$1,000 Grand Prize and $500 Runner-up prize, instructor incentives. Sponsored by the National Honey Board (NHB) in partnership with “The Gold Medal Classroom.”

• Contest period: Sept. 16 - Oct. 29, 2013. Deadline for all entries: Oct. 29, 2013.
• Entries must include one (1) small plate or dessert recipe AND on (1) beverage recipe. Both recipes must include honey.
• Contest entrants must be currently enrolled in a postsecondary culinary school/program in the 50 United States. Please include with entry: Name, email address, telephone number, mailing address, name of culinary school/program and name of referring culinary instructor.
• Entries must include at least one (1) digital photograph of the food and beverage pairing.
• Eligible entries will be evaluated by a panel of NHB judges on prominence and appropriate use of honey, taste, originality, appearance and practicality.
• Contest entries become property of NHB 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.
• Email entries to This email address is being protected from spambots. You need JavaScript enabled to view it. with Honey Recipe Contest in the subject line.

PRIZES

• One grand prize of $1,000 and one runner-up prize of $500.
• Referring instructor of each winner will receive a $250 prize and one (1) FREE registration to a 2014 CAFÉ conference or workshop.
• Winners will be notified on or around November 15, 2013, via phone and/or email. Winning students may be featured in a press release and/or on NHB social-media sites.

Peter Lehmuller, Ed.D., has been appointed dean of the College of Culinary Arts at Johnson & Wales University (effective July 1, 2013). He was most recently the dean of Academic Affairs at the university’s Charlotte campus and has relocated to the university’s flagship campus in Providence, R.I.

Lehmuller assumes his new position at a time when culinary-arts education is undergoing a profound assessment by both its peers and critics. The field is increasing in scope, requiring both experiential education and a more extensive college education to succeed. JWU is at the forefront of this turning point as it advances its academic programs to reflect the trends and demands of the industry.

During the past three decades, JWU’s culinary academic programs have evolved from an associate-degree program to include bachelor-of-science degrees in Culinary Nutrition, Culinary Arts and Foodservice Management. Currently, JWU culinary faculty and administration are developing a new curriculum expected to deepen a student’s knowledge required by the foodservice industry, as well as the fields of science and health. The university is also exploring post-graduate programs that will raise the level of a graduate’s value in the workplace.

In his role as dean of the College of Culinary Arts, Lehmuller says, “This is a phenomenal time to be in the hub of culinary academics. I am looking forward to the changing direction that JWU has set to achieve in the near future. We are at a crossroads where the demands of the industry and the betterment of society require graduates to have more complex set of skills and knowledge in order to succeed.”

Entries in the 2013 Discover Duck Recipe Contest prove great tastes come in small packages. Sponsored by Maple Leaf Farms, the annual contest challenged professional chefs and culinary students to produce an original appetizer or small plate recipe showcasing Maple Leaf Farms duck. Nearly 250 entries from across the country were submitted, competing for more than $15,000 in cash prizes.

Duck Doughnuts with an Apple Honey Sauce captured the Chef Category Grand Prize, earning Chef Geoff Kelty of Eddie Merlot’s Steakhouse in Columbus, Ohio, $5,000. Chef Keoni Chang, corporate chef and director of prepared foods for Foodland Supermarket in Honolulu, Hawaii, claimed the second-place prize of $3,000 with his Duck & Lemongrass Skewers with Hoisin Peanut Dipping Sauce recipe. Duck Liver Crème Brûlée took the $1,500 third prize for Chef Barry Greenberg, executive chef for the University of Iowa in Iowa City. Open Faced Duck Pastrami Sliders Deconstructed and Smoked Duck Arancini with Hazelnuts and Truffles (pictured) each captured $500 for Gary Ullman, commissary chef of Barnies Coffee Kitchen in Orlando and Eric Stein, RD, CCE, former chef-instructor at Kendall College, Chicago, respectively. 

Thomas Recinella, CEC, ACE, AAC, program director for Baker College of Port Huron’s Culinary Institute of Michigan, has been inducted into membership of the prestigious Disciples Escoffier International-USA. 

This premier gastronomic society was founded to honor renowned French chef Auguste Escoffier (1847-1935). Its members are culinary professionals who maintain French haute-cuisine standards, promote relationships between professionals and students, organize culinary events, collaborate closely with schools, and unite all Disciples Escoffier from around the world in the true “Esprit Escoffier.”

“Chef Recinella’s induction into Disciples Escoffier honors his dedication to the culinary arts and his vast contributions to our culinary-arts program,” said Dr. Connie Harrison, Baker College of Port Huron president. “We are proud of his accomplishments and are excited about what his association with this elite gastronomic society will add to our students’ experience while at the Culinary Institute.”

The American Culinary Federation (ACF) is proud to announce that its Certified Executive Pastry Chef® (CEPC®) credential received accreditation through the National Commission for Certifying Agencies (NCCA) under the Institute of Credentialing Excellence. This is the third ACF certification program accredited by NCCA.

Accreditation by NCCA provides independent validation that the CEPC® program meets or exceeds 21 standards concerning various aspects of the certification program. Accreditation validates the integrity of the program and is a sign of quality. The additional certification programs accredited by NCCA are Certified Executive Chef® (CEC®) and Certified Sous Chef® (CSC®).

As high-school seniors yearn to become star chefs, more colleges consider the leap to culinary education. The result is a glut of programs all vying to meet enrollment goals. Meanwhile, the cost of a quality culinary education far exceeds earning potential.

