James P. DeWan, an adjunct instructor at Kendall College School of Culinary Arts, has co-authored ZWILLING J.A. HENCKELS Complete Book of Knife Skills: The Essential Guide to Use, Techniques & Care (Robert Rose Inc., 2010, ISBN: 978-0-7788-0256-3). The book teaches mastery of knife techniques for both the novice and experienced chef and is the must-have cutlery reference book for anyone who loves to cook.

DeWan, chef and instructor, is also an award-winning food writer. His Chicago Tribune column, “Prep School,” is now in its fifth year. He joined Kendall College in 2008 and teaches introduction to professional cookery; introduction to stocks, sauces and soups; introduction to garde manger; methods of cooking; and culinary arts.

“Now more than ever, there is a return to cooking in the home. Yet most home cooks would agree that the one ingredient missing in their kitchen is basic knife skills,” said Renee Zonka, RD, CCE, CHE, managing director and associate dean of Kendall College’s School of Culinary Arts. “DeWan’s book is a welcome addition to everyone’s kitchen library, and reflects both his passion for culinary and the mastery of technique in cooking.”

Complete Book of Knife Skills provides valuable information about an essential kitchen tool used every day. The book covers everything about cutlery—from basic vegetable cuts to creative garnishes to boning meat and everything in-between. There is also a chapter that provides background information and photos on the types of knives available, how they are used and how to care for them.

DeWan co-wrote Complete Book of Knife Skills with Jeffrey Elliot, director of culinary relations for Zwilling J.A. Henckels, Demeyere and Staub and executive chef of Zwilling J.A. Henckels USA. Zwilling J.A. Henckels, based in Solingen, Germany, was founded in 1731 and today is one of the world’s leading manufacturers of premium cutlery, flatware, cookware, scissors and kitchen gadgets.

CAFÉ and The Wisconsin Milk Marketing Board are pleased to announce their second WMMB contest for foodservice instructors at all levels.

This year there is a twist! There will be 12 winning TEAMS chosen for the all-expenses-paid three-day tour of Wisconsin cheesemaking, July 17-20, 2011. The teams will consist of a student and a faculty member.

You may choose your team in a number of ways, but only one recipe will be accepted on behalf of the team and either both individuals have developed the recipe OR an instructor can run a recipe contest within his/her own class to choose the winning recipe. Here are the specifics:

President Barack Obama on November 24 “pardoned” the National Thanksgiving Turkey in a White House Ceremony, as he and National Turkey Federation (NTF) Chairman Yubert Envia celebrated the 63rd anniversary of the National Thanksgiving Turkey presentation.

Envia presented President Obama with “Apple,” a 21-week old, 45-pound tom. The turkey’s name was selected from more than 200 submissions from school children who participated in California’s Agriculture in the Classroom program where they learned about how the National Thanksgiving Turkey was raised.

Students of Le Cordon Bleu College of Culinary Arts in Miami exhibited creativity and technical skills during the Hass Avocado Board student recipe competition, held in Miramar, Fla., on August 27. Ten students competed for cash awards with innovative and inspired recipe dishes featuring fresh Hass avocados.

Rene Thondike impressed the judges with his artfully presented and flavorful Lime Crab and Avocado Salad. Melding form, texture and color, Thondike’s dish was a masterpiece in subtlety and took the first place of $750.

Thirty-one-year-old Gavin Kaysen, executive chef at the acclaimed Café Boulud in New York City, spoke to graduates at The Culinary Institute of America (CIA) about their need to be passionate in their career choice. Kaysen delivered the commencement address at the college on Friday, October 22.

“Passion will not be conferred upon you at some later date. You either have it now or you don't," said Kaysen, who, in the last six years, has been honored as a “Rising Star” and “Best New Chef” by Food & Wine, Restaurant Hospitality, Riviera and Gayot magazines, as well as by the James Beard Foundation. In 2007, he represented the United States in the Bocuse d'Or international cooking competition after winning the national finals.

In September, the Denver-based American Lamb Board pledged its support to American Culinary Federation (ACF) Team USA, the official representative for the United States in major international culinary competitions, as a copper-level sponsor. In late November, the team traveled to Luxembourg to compete on the world stage in the Expogast-Villeroy & Boch Culinary World Cup 2010.

By Michael Riggs, Ph.D, CEC, FMP

An educator returns from a summer excursion abroad with a new appreciation of community and culture communicated through food and cuisine.

Over the summer of 2010 I was given a unique opportunity to spend 14 days in England at Oxford University studying the history of European cuisine. First let me say that what took thousands of years to develop could not be researched in 14 days even with the 100 miles of books at the Oxford Bodleian Library. But what I did learn and experience came in the form of the best kind of research, eating and having conversations with chefs, restaurateurs and the people of the countries I visited: Let’s begin my journey…

[See part 1 of Riggs’ story of his journey by clicking here. The story concludes below.]

While in Oxford I was able to gain a solid understanding of English cuisine, its focus on fresh products, light meals, healthier cooking techniques (except for the pastries) and a more relaxed approach to dining as an event—not just something to somehow squeeze into the day. The diversity of ethnic cultures in Oxford and England as a whole has led to a wide selection of international cuisines with a great deal of authenticity in them in comparison to the “Americanized” international cuisines we commonly see in the United States.

Korean tacos, Southern comfort and “frugality fatigue” are among the leading restaurant trends predicted by Technomic for next year.

As the nation begins to emerge from recession, restaurants are seeing lapsed customers return. Same-store sales are inching up, signaling the industry’s initial rebound to health; hiring is also up, signaling positive expectations for 2011. But this isn’t the same restaurant industry as before. Big changes are on the way—on menus, in concept development and in the competitive landscape.

Technomic, the leading foodservice research and consulting firm, examines the future for restaurants through the lens of 40-plus years tracking the industry, and sees 11 top trends emerging in 2011:

Grant program honoring exemplary culinary training across the nation exposed food editors and other media to educators’ innovations on the plate during the 2010 IFEC Conference in New Orleans.

Olson Communications, a full-service agency that specializes in delivering innovative marketing communication strategy to its portfolio of select food-industry clients, held a Chefs of Tomorrow™ dinner for trade and consumer food media at Delgado Community College in New Orleans on November 10 during the International Foodservice Editorial Council (IFEC) Conference.

By Edward M. Korry, CSS, CWE

Having identified types of sparkling wines, here’s how to serve them.

While true service is the ability to read the customer and make appropriate suggestions to enhance a diner’s experience, it also includes the mechanics for seamlessly delivering a product to the customer. We have discussed the types of sparkling wines one might offer. The following article includes the basics of the mechanics for serving sparkling wines.

Sparkling wines should be chilled to 40ºF to 45ºF before opening. This allows the server greater control, as the gas is in a more stable form when chilled, thus preventing the all-too-frequent explosion of corks from the bottle and the resulting loss of wine.

When handling the bottle, the server should ensure that it is dry so that it does not accidentally slip out of his or her hands. Many restaurants set as a service standard the practice of wrapping a service towel around the bottle. This practice stems from a time when bottles were less uniformly made and prone to occasional explosion, and less necessary today.