Monday, June 27, 2011

Test Tube Burgers- the book Tomatoland..The Future of Culinary Arts?

Today I was given the following article to read by non-culinarian colleague of mine, he asked me if this was going to be the future of Culinary Arts. Let us pray that it is not.

Please read this article: Coming soon, the test-tube burger: Lab-grown meat 'needed to feed the world'  this article describes how scientist are taking stems cells from animals and turning them into minced tissue to form a hamburger. Their hope is to be able to feed the world. My first response was to see if this article was legitimate or a joke. The source of the article is from actual research going on at Oxford University in England and University of Life Sciences in Norway. 

Reading this article coincides with me finishing the book TOMATOLAND-How Modern Day Industrial Agriculture Destroyed Our Most Alluring Fruit by Barry Estabrook.  In both the Test Tube Burger article and the TOMATOLAND book, man has chosen to genetically alter and or modify natural food products to create a non natural product to be mass produced to consumers, not matter the nutrient content or the taste. 

In the case of tomatoes, scientist and farmers in Florida have created a product that is regulated by the Florida government and laws as to the specific size, color (green), shape, skin texture etc of the tomatoes they produce and then sale.  The tomatoes are not grown for flavor or taste, they are picked green and then gassed with ethylene to slowly turn them red.  Additionally the tomatoes we buy in the supermarket 365 days a year are soaked in chemical fertilizers and pesticides.  These tomatoes are in many instances picked by modern day slaves, victims of human trafficking.

Consumers in parts of the world where food is readily available and reasonably priced should focus on foods that taste good, not only food that look good.  Foods that are full of their god given natural vitamins and minerals, not foods that have over time have lost as much as half of their original nutrients and foods that are not drowning in chemical fertilizers and pesticides.

In parts of the world where food is not in abundance and in areas of the world where people are starving, it is my opinion we should be finding natural ways to give these people nutritious food, in ways that are environmentally sound, engaged in fair trade practices and that are sustainable for the indigenous peoples. Not by creating food in a laboratory from stem cells, or by genetically modifying foods.

Until I blog again: Eat Well, Live Life, Be Safe...

Friday, June 24, 2011

CAFE Leadership Conference- Day 2 (Providence)

Today, after the conference breakfast the Cafe attendees were treated to an inspiring Key Note address by Chef John Folse.

The following is a brief bio on Chef Folse from his Chef John Folse & Company website, for a full bio click here.

Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company.
When Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, he set out to market his restaurant by taking “a taste of Louisiana” worldwide. He introduced Louisiana’s indigenous cuisine to Japan in 1985, Beijing in 1986 and Hong Kong and Paris in 1987. In 1988, Folse made international headlines with the opening of “Lafitte’s Landing East” in Moscow during the Presidential Summit between Ronald Reagan and Mikhail Gorbachev. In 1989, Folse was the first non-Italian chef to create the Vatican State Dinner in Rome. Promotional restaurants also included London in 1991 and 1993, Bogota in 1991, Taipei in 1992 and 1994 and Seoul in 1994. In 1988, the Sales and Marketing Executives of Greater Baton Rouge named Folse “Marketer of the Year” and the Louisiana Legislature gave him the title of "Louisiana’s Culinary Ambassador to the World.”

Chef Folse, inspired the culinary educators in the audience to inspire their students by showing and telling them "Anything is possible if you desire it",  and to "Mentor students and get them involved in culinary associations and the community"

Here are some pictures of Chefs' Presentation:

Mary Peterson of Cafe, Thanks Chef Folse for his Great Presentation! 

Education Trendsetters Panel, Christopher Koetke, Laureate International Universities Center for Excellence in Culinary Arts

Info Fair

Lunch Roundtable Discussions:

I was with great pleasure, I was invited to lead the following roundtable discussion,
  • The 50-Minute Classroom-Challenges and Ideas
    •  Adam Weiner, Job Train and the Sequoia Adult School
  • Catering Options
    •  Kimberly Jones, Sullivan University's National Center for Hospitality Studies
  • Integrating Food Writing into Your Curriculum
    •  Michael Moskwa, Johnson & Wales University
  • Social Network with your Students
    •  Douglas Stuchel, Johnson & Wales University
  • Online Bachelors' Programs and Graduate Programs
    •  William Priante, Johnson & Wales University
  • So You Want to Write a Textbook?
    •  David Halloway, American Technical Publishers

Breakout Sessions:
  • Diversity: The Changing Face of Our Students and Industry,
    • Gerry Fernandez, Multicultural Foodservice & Hospitality Alliance
    • Maureen Poither, Johnson & Wales University, Woman Chef & Restaurateurs
  • What's New? What's Working? Whats Next?
    • James E. Griffin, Johnson & Wales University
    • Colin Roche, Johnson & Wales University

Until I blog again, Eat Well, Live Live and Be Safe...

