Le Cordon Bleu College of Culinary Arts in Los Angeles strikes meaningful collaboration with USC Annenberg School for Communication and Journalism to reinvent nutritious recipes for food-pantry patrons.

More than six million U.S. households relied on emergency food from a food pantry one or more times in 2011¹, and with a limited choice of fare, many food-pantry patrons could benefit from suggestions on how to prepare the items they receive, especially fresh produce. Chef instructors at Le Cordon Bleu in L.A. have partnered with the University of Southern California to contribute their culinary expertise and develop new recipes that make produce less intimidating for the novice cook.

To help arm food-pantry patrons with the necessary information to cook fresh fruits and vegetables to create a healthy meal, chef instructors at LCB in L.A. worked together to craft 60 new recipes and modify a list of 200 easily prepared recipes that feature fresh produce. These efforts are part of a University of Southern California (USC) Annenberg research program known as Quick! Help for Meals. The recipes are designed for clients of food pantries to provide suggestions on how to prepare the food they receive.

Ryan receives Innovation Award at Restaurant Industry Conference.

Acknowledging Dr. Tim Ryan’s leadership and commitment to the food and restaurant industry, the University of California at Los Angeles (UCLA) honored the president of The Culinary Institute of America (CIA) with its 2013 Innovation Award. Ryan received the award at the UCLA Extension Restaurant Industry Conference on the university’s campus on April 3.

“Recognition by such an outstanding institution as UCLA testifies to the excellence of our college’s educational programsand industry conferences,” Ryan said. “We are proud of our continuing innovations, including new majorsand concentrationsthat will further prepare CIA students to shape the future of cooking and the foodservice industry.”

The award recognizes highly influential leaders who have greatly contributed to the evolving landscape of the food, beverage, and restaurant industry. Previous award winners have included Jose Andres, Wolfgang Puck and the Hillstone Restaurant Group.

“Dr. Ryan has earned this honor through his many commitments to the industry and its future, and UCLA Extension is thrilled to name him as the recipient of the 2013 Innovation Award,” said Van Anderson, program director at UCLA Extension.

CMAA and Club Benchmarking release club industry 2012 Economic Impact Report.

The Club Managers Association of America based in Alexandria, Va.,announces the recent release of the 2012 Economic Impact Report in conjunction with Club Benchmarking. This report details the economic impact of the 2,500 clubs managed by members of CMAA in 2011.

Statistics at a Glance

 • The total income for clubs in 2011 was $18 billion.

 • The total direct economic impact for clubs in 2011 was $19 billion, including all tax    revenues generated as a result of club activities.

 • Clubs employ 326,000 employees, with payrolls equaling $9 billion.

 • Clubs serve between 1.7 and 2.0 million members.

 • Clubs raise and contribute $124 million in funds to charitable causes.  

 • Clubs distribute $12 million in student scholarships.

 • Clubs spend $2.4 billion on goods and an additional $1.7 billion on services in their local communities.

 • Clubs as a whole pay $2.6 billion in total taxes; $1.6 billion of which are local and state taxes.

Although the trend in the United States was thought to have run its course in 2011, the number of American adults eschewing gluten is growing, making “gluten free” the health issue of the day.

About a third of U.S. adults say they want to cut down or be free of gluten in their diets, the highest percentage making this claim since The NPD Group, a leading global information company, began asking the question in 2009. NPD’s Dieting Monitor,which continually tracks on a biweekly basis top-of-mind dieting and nutrition-related issues facing consumers, reports that 30% of adults—or roughly one in every three—claimed to cut down on or avoid gluten completely in January 2013.

For many students, composing a bibliography with correct citations is a difficult accomplishment, but it needn’t be thanks to the rule of three: Cite, summarize and assess.

By Dr. Fred Mayo, CHE, CHT

Last month, we discussed the value of writing white papers, a different kind of assignment. For the next few months, we will focus on critical thinking, something we all value and many of us work to incorporate in our teaching and in our assignments.

This month, we will discuss the value of assigning annotated bibliographies as a way to encourage critical reading and writing. Next month, we will explain how requiring abstracts and executive summaries can serve a similar purpose and remind students not to absorb everything they find in print as the truth.

The Structure of an Annotated Bibliography
For many students, composing a bibliography with correct citations is a difficult accomplishment. Making them write an annotated bibliography, which some of them have never seen, extends the challenge. However, it does not need to be so difficult if you remember the rule of three (or CSA); there are three parts to an annotated bibliography: the citation, the summary and the assessment—Cite, Summarize and Assess.

Generally speaking, a perfectly grilled item should have a nice brown coating on the outside and be moist and juicy inside. Here’s how to successfully teach the technique of grilling within a shorter class period.

