new pan-Latin full-service restaurant in early 2012 on the campus. Overlooking the San Antonio Riverwalk, the restaurant will serve as a classroom for CIA students, as well as a showcase for visiting Latin American chefs and a rare opportunity to experience the work of these chefs in the United States.

The Latin Cuisines Certificate Program joins the CIA’s Associate Degree in Culinary Arts Program already offered at the CIA San Antonio. Significant scholarships are available for both programs for students who qualify. To learn more, visit www.ciachef.edu/lccp.

Navajo Nation’s Only Culinary-Arts Program Takes First Step toward National Accreditation

As Navajo Technical College in Crownpoint, N.M., has been taking leaps and bounds toward national acclamation, the NTC culinary-arts program has taken its first steps toward national accreditation.  

For three days, Navajo Tech welcomed chefs Robert Hudson, CEC, CCE; Keith Mandabach, CEC, AAC, Ed.D.; and Mark Cochran, CEC, CCA, CFBE, of the American Culinary Federation’s accrediting commission to review a self-study on the school’s culinary-arts program and to see if the school meets ACF’s standards for accreditation.  

The review included an examination of the college’s curriculum and staff, as well as a detailed inspection of the program’s educational facilities to determine if they are in line with industry standards.  

NTC culinary-arts student Melvina Jones poses next to her creations at the SkillsUSA National Conference in Kansas City, Mo.

After the three days of the initial evaluation, the commission provided an exit report that noted several of the school’s strengths, but also provided the Navajo Nation’s only culinary-arts program with a short list of compliance issues.

“For an initial process, it’s been very good,” said Hudson, who traveled to Navajo Tech from Colorado Springs to perform the evaluation. “I can see this program going further.”

Navajo Tech now has until mid-December to take the corrective measures to comply with the ACF commission’s requirements, in which it will have to address issues that involve student-to-faculty ratio, advisory-board expansion and creating a unified teacher manual that contains class outlines, notes and syllabi.

After Navajo Tech complies with each requirement, it must submit a report that addresses each correction, which will then be reviewed by the ACF’s national board in January. If the board approves of the report, Navajo Tech will receive either a three- or five-year accreditation so it can certify its students under the country’s most renowned culinary organization. If accredited, Navajo Tech would be the first Native American college to receive ACF certification.

Once the program receives its accreditation, NTC culinary-arts director Robert Witte, CEC, expects big things for one of the college’s most popular programs.

“Overall, this is going to improve the program by 300%,” said Witte. “We’re now going to be the model for all future Native American colleges who want to become accredited through the ACF.”

Mandabach was impressed with the direction the program is heading. “You guys have a really good program,” he said. “Your students have the desire, and if you have that, you’re 50% of the way there.”

The ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, the ACF operates the most comprehensive certification program for chefs in the United States. For more information, please visit www.acfchefs.org.

Kendall College's Hedeker Joins Chicago Lights Urban Farm’s Board

Kendall College is pleased to announce that Heidi Hedeker, MA/MSW, CEPC, a baking & pastry instructor and assistant professor in the School of Culinary Arts, has joined the advisory board of Chicago Lights Urban Farm in Chicago. Hedeker, who has a master’s degree in social work from the University of Chicago, has worked with Urban Farm since 2009 to develop and deliver educational programming for families in the Cabrini-Green neighborhood as well as students enrolled in nearby schools.

Hedeker

 

Chicago Lights Urban Farm empowers youth and residents in the neighborhood to have access to affordable, organic produce and nutrition education as well as increased economic opportunities through workforce training and microenterprise development. The farm helps families learn about healthy cooking, and provides programming for children and youth to learn about urban agriculture.

“Urban Farm represents a vibrant community effort that gives children and their families a true appreciation of where foods come from, as well as the positive effects of seasonal, fresh, naturally produced foods on growing bodies—and the environment,” Hedeker says. "This project has really validated the role of small metropolitan farms, and I am glad to be able to teach children how to value themselves and gain independence as they work to transform a city lot into their own corner grocery store."

Hedeker’s contribution to Urban Farm and its educational programs includes assistance from students enrolled in Kendall’s School of Culinary Arts’ Nutrition Club, who do nutritional analysis of the recipes. Hedeker teaches participants at the Farm about the use and benefits of organic, locally grown produce in cooking. Through her relationship with Urban Farm, she has also “adopted” Edward Jenner Elementary Academy of the Arts and ChicagoQuest, a new Chicago International Charter School, as part of the Chefs Move to Schools initiative and First Lady Michelle Obama’s Let’s Move!, a program focused on solving the problem of childhood obesity within a generation. Hedeker works with the schools’ teachers, parents, nutritionists and administrators to help educate children and show that nutrition can be fun.

“Chef Hedeker’s commitment to serving the community sets a powerful example for our students,” says Renee Zonka, RD, CEC, CHE, dean of the Kendall College School of Culinary Arts. “Her engagement with Urban Farm furthers Kendall’s commitment to teaching responsible sustainability and sound nutrition principles. Her real-life application of melding both concepts assists Kendall College in generating socially and environmentally responsible professionals while contributing to the vibrancy of the community.”

For more information on Chicago Lights Urban Farm, its programs and volunteer opportunities, visit www.chicagolights.org. For more information on the Chefs Move to School initiative, visit www.letsmove.gov/chefs-move-schools.

Tilapia Shows Largest Consumption Gain in NFI Top 10 Seafood List

Americans ate 20% more tilapia in 2010 than they did in 2009, propelling it from the No. 5 spot to the No. 4 spot with the single largest gain in consumption on the National Fisheries Institute’s (NFI) latest Top Ten Seafood List.

Other impressive gains saw pangasius jump 14% to claim the No. 8 slot, up one from last year. And while cod remained at No. 7, it gained 11% over 2009.

The Top 10 White Fish Consumed in 2010 (pounds per capita)
1. Shrimp, 4.0
2. Canned Tuna, 2.7
3. Salmon, 1.999
4. Tilapia, 1.450
5. Alaska Pollock, 1.192
6. Catfish, 0.800
7. Crab, 0.573
8. Cod, 0.463
9. Pangasius, 0.405
10. Clams, 0.341

“If you look at the numbers from 2008, 2009 and now 2010, keeping in mind population growth, we’re hopeful that we’re beginning to see seafood consumption steadying, a trend that makes it poised for gains,” says NFI president John Connelly.

This year’s list contains some anomalies, including a National Marine Fisheries Services (NMFS) recalculation of 2009’s total pounds per capita that changed to 16 lbs from 15.8 lbs. There was also a slight reduction in clam consumption on the 2009 list.

The 2010 Alaska Pollock numbers appear to show a drop of 18% when compared to the 2009 list, but about half of that decline is actually due to a new export category that identified previously uncounted exports. The balance was due to a reduction in imports and a sharp increase in surimi exports. Also, pollock-fillet exports increased, reflecting the continued strong demand for pollock fillets in Europe, as it remains the most popular seafood item in Germany.

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.