OCA “WACS” Global Challenge - Le Cordon Bleu

Volume 8 | Issue 3 | Winter 2007
Atlantic Culinary Academy,
a Division of McIntosh College
Le Cordon Bleu Program
Dover, NH
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California Culinary Academy
Le Cordon Bleu Program
San Francisco
_____________________________
California School of Culinary Arts
Le Cordon Bleu Program
Pasadena
_____________________________
Le Cordon Bleu
College of Culinary Arts
Atlanta
_____________________________
Le Cordon Bleu
College of Culinary Arts
Las Vegas
_____________________________
Le Cordon Bleu
College of Culinary Arts
Miami
_____________________________
Le Cordon Bleu
College of Culinary Arts
Minneapolis/St. Paul
_____________________________
Le Cordon Bleu
Institute of Culinary Arts
Dallas
_____________________________
Orlando Culinary Academy
Le Cordon Bleu Program
Orlando
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Pennsylvania Culinary Institute
Le Cordon Bleu Program
Pittsburgh
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Scottsdale Culinary Institute
Le Cordon Bleu Program
Scottsdale
_____________________________
Texas Culinary Academy
Le Cordon Bleu Program
Austin
_____________________________
The Cooking and Hospitality
Institute of Chicago
Le Cordon Bleu Program
Chicago
_____________________________
Western Culinary Institute
Le Cordon Bleu Program
Portland, OR
Vol. 8 | Issue 3 | Winter 2007
Education. . . . . . . . . . . . . . . . . . . . . . . 1-4
From the Top . . . . . . . . . . . . . . . . . . . . . 2
School Scoops . . . . . . . . . . . . . . . . . . 5-11
Chefs Rising . . . . . . . . . . . . . . . . . . 12-14
Pots and Pans . . . . . . . . . . . . . . . . . . . . 15
® The Le Cordon Bleu logo is a registered trademark
of Le Cordon Bleu BV.
LCB-17508 12/2007
OCA “WACS”
Global Challenge
OCA Hosts WACS Global Chefs Challenge
By Chef David Weir, CEC, CCE
Director of Compliance – Orlando Culinary Academy
Orlando Culinary Academy was honored to host the 2007 World Association of
Chefs Societies (WACS) Global Chefs Challenge Continental on July 21, to determine
the Americas representative at the 2008 WACS Global Chefs Competition for the title
of WACS Global Chef. The international competition typically coincides with the
WACS biannual World Congress and sets the stage for a top–level worldwide competition
that results in the selection of a World Association of Chef Societies Global Chef, every
other year.
First place winner, Chef Aidan P. Murphy, CMC, AAC, Old Warson Country Club
Executive Chef, St. Louis, will compete in the final WACS Global Chefs Competition
at the WACS World Congress, May 12–15, 2008, in Dubai, for the title of WACS
Global Chef.
(continued on page 3)

From the Top
Opening Lines of Culinary Communication
“Everyone can be great,
because everyone can serve.”
— Martin Luther King, Jr.
Austin Children's Shelter Volunteers included Texas Culinary Academy Students:
Stephen Poppell, Dennie-Rae Monreal, Jessica Burkhart, Mary McCaskey, and Juan Baca
“Service is more than just an
action or an event; it is a
mindset that permeates all that
we do at Le Cordon Bleu
Schools North America.”
Students of Service
By Dominick Fedele, VP Managing Director – Le Cordon Bleu Schools North America
The idea of service is uniquely compelling to me-as it relates
directly to what we teach at our schools as well as to a larger philosophy
that we embrace at Le Cordon Bleu Schools North America. Indeed,
community service forms the core of what it means to be a culinary
professional.
Service as a Mindset
Service is more than just an action or an event; it is a mindset that
permeates all that we do at Le Cordon Bleu Schools North America.
Maybe it's easier to make this a part of our schools' culture, since many
of our employees came from service-oriented backgrounds where the
needs of customers came first. But that's not enough. We have systems
that help support a culture of service so that each and every employee,
student, and industry partner gets what they need, when they need it.
A service-oriented mindset sets the stage for success at our schools
as it signals a connection to the community and demonstrates that our
work impacts everyone around us. Charged with educating our students
and preparing them for success in the industry, our faculty members are
students of service who have committed themselves to passing along
the importance of this concept to the next generation of professionals.
