For starters, temperature and heat are not the same thing. When is convection mechanical, and when is it natural? And is food cooked by radiation harmful? Chef Weiner explains why all culinary students should understand the basic science behind critical processes in the kitchen.

By Adam Weiner, CFSE

Last month I raised the debate about teaching cooking science to students. My personal opinion is that there are a few science principles students need to know:

1. The only way to lose weight is to consume fewer calories than you burn. I realize that this is not technically cooking science. However, more and more pressure is being foisted upon the foodservice industry to help solve the obesity crisis. Students must be taught that sooner or later, they, their families and the customers of where they work must pay the piper when it comes to calories—and that this is a matter of personal responsibility.

Change is challenging, but necessary for growth. When striving to be the instrument of positive change, a successful, simple way to intercept every reason given for resistance is to utter the single word, “Why?”

By Paul Sorgule, MS, AAC

Understanding that students learn differently today, the industry we serve requires evolving skill sets, and the impact of technology provides interesting alternatives to our established methods of delivery places educators in a position to think change.

Change is a concept that draws a good deal of conversation and a multitude of “how to” theories. When I checked in with amazon.com, there were more than 17,000 titles listed regarding the concept of change management. Everyone talks about change, yet the reality is that no one truly embraces the concept.

Beef University boosts beef knowledge of educators and students.

Last month, the Beef Checkoff Program unveiled a new web-based platform for its popular training program, Beef University. For nearly a decade, foodservice professionals have relied on checkoff training tools to educate staff on how beef is brought to market, from farm to fork.

Beef University educates on all facets of beef—from production and product quality to marketing and merchandising. Downloadable tools include PowerPoint presentations, fact sheets and videos, all of which can be used for customized training in the classroom. 

Incorporating sustainability and social-responsibility elements into an operator’s business is no longer a “nice to have,” according to Technomic, as Americans increasingly demand that foodservice become more responsible and transparent.

Sustainability and social responsibility are taking on greater importance within the foodservice industry, according to a landmark study recently completed by Chicago-based Technomic. The research included input from foodservice consumers, operators and suppliers to better understand the current state and future expectations for these key issues.

In June 2008, Technomic conducted a landmark study on the impact of corporate social responsibility (CSR) in foodservice, examining consumer, operator and distributor concerns and priorities relating to the three Ps of corporate social responsibility: people, planet and product. It also identified “best in class” companies and recommended initiatives to formalize a comprehensive CSR strategy.

A star of such televised cook-offs as “Top Chef” and “Food Network Challenge” alerts educators that Women Chefs & Restaurateurs will hold its annual conference in Chicago during National Women’s History Month.

By Elizabeth Falkner

I want to share my enthusiasm for the upcoming Women Chefs & Restaurateurs (WCR) Annual Conference in Chicago, March 9-11. The conferences have continually been a highlight to my years as a chef. Being surrounded by like-minded professional women for a few days leaves me inspired and grateful for being in this field. I’ve met some incredible women and have maintained long-lasting relationships.

The highlight of the conference, The Women Who Inspire Gala, is being held at the Chicago Art Institute this year, and will be emceed by Rick Bayless. We gather some of the best chefs in the community to cook for you, as well as a celebrity-chef-studded 2nd Annual WCR Culinary Challenge. This year we have Stephanie Izard, Christina Tosi and Hedy Goldsmith, to name a few.

The conference offers you a great opportunity to mingle with some of the best in the business. Have cocktails with Deanna Bayless. Ask Barbara Lynch or Gale Gand about being a chef. Talk to Nell Newman or Ina Pinkney about the business of restaurants or production. The opportunities for networking are endless.

The theme this year is the Art of Keeping It Green, Environmentally and Financially. Renowned restaurateur Rohini Dey will provide the opening remarks about women seeking financial success in the culinary world. We will be exploring green topics relevant to women and their businesses.

WCR is a great organization and becoming stronger every day. Come join us. Take a peek at the registration and you will see the wide variety of events, classes and tours that are calling for your participation. Go to www.womenchefs.org and register.

Cheers.

Elizabeth Falkner, executive chef of Corvo Bianco in New York City, frequently appears as a competitor and judge on TV cooking competitions, including “The Next Iron Chef, Super Chefs,” “The Next Iron Chef, Redemption,” “Chopped All Stars,” “Top Chef Masters,” “Top Chef: Just Desserts” and “Food Network Challenge.” She is the incoming president of Women Chefs & Restaurateurs.