Courtesy of The Perishables Group

With the recent fluctuation in seafood sales and the oil spill in the Gulf, how the industry will fare this year is difficult to predict. But one thing’s for sure: Eating healthier is driving increased interest in seafood.

The seafood industry suffered during the onset of the recession in 2008, but it came back in a big way in 2009.

While other fresh ingredients benefited from the boost in sales spurred by people cooking at home more often in 2008, the seafood business took a hit. The only notable bright spots occurred in catfish and lobster, which people stocked up on after the lobster industry experienced an oversupply.

By Brent T. Frei

Rising culinary star Michael Matarazzo, the U.S.A.’s Chef of the Year™ for 2010 by the American Culinary Federation, is merely grateful to still be learning.

Michael Matarazzo, 30, executive chef of Bear Mountain Inn in New York’s Hudson Valley, has already achieved more than many chefs who are half again his age. What distinguishes him among chefs of his generation who have garnered so much glory so soon is his humility. “I didn’t expect this; I didn’t even prepare a speech,” he said after being named the U.S.A.’s Chef of the Year™ for 2010 by the American Culinary Federation (ACF) at the organization’s national convention in Anaheim, Calif., in early August. “It’s mind-blowing to me that I am standing here with the amount of talent that is in this room.”

By Dr. Fred Mayo, CHE, CHT

Although a common vision for your curriculum takes patience, careful listening and explaining to many audiences, it can excite everyone to contribute and revitalize your program.

Several months ago, we reviewed the process of developing curriculum by identifying and involving the key stakeholders in the curriculum, and then we discussed the challenging task of getting faculty members to make changes in individual courses, especially courses that they feel strongly about or are invested in maintaining in their current focus or format. This month, we will review the larger issue of developing a sense of the goals for the curriculum and the overall vision for the new curriculum.

Courtesy of Dow AgroSciences LLC

A Guide to Choosing What’s Right for Your Kitchen

Educators today often lack three key ingredients to a successful program: time, energy and resources. Each school year and curriculum offers a host of opportunities to discuss a variety of topics, but educators are charged with presenting students with the most important, useful and applicable information in a short period of time.

Today, some foodservice and food-processing companies are recognizing these needs and are investing their time, energy and resources to supporting culinary educators with the tools needed to provide their students with current and applicable information as they enter the workforce. One such company, Dow AgroSciences, saw a need for these tools and decided to help culinary educators provide their students with information and expertise from Dow AgroSciences’ Omega-9 Oils team.

By Adam Weiner

Says Chef Weiner, using firm-cooked sausage to teach the technique of braising can be accomplished within a short class time and brings the concept home to students.

When you think of braising you think of comfort food. From the wafting of the aroma as it cooks and as the plates are carried to the table to its savory down-home “stick to your ribs” flavor, braising has long been popular with families and customers. Pot roast is perhaps the most famous of all braised dishes. For years, osso buco and coq au vin were the most famous restaurant version of braising. Nowadays short ribs seem to have taken their place.