Commitment to Service
A commitment to service paves the way to excellence. In giving a bit
of yourself, you help those around you grow and prosper. The benefit
of service is not in the idea, but in the action – and I trust that all of you
will embrace this idea and act upon it.
Service in the Community
I am often reminded of how our schools have embedded themselves
in their larger community. Many schools have adopted specific programs
that help support a particular cause or mission. For example, Texas
Culinary Academy has supported the Austin Children's Shelter for the
last four years. Chef Aimee Olson and Chef Cara Anam have committed
themselves to this mission of this organization – and students have
followed suit and helped prepare holiday meals. By taking part in the
service learning exercise, these students are afforded an opportunity to
apply what they've learned in the classroom to a real-world setting.
This sort of service sets a positive example that serves as an inspiration
to the children at the center. It helps them realize that, through service,
everyone has something to give. ■
2

the Americas in the Dubai competition. Second and third place was
awarded to Chef Brad Horen representing Canada, and Chef Tracey
Sweeting representing the Bahamas, respectively.
After the event, the chefs and students of the Orlando Culinary
Academy hosted a gala reception to honor the competitors and invited
dignitaries from around the world. The guest of honor was Chef
Ferdinand Metz, CMC, AAC, HOF, WACS World President. Chef Metz
was recognized as an Ambassador of Culinary Arts for Le Cordon Bleu by
Chef Kirk Bachmann, VP of Academic Affairs for Le Cordon Bleu
North America, and Chef Patrick Martin, International Corporate
Executive Chef for Le Cordon Bleu International.
Invited guests were treated to an array of food prepared by five
OCA chefs: Richard Rosado, Jimmy Wessman, Tracy Fisher, Tony
Adams, and Alexis Rodriguez. Two of the academy's Pâtisserie and
Baking students prepared an incredible spread of Petit Fours and
desserts. Each chef, with assistance from selected students, prepared
one action station and a selection of hot and cold hors d'oeuvres. ■
OCA Hosts WACS
(continued from front page)
Designed to focus international attention on both the global culinary
profession and the World Association of Chefs Societies, the challenge
is unlike other team competitions as it is specifically designed for a
major single chef competition. Additionally, WACS strives to create a
cuisine-orientated focal point for continental forums along with each
World Congress and opportunities for chefs from every WACS member
country to compete on a global basis.
This event determined the representative from the Americas
(North America, Central America, and South America) to compete in
the Global Competition which will be held in Dubai in May 2008.
The inaugural competition included individual chefs and their apprentice
representing eight countries including: Canada, The United States,
Brazil, Chile, Guatemala, The Bahamas, Uruguay, and Bolivia. The
competitors were required to prepare and present a well balanced
four-course menu (starter, entrée, main course, dessert) for eight. The
menu was created from a market basket which was presented to the
competitors the day prior to the competition, as well as the “common
pantry” of ingredients. The total time allotted for the competition was
6 hours and 45 minutes.
The event chairman was Chef Reimund Pitz, CEC, CCE, AAC,
Executive Chef at the Country Club of Orlando. Chef Pitz is a former
American Culinary Federation (ACF) National President, and has been
very active in WACS over the past several years. The Co-Chair for the
event was Chef Jason Klingensmith, CSC, Chef de Cuisine at the
Country Club of Orlando. The event was coordinated at the school by
Chefs Michael Lodge CEC, CFBE and David Weir CEC, CCE. Many
of the faculty and students of the academy also participated in the event
to ensure that it was successful.
First place winner Chef Aidan P. Murphy, CMC, AAC, was previously
recognized as the 2006 ACF Chef of the Year, the highest honor
bestowed on an industry chef by the ACF. Chef Murphy will represent
Extraordinary Members
3

Using Assessment as a
Learning Tool for
“Generation Y” Learners
By Chef Kirk T. Bachmann, M.Ed., CEC, CCP,
Vice President of Education – Le Cordon Bleu Schools North America
“... as it turns out career-focused
culinary arts and hospitality
education is uniquely suited for
this generation (Gen Y)
of students.”
