By Bradley J. Ware, PhD, and C. Lévesque Ware, PhD

Lectures can be a very effective tool for the chef/instructor if they are carefully planned, prepared and organized. In conjunction with the course outline, the course syllabus and lesson plans must be developed to serve as guides in the creation of quality lectures. Once these instruments are in place, it is time to prepare lecture notes to guarantee the best delivery possible of the course content.

The syllabus generally lists the course objectives sequentially. Course objectives provide a summary of the material/skills that the student is expected to master by the completion of the course. Once all of the course objectives are established, the chef/instructor can devise a list of topics that will be covered throughout the lab/academic course. These topics ultimately facilitate the development of lecture topics.

National Honey Board awards $8,000 in Culinary Institute of America scholarships to culminate Sweet 16 Honey Recipe Challenge

After intense deliberations, the National Honey Board named CIA student Perry Xu Cao, enrolled in the Hyde Park, N.Y., campus, the grand-prize winner of the inaugural “Sweet 16 Honey Recipe Challenge.” Cao was awarded the $5,000 scholarship for his Goat Cheese Tempura with Honey Dipping Sauces following a morning of fierce but friendly competition at the Aug. 20 Sweet 16 Honey Recipe Challenge’s “Final Four” cook-off event at CIA Greystone in St. Helena, Calif.

Cao’s winning recipe was a simple yet elegant appetizer featuring three varietals of honey infused with aromatics to create mouthwatering sauces, providing a delicious balance to the crispy, citrus-laced and savory goat-cheese tempura. His tempura recipe was inspired in part by his first kitchen job, making shrimp tempura. For the Sweet 16 Honey Recipe Challenge, Cao artfully concocted three dipping sauces, infusing three honey varietals (from ubiquitous clover to bold buckwheat) with floral essences and uniting them with spices and flavorful berries. The result is a mouthwatering appetizer that can be dressed up or down, suitable for white-tablecloth to fast-casual establishments. For high-volume applications, the dipping sauces can be prepared in advance and easily served using squeeze bottles. What’s more, the colorful sauces will complement a variety of savory items, including pork, chicken and vegetables.

The taco renaissance taking the nation by storm is spurred partly by innovative chefs. But Americans seem to have recently realized that just about anything tastes better and is more fun to eat when it’s nestled in a folded tortilla.

By Christopher Koetke, CEC, CCE, HAAC

At the Kendall College School of Culinary Arts in Chicago, we keep our finger on the pulse of emerging food trends. What’s on the horizon in the taco realm? Fish tacos.

While fish tacos aren’t new, they’re not yet everywhere. After first tasting a Baja fish taco in Mexico, Ralph Rubio returned to San Diego to hand-craft his own recipe and introduced America to the fish taco in 1983. Now with dozens of restaurants in California, Nevada, Utah and Colorado, Rubio’s still menus The Original Fish Taco® that started it all: sustainable wild Alaska pollock hand-dipped in seasoned beer batter and cooked to crispy perfection, then topped with Rubio’s white sauce, mild salsa and fresh cabbage and served on a warm stone-ground corn tortilla and garnished with a slice of lime.

A Washburne Culinary Institute instructor wins second prize, and students from Wisconsin and Indiana cook their way to cash awards in the 2012 Discover Duck Chef Recipe Contest.

Duck, a natural fit for today’s global cooking culture, was very evident in the 2012 Maple Leaf Farms Chef Recipe Contest. This year’s contest challenged entrants in two categories—professional chef and culinary student—to produce an original small-plate recipe showcasing Maple Leaf Farms duck. More than 250 entries from across the country were submitted in competition for the cash prizes.

Shane Schaibly doesn’t feel his fondue-specific menu is limiting. So how does the 30-year-old corporate chef of a 140-unit franchise exercise his creativity?

By Lynn Schwartz

“There are few meals left that require guests to interact,” says Shane Schaibly. “Fondue is one. Since it is necessary for the customer to cook at the table, fondue fosters a communal experience.” Schaibly is corporate chef for Front Burner Brands, Inc., a fast-casual restaurant-management company headquartered in Tampa, Fla., which includes The Melting Pot, a premier fondue-restaurant franchise.

“Fondue is both delicious and convivial,” says Schaibly. Plenty of diners must agree. The Melting Pot has more than 140 locations in North America. The niche-specific menu moves beyond the classic Swiss tradition of dipping bread into a central pot of melted cheese, and Schaibly has found a surprising range of creative opportunities for both menu development and teaching.