Wondering and thinking about everything that is done in the kitchen—and considering how and why—are important behaviors we want to build in our students and encourage a stance of questioning.

By Dr. Fred Mayo, CHE, CHT

For much of the fall, we discussed helping students learn about themselves, assisting them in taking charge of their lives and in other ways building their professional skills. This spring, we will focus on another aspect of working with students: helping them expand their curiosity and their creativity. This month, we will discuss developing the habit of curiosity.

A Habit of Curiosity
The habit of curiosity is a pattern of looking at and wondering about things throughout the day. It involves noticing when things do not work the way you expected them and asking why things happen the way they do. Since it means asking a range of questions—who, what, where, when, how and why—this process of thinking actively engages the mind and builds critical-thinking skills, something so necessary for our students.

Unfortunately, there are many people who can look at a loaf of bread, a plate presentation, a clear soup, a glass of wine or a composed salad and not see anything. They do not wonder why it was prepared the way it was, where it came from, what was involved, what else could have happened, and why it smells or tastes like it does. While that acceptance without noticing and thinking may be acceptable in a restaurant patron, it does not belong in a professional chef or a student learning to become a chef. Wondering and thinking about everything that is done in the kitchen and considering how and why are important behaviors we want to build in our students. Therefore, we need to encourage a stance of questioning and a habit of curiosity.

Chef Weiner’s dad has chemical-engineering degrees all over his wall, written hundreds of articles and flown around the world to advise companies, yet his cooking was never as good as that of Weiner’s grandmother, who only made it through the second grade.

By Adam Weiner, CFSE

“Food is love.”
—Culinary instructor Adam Weiner

“Cooking is a mistake, baking is a science.”
—Elihu Kittell, chef for the County of San Mateo and longtime friend of the author

“Cooking takes advantage of many basic science principles that apply in the kitchen and throughout the universe. Knowing these principles will enable you to perform endless culinary experiments, and to view the world through the eyes of a scientist.”
—Page 7 of The Epicurean Laboratoryby Tina Seelig,1991

In January 2013 I tackled the controversy of whether culinary instructors need to emphasize technique or recipe. Please see my 50-Minute Classroom articles on Reading and Writing Recipes, Braising, Baking, Sauté, Steamingand Grilling.

Are you preparing students to be kitchen and career ready?

By Paul Sorgule, MS, AAC

Sometimes the military gets it right. The training program that all soldiers must go through is designed to not just prepare individuals physically for the demands of this type of service, but more importantly prepare these same individuals to function as members of a larger entity. The methodologies used are very well thought out, and all conditioning is directly or indirectly focused on a high level of preparedness. Some may call this conditioning excessive, but I think most would agree that the result is a unit of men or women with a common focus and a total commitment to their respective tasks as part of a team.

Apply those same realities to the function of a professional kitchen, and it would not be a stretch to admit that this type of outcome is exactly what is needed from culinary educational programs. The desired outcomes for both the military and programs focused on careers in a kitchen are: respect, attention to detail, professionalism, image, repetition, physical conditioning, teamwork, respect for chain of command, the ability to follow directives, and accepting roles within an organization.

Approved by the ACF for CEHs, this curriculum released in January arrives at a time when mango consumption in the United States is up considerably.

Courtesy of the National Mango Board

The National Mango Board announces the release of its new education materials for culinary students, culinary instructors and professional chefs. Fresh Mango-The Basics for Foodservice video and Fresh Mango Curriculum cover the product essentials from how mangos grow to how to maximize their menu versatility—everything operators need to create fresh, delicious and healthful menu items with fresh mango. Culinary-education materials are available at www.mango.org/foodservice/culinary-education.

The Fresh Mango Curriculum has been approved by the American Culinary Federation for 8.5 continuing-education hours. Viewers may take the online quiz and program evaluation and send to the e-mail provided; the National Mango Board will review and send a certificate.

“In our foodservice program we’re finding that success using fresh mango on menus rests not only on knowing the basics of how to order and handle this popular fruit,” says Megan McKenna, director of marketing for the Mango Board, “but also with understanding the remarkable versatility of fresh mango across all dayparts, in sweet and savory applications.”

Culinary programs nationwide are invited to submit their best ideas for this sixth-annual recognition program by April 1.

The Kendall College School of Culinary Arts and the Center for the Advancement of Foodservice Education (CAFÉ) are accepting applications for the 2014 CAFÉ/Kendall College Green Award. This is the first national award to recognize secondary and postsecondary culinary-arts and baking/pastry programs for their commitment to teaching and practicing sustainability. Additionally, the winning program will receive a $1,000 cash prize plus complimentary registration to the 10th-Annual CAFÉ Leadership Conference, June 19-21, 2014, in Salt Lake City, where the award will be presented.

All secondary and postsecondary culinary-arts and baking/pastry programs in the United States, whether diploma- or degree-granting, are eligible. Selection criteria are based on the integration of sustainability into educational programs and operations.

“Kendall has dedicated itself to sustainability in its curriculum and campus operations since 2005, and the value we’ve reaped from sharing our knowledge with other educators and learning from them has been extremely gratifying,” says Christopher Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and of Laureate International Universities Center of Excellence in Culinary Arts. “By working with us to build this body of knowledge, foodservice educators throughout the United States now have many tools with which to impact the future of our industry and our world through our students.”

