For the second consecutive year, Kendall College School of Culinary Arts students took home gold medals as winners of the American Culinary Federation’s (ACF) National Baron H. Galand Culinary Knowledge Bowl. The students beat finalist teams from Colorado, Georgia and Pennsylvania at the event, which was held today during the 2011 ACF National Convention at the Gaylord Texan in Dallas on July 24.

The Kendall College team, representing the ACF’s Central Region and consisting of Gabriele Ausraite, Robert Baki, Jacob Clara, Paige Rogers and Jacqueline Wallner (captain), competed against teams representing foodservice-training programs at schools in the ACF’s Northeastern, Southeastern and Western Regions.

This fall, the Center for the Advancement of Foodservice Education (CAFÉ) is offering its first workshop on catering operations and curriculum at Sullivan University. The school’s National Center for Hospitality Studies (NCHS) will host the event featuring keynote speaker Michael Roman, president and founder of Catersource Magazine, Conference and Tradeshow, from Friday, Oct. 21, through Sunday, Oct. 23. Registration is $374 per person through Sept. 1 ($474 after) and includes a welcome reception, two breakfasts, two lunches, a chef jacket and all educational materials.

The Culinary Institute of America's (CIA) Board of Trustees announced the renewal of the contract of Dr. Tim Ryan, CMC, as president of the CIA for a 10-year term.

Ryan has led the world-renowned, degree-granting CIA for a decade, stewarding the college through a period of enormous innovation and growth. Major advances have included the opening of new campuses in San Antonio, Texas, and Singapore; the expansion of the CIA's gold-standard degree programs from its main campus in Hyde Park, N.Y., to these new centers and the CIA at Greystone in St. Helena, Calif.; and the rapid growth of CIA thought leadership for the foodservice and hospitality industry through new research programs, industry conferences and publishing.

Chairman of the Board Richard Bradley summarized the board's unanimous decision: “We are delighted that Dr. Ryan will be at the helm as we embark on some of our most ambitious plans yet for The Culinary Institute of America. The board is thrilled with the CIA's leadership and strategy. We look forward to continuing the college's traditions of excellence in culinary education and thought leadership under Dr. Ryan's visionary direction.”

In an effort to provide new training and educational resources to foodservice professionals, the Alaska Seafood Marketing Institute (ASMI) has developed nine new seafood instructional videos featuring acclaimed seafood-centric chefs.

By Margaret Checchi, M.Ed.

Successful transitioning from hands-on learning to hybridized classes depends on faculty who can create dynamic and engaging course content delivered with students’ best interests in mind.

A decade ago, it was unheard of to serve foams and essences; it was unrealistic to manipulate food at the very heart of its molecular structure. What seemed unrealistic and impossible then is becoming almost mainstream now. So it is with education.

At New England Culinary Institute, our students slurp coffee desperately in the cold, black dark of the pre-dawn chill, hunching over pocket notebooks filled with ratios, temperatures, cook times and formulas as they create the day’s menus and generate mise en place lists. They are like the students before them and the ones before them, since Socrates held lessons in the olive grove. With luck, Chef will come into the kitchen having had a good night’s sleep and the students will get through the day without feeling completely inadequate.

According to NPD, more adult consumers aspire to eat smaller portions in the coming year, suggesting that this healthy eating strategy will become more important in the future.

Portion control is a tenet of healthy eating, and it appears that consumers are increasingly aware of the importance of managing the portion size of the foods they eat, according to The NPD Group, a leading market research company.

For a recent report entitled “Healthy Eating Strategies by Generation,” NPD compiled a list of 30 healthy eating and lifestyle dimensions to determine which ones consumers of different generations associate with healthy eating. Out of the 30 attributes, eating smaller portions ranked 11^th in importance among adult consumers across generations as a healthy-eating characteristic. Adult consumers ranked the top five characteristics of healthy eating and healthy lifestyles consistently: exercise regularly, eat well-balanced meals, eat all things in moderation, limit/avoid foods with saturated fat or cholesterol or trans fats, and drink at least eight glasses of water per day.

Technomic identifies what consumers find most appealing about burgers offered at more than 40 leading limited- and full-service chains.

A new study released by trend-tracker Technomic finds burger consumption up considerably since 2009, with nearly half of today’s consumers saying they eat a burger at least once a week compared with 38% two years ago. One reason for the increase is the continued prominence of burgers on quick-service value menus.

“The value menu is certainly a big part of this increase in burger consumption,” says Sara Monnette, director of consumer research at Chicago-based Technomic. “There are other factors at work, however, as the specialty-burger craze has driven growth in a way that is almost defiantly separate from pricing. The better burger restaurants in the fast-casual segment have put the burger top of mind for consumers, and even the quick-service chains have begun to respond and focus portions of their menus specifically on quality perceptions.”

Total and fried seafood servings at restaurants are on the decline, but non-fried seafood consumption is increasing.

The decline in seafood servings at U.S. restaurants has less to do with natural and man-made disasters like the Gulf oil spill and more to do with the economy and price, according to The NPD Group, a leading market research company. NPD's foodservice market research finds that total seafood and fried seafood servings have been declining for several years, while servings of non-fried seafood have increased over the last two years.

The egg market shows no signs of cracking in the current economy, says Mintel. And most consumers disagree that organic eggs are healthier.

Whether it’s hard-boiled, over easy or poached, featured at breakfast, lunch or dinner, and as baked goods or sauces, the egg is truly the MVP of the kitchen. Not surprisingly, penetration is extremely high, and egg use remains steady at 94% of all U.S. households, according to a recent Mintel report.

A whopping 92% of Mintel respondents agree that eggs are an important part of a healthy diet.  There is a potential struggle, however, for organic producers as more than half (57%) of consumers don’t believe organic eggs are any healthier for you than regular ones. Furthermore, 30% of respondents eat fewer eggs than they would like due to concerns about cholesterol.

By Lynn Schwartz

With more than 30 years in the business, Chef Philip DeMaiolo of New York’s Pier Sixty and The Lighthouse thrives under the pressure of making each event memorable.

“There is a single opportunity to create a memory,” says Philip DeMaiolo, the executive chef of Pier Sixty and The Lighthouse, two upscale catering venues in New York City. This might be a statement about any meal in any restaurant, but DeMaiolo is referring to the wedding meal. And the fare must not only be memorable, but perfect. The food, presentation and service need to exceed all expectations of the bride and groom, their families and their guests.