By Adam Weiner, CFSE

January’s 50-Minute Classroom was about whether it was more important to teach recipes or techniques. I concluded that both were important. February was teaching how to read and write a recipe.

Now it is time to continue the discussion on how to teach different techniques. I’ve already addressed how to teach your students braising(September 2010), baking (July 2011) sautéing(January 2012) and steaming (March 2013).This month: grilling.

1. Teach Your Students the Difference Between Barbecuing, Smoking and Grilling:

An eco-chic restaurant and catering service in Santa Monica wins the 2013 Sustainable Quality Award Grand Prize.

The Santa Monica Chamber of Commerce, Sustainable Works and the City of Santa Monica's Office of Sustainability and the Environment recently announced Tiato & An Catering as a grand-prize winner of the 2013 Sustainable Quality Awards (SQA). The SQA Grand Prize is awarded to businesses for combined excellence in three areas: economic development, social responsibility and stewardship of the natural environment.

“We are so honored to be awarded for our contribution in making the restaurant industry more sustainable,” says Catherine An, founder and owner of Tiato. “It is a commitment to run a sustainable and profitable business, yet every day we make these efforts to improve the lifestyle of where we work and live.”

Tiato & An Catering are committed to a role of environmental leadership in all facets of their business. Engagement in the community is a major component in their success, from Santa Monica neighbors and fellow business professionals to the farmers who grow the produce to keep their shelves stocked. The restaurant and catering services source local, healthy and sustainable products, hire locally and utilize sustainable goods in their retail market, restaurant and catering services.

Assertive radicchio mates happily with “power partners” to create blissful culinary marriages.

Courtesy of Royal Rose LLC

The assertive flavor of radicchio, once only the darling of cutting-edge chefs, has penetrated the U.S. salad market. No longer an “adult” ingredient, it is showing up in salads from McDonald’s to the salad blends in the produce aisle. Blending it with other, milder greens and lettuces has made radicchio an everyday player in salads everywhere.

Now, American ingenuity in the kitchen is taking radicchio beyond the traditional tossed salad. This is tasteful news, as radicchio’s bold flavor is an ideal foil for myriad other ingredients and flavors.

“Radicchio’s slightly spicy bite—its bright, bitter note—makes it pair deliciously with many other flavor components,” says Robin Kline, food writer, dietitian and culinary consultant. “In fact, there are five categories of foods that make radicchio perform brilliantly—mellowing its bitter character to 'just right.' These pairings or flavor-layering techniques create delicious synergy in a dish."

The following organizations make our work possible:

Platinum Partners:

The Idaho Potato Commission is a state agency with many responsibilities, including the promotion of Idaho Potatoes. Visit their Website.

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Johnson & Wales University, prepares students for success—both personal and professional. Since 1914, their unique approach of combining academics and practical skills with relevant work experiences and community service has made them a recognized leader in career education. Visit their Web site.

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Univeler Food Solutions is a major manufacturer of food, home care, and personal products including margarine, tea, and Dove soap. Visit their Web site.

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The Wisconsin Milk Marketing Board is funded by Wisconsin dairy producers to increase demand for Wisconsin's raw milk. Visit their Web site.

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Gold Partners:

The Alaska Seafood Marketing Institute is a marketing organization with the mission of increasing the economic value of the Alaska seafood resource. Visit their Web site.

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For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. The faculty, facilities, and academic programs offered at our campuses in Hyde Park, NY and St. Helena, CA are second to none. Visit their Web site.

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The leader in skills based solutions for educational institutions, businesses and professionals. Visit their Web site.

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Dole Food Company, Inc. offers a variety of more than 200 products, including fresh fruit, fresh vegetables, packaged foods and value-added products. Learn more about Dole Food Company and its many operations in Dole Worldwide Operations - 2009. Visit their Web site.

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A top-rated Culinary Arts, Hotel Management, Hospitality Management, Business, and Education college in downtown Chicago, Illinois. Visit their Web site.

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Mercer provides culinary tools that put ease into kitchen prep. Their products are for the creative professionals, culinary educators and students, and now – the cooking enthusiast. Visit their Web site.

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The National Pork Board Foodservice Program works with commercial and non-commercial foodservice segments as well as with the distributor community. The Pork Board promotes the use of pork in foodservice through advertising, public relations, direct contact, event marketing, specialized programming, menu ideations, educational and trade shows. These efforts are targeted toward foodservice chains, independent operators, contract management feeders, distributor sales representatives, culinary professionals and packers and processors. Visit their Web site.

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Silver Partners:

Ajinomoto Co. is a science-oriented manufacturer and marketer of processed food, seasonings, fine chemicals, pharmaceuticals and animal nutrition. Ajinomoto Co. operates globally, with operations in 23 countries and regions backed by over 100 manufacturing facilities. Visit their Web site.