Our student population is truly diverse—with learners from all age
groups, backgrounds, and educational levels. But one group, those from
the so-called Generation Y, is of particular interest to me when it comes
to assessment practices.
Generation Y (or Gen Y) refers to the 80 million or so young
Americans who were born between 1978 and 1995. This population
represents the future of our industry, so it is vital that we understand
their educational needs. And, as it turns out, career-focused culinary
arts and hospitality education is uniquely suited for this generation of
students. Why?
Gen Y learners tend to perform best in fast environments where
they are required to multitask and work collaboratively; and while they
prefer to work in teams, they also demand individual feedback and
focused attention. These learners prefer hands-on work over lectures
and expect technology to play a part in the educational process.
Furthermore, Gen Y learners need to know that what they learn in the
classroom can directly benefit them on the job.
For these reasons, Gen Y students can greatly benefit from assessment
methods that deal directly with performance and the achievement of
specific learning outcomes.
When selecting a methodology, there are several core questions
which should be addressed:
• What technique, skill, idea or concept is being assessed?
• Why does this need to be assessed? What value does it bring?
• How does the assessment process support students in their
larger educational goals?
• Does the assessment process actively engage and encourage
students to succeed?
The expectations and values of Gen Y learners are truly different
from other previous generations – and it's important to realize this and
embrace the differences. In doing so, we show them that we care about
their own personal and professional success. ■
4

School Scoops
School Happenings
LCB Atlanta
Give Me Five!
By Lori Flynn, Externship Lead Chef Instructor
– Le Cordon Bleu College of Culinary Arts Atlanta
Give Me Five, a five-course sit-down dinner prepared by Georgia's
finest chefs was an exemplary culinary experience for students and
guests. Each course featured a wine pairing and commentary by five of
the state's most respected sommeliers. To add to the excitement, nine
students from Le Cordon Bleu College of Culinary Arts Atlanta were
on hand to help the chefs produce an incredible meal to fight hunger –
another Share Our Strength ® success!
The shining star students were: David Aman, June Grant, Whitney
Otawka, Jahaan Parker, Veronica Ripp, Zachery Rogers, Casey Scott,
Inonda Williams and Emily Williams. In order to qualify, students had
to pass a bench test: a 3.75 or higher G.P.A; 90% or higher overall
attendance; and three Chef Instructor recommendations.
The students performed famously and relished the opportunity of
working side-by-side in the kitchen with the accomplished chefs.
The chefs stated they would take this team of students to any event,
anywhere or any time. Their hard work and dedication showed in
everything they did! ■
The Cooking and Hospitality
Institute of Chicago
Meals on Wheels Chicago
Celebrity Chef Gala
By Chef John Montanile, CCE, CEPC, CMA
Department Chair, Pâtisserie & Baking
– The Cooking & Hospitality Institute of Chicago
Macy's on State Street provided the glamorous setting for this
year's Chicago Celebrity Chef Gala – an event that draws in both local
and nationally known chefs to raise awareness for Meals on Wheels
Chicago, an organization that promotes independence for the elderly
and the disabled. The Cooking and Hospitality Institute of Chicago
provided a lavish display of assorted chocolate truffles, pâtes de fruit
and nougat montelimar.
The event was divided into three parts: an early VIP reception, a
seated dinner, and the Grand Ball. For $350 per person, guests savored
foods from Chicago's finest restaurants including Le Titi de Paris,
Frontera Grill, Blackbird, Le Bernadin, Dahlia Lounge and many more.
CHIC pastry chef instructors made 150 pieces of each type of truffle
or candy. Chef Amy Wolf, CEPC, CCE and Chef Toni Leahy attended
to the event; while Le Cordon Bleu Pâtisserie and Baking Program
students, Michelle Pfeiffer and John Snyder, gave freely of their time
and efforts. Special thanks go to the CHIC pastry team for helping to
make this event a huge success. ■
“For many, emergency meals make
a significant difference assisting
individuals in regaining their
independence. For others, emergency
meals are all that stand between
independent living and a nursing home.”
