CONTENTS: Autumn 2008 issue

FEATURES

CAMERA HOG

The International Culinary Schools at The Art Institutes’ new Web site, www.exploreculinary.tv, teaches students recipe reinforcement, creativity, collaboration and public speaking. For full article subscribe to Chef Educator Today.

 

ECO-CONSCIOUS SCHOOL

It’s one thing to teach environmentally responsible ideals in the classroom, but take it one step further by implementing such practices at your school. For full article subscribe to Chef Educator Today.

 

SEAFOOD: SAFE AND SOUND

Sustainability, seasonality, fresh vs. frozen, wild vs. farmed, price: CET helps you tackle the rocky waters of seafood purchasing. For full article subscribe to Chef Educator Today.

 

TECHNIQUE: AN INTRODUCTION TO CROISSANT

Croissant making is the perfect introduction to Viennoiserie—the meeting point between pastry and bread. For full article subscribe to Chef Educator Today.

 

2009 FENI SUMMIT AND HOSPITALITY EDUCATORS LEADERSHIP & DEVELOPMENT CONFERENCE

The complete schedule, travel planning and special events of the 2009 FENI Summit and inagural Hospitality Educators Leadership & Development Conference.For full article subscribe to Chef Educator Today.

 

DEPARTMENTS

UPDATE FROM FENI The readers of CET tell us what they want, while the FENI Summit expands to include hospitality education. For full article subscribe to Chef Educator Today.

 

TOOL KIT The NRAEF increases its scholarship offerings, the CIA and Hormel Foods announces the Culinary Enrichment and Innovation Program, Culinary Institute of Virginia holds its first graduation ceremony, and more. For full article subscribe to Chef Educator Today.

 

CRUNCH James E. Griffin and Thomas Pandolfini Jr. of Johnson & Wales University demonstrate how to use percentages for resizing recipes in baking and pastry applications. For full article subscribe to Chef Educator Today.

 

SPOTLIGHT CET talks with Le Cordon Bleu College of Culinary Arts Miami president Kelly Bozarth about the school’s new Spanish-language culinary arts degree program. For full article subscribe to Chef Educator Today.