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Since 1898, American Technical Publishers has been the leader in quality training materials for career and technical education, industrial and apprenticeship programs. Visit their Web site.

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You know you are buying what chefs consider the world's finest avocado when you see 'Mexico" on the sticker. Avocados from Mexico offers delicious and nutritious avocados year-round. Visit their Web site.

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At Barilla, we believe that the making — and enjoyment — of food is an art. Through our pastas and sauces, we want to bring Americans the best that Italy's culinary traditions have to offer; and through our promotion of Italian food, art, and culture, we want to inspire everyone to share in the values that have guided us for more than a century — a love of life, a devotion to quality, and a respect for tradition. Visit their Web site.

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BVT-Chef Revival offers leading Chef Apparel, Crew Apparel and Crew Tools for foodservice establishments worldwide. Visit their Web site.

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California endive is grown year-round by California Vegetable Specialties, Rio Vista, CA.  We are the only U.S. grower of Belgian-style endive, and the largest producer of red endive in the world. Visit their Web site

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Emmi Roth USA, a subsidiary of Emmi Group, is a leading provider of specialty and artisan cheeses and premium fresh dairy products. Emmi Group is the largest Swiss milk processor and one of the most innovative premium dairies in Europe. Visit their USA Web site. 

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The Glutamate Association, established in 1977, is an association of manufacturers, national marketers, and processed food users of glutamic acid and its salts, principally the flavor enhancer, monosodium glutamate (MSG).

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Founded in 1889, McCormick & Company, Inc. is a global leader in the manufacturing, marketing and distribution of spices, herbs, seasonings, specialty foods and flavors to the entire food industry. McCormick For ChefsSM—McCormick's Food Away from Home Division—provides unrivaled solutions for the professional foodservice community with its McCormick Culinary SM, Lawry's®, OLD BAY®, Thai Kitchen® and Zatarain's® products. For more information and recipe ideas, Visit their Web site.

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The National Cherry Growers and Industries Foundation (NCGIF) is a nonprofit corporation formed to have a unified effort from the processed cherry industry to lobby against excessive cherry imports. It compiles and distributes to members a yearly statistical publication of information regarding cherry production, utilization, and sales, both import and export. Visit their Web site.

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Founded in 1913, the National Onion Association (NOA) is the official organization representing growers, shippers, brokers, and commercial representatives of the U.S. onion industry. The NOA is comprised of over 500 members from the United States and abroad. Visit their Web site. 

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Bronze Partners:

The American Egg Board (AEB) is the U.S. egg producer's link to consumers in communicating the value of the incredible egg. Our mission is to increase demand for egg and egg products on behalf of U.S. egg producers. AEB is funded by a national legislative checkoff on all egg production from companies with more than 75,000 layers. The board is appointed by the U.S. Secretary of Agriculture and consists of 18 members and 18 alternates from all regions of the country who are egg producers nominated by certified state and regional organizations representing egg producers. Visit their Web site. 

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The U.S. Highbush Blueberry Council is proud to support chef education through CAFÉ. The USHBC consists of growers and packers in North and South America who market their blueberries in the United States. The members of the USHBC work together to promote the growth and wellbeing of the entire industry. The blueberry industry is committed to providing blueberries that are grown, harvested, packed and shipped in clean, safe environments. Visit their Web site. 

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The Hass Avocado Board (HAB) is a program supervised by the USDA. Nearly 20,000 producers and 100 importers are involved in HAB, which covers fresh domestic and imported Hass Avocados sold in the U.S. market. Visit their Web site.

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Goodheart-Willcox is the premier publisher for Technical, Trades, and Technology; Family & Consumer Sciences; and Business, Marketing & Career Education. Visit their Web site.

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Founded by Donald Wentzel in 1958 near Milford, Indiana, Maple Leaf Farms began as a small duck operation producing 280,000 ducks its first year. Today, this family-owned company dominates the North American duck market with innovative, value-added products of unequalled quality that create, "The Meals You Remember." Visit their Web site. 

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The Mission of The Soyfoods Council is to serve as a catyalist, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond.  Visit their Web site. 

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John Wiley & Sons serves the world's research and scholarly communities, and is the largest publisher for professional and scholarly societies.Visit their Web site.

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Maple Leaf Farms is calling for entries for the 2013 Discover Duck Recipe Contest now through June 7, 2013. Open to professional chefs and culinary students, the 2013 contest features more prizes than ever with awards for each of the top five finalists in the professional chef and culinary student categories.

This year’s contest challenges entrants to create an amazing duck appetizer or small plate recipes that can be shared by two to four people. Recipe entries must include a Maple Leaf Farms duck product and will be judged according to originality, flavor, accuracy of the recipe and innovative use of duck products. Professional and student chef recipes will be judged in separate categories, each with their own cash prizes.