Although the trend in the United States was thought to have run its course in 2011, the number of American adults eschewing gluten is growing, making “gluten free” the health issue of the day.

About a third of U.S. adults say they want to cut down or be free of gluten in their diets, the highest percentage making this claim since The NPD Group, a leading global information company, began asking the question in 2009. NPD’s Dieting Monitor,which continually tracks on a biweekly basis top-of-mind dieting and nutrition-related issues facing consumers, reports that 30% of adults—or roughly one in every three—claimed to cut down on or avoid gluten completely in January 2013.

For many students, composing a bibliography with correct citations is a difficult accomplishment, but it needn’t be thanks to the rule of three: Cite, summarize and assess.

By Dr. Fred Mayo, CHE, CHT

Last month, we discussed the value of writing white papers, a different kind of assignment. For the next few months, we will focus on critical thinking, something we all value and many of us work to incorporate in our teaching and in our assignments.

This month, we will discuss the value of assigning annotated bibliographies as a way to encourage critical reading and writing. Next month, we will explain how requiring abstracts and executive summaries can serve a similar purpose and remind students not to absorb everything they find in print as the truth.

The Structure of an Annotated Bibliography
For many students, composing a bibliography with correct citations is a difficult accomplishment. Making them write an annotated bibliography, which some of them have never seen, extends the challenge. However, it does not need to be so difficult if you remember the rule of three (or CSA); there are three parts to an annotated bibliography: the citation, the summary and the assessment—Cite, Summarize and Assess.

Generally speaking, a perfectly grilled item should have a nice brown coating on the outside and be moist and juicy inside. Here’s how to successfully teach the technique of grilling within a shorter class period.

By Adam Weiner, CFSE

January’s 50-Minute Classroom was about whether it was more important to teach recipes or techniques. I concluded that both were important. February was teaching how to read and write a recipe.

Now it is time to continue the discussion on how to teach different techniques. I’ve already addressed how to teach your students braising(September 2010), baking (July 2011) sautéing(January 2012) and steaming (March 2013).This month: grilling.

1. Teach Your Students the Difference Between Barbecuing, Smoking and Grilling:

An eco-chic restaurant and catering service in Santa Monica wins the 2013 Sustainable Quality Award Grand Prize.

The Santa Monica Chamber of Commerce, Sustainable Works and the City of Santa Monica's Office of Sustainability and the Environment recently announced Tiato & An Catering as a grand-prize winner of the 2013 Sustainable Quality Awards (SQA). The SQA Grand Prize is awarded to businesses for combined excellence in three areas: economic development, social responsibility and stewardship of the natural environment.

“We are so honored to be awarded for our contribution in making the restaurant industry more sustainable,” says Catherine An, founder and owner of Tiato. “It is a commitment to run a sustainable and profitable business, yet every day we make these efforts to improve the lifestyle of where we work and live.”

Tiato & An Catering are committed to a role of environmental leadership in all facets of their business. Engagement in the community is a major component in their success, from Santa Monica neighbors and fellow business professionals to the farmers who grow the produce to keep their shelves stocked. The restaurant and catering services source local, healthy and sustainable products, hire locally and utilize sustainable goods in their retail market, restaurant and catering services.

Assertive radicchio mates happily with “power partners” to create blissful culinary marriages.

Courtesy of Royal Rose LLC

The assertive flavor of radicchio, once only the darling of cutting-edge chefs, has penetrated the U.S. salad market. No longer an “adult” ingredient, it is showing up in salads from McDonald’s to the salad blends in the produce aisle. Blending it with other, milder greens and lettuces has made radicchio an everyday player in salads everywhere.

Now, American ingenuity in the kitchen is taking radicchio beyond the traditional tossed salad. This is tasteful news, as radicchio’s bold flavor is an ideal foil for myriad other ingredients and flavors.

“Radicchio’s slightly spicy bite—its bright, bitter note—makes it pair deliciously with many other flavor components,” says Robin Kline, food writer, dietitian and culinary consultant. “In fact, there are five categories of foods that make radicchio perform brilliantly—mellowing its bitter character to 'just right.' These pairings or flavor-layering techniques create delicious synergy in a dish."

The following organizations make our work possible:

Platinum Partners:

The Idaho Potato Commission is a state agency with many responsibilities, including the promotion of Idaho Potatoes. Visit their Website.

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Johnson & Wales University, prepares students for success—both personal and professional. Since 1914, their unique approach of combining academics and practical skills with relevant work experiences and community service has made them a recognized leader in career education. Visit their Web site.

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Univeler Food Solutions is a major manufacturer of food, home care, and personal products including margarine, tea, and Dove soap. Visit their Web site.