By Paul Sorgule, MS, AAC

Although it seems impossible to find an accurate number, it appears there might be as many as 2,000 programs in the United States that offer some form of “professional” culinary degree or certificate.

The cost of providing quality educational programs has skyrocketed as colleges strive to remain competitive with student-to-faculty ratios, state-of-the-art facilities and sufficient equipment to meet the needs of the curriculum and provide the right amount of “sizzle” to attract students.

As high-school seniors and career changers become more enthralled with the marketed glamour of working in kitchens and a vision of becoming a star chef, more and more colleges consider the leap to culinary education.

New 23,000-sq.-ft. facility—part of a $24 million area project—focuses on European-style cooking, with veteran chef and educator Tom Recinella at the helm.

Baker College of Port Huron officially opened its Culinary Institute of Michigan (CIM) recently with a ribbon-cutting ceremony and celebration along with two other businesses that are revitalizing Port Huron’s waterfront area. CIM-Port Huron classes for fall quarter began Sept. 30.

The new 23,000-sq.-ft. CIM-Port Huron teaching facility was built specifically for the study of culinary arts. It supports the learning process through advanced technologies and its interior design, which includes state-of-the-art classrooms and labs, as well as unobstructed views between classrooms that facilitate the open-kitchen concept of European-style training and cooking.

The CIM-Port Huron is part of the $24 million project that includes the DoubleTree by Hilton Port Huron, Freighters Eatery and Taproom and the future 40,000-sq.-ft. Blue Water Area Convention Center, which is scheduled to be complete by 2015. The project is expected to generate a $25 million annual boost to the local economy during its first 10 years of operation.

“The Culinary Institute of Michigan is a world-class facility that is designed to provide optimal hands-on learning experiences for our students,” says Connie Harrison, PhD, president of Baker College of Port Huron. “Our location next to an upscale hotel, a premier restaurant and a new convention center will facilitate valuable interaction with students. This is precisely what Baker College is about: providing real-world experiences to our students that deliver a huge advantage as they move into the workforce.”

The latest menu trends, as delivered at the 2013 Flavor Experience Conference.

Courtesy of Olson Communications

Chefs and foodservice professionals from many segments of the industry and their food & beverage suppliers gathered in Newport Beach, Calif., in August for this annual conference on the business of flavor and innovation to learn about new ways to delight their customers. Conference sessions included the latest consumer research, menu ideas and interactive experiences where attendees explored ideas and trends together. This conference is a true experience with non-stop flavor tasting and networking opportunities.

Unstoppable Trends
The conference opened with a discussion on three Pandora’s Boxes—unstoppable trends so big in the foodservice industry that the only way to fail is not to participate in them.

• Health. Wellness is inescapable in today’s culture and food is a vital component of healthy lifestyles, where mindful choices of real food, simply prepared, are driving desire. Breakfast was noted as a particularly important part of this trend because the positive impact of breakfast on health has been studied extensively to validate its benefits.
• Sustainability. Although quick service and immediate gratification are important value components of many foodservice meal occasions, the broader impact on the planet is never far from top of mind. Research from leading firms noted that although there may not be a full understanding of sustainability among consumers, the majority believe they regularly buy sustainable products.
• Kids. Understanding and captivating the consumers of tomorrow was the topic of a general-session and panel discussion because of their current and future impact on the industry.

Braised lamb is economical and efficient. A successful lamb braise intermingles the flavors of foods being cooked, the aromatics employed and the cooking liquid—performing a magical transformation of lamb while adding body to the braising-liquid-turned-sexy-sauce.

By Robert N. Corey, BA, AOS, CEC, EWS

Braising is for meat lovers. I have a passion for braised lamb shanks, an infatuation for sous-vide lamb necks, a serious affair going on with braised stuffed lamb breast and, from my very first taste of lamb, I have leg-of-lamb ecstasy.

While lamb is often considered an expensive meat for classroom use, braising allows me to focus on economical cuts of lamb. Thanks to the braise, I can find plenty of economical cuts for the long-simmered, wait-until-you-taste-this, top-of-a-heap goodness. My students will learn that dinner can be less expensive, and in all cases much more flavorful, when American Lamb meets a cook who can braise. This article will discuss the critical points of braising as related to utilizing, and enjoying economical cuts of American Lamb.

A new foodservice study shows that among all pork categories, bacon consumption grew the most per pound between 2011 and 2013, while carnitas meat grew fastest by percentage.

With a growth rate outpacing all other proteins in the foodservice industry, pork is hot. According to Technomic, Inc.’s 2013 Volumetric Assessment of Pork in Foodservice, pork is sustaining its popularity, having become the foodservice industry’s fastest-growing protein in each of the past two years.

This most recent study noted that total pork sold through foodservice outlets reached a record-breaking 9.25 billion pounds, reflecting a volume increase of 462 million pounds over 2011 when the survey was last undertaken. The 2.6% increase outpaced the total protein growth average of 0.8% and the 1.5% total growth of the foodservice industry itself.

“We are pleased to see such positive growth in foodservice, especially carnitas meat, shoulder/butt and pulled pork,” says Stephen Gerike, director of foodservice marketing for the Pork Checkoff. “The volumetric study shows that operators are leveraging pork’s versatility.”

Since 2011, fresh pork has driven growth of the total pork category, increasing by 3.5% on an annual basis. Sales of processed pork also grew 2.3%, largely driven by sales of ham, breakfast sausage and bacon. Sales of these traditional breakfast meats represent 56% of the carcass-weigh equivalent. Other study highlights include: