Sullivan University’s National Center for Hospitality Studies (NCHS), Louisville, Ky., recently announced the addition of two celebrated hospitality professionals to its faculty: E. Jon Bjornson has joined the staff as chair of hotel and restaurant management, replacing the late Kerry Sommerville, and Michael Cunha has joined the staff as a faculty instructor on skills and purchasing.
Bjornson comes to Sullivan University from Fairleigh Dickinson University in Madison, N.J., where he was an adjunct professor in the field of hospitality, teaching courses on the concepts of Rooms Division Management and Property Management. Prior to his work at Fairleigh Dickinson, Bjornson was vice president of sales and marketing for The Ultimate Sweet Tooth in Bushkill, Pa. Bjornson also has a remarkable background in hotel management and has held the positions of franchise services manager for Howard Johnson and Travelodge and lead technology specialist for all nine Cendant hotel brands in the United States and Canada.
Cunha, who was operating partner and executive chef of the four-star Limestone Restaurant for six years, served as a member of Sullivan University’s Advisory Panel for 10 years. Cunha is transitioning to this academic position with Sullivan so that he can spend more time with his family than a restaurant career allows. Prior to opening Limestone in 2003, Cunha was executive chef de cuisine at the AAA five-diamond Oakroom at the Seelbach Hotel (Louisville, Ky.) and executive chef at the Austin Hilton Hotel in Texas. He is a member of the American Culinary Federation, the Chaine de Rotisseurs and the James Beard Foundation. Cunha received his culinary training from Johnson & Wales University, where he earned degrees in culinary arts, hospitality management and pastry arts.
“Both Bjornson and Cunha have the passion for the hospitality industry that is so important in a Sullivan University faculty member,” said Tom Hickey, Director of the NCHS. “They bring a considerable amount of expertise in their respective fields, and I think they will inspire a lot of enthusiasm in our students.”
Thursday, January 22, 2009
Wednesday, January 21, 2009
'Saturdays at the CIA' offer continuing education based on best-selling cookbooks
A new series of classes for food enthusiasts, highlighting recipes from best-selling cookbooks, leads the Spring 2009 curriculum at The Culinary Institute of America (CIA). The new "Saturdays at the CIA" lineup of classes will give budding chefs the chance to prepare signature dishes from the CIA's popular line of cookbooks.
Among the 12 new classes to be offered this season are: Rise of Asia; Spain and the World Table; Soups; Grilling; Baking at Home—The Desserts; Cake Decorating; Gourmet Meals in Minutes; and Breakfast & Brunches. "Saturdays at the CIA" classes will be held on the following Saturdays from 9:30 a.m. to 2:30 p.m.: March 7 and 21; April 4 and 18; May 9 and 16; June 6 and 20.
"In our new Spain and the World Table course, participants will have the opportunity to work with ingredients they may have only seen until now on the Food Network," explains Laura Pickover, director of food enthusiasts programs at the CIA. "In making the signature tapas, the small bites so popular in the Latino world, students will work for the first time with fiery peppers, exotic spices, and savory foods that are used to create Spain's greatest culinary inventions. It's like traveling abroad with our chefs to sample specialties—right here in Hyde Park."
A Saturday schedule begins at 9:30 a.m. with orientation, followed by a lecture. Students head to the kitchen for food production and collaborate together on lunch. All attendees will receive a CIA cookbook and an official apron. Tuition for classes is $225 per person.
To register for one of the new "Saturdays at the CIA" classes, food enthusiasts can visit the CIA Web site at www.ciachef.edu/enthusiasts or call the college's Continuing Education Department at (800) 888-7850.
Recipes from celebrated CIA cookbooks are the focus of the new "Saturdays at the CIA" food enthusiast classes, to be held Spring 2009 at The Culinary Institute of America's Hyde Park campus. (Photo credit: CIA/Keith Ferris)
Among the 12 new classes to be offered this season are: Rise of Asia; Spain and the World Table; Soups; Grilling; Baking at Home—The Desserts; Cake Decorating; Gourmet Meals in Minutes; and Breakfast & Brunches. "Saturdays at the CIA" classes will be held on the following Saturdays from 9:30 a.m. to 2:30 p.m.: March 7 and 21; April 4 and 18; May 9 and 16; June 6 and 20.