— Meals on Wheels
5

Le Cordon Bleu College
of Culinary Arts Miami
Graduate Profile: Corey Anderson
By Staff – Le Cordon Bleu College of Culinary Arts Miami
Corey Anderson was born in Norfolk, Virginia and moved to North
Miami Beach at the age of six. While attending Flannigan High School,
he began working at a local pizza restaurant answering the phone and
within six months was promoted to shift manager. After eighteen
months, Anderson was promoted again; this time to assistant store
manager. It was then, that he realized a burning desire to learn more
about the culinary arts.
Before too long, the future culinary student left the pizza restaurant
for a more upscale establishment, called the Roasted Pepper, in
Pembroke Pines, Florida. With the a vision of becoming a chef,
Anderson researched South Florida culinary programs, before making
his final decision to enroll in Le Cordon Bleu College of Culinary Arts
Miami. Le Cordon Bleu offered a short-term program with hands-on
learning which fit well with his busy schedule, and he really enjoyed the
industry current kitchens. Anderson was also impressed by the quality
of chef instructors and staff at the school – Chefs James Fraser and
Dustin Gordon were to become his favorite culinary school mentors.
Meanwhile, Roasted Pepper owner Frank Dias noticed Anderson's
enthusiasm and desire to learn. His new mentor arranged for an
externship with Chef Rocco Sacramone, a native Italian chef and the
owner/operator of Trattoria L'incontro, in Astoria, New York. At this
fine dining Italian restaurant, everything is made in-house from pastas
to breads, pizza dough, sauces and desserts. Butchering and filleting is
done in-house as well and fresh fish world is flown in daily from
around the world.
Once the externship was complete, Anderson worked an additional
two months at the restaurant under the tutelage of Chef Sacramone.
After the chef suggested that he bone-up on butchering and meat cuts,
Anderson took a job with a local butcher. Chef Sacramone was very
impressed with Anderson's thirst for knowledge and had a job waiting
for him upon his return and, shortly thereafter, promoted him to the
position of executive chef.
As executive Chef,
Anderson plans to expand the
Roasted Pepper to a second
location in the near future.
The Roasted Pepper will host
its first five course Wine
Dinner with Executive Chef
Corey Anderson at the helm,
flanked by two of his cooks,
both recent Le Cordon Bleu
College of Culinary Arts
Miami graduates. ■
Le Cordon Bleu College of
Culinary Arts Minneapolis/St. Paul
Profile of Student Success: Anne Loger
By Farley Hernandez, Culinary Department Chair,
– Le Cordon Bleu College of Culinary Arts
Minneapolis/St. Paul
Most instructors would agree there are times that we just stand
back, watch our students, and wonder about their thought processes.
We do this because we want to see how our students go about
solving problems and to see who takes initiative. And while all students
are in school to learn, it is still exhilarating to have a student in class who
has the critical thinking skills and the common sense to make logical
decisions but is still humble enough to take guidance and direction.
I happened upon a student who demonstrated these attributes as
she entered my class in the beginning of her program. Anne Loger
immediately became someone who I could turn to to make sure the job
got done efficiently and to the best of her ability.
While attending the Le Cordon Bleu Culinary Arts Program, Loger
was named the Captain of the ACF Junior Hot Foods competition team.
She said that it was one of the most rewarding things she has ever
done; in fact, pushing her team toward perfection was part of the daily
challenge – a challenge that she met full-on and with pride.
Loger says that the hardest part of school was making sure that she
didn't fall into the procrastination trap. She points out that the biggest
learning she has taken away is that every chef has a different perspective
on food and kitchen management.
After graduating with the highest grade in her class and completing
an externship at Mackinac Island, Miss Loger was asked to help
guide this year's ACF competition team. The staff noticed her strong
determination from the beginning.
Recently she was recruited as Assistant Chef in the Intro classes,
where she assists students through basic skills and preps demonstrations
for the chef instructor.
Loger says that the best part of her new position is being able to
identify with the students and their challenges. She says “If there was
one thing that I could instill
in every student, it would
be to never stop learning”.
