Wondering and thinking about everything that is done in the kitchen—and considering how and why—are important behaviors we want to build in our students and encourage a stance of questioning.

By Dr. Fred Mayo, CHE, CHT

For much of the fall, we discussed helping students learn about themselves, assisting them in taking charge of their lives and in other ways building their professional skills. This spring, we will focus on another aspect of working with students: helping them expand their curiosity and their creativity. This month, we will discuss developing the habit of curiosity.

A Habit of Curiosity
The habit of curiosity is a pattern of looking at and wondering about things throughout the day. It involves noticing when things do not work the way you expected them and asking why things happen the way they do. Since it means asking a range of questions—who, what, where, when, how and why—this process of thinking actively engages the mind and builds critical-thinking skills, something so necessary for our students.

Unfortunately, there are many people who can look at a loaf of bread, a plate presentation, a clear soup, a glass of wine or a composed salad and not see anything. They do not wonder why it was prepared the way it was, where it came from, what was involved, what else could have happened, and why it smells or tastes like it does. While that acceptance without noticing and thinking may be acceptable in a restaurant patron, it does not belong in a professional chef or a student learning to become a chef. Wondering and thinking about everything that is done in the kitchen and considering how and why are important behaviors we want to build in our students. Therefore, we need to encourage a stance of questioning and a habit of curiosity.

No other ingredient comes close to mashed potatoes in terms of versatility, ease of use and sheer crowd-pleasing potential. The U.S. Potato Board’s international team has developed a 14-page, full-color brochure—U.S. Mashed Potatoes, Endless Creativity, Instant Success—which shows the amazing variety of menu items that chefs from around the globe are making with standard potato flakes, standard potato granules and mashed-potato mixes.

From mashed-potato salads and sandwich fillings to main dishes such as lasagna, made with layered mashed potatoes, U.S. instant mashed potatoes are an ideal and economical platform for foodservice success. Once you see the innovative ideas from international markets, you’ll never look at a pan of mashed potatoes the same way again.

To download your free copy, visit http://www.potatogoodness.com/my-potatoes/professional-chefs/resources.

Dr. Tim Ryan, CMC, president of The Culinary Institute of America (CIA), has been chosen as one of the 50 most powerful people in the restaurant industry. The newly released Nation’s Restaurant News (NRN) Power List recognizes the people who are leading and shaping the food world.

Ryan was honored in the category of “The Connectors: People who are bringing together ideas, talent, and funding in the restaurant industry.”

The profile of Ryan cites the curriculum innovation that has taken place at the college during his 12 years as president, as well as the creation of professional leadership conferences and the opening of two new campuses. “Ryan, not content to rest on the school’s reputation, has taken steps to keep the 67-year-old institution current,” writes NRN's Ed Rubenstein. “Even as the rise of the celebrity chef introduced new exposure and scrutiny to culinary schools, Ryan helped to solidify the CIA’s image as a proving ground for future foodservice leaders.”

“Recognition by such an outstanding publication as Nation’s Restaurant News testifies to the CIA’s many contributions to the advancement of the industry,” Ryan said. “The excellence of our college’s educational programs and industry conferences promote leadership and growth. We are proud of our continuing innovations, including new majors and concentrations that will further prepare CIA students to shape the future of cooking and the foodservice industry.”

Ryan is a 1977 graduate of the CIA. He has the unique background of being a Certified Master Chef and Culinary Olympic champion with an Ivy League degree, earning his doctorate in education from the University of Pennsylvania. He has been with the CIA since 1982, when he was recruited to serve on the faculty and to develop and run the college’s ground-breaking American Bounty Restaurant. He became the CIA’s fifth president in 2001.

Also named to the NRN list are fellow CIA graduates Steve Ells (’90) of Chipotle Mexican Grill and food-truck pioneer Roy Choi (’98).

Andre Burnier, chef instructor and senior core faculty member at New England Culinary Institute, has been chosen to join a select company of his peers in Las Vegas, Nev., this spring. 

Maîtres Cuisiniers de France, established in 1951 as l’Association des Maîtres-Queux, nominate chefs they have observed exhibiting the knowledge, skill and attitude worthy of consideration for induction into one of the world’s most prestigious culinary associations, whose mission is to preserve and spread the French culinary arts, encourage training in cuisine and assist professional development.

For the first time, the General Assembly of the Maîtres Cuisiniers de France will be held in the United States, March 5-9, 2014. In addition, new members will be added to the Master Chef list with an induction ceremony. The l’Academie Culinaire de France will also host a special dinner to elect the woman of the year and reward one of its members with the Fauteuil de l’Academie for lifetime achievement.

