CAFÉ’s second-annual Deans and Directors Retreat in February introduced a stellar line-up of thought leaders to passionate educators wishing to grow and strengthen their culinary-arts programs amid sweeping societal evolution.

By Brent T. Frei

Approximately 40 people attended CAFÉ’s 2^nd-annual Deans and Directors Retreat, held Feb. 22-23 at Kendall College in Chicago. Like last year’s inaugural event, this year’s was marked by tremendous interaction among program leaders who shared best practices in culinary education.

Attendees included Kirk Bachmann, M.Ed., CEC, AAC, president of Le Cordon Bleu College of Culinary Arts in Chicago; Eric Frauwirth, Ed.D., dean of Stratford University’s Baltimore campus; Jim Gallivan, MAT, CCA, CCP, CFBE, culinary-arts chair at The Art Institute of Atlanta; and Dorothy Johnston, CEC, CCE, AAC, hospitality-management chair and instructor at Erie Community College in Buffalo, N.Y.

A simple concept conceived by the School of Culinary Arts at Kendall College turned out to be a powerful tool with which to teach culinary-arts students how to achieve impeccable flavor in every dish.

By Christopher Koetke, CEC, CCE, HAAC

TAAT^© is a major initiative that the Kendall College School of Culinary Arts launched in 2007. On the surface, it seems like a pretty obvious and maybe unnecessary teaching tool. After all, everyone tastes the food they eat, at least in theory. Certainly, one would assume that those studying the culinary arts would taste their food. Based on my experience in culinary education over the last decade, however, I am convinced that these assumptions are false. That is where TAAT is proving powerful.

Tasting involves more than ingesting food. True critical tasting involves more than simply declaring one’s like or dislike for a particular food or dish. Tasting in the professional sense involves work and contemplation, which then ideally leads to action. I believe that this lack of taste training is part of American culture. Students in America are schooled to critically think about art and music, but curiously not in the culinary arts, where they should also critically develop their senses of smell and taste. This method instills that analytical rationale in our students.

Hand pies are the latest incarnation in the mini-dessert trend, crêpes add adventure to diners’ repertoires, and nuts, dessert butters and spoonables are big.

The Food Channel® (foodchannel.com) in February released its “Top Ten Dessert Trends for 2014,”sponsored by Otis Spunkmeyer®. The popular annual report looks at market trends around sweets and treats. Based on research conducted in conjunction with CultureWaves®, the list identifies the significant behaviors of consumers, foodservice professionals and manufacturers, with original recipes and photographs to illustrate each trend.

The Food Channel Top 10 Dessert Trends for 2014 are:

Mark Ladner, executive chef of Del Posto in New York, tells CIA grads to always be students and remain curious.

Mark Ladner, executive chef and partner of the Michelin-starred Del Posto and two other Italian restaurants in New York City, delivered the commencement address at The Culinary Institute of America (CIA) in Hyde Park, N.Y., on Feb. 7. He told the 46 graduates that he pursued a career in culinary arts after he “discovered” chickpeas at a restaurant salad bar as a child and thought, “What else is out there that I haven’t tried?”

“As you start your journey, don’t lose sight of what inspired you to start to cook,” Ladner advised recipients of associate degrees in culinary arts and baking and pastry arts. “Don’t forget your chickpea. Continue to be curious. Choose to always be a student, because the most wonderful epiphany can be found around any corner.”

In the culinary world, learning the “how” and its many variations is a critical part of students’ education. One way to teach curiosity is to capitalize on the five “W”s.

By Dr. Fred Mayo, CHE, CHT

Last month, we discussed the habit of curiosity and ways that it can change how students pursue their education and develop as professionals. This month and next, we will review a range of strategies for encouraging curiosity with various teaching strategies and learning activities.

Basic Standards
One part of our challenge in educating and training students in culinary and hospitality programs comes from teaching them basic information while getting them to think about what they are learning and challenge it in a way that builds their long-term creativity. Our challenge as teachers involves helping them learn and practice being curious while accepting and learning from standard and useful ways of preparing and serving food.

For starters, temperature and heat are not the same thing. When is convection mechanical, and when is it natural? And is food cooked by radiation harmful? Chef Weiner explains why all culinary students should understand the basic science behind critical processes in the kitchen.

By Adam Weiner, CFSE

Last month I raised the debate about teaching cooking science to students. My personal opinion is that there are a few science principles students need to know:

1. The only way to lose weight is to consume fewer calories than you burn. I realize that this is not technically cooking science. However, more and more pressure is being foisted upon the foodservice industry to help solve the obesity crisis. Students must be taught that sooner or later, they, their families and the customers of where they work must pay the piper when it comes to calories—and that this is a matter of personal responsibility.

Change is challenging, but necessary for growth. When striving to be the instrument of positive change, a successful, simple way to intercept every reason given for resistance is to utter the single word, “Why?”

By Paul Sorgule, MS, AAC

Understanding that students learn differently today, the industry we serve requires evolving skill sets, and the impact of technology provides interesting alternatives to our established methods of delivery places educators in a position to think change.

Change is a concept that draws a good deal of conversation and a multitude of “how to” theories. When I checked in with amazon.com, there were more than 17,000 titles listed regarding the concept of change management. Everyone talks about change, yet the reality is that no one truly embraces the concept.

Beef University boosts beef knowledge of educators and students.

Last month, the Beef Checkoff Program unveiled a new web-based platform for its popular training program, Beef University. For nearly a decade, foodservice professionals have relied on checkoff training tools to educate staff on how beef is brought to market, from farm to fork.

Beef University educates on all facets of beef—from production and product quality to marketing and merchandising. Downloadable tools include PowerPoint presentations, fact sheets and videos, all of which can be used for customized training in the classroom. 

Incorporating sustainability and social-responsibility elements into an operator’s business is no longer a “nice to have,” according to Technomic, as Americans increasingly demand that foodservice become more responsible and transparent.

Sustainability and social responsibility are taking on greater importance within the foodservice industry, according to a landmark study recently completed by Chicago-based Technomic. The research included input from foodservice consumers, operators and suppliers to better understand the current state and future expectations for these key issues.

In June 2008, Technomic conducted a landmark study on the impact of corporate social responsibility (CSR) in foodservice, examining consumer, operator and distributor concerns and priorities relating to the three Ps of corporate social responsibility: people, planet and product. It also identified “best in class” companies and recommended initiatives to formalize a comprehensive CSR strategy.

Below are some delicious small plate recipes featuring almonds as an essential ingredient. Click on a recipe below to watch a video demonstration by a chef from The Culinary Institute of America.

• Andalucían Cold Almond Soup (Ajo Blanco)
• Fromage Blanc with Toasted Almonds, and Popped Aromatic Spices and Fresh Mint Chutney
• Spicy Merguez Sausage Meatballs with Toasted Almonds and Pomegranate Syrup, Served with Almond Tabouleh
• Malaysian Barbecued Almond Chicken
• Pan-Roasted Salmon with Aromatic Green Pipán
• Trio of Dips: Smoked Trout and Almond Dip
• Roasted Honey-Orange Almonds with Aged Cheddar
• Green Bean Salad with Almonds and Goat Cheese
• Chocolate Baklava with Almonds and Figs
• Almond Frangipane Pound Cake with Apricots