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The Wisconsin Milk Marketing Board is funded by Wisconsin dairy producers to increase demand for Wisconsin's raw milk. Visit their Web site.

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Gold Partners:

The Alaska Seafood Marketing Institute is a marketing organization with the mission of increasing the economic value of the Alaska seafood resource. Visit their Web site.

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For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. The faculty, facilities, and academic programs offered at our campuses in Hyde Park, NY and St. Helena, CA are second to none. Visit their Web site.

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The leader in skills based solutions for educational institutions, businesses and professionals. Visit their Web site.

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Dole Food Company, Inc. offers a variety of more than 200 products, including fresh fruit, fresh vegetables, packaged foods and value-added products. Learn more about Dole Food Company and its many operations in Dole Worldwide Operations - 2009. Visit their Web site.

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A top-rated Culinary Arts, Hotel Management, Hospitality Management, Business, and Education college in downtown Chicago, Illinois. Visit their Web site.

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Mercer provides culinary tools that put ease into kitchen prep. Their products are for the creative professionals, culinary educators and students, and now – the cooking enthusiast. Visit their Web site.

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The National Pork Board Foodservice Program works with commercial and non-commercial foodservice segments as well as with the distributor community. The Pork Board promotes the use of pork in foodservice through advertising, public relations, direct contact, event marketing, specialized programming, menu ideations, educational and trade shows. These efforts are targeted toward foodservice chains, independent operators, contract management feeders, distributor sales representatives, culinary professionals and packers and processors. Visit their Web site.

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Silver Partners:

Ajinomoto Co. is a science-oriented manufacturer and marketer of processed food, seasonings, fine chemicals, pharmaceuticals and animal nutrition. Ajinomoto Co. operates globally, with operations in 23 countries and regions backed by over 100 manufacturing facilities. Visit their Web site.

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Since 1898, American Technical Publishers has been the leader in quality training materials for career and technical education, industrial and apprenticeship programs. Visit their Web site.

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You know you are buying what chefs consider the world's finest avocado when you see 'Mexico" on the sticker. Avocados from Mexico offers delicious and nutritious avocados year-round. Visit their Web site.

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At Barilla, we believe that the making — and enjoyment — of food is an art. Through our pastas and sauces, we want to bring Americans the best that Italy's culinary traditions have to offer; and through our promotion of Italian food, art, and culture, we want to inspire everyone to share in the values that have guided us for more than a century — a love of life, a devotion to quality, and a respect for tradition. Visit their Web site.

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BVT-Chef Revival offers leading Chef Apparel, Crew Apparel and Crew Tools for foodservice establishments worldwide. Visit their Web site.

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California endive is grown year-round by California Vegetable Specialties, Rio Vista, CA.  We are the only U.S. grower of Belgian-style endive, and the largest producer of red endive in the world. Visit their Web site

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Emmi Roth USA, a subsidiary of Emmi Group, is a leading provider of specialty and artisan cheeses and premium fresh dairy products. Emmi Group is the largest Swiss milk processor and one of the most innovative premium dairies in Europe. Visit their USA Web site. 

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The Glutamate Association, established in 1977, is an association of manufacturers, national marketers, and processed food users of glutamic acid and its salts, principally the flavor enhancer, monosodium glutamate (MSG).

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Founded in 1889, McCormick & Company, Inc. is a global leader in the manufacturing, marketing and distribution of spices, herbs, seasonings, specialty foods and flavors to the entire food industry. McCormick For ChefsSM—McCormick's Food Away from Home Division—provides unrivaled solutions for the professional foodservice community with its McCormick Culinary SM, Lawry's®, OLD BAY®, Thai Kitchen® and Zatarain's® products. For more information and recipe ideas, Visit their Web site.

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The National Cherry Growers and Industries Foundation (NCGIF) is a nonprofit corporation formed to have a unified effort from the processed cherry industry to lobby against excessive cherry imports. It compiles and distributes to members a yearly statistical publication of information regarding cherry production, utilization, and sales, both import and export. Visit their Web site.

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Founded in 1913, the National Onion Association (NOA) is the official organization representing growers, shippers, brokers, and commercial representatives of the U.S. onion industry. The NOA is comprised of over 500 members from the United States and abroad. Visit their Web site. 

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Bronze Partners:

The American Egg Board (AEB) is the U.S. egg producer's link to consumers in communicating the value of the incredible egg. Our mission is to increase demand for egg and egg products on behalf of U.S. egg producers. AEB is funded by a national legislative checkoff on all egg production from companies with more than 75,000 layers. The board is appointed by the U.S. Secretary of Agriculture and consists of 18 members and 18 alternates from all regions of the country who are egg producers nominated by certified state and regional organizations representing egg producers. Visit their Web site. 

