Friday, May 01, 2009
Saturday, April 04, 2009
I was thinking that these would be great for use in the kitchen, but then thought maybe not. Since they could easily get slimed or dropped or otherwise rendered (pun intended) inoperable.
Can you think of a reason to use one of these in the kitchen or bakeshop? Inventory? Drawings of dishes so new employees can replicate plate designs? New recipes that come to mind on the fly...anything that you would like to easily translate to text on your PC is fair game. Post your ideas an comments below.
Digital Pen Tablets.
(I have to admit I didn't even know what they were not too long ago, lol!)
Tuesday, January 06, 2009
"Caterer.com has announced the launch of www.littlegordon.com to showcase the fun, exciting and charismatic elements of the hospitality sector. The viral campaign recognises that the sector is packed with individuals who show huge levels of passion and commitment to their work."
Wednesday, April 02, 2008
NEW YORK (March 24, 2008) The Art Institute of New York City, a local source of restaurant talent here, alerted students and faculty last week that it would phase out its culinary and restaurant-management degree programs because of declining interest.
A spokeswoman said the 600 or so students currently enrolled in the programs would be able to Òcontinue with the same instructors until they complete their degrees,Ó a process that will take 18 months.
"However, we will not be taking any new students as of March 31," she said.
In a letter posted on the school's website, AINYC president Tim Howard said, "While this is an extremely difficult decision, it has become increasingly evident that interest in the culinary program continues to decrease."
A faculty member said administrators also cited high lease renewal costs as a reason for the discontinuation.
Robert Kern, lead instructor at AINYC, said the culinary and restaurant management programs employ about 40 faculty members who belong to the United Federation of Teachers and the American Federation of Teachers. The faculty members were expected to hold a meeting Monday to "determine how to respond to the decision [to discontinue the programs]," he added.
The AINYC spokeswoman indicated that many of the faculty members are "qualified in other fields" and could be considered for positions "available in the art and design programs," which will remain intact.
The school was formerly known as the New York Restaurant School.
Monday, February 11, 2008
The Culinary Student Community is a place where Culinary Students network with other students and share their educational experiences. Only registered members of Chef2Chef can post here. This is the place to inquire about locating the right culinary school, apprenticeships, school experiences, and other “becoming a pro” related issues. Ask questions here that require the kind of advice one expects from fellow students and various other people who have “been there and done that”. You can nominate or review nominations for the TOP50 Culinary Instructor ranking list here too.
Culinary Student Network Forum
Saturday, July 16, 2005
Johnson & Wales' six campuses are located in Providence, Rhode Island; Charleston, South Carolina; Norfolk, Virginia; North Miami, Florida; Denver, Colorado; and Charlotte, North Carolina.
Unique features include a 4-day school week, the opportunity to earn 2 degrees (associate and baccalaureate) in four years, and hands-on training at University-owned, -operated or partnership facilities or at worldwide co-op sites.
Visit the Johnson & Wales website
Tuesday, February 15, 2005
The World Pastry Forum, an event organized by Carymax, LLC, is a series of classes and seminars taught by international luminaries of the pastry industry. Known the world over as one of the most comprehensive weeks of pastry; it culminates with the 2005 National Pastry Team Championship. As in the past, there are classes that will be geared for those with either professional or recreational interest in pastry.
Submit your application before June 1, 2005 to participate in any of the upcoming 5-day professional programs for advanced pastry students and those working in the field. They're also offering a five-day recreational course, for amateurs and those with a strong interest in learning the pastry arts.
Students can learn what it takes to make a product look its best and how to present their finished pieces in a manner that is desired by the consumer. The advanced classes will use terminology common to that used in the professional kitchen.
Subject matter in each class will vary and will be accompanied by a workbook, provided by the instructors. Students will attend a total of 10 classes over the five days. Each day will consist of a morning class (three hours), a break for lunch, and an afternoon class (three hours).
