Guest Speaker: Aspiring Gen Y Cooks Dish on Culinary Trends
A pioneering Y-Pulse survey of Culinology® students in their 20s and early 30s underscores interest in innovative, green and healthy cooking. Sharon Olson poses what that could mean for tomorrow’s menus. Read more
Brioche and Beyond
Chef Mitch Stamm suggests hiding the science in the pure joy of handling dough to increase students’ understanding and awareness of the baking process. Read more
Lesson Plan: An Intro to Healthy Cooking
“Nothing is poison and everything is poison; the difference is in the dose," said Paracelsus in the 16th century. That’s as true today as then. Chef Renee Zonka, R.D., offers a downloadable primer to teach prevailing wellness-through-diet issues. Read more
50-Minute Classroom: Preparation among the 5 “P”s
What would your students do if they worked in a pizza place and an order came in? Chef Adam Weiner says that even when the class time is short, instructors must cease prepping mise en place for students—unless you intend to accompany students on their first jobs. Read more
Polls
Save the Date
Cafe Leadership Conference,
June 25-27, 2010
Hosted By:
Create a Photo Story presentation explaining the syllabus, dress code, grading policies and safety rules. Review it on the first day of class.