Loger has found that
cooking is very much an art
and everyone has their
own style. ■
6

Western Culinary Institute
Organic Taste
By Julie Oken, Manager of Admissions Services
– Western Culinary Institute
On March 8, 2007 Western Culinary Institute and Chef Stu Stein
were the proud hosts of a media luncheon introducing Henry Weinhard's
Organic Premium Amber Ale to the already well-rounded Pacific
Northwest brew scene. Chef Stein took great care to create menu that
incorporated local sustainable products, and of course, beer in every
recipe. The joining of these local products and WCI affirmed the ongoing
collaboration between the school and the forward-thinking Portland
food community.
After an introduction showcasing how WCI students and staff are
involved in local sustainable projects such as the Farm to Table Club,
Chef Stein started the demonstration with a brief presentation about the
certified organic label, sustainable cuisine, and the importance of the
sustainable food system.
Ecological, economical, and social/political factors were highlighted
in the presentation. As a faculty member, Chef Stein hopes to introduce
more people to these concepts. And while he sees value in the business
side of the slow food movement, he is passionately committed to
demonstrating that the best reason to use local organic ingredients is
taste! This summer Chef Stein opened a new restaurant and wine bar,
Terrior, which features seasonal – sustainable Pacific Northwest small
plate restaurant. The restaurant is a logical next step for Chef Stein and
the cutting edge culinarians who call the Pacific Northwest home.
Chef Stu Stein's Menu:
• Oxtail in Ale Broth with Spinach Ravioli
• Ale–Braised Smoked Pork Spare Ribs
• An assortment of Oregon Artisan Cheeses
• Whole Wheat Beer Bread
• Ale–Pear Yeasted Fritters with Malted Coffee Crunch
Ice Cream and Caramel Sauce
Brewed from 100% natural ingredients, the featured beer is
organically certified and a local product using Pacific Northwest hops –
Mt. Hood and Simcoe – which result in a hoppy, balanced brew without
the grainy finish found in many organic beers. ■
7

Scottsdale Culinary Institute
Student Spotlight: Rebecca Chazan
The “I Can” Mindset of
Little Ms. Powerhouse
By Staff – Scottsdale Culinary Institute
For most people, the thought of having six children is daunting, if not
frightening. Add to that a full-time job, a full course load at Scottsdale
Culinary Institute (SCI) and an externship at one of the best restaurants in
the Phoenix area, and you've got a recipe for a stress-induced meltdown –
unless your name is Rebecca Chazan.
For this student dealing with a hectic schedule is a small price to pay
for pursuing her dream of a career in culinary arts. “I am passionate about
food and love every minute of it,” Chazan said.
Chazan's dream began nearly 15 years ago after she took an interest
in cake decorating. First she attended several community classes, and
then she began making wedding cakes for her friends and as donations
for various fundraisers. While she didn't hold a culinary certification,
Chazan quickly became the self-proclaimed “Martha Stewart” of her
neighborhood, hosting frequent barbeques and parties at her home.
After a move to California and three babies, Chazan decided to
make her designation as “cook extraordinaire” official, and in October
2006, she enrolled at Scottsdale Culinary Institute.
“I suppose after watching the Food Network for so long, I wanted
to 'kick it up a notch,'” Chazan said. “I have to laugh. If I ever met
Emeril, I would tell him how my youngest three girls have snuggled up
with me every night to fall asleep watching his show.”
This fall, Chazan began an externship at Binkley's, a popular
Phoenix restaurant that is owned and operated by award-winning SCI
alum, Chef Kevin Binkley. The restaurant specializes in classically
influenced American cuisine. “Chef Binkley and his staff are incredibly
talented. Between my externship and SCI, I will learn a lot.”
When Chazan isn't whipping up tantalizing dishes at Binkley's, she's
keeping busy as the fundraising chair for her children's school, raising
$40,000 to $50,000 a year. She's also an avid runner with 10 marathons
under her belt.
Chazan will complete her associate's degree program at SCI after her
externship at Binkley's ends in December. “I haven't decided what to do,”
Chazan said. “I am not the type of person who sees limitation, so I figure
that the world is wide open.” ■
Orlando Culinary Academy
Choices
By Greg Forte CEC, CCE, AAC, MS
Director of Education – Orlando Culinary Academy
Opportunities for today's culinary school graduate are not the same as
30 years ago. In 2007, you can also pursue a career as a food stylist,
recipe developer, personal chef, food demonstrator, food journalist or in
foodservice equipment sales.