Thursday, June 23, 2011

CAFE Leadership Conference- Day 1 (Providence)

I became involved with CAFE (Center for the Advancement of Food Service Education) a few years back while doing a research project for a Culinary Curriculum class I took as part of Master of Arts in Education degree program. 

Dean Paul McVety the Dean of Culinary Education at JWU introduced me to Mary Peterson the CAFE President during that time, and I have happily been connected with this great organization since.  This is my second Cafe Leadership Conference and I am happy to share my experiences.

Pictures from the conference

JUNE 23-25, 2011

Thursday June 23rd Agenda
9-4 p.m. Culinary Education Best Practices Symposium (Culinary Museum)

James Griffin, Associate Provost, JWU welcoming the CAFE Culinary Education Best Practices Attendees

9-11 a.m. Master Classes (choice of) Molecular Gastronomy, Chocolate Showpieces or a Guided Tour of the Johnson & Wales Culinary Museum.

Chocolate Showpieces with Chef Armstrong  

Chef Terranova Molecular Gastronomy

1-3 p.m. Master Classes (choice of) Healthy & Delicious Italian, Hot Asian Cuisines, or Cheese Making in a Jar (and a beer pairing exercise)

Cheese Making in a Jar with Sara Hill, Culinary Manager, Cheese Educator
and Dean Sommer Food Scientist

Chef Dion and Dean Sommer separate the curds & whey

The participants examine the curd, once the whey was removed

Sara Hill preparing the cheese plates, below displaying the beginning stages of the Cheese & Whey

HEALTHY AND DELICIOUS ITALIAN- Executive Chef Lorenzo Bond, Barilla

Hot Asian Cuisines - Chef Steve Jilleba, Unilever

Additional Workshops:
  • Professional Development: Principles, Priorities and Practices
    • Fred Mayo
  • Factors Affecting New Program Development: Culinary Management-International, A Dumpling by Any Other Name
    • Chef Sam Glass, Centennial College
  • Killer Apps in the Kitchen: Teaching and Technology in the Culinary Classroom
    • Chef Brendan Walsh & Andi Sciacca, Culinary Institute of America
  • Determining the Quality of Post-Secondary Culinary Arts Degree Programs: A review of various approaches and recommendations
    • Dr James E. Griffin, Johnson & Wales University
    • Eric Frauwirth, Baltimore International College
  • Declaration, Demonstration, and Discussion; Teaching the Culinary Arts
    • Dr. Fred Mayo
  • Culinary Outcomes & Assessment
    • Susan Marshall, Chef Michael Makuch, Johnson & Wales University
  • Best Practices in Program Development
    • Dr. Paul McVety, Barbara Robinson, Johnson & Wales University

6:30-8:30 p.m. Opening Night Reception
Signature Dish Stations/Open Bar
Welcome by JWU President John Bowen
Innovation Awards and Green Award Winners Announced
Guests Welcome

I had a class to teach during the Opening Night Reception, thus I was unable to attend.

A special thank you to the CAFE President and Editor in Chief-  Mary Peterson and to Brett Frei- Editor and Marketing Director for such a great event.

  Until I blog again: Eat Well, Live Live and Be Safe.....

Friday, June 17, 2011

7th-Annual Cafe Leadership Conference- JWU Providence, RI

This year the 7th-Annual Cafe Leadership Conference is being held on Thursday June 23 through Saturday June 25, 2011at the Johnson & Wales University's Providence Campus.

The Center for the Advancement of Foodservice Education or (CAFÉ) was founded in 2002 to serve as a link between the foodservice industry and the culinary/baking/pastry classroom.  Today CAFÉ offers a wide range of resources to foodservice educators on its website, its on-line magazine, and it annual conference and workshop schedule of professional development offerings around the U.S.

The CAFE website is a great resource for chefs, culinary educators and all culinarians alike, on the web page you will find teaching tips, search for recipes, search for lesson plans, enter industry recipe contest, search job postings and even read articles from the GOLD MEDAL CLASSROOM  , CAFE's online industry magazine.  
The current Gold Medal Classroom covers such topics as:




 Stay tuned to my blog throughout the upcoming week for updates, posts and as always plenty of pictures.
Until I blog again>  Eat Well, Live Life and Be Safe