Training our students to include sustainability as a core concern when they source fish is a crucial component of preparing future chefs.
Culinary educators are in the perfect position to refocus how students approach adding salt to any dish.
As influential future chefs, current students must truly understand the basics of sustainability: reduce food, water and energy waste and maximize your use of everything at hand.
By focusing on ourselves, our diets, sleep, exercise patterns, and time out of the classroom, we transform ourselves into better educators.
The often overlooked or underappreciated art of braising gives students a new tool that will serve them well, long after class is over.
Instructor Patti Lang travels to Wisconsin for a total immersion cheese externship and receives a cow’s (uninvited) lick of approval.
Kendall College Interim President Kim Shambrook expands on the need of culinary students to be master builders of a balance sheet just as if it were an award-winning dish.
We have a responsibility as educators to lead by example by innovating in the kitchen—and asking our students to do the same.
- One way to show how important following directions and a goal of mise en place is: I would give a basic biscuit recipe to two students per group and let them go to work. (This would be before we had really worked in the kitchen.) After the biscuits are all finished, I would have them pick the best one for display. Put them all in a line in front of class. Discuss the weight and texture and color of each biscuit. I would begin by saying, “We did all have the same recipe.” To complete the lesson, we would discuss how important proper procedures are when cooking to get all results the same. (LF)
- A community service project that our students do is that they feed the homeless each Monday night during the school year. (KT)