"In our new Spain and the World Table course, participants will have the opportunity to work with ingredients they may have only seen until now on the Food Network," explains Laura Pickover, director of food enthusiasts programs at the CIA. "In making the signature tapas, the small bites so popular in the Latino world, students will work for the first time with fiery peppers, exotic spices, and savory foods that are used to create Spain's greatest culinary inventions. It's like traveling abroad with our chefs to sample specialties—right here in Hyde Park."
A Saturday schedule begins at 9:30 a.m. with orientation, followed by a lecture. Students head to the kitchen for food production and collaborate together on lunch. All attendees will receive a CIA cookbook and an official apron. Tuition for classes is $225 per person.
To register for one of the new "Saturdays at the CIA" classes, food enthusiasts can visit the CIA Web site at www.ciachef.edu/enthusiasts or call the college's Continuing Education Department at (800) 888-7850.
Recipes from celebrated CIA cookbooks are the focus of the new "Saturdays at the CIA" food enthusiast classes, to be held Spring 2009 at The Culinary Institute of America's Hyde Park campus. (Photo credit: CIA/Keith Ferris)
Tuesday, January 20, 2009
D.C. Central Kitchen celebrates 20th anniversary
D.C. Central Kitchen (DCCK)—which began it first phase of operation on Jan. 20, 1989, by redistributing excess food from balls held for the presidential inauguration of George H. W. Bush—today celebrates its 20th anniversary.During these past 20 years, DCCK has been combating hunger and creating opportunity by:
- recovering un-served food from restaurants, hotels and foodservice businesses;
- training unemployed men and women for careers in the foodservice industry through its Culinary Job Training program;
- providing free, nutritious meals to shelters and other social service agencies;
- coordinating outreach services to help men and women living on the street find a way inside;
- opening "Campus Kitchens" at universities and high schools across America; and
- offering change through empowerment.
As reported yesterday on National Public Radio's All Things Considered, this year, DCCK's culinary arts students will be cooking for some of the events surrounding the inauguration of President Barack Obama. Click here to listen to the full segment.
Florida Tomato Committee celebrates 20 years
of culinary competition
The 20th annual Florida Tomatoes “Best of the Best” Recipe Contest is underway. Culinary students from the United States and Canada will create dishes featuring red, round, field-grown tomatoes from Florida for a chance to win $2,000.
Supervising instructors will select a recipe to represent their school; only one recipe is permitted per school. Finalists’ recipes will then be judged by a panel of prominent New York-area chefs and food writers on the basis of taste, visual appeal, originality and effective use of fresh Florida tomatoes. Winning recipes will be announced in trade publications and online.
Last year, desserts took center stage, with Fresh Tomato Jam-Filled French Crepes with Tomato Ice Cream and Basil Syrup (recipe below) winning top honors for Jose Luis Hernandez, a student at Johnson County Community College in Lenexa, Kan. First among Canadian school entrants was Lynn Fretz of Canadore College with her Tomato Mousse & Basil Jelly with Tomato “Cigars.”
The contest is open to all students enrolled in a professional culinary program in the United States or Canada. The deadline for schools to submit their selected recipe is Wednesday, April 22, 2009. Instructors interested in learning about how their students can participate should contact Jason Stemm at (212) 420-8808 or tomatocontest@lewis-neale.com.
