Though not new to the market by any stretch, flatbreads, particularly those that say “global,” are enjoying a revolution. A pastry chef-instructor at Kendall College in Chicago reports on the trend, making the case for need-to-know among culinary-arts and pastry/baking students as they embark on their careers.

By Heidi Hedeker, CMB, MA/MSW

In the realm of baked goods, flatbreads don’t have a standard definition. Wheat flour is often the main ingredient, and just as often not. Flatbreads are leavened or unleavened. No nation on earth can claim to be the origin of flatbread (although the region that includes modern-day Iraq can take some credit), and no single flavor, color or texture is shared by all flatbreads. Some breads considered flatbreads aren’t even particularly flat. Or thin.

When you think of the lifestyle trends of the last several years, today we are basically nomads. More of the foods we eat are to go, and what is more nomadic than a flatbread? The origins of most of today’s flatbreads are in early agrarian society. Foods had to be simple enough for travel. That fits with our lifestyle today, because everything we do is portable.

The chancellor of Johnson & Wales University tells chefs to follow their passion to achieve success while also becoming agents of change in their industry and careers.

By Mary Petersen

Dr. John J. Bowen, chancellor of Johnson & Wales University, was the American Culinary Federation Northeast Regional Conference keynoter at the opening general session in Providence, R.I., April 12, 2014.

He began by recognizing one of his mentors, Certified Master Chef Fritz Sonnenschmidt from The Culinary Institute of America. The lesson he learned from Sonnenschmidt, Bowen said, was to find your passion and follow it, and you will be successful. 

Bowen has been with Johnson & Wales University for more than three decades. Throughout his career, his leadership has directed JWU’s success and cemented its commitment to preparing students for professional success through academics and professional skills, community-leadership opportunities and its unique career-education model. As chancellor, Bowen oversees more than 17,000 students and approximately 2,000 employees at four domestic campuses.

For those visiting Chicago for this year’s National Restaurant Association Restaurant, Hotel-Motel Show, mouths water and palates yearn for one of the City of Big Shoulders’ culinary claims to fame. And among pies, four take the cake.

By Marriott International, Inc.

While our restaurants at Chicago hotels offer excellent options, visitors who have the time to venture out should indulge in the original Chicago deep-dish pizza.

Like the foundation of a fine building, the crust is essential to creating a pizza that is usually 2 to 3 inches in depth. The dough contains cornmeal, an ingredient unique to Chicago-style pizza. When the crust is baked, it’s as flaky and buttery as pie crust, yet thick enough to support mounds of cheese and toppings.

With the crust firmly in place, next comes the cheese, and lots of it. Over 1 pound of mozzarella is common. Unlike other pizzas, Chicago calls for sliced cheese, not grated. Amazingly, the crust is so deep there is still room for heaps of toppings.

Perhaps puzzling to the uninitiated, the sauce is on the top of Chicago-style pizza, not on the bottom. Covering the top with a simple, chunky Italian tomato sauce prevents the cheese and toppings from burning while the pizza bakes for about 45 minutes. Rest assured it’s worth every minute of the wait!

The challenge of college includes managing multiple demands and a complex schedule, often for the first time as an adult. Something as simple as taking attendance in class can motivate students to not only stay in the course and program, but thrive.

By Dr. Fred Mayo, CHE, CHT

For the last two months, we have discussed ways to encourage student curiosity. This month, we turn to the challenge of keeping students in our classes and in our programs. There are several ways—noticing them, giving them feedback, encouraging friendships and taking attendance—to keep students engaged. I hope one or more will be useful to you.

Being Noticed Counts
The primary way to keep students engaged is to provide them with comments on their participation, their work and their involvement. Showing them that you notice what they are doing and appreciate it—most especially the effort involved—makes a big difference in their attitude toward being in class, learning the material and incorporating culinary skills into their repertoire.

The National Honey Board (NHB) and Women Chefs & Restaurateurs (WCR) have collaborated to establish the “Laurey Masterton Golden Amulet Award,” recognizing women entrepreneurs in the foodservice industry. Launching in 2015, the WCR award is a tribute chef and beekeeper Laurey Masterton, beloved WCR member and NHB spokeswoman, who lost a courageous battle with cancer in February.