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The U.S. Highbush Blueberry Council is proud to support chef education through CAFÉ. The USHBC consists of growers and packers in North and South America who market their blueberries in the United States. The members of the USHBC work together to promote the growth and wellbeing of the entire industry. The blueberry industry is committed to providing blueberries that are grown, harvested, packed and shipped in clean, safe environments. Visit their Web site. 

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The Hass Avocado Board (HAB) is a program supervised by the USDA. Nearly 20,000 producers and 100 importers are involved in HAB, which covers fresh domestic and imported Hass Avocados sold in the U.S. market. Visit their Web site.

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Goodheart-Willcox is the premier publisher for Technical, Trades, and Technology; Family & Consumer Sciences; and Business, Marketing & Career Education. Visit their Web site.

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Founded by Donald Wentzel in 1958 near Milford, Indiana, Maple Leaf Farms began as a small duck operation producing 280,000 ducks its first year. Today, this family-owned company dominates the North American duck market with innovative, value-added products of unequalled quality that create, "The Meals You Remember." Visit their Web site. 

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The Mission of The Soyfoods Council is to serve as a catyalist, leader and facilitator to mainstream soy-based foods into the global marketplace—America and beyond.  Visit their Web site. 

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John Wiley & Sons serves the world's research and scholarly communities, and is the largest publisher for professional and scholarly societies.Visit their Web site.

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Maple Leaf Farms is calling for entries for the 2013 Discover Duck Recipe Contest now through June 7, 2013. Open to professional chefs and culinary students, the 2013 contest features more prizes than ever with awards for each of the top five finalists in the professional chef and culinary student categories.

This year’s contest challenges entrants to create an amazing duck appetizer or small plate recipes that can be shared by two to four people. Recipe entries must include a Maple Leaf Farms duck product and will be judged according to originality, flavor, accuracy of the recipe and innovative use of duck products. Professional and student chef recipes will be judged in separate categories, each with their own cash prizes.

The big traveling trophy is back again at Technology Center of DuPage (TCD) in Addison. On Feb. 23, TCD’s high-school culinary team pulled off a repeat state championship win at the 12th Annual Illinois ProStart Invitational, hosted by the Illinois Restaurant Association Educational Foundation (IRAEF). TCD team members include Julia Matiradonna, Zachary Molokie (both from Carol Stream), Jared Dollinger of Glen Ellyn and Benjamin Kitchen of Wheaton. All are high-school seniors and second-year students in TCD’s Culinary, Pastry Arts & Hospitality Management program. As state ProStart champs, the TCD team now has the honor of representing Illinois at the National ProStart Invitational, April 19-21, in Baltimore, Md.

The Utah State Senate and House of Representatives recognized students and faculty from Salt Lake Community College's Culinary Arts Program in two ceremonies at the State Capitol building. Culinary-arts students were introduced by Senator Karen Mayne and honored on the floor of the Utah Senate; House Majority Whip Gregory Hughes recognized students in attendance in the Utah House of Representatives’ chamber.

“The recognition Salt Lake Community College Culinary Arts students and faculty received today was well earned and much appreciated,” SLCC Vice President of Government and Community Relations Tim Sheehan said. “It’s clear that those working on the Hill are very appreciative of the services provided. It was nice to see our students formally recognized for their work to provide an important service and to further their education.”

The steps to making decadent chocolates are many and varied: from harvesting the pods to designing tempting packaging that belies its rich, melt-in-your-mouth appeal. Every other year, the Fine Chocolate Industry Association (FCIA) hosts its Recognition of Excellence ceremony to award individuals and businesses that have contributed to this diverse community of chocolate makers.

On January 19, 2013, Chef Jacquy Pfeiffer received the FCIA’s Lifetime Achievement Award for his role in cofounding The French Pastry School of Kennedy-King College at City Colleges of Chicago and mentoring future generations of chocolatiers. Other honorees at the San Francisco ceremony included Santiago Peralta for Outstanding Fine Chocolate Maker; Andal Balu for Innovation in Fine Chocolate Products; and Mary Jo Stojak for Outstanding Service to the Industry.

The FCIA is a nonprofit organization founded by a group of chocolate professionals who wished to support the art of fine chocolate making by encouraging innovation, quality and best practices. They accomplish this through offering educational opportunities, effectively communicating values of artisan chocolate making and recognizing those who embody the highest standards. Recipients of these awards are nominated by peers from the chocolate industry and voted on by members of FCIA’s international organization.