Legendary pastry chef and baker Dieter Schorner continues to teach undergraduates at the CIA every day.

Dieter G. Schorner, a leader in the pastry field for decades, celebrated his 75th birthday on June 19, 2012. His colleagues in the Baking and Pastry Arts Department at The Culinary Institute of America (CIA) in Hyde Park, N.Y., presented him with a surprise birthday cake on June 18. Schorner, a professor at the not-for-profit culinary college, has served on the CIA faculty since 1999. He was one of the opening chefs for the Apple Pie Bakery Café on the Hyde Park campus in 2000 and currently teaches basic and classical cakes.

In an era of social networking, having real conversations and deepening your connections with people takes skill and will. But the byproducts are new energy and excitement—and being heard.

By Dr. Fred Mayo, CHE, CHT

Last month, this column discussed helping students connect with ideas; this month we turn the focus to ourselves and discuss our connections with other persons—a fitting subject for your summer when you have a chance to slow down and reflect on what you do and why you do it. I hope this column encourages you to expand your reflections.

Meaning of Connection
Currently, when we think of being connected, we typically refer to the forms of social media and the ways we use them. It means we are proud of using Facebook, Twitter, YouTube, Foursquare and other programs. We also look for suggestions about how to maximize the benefits of being electronically connected since that means being up to date and technologically literate.

Here are the remaining five of 10 critical things you must teach your students if you want them to earn meaningful jobs, plus some sound advice on how to interact with potential employers.

By Adam Weiner, CFSE

Last issue I explained that it is critical to not only teach your students technical skills, but also the soft skills needed to get a job, keep a job and prosper in life. I suggested that you spend the summer revising and updating your curriculum to add job-searching skills. I published the first five things to teach, and now here are the remaining five:

Seattle Culinary Academy and UMass Dining recognized for innovations in sustainability.

Kendall College in Chicago and the Annapolis, Md.-based Center for the Advancement of Foodservice Education (CAFÉ) on June 24 presented the 2012 CAFÉ/Kendall College Green Award to Seattle Culinary Academy, a division of Seattle Central Community College, at the CAFÉ Leadership Conference in San Antonio, Texas. Chef-instructor Keijiro Miyata, CEC, CCE, AAC, accepted the award on behalf of Seattle Culinary Academy from Christopher Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts.

“Seattle Culinary Academy was one of the first culinary schools in the nation to offer formal coursework in sustainability, highlighting the value of local and seasonal sourcing,” Koetke said. “The program is exceptional because it integrates health and environmental sustainability throughout the educational experience.”

Recognized for its elegance and flavor, lamb is a favorite protein of chefs across the globe.  While most chefs think of rack of lamb, today’s economy as well as a desire to utilize the whole carcass challenges chefs to look at some of the lesser-known and economical cuts.

By Christopher Heath Stone, CEC, MEd

The shoulder is one of the most affordable cuts of lamb. A square-cut bone-in shoulder can be barbecued, braised or slow roasted. It can also be broken down in a variety of ways to create shoulder arm and blade chops, shoulder ribs or various BRT roasts. Lamb-shoulder meat is also commonly used to create kabob and stew meat, as well as grind.