Focused on excellence in culinary education at all levels, Le Cordon Bleu (LCB) College of Culinary Arts is now offering a Certified Master Chef Preparation Program for full-time faculty and academic staff. This new program prepares qualified LCB employees to sit for the Certified Master Chef (CMC) exam—the industry’s highest level of achievement. Not only will the program provide an opportunity for staff to expand their skill set, but those who successfully complete the program will be able to gain recognition for their achievements from the American Culinary Federation.

“Le Cordon Bleu is dedicated to offering the highest level of support and development for our staff,” said Edward Leonard, CMC, vice president and corporate executive chef of Le Cordon Bleu. “The program will help our staff master their craft and demonstrate their vast industry experience and credentials to our students.”

The CMC certification is the most rigorous professional certification granted to U.S. chefs, requiring 130 hours of instruction, menu preparation and timed cooking tests leading up to an eight-day exam. Certified Master Chefs must possess advanced professional culinary skills, kitchen safety and sanitation knowledge and have mastered cooking techniques.

The Institute of Culinary Arts at Robert Morris University held its fifth-annual symposium for culinary students, educators and hospitality professionals on April 13, 2012, at the main RMU campus in downtown Chicago. Titled The Five Taste Senses, the conference focused on the culinary approach to food through the five taste senses of sweet, salty, bitter, sour and umami—a Japanese term meaning “pleasant savory taste.”

The symposium began with keynote speaker Chef Cleetus Friedman, owner of City Provisions, Chicago’s green, locally focused catering company and recipient of the coveted Sustain Illinois 2009 Award. After opening remarks, the symposium opened with three tracks that included the following sessions:

Mary Margaret McCamic, instructor of wine and communication studies at the Morrisville, N.C., campus of The Chef’s Academy (www.thechefsacademy.com), the Culinary Division of Harrison College, recently was awarded the prestigious Wines of Australia Scholarship.

The overall top-scoring graduates of the Wine & Spirit Education Trust’s (WSET) Diploma of Wine and Spirits (DWS) program of study in five markets—Canada, United States, Europe, Asia/Pacific and Ireland—are awarded the scholarship by Wines of Australia. McCamic completed her DWS studies, the highest level offered through WSET, last September and, based upon her overall results, was the nation’s top scorer to earn the designation as Wines of Australia’s 2011 United States representative.

McCamic is among nine scholarship recipients worldwide who gained a unique insight into the Australian wine industry with an eight-day study excursion last month. Prior to receiving the competitive award, McCamic earned her bachelor’s degree in English and creative writing and her master’s degree in teaching from the University of North Carolina at Chapel Hill. As she was settling into her career as a high-school English teacher, McCamic developed a passion for wine, leading her to study at New York’s International Wine Center in Manhattan, where she completed her WSET wine courses, one of the most challenging courses of wine study in the United States.

Alfonso Contrisciani, CMC, recently joined the Hocking College McClenaghan Center for Hospitality Training in Nelsonville, Ohio. Contrisciani has 32 years of culinary experience, including orchestrating several presidential dinners in Washington, D.C., as well as President Obama’s Inaugural Balls, and has been featured on Food Network.

He teaches savory, baking and pastry and meat-, poultry- and fish-fabrication classes at Hocking, and will serve as director of Continuing Education and Contract Food Service.

“Hocking College culinary program currently has all the elements key to training the chefs and hospitality operators of tomorrow,” Contrisciani said. “Located in the center of Ohio's agricultural district, the students have all the necessary sources of local and regionally produced fresh products to learn their craft.”

A member of the American Culinary Federation’s chapter in Atlanta lauds the personal and professional value of attending a well-developed and executed monthly meeting.

by Eric Karell, CEC, AAC

I attended the April meeting of our chapter not really knowing what to expect. The last time I attended an ACF Greater Atlanta Chapter Inc. meeting was at least three years ago when I hosted the President’s Gala at the Atlanta Athletic Club. Even though it was a beautiful spring evening and I was fairly tired from a busy weekend, I decided to drive the nearly 30 miles to the Halperns’ Purveyors of Steak and Seafood’s kitchen, research and training facility.

