One thing that separates professional cooks from their moms is how they present food. Here are five things students should remember when plating

By Adam Weiner, JobTrain and the Sequoia Adult School

Students new to cooking go through three stages of trauma. First, they worry about making enough food; second, they agonize on how the food tastes; and finally, they stress about how the food looks. Much of the presentation pain comes from most of the new generation of cooks experiencing “presentation” as bags of fast food in a car seat and “plating” by ordering at the mall’s food court.

I have found the best way to minimize the pain of the third stage is to tell students not to prepare anything until they have in their minds (or better yet, a drawing on paper) how the final plate will look.

Students think this is strange. They feel that if they start cooking, the plating and presentation will fall into place. I explain that if I asked them to build a car, they wouldn’t just pick up some screws, tires, sheet metal and glass and start hammering. They would first have a picture of the finished car. To build a car or a plate of food takes a picture and a plan.

In curriculum development, although enrollment-management departments like to promote courses that concentrate on attractive ancillary skill sets, insufficient dedication to teaching strong foundational abilities will negatively impact student employability and success.

By Paul Sorgule, MS, AAC

Marketers have long understood that promoting what excites people is the best way to sell a product. The classic mantra has been: “The sizzle sells the steak.” This can be problematic when the steak is sacrificed for the sizzle in an effort to increase sales. Eventually, the customer will become dissatisfied with the results.

Colleges have adopted this classic marketing strategy over the past few decades with significant investments in physical plant and amenities that are far removed from the primary mission of delivering a valuable education. This has, in some cases, even crept into curriculum development.

A collegiate culinary-arts program in South Florida earns top honors for exemplary practices in—and innovative teaching of—ecological sustainability.

The Center for the Advancement of Foodservice Education (CAFÉ) and Chicago-based Kendall College presented the 2014 CAFÉ/Kendall College Green Award to Miami Culinary Institute (MCI) in Miami, Fla., on June 20 at CAFÉ’s 10th-anniversary national Leadership Conference for foodservice educators, held in metro Salt Lake City.

Karin J. Davis, a chef-instructor and registered sanitarian at Kendall College’s School of Culinary Arts, presented the award, which was accepted by Chef Ana C. Plana, BA, ME, an adjunct culinary instructor at MCI, at CAFÉ’s general-session breakfast at Salt Lake Community College’s Miller Campus in Sandy, Utah.

The Culinary Institute of America introduces an online learning experience focusing on the “blendability” of mushrooms at ciaprochef.com.

The Culinary Institute of America introduces a free online learning course, “Maximize Meals with Mushrooms!” available at http://www.ciaprochef.com/mushrooms/index.html?source=HomeBanner&segment=Mushrooms. Inspired by the meaty nature of mushrooms, the course highlights the creative potential of mushrooms blended with meat—an idea that boosts flavor, enhances nutrition and saves money.

“Maximize Meals with Mushrooms!”explores this concept of “blendability” in recipes drawn from global kitchens, from Mexico to Italy to China. The e-learning course includes chef-tested recipes, all downloadable and demonstrated in streaming video by CIA chef-instructor Bill Briwa, CEC.

August is National Sandwich Month, and a new series of recipes from the National Onion Association features signature sandwiches with onions. Onions are the most frequently listed vegetables on menus, and one of the most popular uses is on sandwiches.

From an Onion Bleu Cheese Spread on a Chicken Cobb Club Sandwich to Pickled Ginger Onion Relish on a Wasabi Tuna Bun, this booklet includes recipes for classics as well as globally inspired sandwiches.

To receive your free booklet, visit www.onions-usa.org/foodservice.

After nearly 12 years with Sullivan University, Chef David Dodd has been named executive director of the National Center for Hospitality Studies (NCHS) at the Louisville-based culinary school. Previously director of NCHS, Dodd will now oversee all food and beverage operations at both Louisville and Lexington campuses as well as all aspects of NCHS including The Bakery at Sullivan University retail and wholesale operations, Juleps Catering and Winston’s Restaurant.

“I’m delighted for this new opportunity and challenge,” says Dodd. “Having spent more than a decade working with students at NCHS, I look forward to enhancing their experience and getting more involved with the business side of the program with The Bakery, Juleps and Winston’s.”

Prior to joining NCHS in 2002 as the chair of the weekend and evening program, Dodd worked as the corporate chef for Gourmet Kitchens, Inc., overseeing quality standards, menu writing and recipe compilations for the company’s five Chicago divisions. He spent eight years as the manager and technical advisor for Unilever’s Van den Bergh Foods Company and has consulted for numerous outlets including Starbucks, Lipton Tea and Papa John’s Pizza.