Water, as needed
1 1/4 c. sugar
7 lbs. fully ripened fresh Florida tomatoes
1 c. port wine
1 t. fresh grated ginger
1/2 t. ground cinnamon
1/4 t. salt
1/4 c. fresh basil, loosely packed
12 Crepes (recipe follows)
Tomato Ice Cream (recipe follows)
Method (1) In small saucepan combine 1/2 c. sugar and 1/2 c. water; bring to a boil; set aside to cool to sugar syrup. (2) Bring large pot of water to boil; preheat oven to 200°F. (3) Arrange rack on tray; coat rack with non-stick cooking spray. Score skin on each tomato in 4 equidistant places. Drop several tomatoes at a time into boiling water until skins loosen, about 10 seconds; set aside to cool. When cool enough to handle, peel off skins; dip 20 pieces of skin into sugar syrup; place on prepared tray. Reserve remaining syrup. Dry tomato skins in oven until crisp but not browned, 30-40 minutes; set aside. (4) Quarter, seed and coarsely chop 2 quarts of remaining tomatoes, reserving seeds and juice; place chopped tomatoes in a heavy saucepan. Add 3/4 c. sugar, port, ginger, cinnamon and salt. Cook over medium heat, stirring occasionally, until mixture is thick and jam-like, about 45 minutes. Remove Tomato Jam from heat; set aside until cool; crumble into 1/2" pieces. (5) Meanwhile, coarsely chop remaining uncooked tomatoes; place in blender with reserved uncooked tomato seeds and liquid. Blend until smooth; strain puree; set aside. (6) In a heavy saucepan, combine reserved sugar syrup and basil; bring to a boil. Transfer to a blender container; whirl until smooth. Strain Basil Syrup mixture and set aside. (7) For assembly: Spread 12 Crepes with warm Tomato Jam; roll up. Place 2 Crepes on the center of each plate. Top with scoop of Tomato Ice Cream and a drizzle of Basil Syrup. Garnish with crisp tomato skins.
Crepes
3/4 c. flour
3/4 c. milk
2 eggs
2 T. oil, plus more as needed
2 T. sugar
1/8 t. salt
Method (1) In bowl, combine flour, milk, eggs, oil, sugar and salt until smooth. Heat 6" crepe pan; very lightly wipe with oil. (2) Pour about 1 1/2 T. of batter at a time into pan, swirling to cover the bottom; cook until bubbly and bottom is golden. Turn and cook just long enough to lightly brown; remove and set aside. Repeat to make 12 crepes, wiping pan with oil when needed.
Tomato Ice Cream
1 1/2 c. heavy cream
1 c. sugar
3/4 c. milk
1/8 t. salt
6 large egg yolks
2 c. reserved tomato puree
1 T. crème fraîche
Method (1) In medium-sized, heavy saucepan, whisk together cream, sugar, milk and salt. Heat, stirring frequently, just until mixture comes to a simmer. (2) Meanwhile, in small bowl whisk egg yolks. Very gradually whisk hot mixture into yolks; return mixture to saucepan. Cook, stirring constantly, just until it simmers. Remove from heat; whisk in reserved tomato puree and the crème fraîche. Reserve remaining puree, if any, for another use. (3) Refrigerate, covered, until cool. Transfer to ice cream maker; process until frozen. Serve or transfer to freezer container and freeze until ready to serve.
Supervising instructors will select a recipe to represent their school; only one recipe is permitted per school. Finalists’ recipes will then be judged by a panel of prominent New York-area chefs and food writers on the basis of taste, visual appeal, originality and effective use of fresh Florida tomatoes. Winning recipes will be announced in trade publications and online.
Last year, desserts took center stage, with Fresh Tomato Jam-Filled French Crepes with Tomato Ice Cream and Basil Syrup (recipe below) winning top honors for Jose Luis Hernandez, a student at Johnson County Community College in Lenexa, Kan. First among Canadian school entrants was Lynn Fretz of Canadore College with her Tomato Mousse & Basil Jelly with Tomato “Cigars.”
The contest is open to all students enrolled in a professional culinary program in the United States or Canada. The deadline for schools to submit their selected recipe is Wednesday, April 22, 2009. Instructors interested in learning about how their students can participate should contact Jason Stemm at (212) 420-8808 or tomatocontest@lewis-neale.com.