I was greeted warmly by some old friends at the door, Halperns' employees I have known for a dozen years. They gave me a raffle ticket and informed me there would be a drawing for some boxed steaks at the end of the meeting. Sounded promising.

As revealed at this year’s IACP Conference in New York, on the map, but off the beaten path, is where today’s food trends are emerging.

Courtesy of Olson Communications

Chicago-based Olson Communications attended the annual International Association of Culinary Professionals (IACP) Conference in April, where food, fashion and media connected in New York City. The discussions were charged with passionate and often disparate beliefs on food, fashion and the emerging role of the chef as cultural curator.

National advisory board recommends a more-modern approach to culinary education for the 16 schools in the United States.

Visiting a restaurant today often means watching chefs and their culinary staffs perform in open kitchens, tasting a variety of small plates featuring seasonal ingredients and enjoying a gourmet twist on comfort food. Gone are the days of five-course, white-tablecloth meals every weekend. So as American restaurants continue to evolve, so, too, does culinary education.

Recently, Le Cordon Bleu (LCB) College of Culinary Arts assembled its National Advisory Board (NAB) in Scottsdale, Ariz., to address the demands for today’s culinary professionals and how their educational programs can evolve. The board, comprised of a variety of chefs and industry business leaders, agreed that today’s educators need to focus on the fundamentals of cooking, while also having the flexibility to integrate a more modern approach.

Many students arrive for class thinking they don’t need to know about beverage because they deal with food. Here’s why they’re wrong.

By Albert W. A. Schmid, MA, CCP, CHE, CFBE, MCFE, CCE, CEC, COI

The message outlined in black letters on the white t-shirt is clear: Beer is Food! The first time I saw this t-shirt, I smiled, but beer does not hold a unique distinction among alcoholic beverages because wine and spirits are food, too.

In simple terms, beer is made from grain and wine is made from fruit. If a beer is distilled, it becomes either vodka or whiskey. If a wine is distilled it becomes a brandy (or sometimes vodka). There are other spirits that might be considered either depending on how you look at them, such as tequila from the agave plant, rum from sugar cane and vodka from potatoes. In any case, the alcohol starts with a food product, and we consume the final product as part of a meal or snack.

At The Culinary Institute of America, a final-semester project to plan and execute an event marketed to the public is one of the most rewarding parts of students’ educations.

By Dr. Pat Bottiglieri

Foodservice Management is taught in the final semester of the senior year in the Bachelor of Professional Studies Program at The Culinary Institute of America (CIA). Prior to taking this course, students will have successfully completed most of the required management and liberal-arts courses and all of their culinary, baking and pastry courses. Foodservice Management provides students with managerial concepts and theories for a senior level of management practice.

In addition, the course includes a capstone project. The project requires students to plan and execute an event that is marketed to the general public. The events must generate a profit. And, as the CIA is a not-for-profit college, any surplus is “reinvested”—divided between an external charity that students select and an internal scholarship fund. This part of the course is worth 25% of each student’s grade.

Dylan Lipe of Sweet Baby Ray’s Restaurants & Catering was born to barbecue.

By Brent T. Frei

Barbecue is “part of everyday life” for Dylan R. Lipe, corporate executive chef for Sweet Baby Ray’s Restaurants based in Wood Dale, Ill., with two units in greater Chicago, and True Cuisine & Sweet Baby Ray’s Catering, a full-service off-premise catering, event-planning and event-production company.

Hailing from southern Illinois, part of America’s rich barbecue region that includes Kansas City, Memphis and St. Louis, “As I’ve grown as a chef and culinarian, it doesn’t matter where I went, I would always seek out barbecue in some form or another,” Lipe says.

Sweet Baby Ray’s is eponymous with the No. 1 barbecue sauce in the nation. But the restaurants’ reputation transcends the sauce brand that was sold five years ago to a salad-dressing manufacturer. Licensed to open four restaurants under the Sweet Baby Ray’s name, the company still has room for and envisions expansion.