With Burnier’s induction, New England Culinary Institute is the only culinary school in the United States with four Maîtres de Cuisine de France on staff. Burnier joins:

• Fran Voigt, founder, New England Culinary Institute; Maître Cuisinier de France Emeritus

• Michel Leborgne, founding chef, New England Culinary Institute; Maître Cuisinier de France

• Jean Louis Gerin, executive chef and vice president of culinary affairs; Maître Cuisinier de France

New England Culinary Institute, founded in 1980, is widely recognized for its innovative immersion style of education featuring small classes, hands-on learning and personal attention.  Its graduates are sought after the world over for their level of skill and preparation. For more information on New England Culinary Institute or its multi-award-winning restaurants, visit www.neci.edu or www.necidining.com.

Roth® Grand Cru®, a classic alpine-style cheese crafted in Wisconsin, is a perfect partner for pasta. It has a rich, robust flavor and incorporates beautifully into a wide variety of hot applications, especially sauces and mac ‘n’ cheese! Show us how you can make Roth Grand Cru stand out in a creative pasta application (mac ‘n’ cheese, pasta sauce, ravioli/tortellini, casserole, etc.) for a chance to win $2,000 plus one pass/registration and two nights’ lodging to the 2014 National Restaurant Show in Chicago.

DEADLINE FOR ALL ENTRIES IS FEB. 28, 2014

• Recipes must be submitted in preferred format. (See sample)

• Entries must include at least one (1) high-resolution digital photograph of finished dish

• Contest entrants must be currently enrolled in a postsecondary culinary school/program in the 50 United States

• You must include name, email address, telephone number, mailing address, name of culinary school and name of referring culinary instructor with entry

• Contest entries become property of Emmi Roth USA and may be used in marketing/public-relations activities.

• Entries must be the original work of the entrant, may not have won previous awards, may not have been published previously, and must not infringe third-party intellectual property or other rights.

• Entries must be emailed to This email address is being protected from spambots. You need JavaScript enabled to view it.with Roth Grand Cru in subject line.

PRIZES

• Grand Prize Winner receives $2,000 and one pass/registration plus two nights’ lodging in Chicago for the 2014 National Restaurant Association Show. (Note: Winner responsible for own travel expenses to/from Chicago; two nights’ lodging in Chicago must be between May 16 and 20, 2014, during National Restaurant Association Show; winner’s recipe may be featured at Emmi Roth USA’s trade show booth)

• Runner-up receives a Roth Cheese Gift Box valued at $150.00

• Referring instructor of the first- and second-place winners shall receive one (1) FREE registration to a 2014 CAFÉ conference or workshop

• Winning student(s) may be featured in a press release and/or Emmi Roth USA social media

HOW DO YOU WIN

Eligible recipe entries will be evaluated by a panel of Emmi Roth USA judges on creativity, novelty and/or uniqueness of application and flavor quality. Winners will be notified on or before March 21, 2014, via telephone and certified mail.

BONUS

Up to 50 free samples will be provided to first 50 instructor respondents to contest posting. Sample will include up to 12 ounces of Roth Grand Cru Original (two 6-ounce exact-weight cuts). Interested instructors should write to This email address is being protected from spambots. You need JavaScript enabled to view it.with name, title, school/institution, shipping address (no P.O. boxes), telephone number and email address. Samples will be shipped via UPS from Monroe, Wis. Please allow approximately two weeks for delivery of samples from response date. Samples only available for shipment in the 48 contiguous United States of America.

Approved by the ACF for CEHs, this curriculum released in January arrives at a time when mango consumption in the United States is up considerably.

Courtesy of the National Mango Board

The National Mango Board announces the release of its new education materials for culinary students, culinary instructors and professional chefs. Fresh Mango-The Basics for Foodservice video and Fresh Mango Curriculum cover the product essentials from how mangos grow to how to maximize their menu versatility—everything operators need to create fresh, delicious and healthful menu items with fresh mango. Culinary-education materials are available at www.mango.org/foodservice/culinary-education.

The Fresh Mango Curriculum has been approved by the American Culinary Federation for 8.5 continuing-education hours. Viewers may take the online quiz and program evaluation and send to the e-mail provided; the National Mango Board will review and send a certificate.

“In our foodservice program we’re finding that success using fresh mango on menus rests not only on knowing the basics of how to order and handle this popular fruit,” says Megan McKenna, director of marketing for the Mango Board, “but also with understanding the remarkable versatility of fresh mango across all dayparts, in sweet and savory applications.”

Are you preparing students to be kitchen and career ready?