Fresh Tomato Jam-filled French Crepes with
Tomato Ice Cream and Basil Syrup
Jose Luis Hernandez, Johnson County Community College,
Lenexa, Kan.
Yield: 6 servingsTomato Ice Cream and Basil Syrup
Jose Luis Hernandez, Johnson County Community College,
Lenexa, Kan.
Water, as needed
1 1/4 c. sugar
7 lbs. fully ripened fresh Florida tomatoes
1 c. port wine
1 t. fresh grated ginger
1/2 t. ground cinnamon
1/4 t. salt
1/4 c. fresh basil, loosely packed
12 Crepes (recipe follows)
Tomato Ice Cream (recipe follows)
Method (1) In small saucepan combine 1/2 c. sugar and 1/2 c. water; bring to a boil; set aside to cool to sugar syrup. (2) Bring large pot of water to boil; preheat oven to 200°F. (3) Arrange rack on tray; coat rack with non-stick cooking spray. Score skin on each tomato in 4 equidistant places. Drop several tomatoes at a time into boiling water until skins loosen, about 10 seconds; set aside to cool. When cool enough to handle, peel off skins; dip 20 pieces of skin into sugar syrup; place on prepared tray. Reserve remaining syrup. Dry tomato skins in oven until crisp but not browned, 30-40 minutes; set aside. (4) Quarter, seed and coarsely chop 2 quarts of remaining tomatoes, reserving seeds and juice; place chopped tomatoes in a heavy saucepan. Add 3/4 c. sugar, port, ginger, cinnamon and salt. Cook over medium heat, stirring occasionally, until mixture is thick and jam-like, about 45 minutes. Remove Tomato Jam from heat; set aside until cool; crumble into 1/2" pieces. (5) Meanwhile, coarsely chop remaining uncooked tomatoes; place in blender with reserved uncooked tomato seeds and liquid. Blend until smooth; strain puree; set aside. (6) In a heavy saucepan, combine reserved sugar syrup and basil; bring to a boil. Transfer to a blender container; whirl until smooth. Strain Basil Syrup mixture and set aside. (7) For assembly: Spread 12 Crepes with warm Tomato Jam; roll up. Place 2 Crepes on the center of each plate. Top with scoop of Tomato Ice Cream and a drizzle of Basil Syrup. Garnish with crisp tomato skins.
Crepes
3/4 c. flour
3/4 c. milk
2 eggs
2 T. oil, plus more as needed
2 T. sugar
1/8 t. salt
Method (1) In bowl, combine flour, milk, eggs, oil, sugar and salt until smooth. Heat 6" crepe pan; very lightly wipe with oil. (2) Pour about 1 1/2 T. of batter at a time into pan, swirling to cover the bottom; cook until bubbly and bottom is golden. Turn and cook just long enough to lightly brown; remove and set aside. Repeat to make 12 crepes, wiping pan with oil when needed.
Tomato Ice Cream
1 1/2 c. heavy cream
1 c. sugar
3/4 c. milk
1/8 t. salt
6 large egg yolks
2 c. reserved tomato puree
1 T. crème fraîche
Method (1) In medium-sized, heavy saucepan, whisk together cream, sugar, milk and salt. Heat, stirring frequently, just until mixture comes to a simmer. (2) Meanwhile, in small bowl whisk egg yolks. Very gradually whisk hot mixture into yolks; return mixture to saucepan. Cook, stirring constantly, just until it simmers. Remove from heat; whisk in reserved tomato puree and the crème fraîche. Reserve remaining puree, if any, for another use. (3) Refrigerate, covered, until cool. Transfer to ice cream maker; process until frozen. Serve or transfer to freezer container and freeze until ready to serve.