As a chef educator, I once believed that all of our graduates should
pay their dues on the line and move up through the ranks in the back of
the house of a fine hotel or restaurant as I once did. Then, a former
student called to say “hello” and it changed everything.
When I asked him what he was doing for a career, he was silent; and I
was curious. After explaining that he was managing a group of five quick
service restaurants; working only 40 to 45 hours per week, earning an
outstanding salary, had a company car, and still had time to enjoy his new
family, he sounded almost apologetic. He was not, after all, creating fine
sauces or executing classical preparations, but he was content and happy
with his career choice.
It struck me that this former student had chosen to use a different skill
set – one that leveraged his management training instead of technical
training. In school, he learned how to lead and supervise employees,
understand the process of controlling costs, and manage the operations at
a number of restaurants.
This conversation started a slow metamorphosis of what ought a culinary
graduate might do with a degree and how each graduate could measure
his or her success. My conclusion – the world of food seems to
expand everyday and there are indeed many employment outcomes that
can be expected from formal culinary training. ■
8

Le Cordon Bleu College of
Culinary Arts Las Vegas
Why Math?
By Gary Brant, Chef Instructor
– Le Cordon Bleu College of Culinary Arts Las Vegas
I recently had a very enlightening conversation with one of our
students here. We were discussing the merits, values and necessity of
some lecture classes on the program. The conversation went something
like this:
Student: Chef, why do I need to take a math class? I'm here to cook.
Chef Gary: Do you want to be a cook? Or a chef?
Student: Well, a chef, of course.
Chef Gary: Okay, so now you're a chef at a modest little restaurant that
serves maybe 120 covers a night on average. Are you there by yourself
or do you have a staff working for you?
Student: I need a staff, of course.
Chef Gary: Like what?
Student: Like a prep person, a line cook or two, a broiler cook and
like that.
Chef Gary: You know how to cook. Does your broiler cook know how
to cook?
Student: He'd better, or I'll get someone who can!
Chef Gary: If you both know how to cook, what makes you different
from him?
Student: I'm the boss in the kitchen!
Chef Gary: Right! And, as the boss, you are the leader of the team, the
person who manages the kitchen so it makes money?
Student: Yeah…
Chef Gary: Who does the food costs? Who does the labor costing?
Who picks the purveyor to supply you with the things you need? Who
does the yield tests and compares AP & EP costs?
Student: I do?
Chef Gary: Who decides on vacation times if there is a dispute? Who
interviews the new staff members and does the hiring? Who actually
builds your kitchen into a smooth, efficient team?
Student: Me?
Chef Gary: When this restaurant hired you as their chef, they didn't
hire you just because you could cook, did they? They hired you because
you could run their kitchen and make them money, while satisfying the
needs and wants of their customers.
While the cooking is an important part of being a Chef, there are
many other parts as well. A lot of people out there can cook, but not
everyone who can cook has the special training it takes to truly be a
chef.
Student: I'm beginning to see…
Chef Gary: Those “boring” lecture courses like Math and Kitchen
Management help to round you out as a person. They are needed to
give you the training you need to be a successful manager and leader,
not just a cook.
Your cooking classes are very important and will get you into that
chef position someday, but developing an effective and efficient staff,
controlling costs, and actually being a leader in the industry will help
you get those big “bonuses” and recognition as a quality chef and
someone people want to work for.
Student: Wow…I never really thought of it that way, but that does
make sense. Thank you, Chef.
Chef Gary: You're welcome…now get to class! ■
Student: Yes…
Chef Gary: As chef you develop new items for the menu?
9

Texas Culinary Academy
Asia Food Fest
By Sam Armstrong, Marketing Coordinator,
– Texas Culinary Academy
“Our Le Cordon Bleu programs are built on French customs, however
our students graduate with skills that are invaluable to any culinary
tradition,” said TCA Executive Chef William McKenna about the threeday
2007 Asia Food Fest, co-sponsored by Texas Culinary Academy
(TCA) and the Texas Asian Chamber of Commerce. “We were proud to
be a part of an event that celebrates the incredibly rich and diverse
worlds of Asian cuisine,” he added.
