Gold Medal Classroom

Sep 20, 2019, 19:34

Catch the Trade Winds in Your Sails

Monday, 01 June 2009 21:30
By Jeff Bricker, CEC, M.Ad.Ed., Ivy Tech Community College

Collaboration is the ticket to successful short-term study-abroad trips.

What happens when a group of Midwestern culinary/pastry students (some of whom have never left their home state) travel to Europe for a two-week study-abroad experience?

Does this sound like a lead-in to a television reality show? Well, this scenario is real, all right, and the results can sometimes be as interesting as popular television reality shows! But great things really happen every summer when a group of culinary/pastry students and faculty chaperones from Ivy Tech Community College in Indiana continue a 20-year tradition of international travel that takes them to France, Italy, Germany or Spain.

The short-term study-abroad trips are a real immersion in the cuisine and culture of the European regions and are loaded with daily excursions to fresh-food markets, vineyards, cheese producers, oyster farmers and many of the artisan food crafters that make the international culinary experience come alive to the students. Also included are classes in the culinary schools of the regions that add an academic element to the international experience. Daily excursions enhance the educational experience with visits to important historical sites that add to students’ cultural awareness, as well.

50-Minute Classroom: Out of the Box

Tuesday, 01 September 2009 16:16

Convenience products—a reality in today’s kitchens—are actually platforms from which to create signature dishes.

By Adam Weiner

fifty_oct09For economic reasons, there are very few kitchens in the country that cook almost everything from scratch. Mixes, precooked items, packages and containers can be found in even the best kitchens. The problem with many young cooks is that they just open up the packages and cans, dump them into a pot or hotel pan, heat them, and slop them on a plate. They lose the passion for their craft. They become disillusioned and bitter, hating and then quitting their jobs.

These young cooks have not been taught that these products are not the “be all” and “end all” of their cooking. No one has taught them that convenience products are a canvas waiting to be painted with their own culinary style.

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