Classes will combine lectures and demonstrations and will be limited to no more than 75 students. No tools are necessary as classes will not be hands on. Each class will be taught in a separate classroom and students will rotate from one kitchen classroom to the next. A different pastry chef instructor, each representing the country in which they reside, will teach one class.
World Pastry Forum - Classes
All the curriculum lists and pricing information is on this page: http://www.worldpastryforum.com/classes/5day.html
For further information send an email to firstname.lastname@example.org or fax your information request along with your name, address, and phone number to 702-228-3520. They will put you on their mailing list and send you updated news.
Press Release Source: The Art Institutes
Invite a Chef, Invite Your Friends and Have a Cooking Class Dinner Party
Monday February 14, 5:08 am ET
PITTSBURGH, Feb. 14 /PRNewswire/ -- Who wouldn't love to have a chef come to their home and prepare dinner for a small group of friends?
That's exactly what's happening in one of the latest trends in at-home entertaining. At this cozy get together though, the chef isn't the only one preparing dinner. In fact, he's teaching guests how to create a delicious dinner and learn a few culinary techniques in the process. At the end of the evening, guests sit down to sample their accomplishments.
For Chef Janet Canfield of The Art Institute of Atlanta, cooking class dinner parties are a unique and intimate way to share the fun of cooking, as well as a great way to teach culinary techniques.
"Even though the evening is a lot of fun, most of the guests are really interested in learning how to prepare a dish, or trying out a new cooking method," she says. For Chef Canfield, the optimum party is 8 to 10 people, with a kitchen large enough to accommodate the crowd, as well as the chef.
Participants usually break into groups of two to complete the menu, which can either be designed by the chef, or in consultation with the host. Usually an appetizer, entree and dessert can be prepared in one evening.
"This is a very relaxed environment," says Chef Canfield, "Although I do give the guests a timeline, I don't push them. It's not like a culinary school situation," she says.
Fun food is the goal of Chef Marc Weiss's cooking class dinner party events. "I don't believe in making these evenings too fancy, like incorporating truffles," he says. "It's just not practical for most people."
Instead, Weiss, a graduate of The Art Institute of New York City, likes to encourage menus that incorporate simpler, yet still sophisticated dishes like, Pistachio Crusted Salmon and Orange-Ginger Glazed Shrimp. When Chef Weiss works at a dinner party cooking class event, he either purchases all the ingredients, or gives a complete list to the host, whichever they prefer.
For Chef Weiss, dinner parties that turn into cooking classes are just an outgrowth of how he entertains at home. "Everybody's watching cooking on television, and so the interest is as high as ever. Cooking for me has always been about entertainment," says Weiss.
Costs can vary, depending on the menu. In general, chefs either charge per couple, or individual. Prices usually do not include wine or spirits, unless the host asks the chef to select wines to have with specific dishes. Many chefs do preparation in advance of the party, especially if any items require marinating or, in the case of homemade bread, dough rising.
Chef Cynthia Stowers, a culinary arts instructor at The Art Institute of Washington likes to use fish recipes for small dinner party cooking class events. "The recipes are nice because they are each an entire meal, so they work well if you're trying to 'teach' a group of people how to do something," she says. For dessert, Stowers likes a simple chocolate tart that complements many of her fish dishes. [recipes follow].
To find a chef who will conduct cooking classes for a small group of dinner guests, try contacting a culinary school, caterer, party planner or even a food reporter at the local newspaper who usually knows many chefs in the area and can provide contact information.
As Chef Canfield says, "This is a great alternative to the traditional catered dinner party. Everyone is interested in the outcome of the food without having to shop, prepare, or present it alone!"
The Art Institutes system of 31 education institutions is located throughout North America, providing an important source of design, media arts, fashion and culinary professionals. The Art Institutes system of schools has provided career-oriented education programs for 40 years with more than 170,000 graduates. For more information visit The Art Institutes website at http://www.artinstitutes.edu/nr .
Recipes Courtesy of Chef Cynthia Stowers
The Art Institute of Washington