The American Culinary Federation, Inc. (ACF) marked the beginning of its new vision with the global launch of an updated logo to commemorate its 85th anniversary. ACF National President Thomas Macrina, CEC, CCA, AAC, unveiled ACF’s new logo on Jan. 6 via a video message at www.acfchefs.org/PresidentsVideoMessage.

The new ACF logo emphasizes the organization’s commitment to growth, transformation and innovation in the culinary industry while drawing on the legacy of the former logo. The tagline, “The Standard of Excellence for Chefs,” embodies the organization’s mission to enhance professional growth for all current and future chefs.

“It’s an exciting time for ACF, and starting today we are on a new path to growth and global recognition,” said Macrina. “The new ACF logo creates a more cohesive look for stronger brand recognition uniting all entities of the organization, while drawing on the legacy of the former logo. As we take pride in our rich history, we also recognize the need to embrace change in order to continue to build a legacy for ACF and its members that is sustainable.”

The redesigned logo brings the chef to the forefront, which speaks to chefs in kitchens across North America and the organization’s more than 20,000 members. It continues the strong brand of ACF with the stars and stripes. The old script has been changed to a font representative of today, which provides a clean look. The flag, along with the logo’s blue and red colors, has been enhanced to better represent American cuisine.

Chef Michael Watz, instructor at Washburne Culinary Institute in Chicago, is the winner of a $2,000 cash prize for his recipe entry in the MARS Foodservices Chef Showdown 2013 Dessert Recipe Contest. His original recipe, Mascarpone TWIX® and Shout,combines TWIX® Caramel Cookie Bars and mascarpone cheese to create a luscious filling for delicate cream puffs topped with roasted mango, fresh raspberries and chocolate sauce.

“It’s a new recipe and it was developed with TWIX® Caramel Cookie Bars as the inspiration,” Watz said. “I wanted a unique way to present the candy in a new and meaningful way. It’s a contemporary dessert that can be marketed in an upscale restaurant, but also would be appropriate as a mid-price-range recipe at a steakhouse wanting to add something different. The Chef Showdown recipe contest was a great opportunity to work with a quality product. I certainly enjoyed the creativity aspect of it and I look forward to working with MARS candy brands in any capacity.”

MARS Foodservices awarded two runners up—Adam Hegsted, executive chef at Coeur d’Alene Casino in Worley, Idaho, for his dessert creation, Molten SNICKERS® Cake with Whipped Peanut Butter and Warm Caramel Sauce, and Amber Croom, head pastry chef at Bellini’s Ristorante & Bar in Birmingham, Ala., for her recipe, Twixmisu Cocktail.

For more dessert recipes and menuing inspiration, visit www.MARSFoodservices.com.

Alan Fuerstman, founder and CEO of Montage Hotels & Resorts, will be honored for his vision and leadership to advance the ultra-luxury hospitality industry with the Robert Mondavi Wine & Food Award at Hospitality Uncorked on Feb. 8 at the JW Marriott Los Angeles L.A. LIVE. Proceeds from the gala will support The Collins College of Hospitality Management at Cal Poly Pomona.

Fuerstman has redefined luxury from a perception of it being pretentious and scripted to a comfortable luxury experience that is approachable, authentic and environmentally friendly. He believes that the next generation of luxury traveler is looking for a more gracious style of service but with the same incredible attention to detail, craftsmanship and quality.

“Alan has created a vision of comfortable luxury, which has equally benefited and elevated the food and beverage industry. He has created five-star environments where wearing jeans, sharing an experience with your family or an intimate evening as a couple are all equally comfortable. That uniqueness and that joy he brings his guests are something to be modeled and reasons why we are honoring him,” said Mary Niven, vice president Disney California Adventure & Guest Services Disneyland Resort and chair of The Collins College Board of Advisors.

To help future foodservice and hospitality leaders serving our nation make the transition from the military to college, The Culinary Institute of America (CIA) has a new member of its admissions staff dedicated to assisting veterans in planning for their post-military careers.

Eric Jenkins, 47, enrolled at the CIA after serving in the U.S. Army from 1984 to 2008. He earned his bachelor’s degree in culinary-arts management last year and will now help guide fellow service members and veterans through the application process. From firsthand experience, the retired Sergeant First Class can explain how to obtain Post-9/11 GI Bill and Yellow Ribbon Program benefits to provide them with a bachelor’s or associate-degree education at the CIA. Jenkins also serves as the staff advisor to the Veterans Association & Auxiliary student organization on campus. He was president of the group as an undergraduate.

An admissions counselor dedicated to veterans is needed at the CIA, where 126 current students have served on active duty in the U.S. Army, Navy, Air Force, Marines and Coast Guard.

Among many professional-development events held last year, the sum of different voices, perspectives and expertise areas was the most valuable take-away.

By Mary Petersen

I was privileged to attend several professional events in 2013 including annual conferences for the American Culinary Federation, the Research Chefs Association, Chefs Collaborative, the American Council for Technical Education the International Foodservice Editorial Council; and the National Restaurant Association, in addition to three CAFÉ events: the first postsecondary Deans and Directors Retreat, the 9^th-annual CAFÉ Leadership Conference and The Science of Baking Workshop.

These events focused on present challenges and offered numerous ideas for coping with the future. I thought I would share (in no particular order) some relevant (to me and perhaps to you) highlights: