Since its opening last spring, the Miami Culinary Institute (MCI) at Miami Dade College (MDC) has made an immediate impact on the community and beyond with a cornucopia of programs and activities that please the palate whether one is a student, food enthusiast or culinary-industry professional. Last autumn, the Institute turned up the heat with the opening of its rooftop restaurant, Tuyo, an exquisite fusion of New World cuisine under the direction of award-winning chef Norman Van Aken.

“This is a momentous occasion for the college and the Florida culinary scene,” says college president Dr. Eduardo J. Padrón. “We set out to be revolutionary with the MCI, and Tuyo is a key ingredient in carrying out this vision.”

Certified Master Chef and culinary industry veteran Brad Barnes ('87), CMC, CCA, AAC, has been named senior director of continuing education at The Culinary Institute of America (CIA).

Barnes previously served as senior director of culinary education at the CIA, where he helped restructure the associate-degree programs and played an integral part in the development and implementation of the new CIA Academic Delivery System.

Working from the school’s Hyde Park, N.Y., campus, Barnes will introduce innovations to the existing three-part curriculum in the department: Food Enthusiast classes, including Culinary Boot Camps and weekend classes; the ProChef® Certification program; and CIA Consulting, which offers creative marketing and menu solutions to the industry.

The Kendall College Board of Directors has named Emily Williams Knight president of Kendall College. Knight brings more than 15 years of experience in the education and hospitality industry to her role at Kendall College. Dr. Karen Gersten, who served as president of Kendall College since 2010, has been named Vice President of Academic Affairs in the Institutional Quality and Integrity Unit of the Global Products and Services Group at Laureate Education, Inc.

Knight joined Laureate Education, Inc., in 2011 as a vice president responsible for globally expanding access to the company’s hospitality-management, culinary-arts and art-and-design programs. She previously was the CEO of New England University LLC. Knight formerly worked at Pearson Education for more than 10 years, most recently serving as vice president of marketing and sales strategies for Pearson Teacher Education and Development.

Certified Master Chef® (CMC®) Ronald DeSantis, AAC®, CHE, of Staatsburg, N.Y., began his two-year term as chair of the American Culinary Federation, Inc. (ACF) Certification Commission at the group’s bi-annual meeting in Orlando, Fla., Jan. 13-14. DeSantis, director of culinary excellence and quality assurance for Yale Dining at Yale University, New Haven, Conn., says he and the commission’s 16 other current members will focus on increasing the awareness and credibility of ACF certification.

“My vision for the commission is to develop and project the message of certification relevance beyond ACF,” DeSantis said. “Members know certification’s value and importance. We need to make the dining public and foodservice employers aware of the value of certified chefs.”

ACF certification is based on education, experience and completion of official coursework and exams. ACF certification credentials distinguish culinary professionals as leaders in the culinary field, and demonstrate skill and expertise to peers and potential employers. Currently, more than 11,500 professionals hold ACF certification.

When the state-of-the-art, 60,000-square-foot Culinary & Hospitality Center opened on the College of DuPage campus in Glen Ellyn, Ill., just west of Chicago in October 2011, culinary-arts and hospitality students got a bonus: a fine-dining restaurant and boutique hotel. The Waterleaf Restaurant, serving lunch, dinner and Sunday brunch, and six-room Inn at Water’s Edge give students in the college’s Culinary Arts and Hospitality program the opportunity to gain real-life experience working alongside professionals.

Guests of the inn discover the comforts of a world-class boutique hotel: from the eco-friendly design and the French doors overlooking a pond surrounded by a lavishly manicured landscape to the vaulted ceilings that allow the room to fill with natural light.

Other amenities include luxurious bathroom touches, wireless Internet, a flat-screen TV and more. Services include private keyed access to the hotel floor and rooms, a concierge lounge serving Continental breakfast daily, bell staff offering luggage assistance, in-room dining service for lunch and dinner available through Waterleaf, and special touches like a nightly turndown service. Nightly rates range from a reasonable $99 to $129. The inn allows College of DuPage students to complete hands-on training in all service areas.

A student club at The Culinary Institute of America serves to enlighten and call to action on global social issues.

By Fareez Dossani

What an exciting time to be a part of the hospitality industry! Chefs are revolutionizing the way the entire world is eating. Never have we, as a society, been so conscious of our food. It’s great that Americans are beginning to question where there food is coming from, but we must become more well-informed and ask if the food we purchase is fairly traded.

The local food movement has made great strides in reducing carbon footprints and teaching civil society to take advantage of the resources available at our fingertips. But we thrive on those commodity products that cannot grow on American soil, such as coffee and chocolate. This is where the notion of fair trade comes into play. Generally speaking, the global population is unaware of the labor-intensive process that takes place in order to produce that sweet cup of morning joe, which fuels our groggy mornings and those midday slumps.

This year will bring positive, long-lasting traffic trends to the industry, predicts NPD Group.

Pressure to improve the healthfulness of kids meals and restaurant fare in general along with the influence of the growing Asian, Hispanic, Boomer and Millennial population groups are among factors that will shape the restaurant industry in 2012 and beyond, according to The NPD Group, a market-research company based in Port Washington, N.Y. Overall, NPD’s foodservice-market-research forecast of U.S. commercial foodservice traffic projects consumer demand for restaurant-prepared meals and snacks to rise slightly above 2011 levels.

The McCormick® Flavor Forecast® for 2012 reveals that food lovers everywhere have much in common.

A global leader in flavor, McCormick & Company, Incorporated, is taking its Flavor Forecast® to the next level in 2012. For this milestone report, an international group of McCormick experts—including chefs, sensory scientists, trend trackers, marketing experts and food technologists—collaborated to identify global trends that will continue to shape the future of flavor.

After a year-long process of culinary exploration, data discovery and insight development, McCormick’s 2012 Flavor Forecast revealed a surprising finding: Food lovers around the world have more in common than expected. The trends impacting our food choices are strikingly similar from region to region, even though the specific foods, flavors and ingredients we enjoy are uniquely rooted in our local cultures.

The six globally relevant trends are brought to life through 12 regional flavor combinations:

Honoring Roots
Chefs inspired by foundational flavors are finding a way to balance modern flair with cultural authenticity.

1. Cumin with Sofrito (authentic Hispanic foundational flavors)
2. Korean Pepper Paste with Sesame, Asian Pear & Garlic (barbecue with a global twist)

Quest for the Ultimate
Flavor fanatics searching for the ultimate taste experience through quality ingredients, flavors and textures.

3. Dill with Mint, Melon & Cucumber (the ultimate refresher)
4. Meyer Lemon with Lemon Thyme, Limoncello & Lemon Peel (the ultimate lemon)

Veggies in Vogue
Fresh, seasonal veggies are dressed to impress with new cooking techniques and inventive bursts of flavor.

5. Eggplant with Honey & Harissa (worldly veggie with sweet heat)
6. Squash with Red Curry & Pancetta (versatile veggie with a touch of Thai)

Simplicity Shines
Clear, unpretentious flavors are an approachable celebration of the basics. A move away from complexity and flash.

7. Ginger with Coconut (warm spice joins tropical favorite)
8. Vanilla with Butter (pure essentials for real goodness)

Flavorful Swaps
Balancing bold flavor with hunger for health is key to achieving wellness goals, without sacrificing enjoyment.

9. Red Tea with Cinnamon & Plum (better-for-you beverage meets fruit and spice)
10. Grapefruit with Red Pepper (a new take on lemon pepper)

No Boundaries
Blending inspirations and shedding the confines of traditional “rules” equals a renewed permission to have fun.

11. Sweet Soy with Tamarind & Black Pepper (steak sauce with an Asian flair)
12. Blueberry with Cardamom & Corn Masa (from everyday to extraordinary)

“By taking a global view with the 2012 Flavor Forecast, our goal was to support the innovative chefs and foodservice professionals who are helping drive the growing demand for internationally influenced cuisines,” says Kevan Vetter, McCormick For Chefs® executive chef. “With their passion for food and our insight on flavor, the opportunities for menu innovation are endless.”

The McCormick Flavor Forecast has proven to be successful in serving as a catalyst for flavor innovation, playing an important part in moving edgy ingredients into mainstream popularity. Examples include:

• Chipotle. Highlighted in the 2003 Flavor Forecast, at that time, most weren’t aware of this chile pepper or even how to pronounce it. Today, chipotle can be found on menus everywhere, from fast-food outlets to upscale dining establishments. In fact, menu mentions of chipotle increased by 54% from 2004 to 2010.
• Cocktail-Inspired Meals. First identified in the 2008 Flavor Forecast, today, alcohol-inspired dishes, and even entire themed menus centered around a particular alcohol flavor, have grown in popularity in restaurants everywhere, with a recent emphasis on craft brews and bourbon.

“Staying on top of trends is essential to the culinary industry, as it gives us a clear pulse on how today’s culture is impacting food choices,” says Michael Ty, CEC, AAC, president of the American Culinary Federation. “McCormick has proven time and again to be a leading trend-information resource. We especially look forward to seeing their Flavor Forecast, which pushes the boundaries of what is possible with food and gives us a flavor roadmap for the future.”

To explore the future of flavor with inspired recipes, photos and video, visit www.McCormickForChefs.com/FlavorForecast.

Photo: In Korean barbecue, powerful ingredients combine in an intricate harmony for the senses. (See “Honoring Roots” above.) Gaining popularity as a result of interest in global street food and regional live-fire specialties, chefs are celebrating the balance inherent in this tasty heritage—dazzling the taste buds with a unique combination of sweet, sour, savory and bitter.

The low-fat approach to eating hasn’t reduced obesity or made people healthier, says the Harvard School of Public Health.

Dozens of studies, many from Harvard School of Public Health (HSPH) researchers, have shown that low-fat diets are no better for health than moderate- or high-fat diets—and for many people, may be worse.

To combat this “low fat is best” myth, nutrition experts at HSPH and chefs and registered dietitians at The Culinary Institute of America (CIA) developed five new muffin recipes that incorporate healthy fats and whole grains, and use a lighter hand on the salt and sugar. Their goal? To “make over” the ubiquitous low-fat muffin, touted as a “better for you” choice when, in fact, low-fat muffins often have reduced amounts of heart-healthy fats, such as liquid plant oils, but boast plenty of harmful carbohydrates in the form of white flour and sugar.

Other low-fat processed foods are not much better, and are often higher in sugar, carbohydrates or salt than their full-fat counterparts. For good health, type of fat matters more than amount. Diets high in heavily processed carbohydrates can lead to weight gain and an increased risk of Type 2 diabetes and heart disease.

Nearly half of U.S. diners say they would spend more for meals at foodservice locations that limit food waste. Unilever Food Solutions’ World Menu Report sparks a new program and website to encourage sharing of best practices within the foodservice industry.

Unilever Food Solutions’ latest World Menu Report, “Sustainable Kitchens: Reducing Food Waste,” demonstrates that the issue of food waste hits a nerve with U.S. consumers who eat out at least once a week. Nearly 80% of U.S. diners surveyed express concern about the amount of food thrown away every day in restaurants, cafeterias and other away-from-home venues. A single restaurant in the United States can produce 25,000 to 75,000 pounds of food waste in a year depending on the size of the establishment, according to an extensive analysis of restaurants by the Boston-based Green Restaurant Association (GRA).