As the nation celebrates Hispanic Heritage Month, The Culinary Institute of America (CIA) is pleased to announce the creation of a new culinary-certificate program focusing on Latin Cuisines. The two-semester (30-week) program will welcome its first class of students on January 24, 2012, at the college's campus in San Antonio, Texas. The advanced program is for CIA graduates and other industry professionals with culinary-arts degrees or certificates.

The program provides a specialization in Latin American cuisines for those who already have a solid foundation in culinary arts from a previous associate degree, bachelor's degree or certificate in culinary arts. While the hands-on culinary classes will be unparalleled, the program is more than a “concentration” of classes on various Latin cuisines.

Students will learn from an expert team of faculty members that includes Elizabeth Johnson-Kosick and Iliana de le Vega, the CIA’s two full-time Latin-cuisines researchers based at the San Antonio campus. Kosick and de la Vega have spent years documenting and researching many of the traditional ingredients and techniques of Mexican and Latin American cooking through their extensive travels. The chefs will feature their knowledge in their course work, while the college also brings a wide array of special guest chefs to campus to teach, as well.

Pastry amateurs from all corners of Chicago and beyond gathered at the Whole Foods Market in Lincoln Park on September 17 to test their baking skills in Pastry Chicago’s Fourth Annual Pie Competition. Sponsored by the California Raisin’s Marketing Board, the 23 contestants submitted their favorite recipes for Fruit and Raisin Pies to the judges, including several Chicago pastry chefs. While pies were sliced and votes were tallied, Chef Della Gossett, chef instructor at The French Pastry School of Kennedy-King College, made one of her favorite pies for an audience with standing room only.

As Navajo Technical College in Crownpoint, N.M., has been taking leaps and bounds toward national acclamation, the NTC culinary-arts program has taken its first steps toward national accreditation.

For three days, Navajo Tech welcomed chefs Robert Hudson, CEC, CCE; Keith Mandabach, CEC, AAC, Ed.D.; and Mark Cochran, CEC, CCA, CFBE, of the American Culinary Federation’s accrediting commission to review a self-study on the school’s culinary-arts program and to see if the school meets ACF’s standards for accreditation.

Catering professionals can tap into a valuable new resource for ideas and inspiration with “Presenting Fresh Grapes from California for Catering Professionals,” a free full-color booklet produced by the California Table Grape Commission. The just-released booklet offers recipes and tips regarding cheese plates, passable appetizers, buffets, expo stations, steam tables and more.

Olivewood Gardens and Learning Center in San Diego County connects and motivates students and families through organic gardening, environmental stewardship, nutrition education and cooking.

By Candy Wallace

I live in San Diego County, one of the most beautiful areas in the United States. Perched north of the U.S. border with Mexico, my county has 70 miles of coastline and a landscape of rolling hills against a backdrop of mesas and small canyons. We enjoy a mild, Mediterranean-like climate where tall palm trees thrive. As the second-most-populous county in California, to many residents, to live here is to live in Paradise.

Interest in Mediterranean-inspired fare continues to grow as more diners demand simple preparations, use of fresh ingredients and cooking methods that instill flavor without adding unhealthy fats.

Mediterranean items are becoming more prevalent on restaurant menus across numerous segments, as operators are able to position these items by taking advantage of growing consumer interest in ethnic cuisines, better-for-you fare and vegetarian foods.

According to Mintel, independent restaurants’ unique menus and local atmosphere could lure patrons from chains.

Battling with low operator and consumer confidence, rising food costs and a lack of corporate support, independent restaurants can be especially hard hit during poor economic times. Recent Mintel research, however, reveals that indies may have some advantages over their competition, as 43% of American consumers who have visited one in the past month seek out independent restaurants over chains.

Moreover, 52% of independent-restaurant users say they visit these establishments to support their local community and economy, while 51% agree that independent restaurants do a good job of supporting their local community—compared to 37% who say the same of chain eateries.

“People take pride in their communities and will often reward local businesses that make their community a better place,” says Eric Giandelone, director of Mintel Foodservice. “The primary way indies underperform in relation to chains is through a lack of promotions and limited-time offers—two things that could be easily addressed with social shopping and social-networking sites.”

An emerging trend fueled by independent restaurants finds beverages taking center stage as ingredients.

Coffee, tea, beer, soda and spirits are all being featured on independent restaurant menus in new and unique ways. These beverages are contributing spicy, sweet, tart and savory flavors to dishes, and operators are taking advantage of the flavor recognition from these beverages when used as ingredients.

Justin Moore, at 30, is already in the great position of drawing on his past while investing in a bright future thanks to the success of Vin 909 in Annapolis.

By Lynn Schwartz

Vin 909 Winecafé works hard to make guests feel at home. In fact, the café makes its home in a 1930s Sears Roebuck mail-order catalog house. It’s the perfect spot for a cozy gathering place in Annapolis, Md., a quaint town on the Chesapeake Bay. Guests linger by the fireplace or patio garden with a glass of wine or craft beer. The libations are selected to pair with a local and seasonal, small-dish menu, which guests are encouraged to share. But sometimes the customer needs a bit of nudging to experience the joys of a convivial, communal meal.

Open a mere six months, Vin 909 is just a baby. Partner and executive chef, Justin Moore, is young, too. The commitment and responsibilities of opening a restaurant are not for the inexperienced or faint of heart; however, Moore knew exactly what he was jumping into. A Connecticut native, Moore, now 30, ventured West after high school to attend the Academy of Art in San Francisco. And as we know, life can take unexpected turns for those who are open to it. Moore was, and while living in one of the great foodie meccas, his French girlfriend who had a passion for food “broadened his culinary horizons.” The result: He switched schools, enrolling in California Culinary Academy.

The best cases include contradictory information and paradoxical situations. Good case studies also require students to apply information from previous courses to the presenting problem or situation.

By Dr. Fred Mayo, CHE, CHT

Many of us use case studies; in fact, it was the subject of a whole day of teaching ideas at Career Academy of the ICHRIE conference in Denver this past July. This month, I will discuss some of the factors in using case studies and next month the range of types of case studies.

Benefits
There are many reasons to use case studies in our courses, not the least of which is the opportunity to give students the challenge of facing a real-world situation to analyze while still being in a classroom where there are safe opportunities to make mistakes and learn from them. Case studies are also a wonderful way to force students to interpret and analyze industry situations that are new to students and often missing from their books. In fact, we can make up cases in response to current events and tailor them to our classes, making the topics we teach very relevant.