A trailblazer and entrepreneur, Masterton is widely recognized for helping to establish downtown Asheville, N.C., as a vibrant farm-to-table food scene, starting with the launch of her eponymous “Laurey’s” Café-Catering-Comfort in 1987.

A group of students from The Culinary Institute of America (CIA) campus in Hyde Park, N.Y., is spending the first semester of senior year at the college’s campus in San Antonio, Texas, focusing on the ingredients, techniques and cultural traditions of Latin American cuisines. It is part of the CIA’s Latin Cuisines Concentration, which launched May 5—Cinco de Mayo.

The students, pursuing bachelor’s degrees in culinary-arts management from the CIA, will study the foods of Mexico and other Latin American cuisines that are ripe for broader exposure in the United States, including those of Brazil, Peru, Central America and the Caribbean. They will explore the nuances of flavor development and culinary expression of these cuisines, while learning from expert faculty and visiting instructors, such as award-winning chef Rick Bayless, all under the direction of the CIA’s Chef Sergio Remolina.

Students also will be immersed in the history and cultures of these nations and regions. For instance, they will learn that Cinco de Mayo is not the “Mexican Fourth of July,” but rather the commemoration of an 1862 military victory. According to Remolina, only in recent years has it turned into a day of celebration in the United States.

The Baker College of Port Huron student-operated, fine-dining restaurant and bar at the Culinary Institute of Michigan (CIM) has opened its doors, serving up Michigan products and beautiful local views. The CIM Port Huron is located at 2000 St. Clair Street, Port Huron.

Named COURSES, the teaching restaurant opened to the public on April 23 offering lunch three days a week—Wednesdays through Fridays, 11:30 a.m. to 2 p.m., with the last reservation for seating at 1:15 p.m. Reservations are required and can be made by calling (810)357-0875.

“Our menus will feature Michigan products and locally grown foods, when available,” said Paula Recinella, COURSES manager and CIM instructor of culinary arts and food and beverage management. “We know our patrons will love discovering quality Michigan products, and this is a great way we can contribute to a healthy, local economy as our Baker College students gain valuable real-world experience.”

Kendall College is proud to announce the release of its first culinary publication, Sharing Our Global Passion: Recipes from 22 World Class Chefs ($25), a compilation of recipes that reflect the backgrounds, professional training and world experiences of faculty in the School of Culinary Arts. Published by the preeminent culinary-arts educational experience in the Midwest, this book celebrates the diversity of global cuisine in both classic style and modern interpretation.

“Chicago is known for leadership and innovation in hospitality; the culinary and baking and pastry faculty at Kendall College are no exception,” says President Emily Williams Knight. “Not only are they educators, they are first and foremost skilled practitioners who have worked around the world. In short, Kendall’s faculty truly offer students rich, global perspectives.”

Courtesy of Mercer Cutlery

This in-depth lesson plan on knife construction, composition, maintenance/care and proper sharpening of professional knives was presented at the American Culinary Federation’s 2014 Central Regional Conference in St. Louis in March by Chef Chris Parker, business-development coordinator for Mercer Cutlery.  Attendees also enjoyed a technical dive into the world of German knife manufacturing.

Parker has been the corporate chef of Mercer Cutlery for three years. A graduate of Midwest Culinary Institute in Cincinnati, his background includes cooking in restaurants from Ohio to New York.

The level of this lesson plan is intermediate, making it appropriate for culinary-arts students’ professional growth. Download the .pdf file from the hyperlink below. 

As culinary educators we have a unique opportunity to view student assessment differently—in a way that measures the ability to “demonstrate understanding” vs. the ability to memorize.

Paul Sorgule, MS, AAC

From the day we first enter the educational system in the United States we are introduced to a method of measurement that establishes a feeling of success or failure, winning or losing, those with potential and those without. My beacon for leadership and management, Edwards Deming, viewed this as one of the most significant problems that faced American economic strength from the 1950s till current times.

The American system of education has, to a large degree, been based on telling students what they should know, relegating them to memorizing facts and then testing them on their ability to repeat that information. Successful memorization equals better test scores; better test scores equals a person with potential. Or does it?