USS Philippine Sea shares culinary techniques with high-school students in Eastern Europe.

By Petty Officer 2nd Class Gary Prill

Culinary specialists from the guided-missile cruiser USS Philippine Sea met with culinary arts students of the Burgas High School in Burgas, Bulgaria, to provide techniques and training as part of a community service project, October 26.

During the event, the crew worked alongside the students making cultural dishes, desserts and appetizers that they later enjoyed at lunch. The event also gave the sailors a chance to meet with local residents and experience the rich history and culture of Bulgaria.

Says Mintel, Millennials lack skill, but believe learning to cook is one way to earn credibility with peers.

While Baby Boomers have been given credit for launching America’s cooking craze and nurturing it over the past few decades, Baby Boomers’ children, the Millennial generation (aged 17-34 in 2011), are now poised to take over and start stirring the pot.

According to a new Mintel report, younger cooks may lack skill in the kitchen, but make up for it with their enthusiasm. Only 6% of Millennials say they have advanced skill in the kitchen, compared to 15% of those aged 55+. A quarter (25%) of Millennials, however, claim to “love cooking” versus 17% of their senior counterparts.

“It appears that years of frequent cooking helps to hone skills, but the downside is they sometimes fall into a rut from fixing the same dishes over and over,” says Fiona O’Donnell, senior analyst at Mintel. “This creates an opportunity for marketers to provide seniors with options that adhere to specific health requirements, as well as add an element of fun and adventure to meal prep.”

Bill Rodgers, executive chef, Keens Steakhouse, New York City

By Lynn Schwartz

Keens Steakhouse in New York City is renowned for superb hand-picked and dry-aged steaks and the legendary mutton chop, a 26-ounce saddle of lamb, that TheNew York Times promises will “provide as much pleasure as a carnivore could want.” But on Thanksgiving, it’s the turkey, a special guest on the Keens’ menu, that takes center stage. For Executive Chef Bill Rodgers, Thanksgiving means serving up a bountiful feast, which includes preparing 50 (20-pound) turkeys and more than 3,000 side dishes. And like any guest star, the turkey must be excellent, worthy of both the holiday and the restaurant’s stellar reputation.

Although this part of case-study teaching can be arduous, there’s real value in reading papers. Doing so allows us to suggest ways to improve students’ thinking.

By Dr. Fred Mayo, CHE, CHT

Last month, we discussed Types of Case Studies, as part of the continuing series on case studies. This month’s Mayo Clinic is about evaluating student papers, an aspect of case-study teaching, but also one of the challenges of teaching that many of us dread or at least would like to avoid. In large universities with big classes, teaching assistants often help with, or complete, this task, but in most culinary programs, it is part of our teaching responsibilities. There are advantages and teachable moments involved.

Contrary to what students might think, life is not like “Hell’s Kitchen,” where food can be discarded with abandon. Here are eight easy and effective ways to teach basic food-cost principles that will serve your students well.

By Adam Weiner, CFSE

I believe that for our students to climb the kitchen ladder of success, it is important to teach them not only also how to cook well, but how to think like a chef. One thing that has always been at the forefront of chefs’ minds throughout the centuries is food costs. In today’s world, food costs, more than ever, can make or break a commercial establishment. (Even if you are only teaching a class to teach people how to cook at home, food costs are still critically important, since food is a very large part of a household budget.)