Though not a lesson plan, Chef Gilles Renusson, a pastry professor at the Secchia Institute for Culinary Education at Grand Rapids Community College in Michigan, posted a video on YouTube last month that shows him preparing the next generation of sugar artists who will represent the United States in the 2019 Coupe du Monde de la Pâtisserie in Lyon, France.

To watch this fun and interesting video on sugar pulling, click here. 

Marco Chirico, at only 25, is already moving a legacy into the next generation via his father’s restaurants—one operating for three decades and one a few years young—in Brooklyn.

By Lynn Schwartz

When a parent receives public recognition in a career, the children might prefer to run in the opposite direction, deliberately choosing a different livelihood. Then there are those offspring who desire to follow in the impressive family footsteps. With that decision is an inherited responsibility; there is a pressure to measure up.

Marco Chirico has chosen the latter path. At only 25, he is taking over Marco Polo Ristorante, his father’s legendary Italian restaurant in Carroll Gardens, Brooklyn—a restaurant that has just celebrated its 30-year anniversary.

Accepting the reins requires a delicate balancing act. Chirico must maintain the quality, integrity and longevity of the famed family business, but also carefully and respectfully guide the restaurant into the future for the next generation.

Filling Some Very Big Shoes
Chirico grew up in the middle of a lively business where the whole family was involved. Chirico’s father, Joseph, immigrated to New York from San Martino, Italy, in 1964. He began with a luncheonette, serving Italian sandwiches, and in 1983 opened Marco Polo Ristorante, named for the Venetian explorer.

Joseph Chirico became recognized as a pioneer, introducing both fine Italian dining to Brooklyn and serving unfamiliar ingredients such as bufala mozzarella imported from Italy, porcini mushrooms and truffles. He also became the owner and operator of the historic Gage and Tollner on Fulton Street in downtown Brooklyn.

There was no expectation for Joseph’s son to make a career in the hospitality industry. “I was bussing tables since I was 12 years old,” says Marco Chirico. “We all worked there. My sisters were hostesses, but there was never any pressure for me to be in the business. I just liked it. I liked the customers and my father saw that.”

“Gold Medal Classroom” readers who answer a survey (see link below) will receive a special code for a $200 discount on Worlds of Flavor® 2013 registration. Also, all names will be placed into a drawing for one free Worlds of Flavor registration, and three respondents will receive a choice of one of three CIA books.

By Jan Stuebing Smyth

To be a chef today means to be plugged into local communities, national networks and global conversations. Information technologies are changing foodservice in profound ways in the kitchen, dining room and classroom, particularly since the current  generation of Millennial diners grew up with an unprecedented access to 24/7 connectivity.

Any curriculum for aspiring culinarians that does not include a nod to technology in the kitchen—from immersion circulators for new cooking techniques to tablets for access to their curriculum—is incomplete. A single YouTube video, real-time webcast or even an Instagram photo can transport a chef or student to a restaurant or village kitchen thousands of miles away and alter his or her culinary aspirations in an instant, turning the world into a classroom.

Culinary philosophies are being incubated in highly personal, globally conscious ways that could only happen in this hyper-connected age of information and social-networking technologies. Chefs in Spain look to the kitchens of Japan as part of re-imagining their regional traditions. Chefs from New York to California exchange ideas over the web as they re-invent Moroccan and Southeast Asian flavors. Chefs from Lima and Lisbon, Sydney and Shanghai gather at international conferences—like MAD in Copenhagen, Mesamérica in Mexico City and Worlds of Flavor in Napa Valley—to forge new professional bonds that expand the creative space in which they work.

Whereas previously, influential food critics at city and national publications controlled the destiny of ambitious chefs and restaurants, chefs today can build their own communities of support. A four-star review from The New York Times or a top Michelin rating still yields considerable weight in a restaurant’s ability to attract and retain customers, but they are no longer the only game in town. Crowd-sourced reviews from Yelp, Zagat and others, along with social media juggernauts like Twitter and Facebook and the commenting sections of blogs, have undercut the established critics who used to have the power to make or break a restaurant. Not having to court the favor of high-profile critics means not having to skew one’s cooking or dining concepts to the expectations of a small handful of gatekeepers.

As the American Culinary Federation’s 2013 National Chef Educator of the Year learned from her fourth-grade teacher, to achieve success in the classroom, a good instructor must be able to recognize the learning styles of his or her students and adjust his or her teaching style accordingly. Because every student deserves a Miss Farber.

By Leslie Eckert, CCE, CWPC, MBA

“It takes time to discover what works for you.”

As a child in elementary school I learned differently from all the other kids around me. It took me longer to absorb and retain information, and I had to work twice as hard to achieve accuracy with regards to technique. I was labeled a slow learner in second grade and attended summer school just to keep up with my third-grade class. Fourth grade came like all the other grades, but I soon realized on the first day of class this year was going to be different.

Miss Farberwas an incredible teacher who made learning fun, easy and exciting, and thinking back now, her style of teaching was so different from my previous teachers. Miss Farber incorporated games, pictures, role-playing, colors and sounds in our daily learning and promoted a learner-centered classroom. It was an incredible year, and I missed Miss Farber as I entered into fifth grade, where I found myself confronted with the old style of teaching and learning. Was the magic of learning gone for good?

Culinary instructors from across the nation recently participated in Emmi Roth USA culinary-externship program and American Cheese Society conference events.

Emmi Roth USA, a subsidiary of Switzerland-based Emmi Group and a leading provider of specialty cheeses and premium fresh dairy products, recently welcomed six culinary instructors to participate in a Wisconsin Cheese Immersion at the company’s creamery and Culinary Education Center in Monroe, Wis. Admission to the program was supported by partner CAFÉ.

From July 30 to Aug. 3, the instructors experienced a comprehensive cheese immersion though hands-on cheesemaking, working alongside Emmi Roth USA corporate chefs and educational sessions. The externship coincided with the 30^th Annual American Cheese Society (ACS) Conference & Competition in Madison, Wis. This national conference drew cheesemakers, specialty retailers and other industry professionals from around the country and offered additional opportunities for the externship participants.

Culinary instructors who participated in the program were Daryl Nosek, FMP, curriculum chair of culinary arts at Westchester Community College in Valhalla, N.Y.; Chris Bugher, CEC, of  Mountwest Community College in Huntington, W.V.; Colin Roche, Ph.D., CEC, FMP, CHE, of Johnson & Wales University in North Miami, Fla.; Michelle Gaw of Cuyahoga Community College in Highland Hills, Ohio; J. Claire Menck, Ph.D., culinary director of The Art Institute of Wisconsin in Milwaukee; and Todd Barrios, CEC, of Stephan F. Austin State University in Nacogdoches, Texas.