By Paul Sorgule, MS, AAC

Sometimes the military gets it right. The training program that all soldiers must go through is designed to not just prepare individuals physically for the demands of this type of service, but more importantly prepare these same individuals to function as members of a larger entity. The methodologies used are very well thought out, and all conditioning is directly or indirectly focused on a high level of preparedness. Some may call this conditioning excessive, but I think most would agree that the result is a unit of men or women with a common focus and a total commitment to their respective tasks as part of a team.

Apply those same realities to the function of a professional kitchen, and it would not be a stretch to admit that this type of outcome is exactly what is needed from culinary educational programs. The desired outcomes for both the military and programs focused on careers in a kitchen are: respect, attention to detail, professionalism, image, repetition, physical conditioning, teamwork, respect for chain of command, the ability to follow directives, and accepting roles within an organization.

The American Culinary Federation, Inc. (ACF) marked the beginning of its new vision with the global launch of an updated logo to commemorate its 85th anniversary. ACF National President Thomas Macrina, CEC, CCA, AAC, unveiled ACF’s new logo on Jan. 6 via a video message at www.acfchefs.org/PresidentsVideoMessage.

The new ACF logo emphasizes the organization’s commitment to growth, transformation and innovation in the culinary industry while drawing on the legacy of the former logo. The tagline, “The Standard of Excellence for Chefs,” embodies the organization’s mission to enhance professional growth for all current and future chefs.

“It’s an exciting time for ACF, and starting today we are on a new path to growth and global recognition,” said Macrina. “The new ACF logo creates a more cohesive look for stronger brand recognition uniting all entities of the organization, while drawing on the legacy of the former logo. As we take pride in our rich history, we also recognize the need to embrace change in order to continue to build a legacy for ACF and its members that is sustainable.”

The redesigned logo brings the chef to the forefront, which speaks to chefs in kitchens across North America and the organization’s more than 20,000 members. It continues the strong brand of ACF with the stars and stripes. The old script has been changed to a font representative of today, which provides a clean look. The flag, along with the logo’s blue and red colors, has been enhanced to better represent American cuisine.

Chef Michael Watz, instructor at Washburne Culinary Institute in Chicago, is the winner of a $2,000 cash prize for his recipe entry in the MARS Foodservices Chef Showdown 2013 Dessert Recipe Contest. His original recipe, Mascarpone TWIX® and Shout,combines TWIX® Caramel Cookie Bars and mascarpone cheese to create a luscious filling for delicate cream puffs topped with roasted mango, fresh raspberries and chocolate sauce.

“It’s a new recipe and it was developed with TWIX® Caramel Cookie Bars as the inspiration,” Watz said. “I wanted a unique way to present the candy in a new and meaningful way. It’s a contemporary dessert that can be marketed in an upscale restaurant, but also would be appropriate as a mid-price-range recipe at a steakhouse wanting to add something different. The Chef Showdown recipe contest was a great opportunity to work with a quality product. I certainly enjoyed the creativity aspect of it and I look forward to working with MARS candy brands in any capacity.”

MARS Foodservices awarded two runners up—Adam Hegsted, executive chef at Coeur d’Alene Casino in Worley, Idaho, for his dessert creation, Molten SNICKERS® Cake with Whipped Peanut Butter and Warm Caramel Sauce, and Amber Croom, head pastry chef at Bellini’s Ristorante & Bar in Birmingham, Ala., for her recipe, Twixmisu Cocktail.

For more dessert recipes and menuing inspiration, visit www.MARSFoodservices.com.

Alan Fuerstman, founder and CEO of Montage Hotels & Resorts, will be honored for his vision and leadership to advance the ultra-luxury hospitality industry with the Robert Mondavi Wine & Food Award at Hospitality Uncorked on Feb. 8 at the JW Marriott Los Angeles L.A. LIVE. Proceeds from the gala will support The Collins College of Hospitality Management at Cal Poly Pomona.

Fuerstman has redefined luxury from a perception of it being pretentious and scripted to a comfortable luxury experience that is approachable, authentic and environmentally friendly. He believes that the next generation of luxury traveler is looking for a more gracious style of service but with the same incredible attention to detail, craftsmanship and quality.

“Alan has created a vision of comfortable luxury, which has equally benefited and elevated the food and beverage industry. He has created five-star environments where wearing jeans, sharing an experience with your family or an intimate evening as a couple are all equally comfortable. That uniqueness and that joy he brings his guests are something to be modeled and reasons why we are honoring him,” said Mary Niven, vice president Disney California Adventure & Guest Services Disneyland Resort and chair of The Collins College Board of Advisors.