Several foodservice educators contributed to the American Culinary Federation’s chef team’s second-place win among 12 teams in Dubai.

The American Culinary Federation (ACF) culinary-competition team received a gold medal at the Dubai World Hospitality Championship 2013, Dubai, UAE, Nov. 16-18, giving the United States second place overall in the international competition. Singapore’s culinary team placed first and Australia’s team was third.

“The U.S. team worked together to represent the fresh, unadulterated flavors of American cuisine,” said Edward Leonard, CMC, WGMC, AAC, team captain. “After two months and three practice sessions, we finished second against 11 other countries and achieved our goal of a gold medal based on flavors, craftsmanship and teamwork. My toque is off to my fellow chefs in pastry and cuisine. They excelled in this competition with passion, pride and a quest to be the best.”

ACF organized a team of seven chefs at the invitation of His Highness Sheikh Hamdan Bin Mohammed Al Maktoum, Crown Prince of Dubai, to represent the United States at the inaugural international competition held at the Dubai World Trade Centre. The ACF team competed against 11 other teams from Australia, Brazil, Canada, Germany, Hong Kong, Russia, Singapore, Slovenia, South Africa, United Arab Emirates and Wales.

The seven U.S. chefs competing were:

Chef Jason Ziobrowski of InHarvest inspires culinary grads of Victory Trade School.

“Everyone, no matter how talented, has to pay his or her dues,” said Jason Ziobrowski, CEC, corporate chef of InHarvest’s Eastern Region, to graduates of the culinary-arts program at Victory Trade School (VTS) on Nov. 8. “You are no exception. Pay yours, and pay them willingly. And remember to network while doing it! At the end of the road, you’ll be well rewarded.”

With those words, Ziobrowski began the commencement speech he was invited to deliver to more than 500 assembled graduates, their families and friends, as well as representatives of the foodservice community, at the Springfield, Mo.-based school. He shared his story of being inspired to pursue professional cooking when, as a boy, his grandmother praised his tuna-fish sandwich, leading to his culinary-arts degree from Johnson & Wales University in Providence, R.I., followed by stints in professional kitchens of restaurants, clubs and corporations throughout the country.

Ziobrowski recounted the highs and lows, twists and turns of a varied 20-year career that led to the building of his family, earning certification as an executive chef from the American Culinary Federation and, ultimately, becoming a corporate chef for InHarvest (a leading U.S. supplier of heirloom and exotic grains and grain blends to foodservice, retail and manufacturing) and serving customers in the vast swath of the nation east of the Mississippi River.

Ziobrowski told graduates to zealously explore new ideas from every source. “Read everything you can get your hands on,” he said. Look not only at food TV for inspiration, but also the chalkboard menu at a mom-and-pop establishment. Research the finest restaurants, but don’t ignore the corner Jewish deli and lunchtime taco truck. “Look down the street at your competitor,” he continued, “but remember that the best source of trend information is right here in this room: your customers and guests.”

Chicago’s top-ranked hospitality school predicts international knowledge and digital branding will drive global opportunities

The Kendall College School of Hospitality Management, ranked the No. 1 program in Chicago for preparing students for hospitality careers, has released its trends outlook for the hospitality industry in 2014.

1. Global Going Strong: International Knowledge in Demand
According to the World Travel & Tourism Council, the travel and tourism industry is currently among the largest and fastest-growing industries worldwide, forecasted to support 328 million jobs, or 10% of the workforce, by 2022.¹ A top 10 industry in the United States, travel and tourism provides one out of eight jobs, with that number increasing at an exponential rate, adding approximately 55,000 jobs per month in 2013.^2,3

Specifically, with the United States a global travel hub, forecasting nearly a 30% increase in international arrivals through 2018, and Chicago already reaching 65% of Mayor Rahm Emanuel’s goal of 50 million visitors by 2020 in just two years, Kendall suggests the No. 1 trend is “International Knowledge in Demand.”^4,5

“It’s an exciting time to be part of a fast-paced and evolving industry, and it’s our goal as thought leaders to provide an unparalleled, well-rounded education that positions students ready for opportunities in the U.S. and beyond,” said Emily Williams Knight, Kendall College president. “Chicago is one of the most vibrant hospitality and business centers in the country, so students have a unique opportunity to literally be in the center of such a dynamic and important global industry, which ultimately gives them a professional edge.”

Famous artwork by Lou Dorfsman, to be showcased in The Culinary Institute of America’s new Marriott Pavilion, will support the Hudson Valley as a destination for art and culture.

For the last 25 years one of the world’s largest modern typographic artworks has been hidden away in a basement on Long Island. This will change in January 2014 when the work, “Gastrotypographicalassemblage,” will become the focal point of The Culinary Institute of America's new Marriott Pavilion and Conference Center in Hyde Park, N.Y. The creation of legendary CBS art director and designer Lou Dorfsman, the work measures more than 33 feet wide and 8 feet tall, and consists of more than 1,650 individual letters spelling out culinary terminology and expressions, as well as 65 food-related objects.

From 1966 to 1989, Gastrotypographicalassemblage was on display in the staff dining room at CBS Network headquarters in the legendary Black Rock building in New York City. There it captured the imaginations of both visitors and employees, but in 1989 the work was removed during a renovation. Without a new home, it was saved from the landfill by designer Nick Fasciano, who stored the mural for more than two decades while Dorfsman worked to find it a new venue.

For the first time, says Technomic, a majority of U.S. consumers prefers hot or spicy flavors. And sweet is the ultimate pairing partner when staying ahead of the flavor curve.

The most familiar, tried-and-true flavors might have impressive staying power on menus, but Chicago-based Technomic’s most recent flavor findings also signal the need for operators and suppliers to stay on top of flavor trends by reinvigorating classic offerings with new and unique twists.

Three-fourths of consumers (73%) say that if they try and like a menu item with an innovative flavor, they would be highly likely to return to the restaurant for the same menu item.

“In a competitive foodservice climate, flavor differentiation is a must-have for operators,” says Darren Tristano, executive vice president of Technomic, Inc. “Because today’s foodservice consumers have such a strong expectation for innovative flavors, operators and suppliers have to help the menu stand out by staying ahead of the flavor curve. Knowing which flavors are up and coming and truly enticing to guests will be essential in gaining their dining-out dollars.”