Monday, January 19, 2009
Register for the FENI Summit
The 2009 Foodservice Educators Network International (FENI) Educators Summit is just around the corner, and there is still time to register! The FENI Summit will be held in Las Vegas Feb. 14 to 17 at the Tuscany Suites & Casino. This year, the offerings include more than 40 Master Classes, educational roundtables and speakers, as well as special events and awards ceremonies for poster board winners and the Educators of the Year. FENI's host school, Le Cordon Bleu College of Culinary Arts—Las Vegas, offers a spacious facility with modern labs and state-of-the-art equipment. Please visit www.vegasculinary.com to discover more about our host school. Click here to download the 2009 FENI Summit Agenda and Registration Form, or visit www.fenisummit.com.
If your focus is hospitality education, you won't want to miss the inaugural Hospitality Educators Leadership & Development Conference. Continued training and leadership technique improvements are requisite for maintaining top performance in the hospitality field. Held in conjunction with the FENI Summit, this conference will help you to gain fresh ideas for achieving a balance of excellence and respect as a leader within your group. The Hospitality Educators Leadership & Development Conference is in cooperation with the University of Nevada, Las Vegas and other leading hospitality-training programs and service providers industrywide. Click here for the registration form.
Friday, January 16, 2009
Sullivan University grad competes on Food Network’s Ultimate Recipe Showdown
Credit: Skirt MagazineWhen the Food Network searched the nation for great burger recipes to include in their televised competition—"Ultimate Recipe Showdown"—they couldn’t pass up Sullivan University graduate Brigitte Nguyen’s Vietnamese-flavored specialty. Nguyen competed on the Guy Fieri-hosted show in the fall of 2008, and the results of the competition were aired on Sunday, Jan. 11.
"Being at Food Network, the home of all my favorite shows and television chefs, was unbelievable,” says Nguyen. The studios are gorgeous, the kitchens are pristine, and I was surrounded by a hard-working, fun-loving, gourmet group of foodies! My instructors at Sullivan University always pushed me to work quickly, cleanly and efficiently and these proved to be valuable skills, given the time constraints and the fact that I was cooking on-camera!”
Nguyen, a California native with Vietnamese heritage, took matters into her own hands when she could not find her favorite Vietnamese sandwich in Kentucky. Always ready for a new challenge, Nguyen headed straight into the kitchen and created the ultimate sandwich, combining her love for Asian cuisine with her all-American environment. In 2007, her Vietnamese Five-Spice Pork Burger won the first-runner-up prize at the Sutter Home 17th Annual Build a Better Burger Competition (recipe here). Her Vietnamese Bistro burger got her noticed by Food Network less than a year later.
Nguyen left her first career as a financial statement auditor to follow her passion for the culinary arts. In 2006, she relocated to Lexington, Ky., from Los Angeles and enrolled in Sullivan University’s National Center for Hospitality Studies. In 2008, she traveled with a group of fellow Sullivan students and chef instructors to Beijing to work with Framboise Catering feeding the U.S. Delegation and athletes at the Olympics before graduating Summa Cum Laude. Nguyen currently does independent catering and bakes pastries for Wine + Market in Lexington.
Thursday, January 15, 2009
CET now accepting papers for free publication
If you have an academic white paper, an instructional how-to or even a personal essay regarding culinary eduction, Chef Educator Today (CET) wants to hear from you. All submitted articles will be reviewed by CET editors and published online in one of the magazine's upcoming digital editions—and because chef-instructors are the lifeblood of CET, we will publish your contributions free of charge.
We like to think that Chef Educator Today magazine and the Online Tool Kit blog are already valuable resources for chef-instructors, but by adding your voice to our digital magazine, you can help us create a one-of-a-kind online forum for idea exchange for you and your peers in the culinary-education field.
Send all article submissions and questions regarding submission to CET managing editor Lacey Griebeler at lgriebeler@talcott.com.
We like to think that Chef Educator Today magazine and the Online Tool Kit blog are already valuable resources for chef-instructors, but by adding your voice to our digital magazine, you can help us create a one-of-a-kind online forum for idea exchange for you and your peers in the culinary-education field.
Send all article submissions and questions regarding submission to CET managing editor Lacey Griebeler at lgriebeler@talcott.com.
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