Dodd received his Master Chef and Master Pastry Chef Diplomas from the City and Guilds of London Institute. Her Majesty Queen Elizabeth II awarded Dodd membership in the Most Excellent Order of the British Empire for his laudatory services to the culinary profession. He served more than 20 years in the British Army with eight of those assigned as Special Commitment Chef to the Royal Household, which included designing and creating Princess Anne’s wedding cake and her children’s christening cakes, as well as other assignments at Windsor Castle.

It was a familiar sight at the recent 2014 National ProStart Invitational Awards Dinner in Austin as the teams from two Texas high schools waited to hear the results after demonstrating their mastery of restaurant-leadership skills in a fast-paced culinary and restaurant-management competition.

For the second year in a row, the culinary team from The Academy of Culinary Arts & Hospitality Management at Byron Nelson High School in Trophy Club, Texas, and the management team from Rockwall High School in Rockwall, Texas, won their competitions at the Texas ProStart Invitational and represented the Lone Star State at nationals, where ProStart champions from 46 states, territories and Department of Defense bases competed for their share of a total of $3.75 million in scholarships.

The Rockwall team (pictured) repeated its state success and took first place in the management competition at the 2014 National ProStart Invitational!

Every dish we cook, every meal we eat represents the convergence of head, heart and hands. reThink Food: Mind, Behavior, and Culture, is a new conference series co-presented by The Culinary Institute of America (CIA) and the MIT Media Lab to explore how we experience food—from the workings of our sensory systems, to the impact of new technologies on our food systems, to the habits and rituals that bind us.

In its first year, reThink Food will bring an audience of 300 from the science, marketing, technology, food and media industries to the CIA’s Napa Valley campus, November 7-9, 2014. The three-day program will include research presentations, panel discussions, tastings, culinary demonstrations and a variety of sensory experiences led by world-class experts who include behavioral economists Dan Ariely (Duke University) and Michael Norton (Harvard University), scientists Stuart Firestein (Columbia University) and Howard Shapiro (Mars, Inc.), chefs Christopher Kostow (The Restaurant at Meadowood), Daniel Patterson (The Daniel Patterson Restaurant Group), and Maxime Bilet (Art for Food), Pulitzer Prize winner Michael Moss (The New York Times), inventor and author Nathan Myhrvold (Intellectual Ventures), along with CIA President Tim Ryan, CMC, and MIT Media Lab Director Joi Ito.

Are you branding your program, public foodservice outlets and catering services effectively? Start with a great logo, which informs branding and drives business.

By Dan Antonelli

Starting or growing a business is an exciting, frustrating, rewarding and arduous experience. It involves many considerations and a careful use of precious resources. In today’s marketplace, establishing a powerful and memorable brand is essential for any company’s success and, while most experts agree what branding is, few give the logo its due respect.

In my experience, a logo sets the stage for all of your strategic messaging. A logo is not just an equal part of a brand, like most experts would indicate. Like a bicycle wheel with many spokes, your branding spokes need to be connected to one central hub. Think of your logo as the hub for your brand and all other iterations of that logo as your spokes.

Logo Design: Look Before You Leap
As discussed, a professional logo serves as a solid foundation for your brand. A great logo conveys expertise, establishes a brand promise and creates an expectation for quality. While many business owners wouldn’t give a second thought to buying a $99 logo, there are some major points you would do well to consider before diving in.

First, make sure it is clear in the logo architecture, because you don’t have the luxury of years of brand recognition to get people to associate your name with your product or service. Likewise, you don’t have the large advertising budget required to brand generic icons that don’t help consumers understand the nature of your business.

Nearly 700 chefs benefit from fourth certification to be approved by the independent NCCA.

The American Culinary Federation’s Certified Culinary Educator^® (CCE^®) credential recently received accreditation from the National Commission for Certifying Agencies (NCCA) under the Institute for Credentialing Excellence (ICE). This is the fourth professional culinary certification offered by the St. Augustine, Fla.-based ACF that has received independent accreditation.

Credentials are becoming recognized as a growing alternative path for full-time workers wanting to highlight specialized skills for career advancement and higher earnings, according to a report released by the U.S. Census Bureau in January, “Measuring Alternative Education Credentials: 2012.” Thirty-four million adults in the United States have a professional certification from an educational institution or organization.

“As research from the U.S. Census Bureau indicates, professional certification is important to full-time working professionals,” said Don Dickinson, CEC, CCA, AAC, chair, ACF Certification Commission. “With American Culinary Federation’s fourth credential receiving accreditation, we are pleased that our comprehensive certification program continues to grow in credibility and expand in recognition to help professional chefs reach their career goals.”

More than 12,800 chefs and foodservice professionals hold a professional certification from the American Culinary Federation, the largest professional membership organization for chefs in North America. Three other ACF certifications have received outside accreditation from ICE since 2011: Certified Executive Chef^® (CEC^®), Certified Sous Chef^® (CSC^®) and Certified Executive Pastry Chef^® (CEPC^®).