The September event featured an Asian marketplace where local
vendors educated visitors on Asian ingredients including the exotic
tamarind. Guests also watched amateur and professional culinary teams
go head-to-head in an “Iron Chef Contest” at Texas Culinary Academy.
The contestants were judged by local food experts, media representatives
and Central Texas celebrity chefs.
“It was a great chance for our students and community partners to
embrace innovative culinary points of view while engaging in healthy
competition,” said McKenna.
Several cooking classes hallmarked TCA's contribution, including
Asian Cooking in the Eye of an American Chef, Asian Food History
At-A-Glance, Cambodian Cuisines, Dim Sum by the Pro, Fruit &
Vegetable Carving, Indian Cuisine, Japanese Cuisine, and What Makes
Thai Food Hot?
TCA and Austin - area chefs also presented a five-course “Asian
Banquet with a French Twist” in TCA's Ventana Restaurant. Asian
traditions and techniques from Le Cordon Bleu joined forces with
masterful wine pairings to provide a unique experience for every guest's
palate. ■
California School of Culinary Arts
LA Story – Bass Guitarist Turns Chef
By Craig Riker – Student,
– California School of Culinary Arts, Pasadena
What was it like being in a rock band?
It was great when we were playing shows, doing photo shoots,
going to cool parties, meeting amazing friends and seeing the world.
The business side can take friends who are doing what they love and
turn them against each other in the quest for fame and fortune. The
life/fun can quickly get sucked out of you because you are worried
about the bottom line and not the art you create.
How does the new career compare to the old one?
There are similarities – long hours, commitment to excellence. You
get to be creative and work with your hands. A kitchen has to be a
well–oiled machine to be successful, just like a band. Both jobs can be
equally intense.
I suggest people consider taking risks. Don't get stuck doing something
you are not happy doing. Money is not everything. It's not worth
your peace of mind. If you have always wanted to do something else,
go for it! Give it a try – you might like it! Do something you love and
have a passion for – it will change your life. You are here for a purpose.
You can make a difference.
With cooking, I can make people happy. I feel like I have a purpose
now. I think education is extremely important in any job. The learning
doesn't end with school; it is an ongoing process. You have to strive to
be a better person and constantly work on evolving new ideas to keep
things fresh. ■
10

Le Cordon Bleu Institute of
Culinary Arts Dallas
Mighty Morels
By Bruce Konowalow, Director of Education
– Le Cordon Bleu Institute of Culinary Arts Dallas
Morels are heavenly words for those of us that salivate knowing
that the long-awaited harvest is soon to begin. This edible fungi prized
by mycologists, mushroom hunters, and foodies is one of the primary
pleasures of early spring as their earthy flavor makes them the tastiest
of all mushrooms.
Every spring, across the upper Midwest, mushroom hunters traipse
off to their secret spots in the woods searching for this elusive and costly
culinary delight. There is no consistent place or type of environment
that guarantees there will be morels growing. They seem to prefer
undisturbed forest floors and areas that house large oak, elm and ash
trees. Apple orchards, black cherry trees and areas that have been subject
to a forest fire can create the preferred environment if the rainfall and
the temperature are just right. Because of this uncertainty, it is especially
difficult to cultivate these mushrooms commercially.
The prized black morel is usually found in the last two weeks of
April and the first two weeks in May. In the Midwest there is believed
to be three varieties of morel, the yellow, the black and the half-free
morel. Black morels can be as small as 1/2'' to over 12'' tall. Some
consider the yellow morel (sometimes referred to as the gray morel) the
best tasting. The half-free morel is very tasty and the most fragile; and
is sometimes confused with a poisonous spring mushroom called the
verpa. The basic rule of thumb in mushroom hunting is “if in doubt,
throw it out.” Another good rule to follow, especially for morels is “do
not swallow if the center's not hollow” for the centers may include
insects or worms.
An interesting note about both false and real morels is that they
contain a chemical called disulfiram that causes a violent reaction with
alcohol – this is the same chemical used in medication to treat
alcoholism. True morels contain trace amounts; false morels contain
much larger doses. With that in mind it is probably best to go out with
somebody that has experience and knowledge before you take any
unnecessary risks.
If you are not the outdoors type, then morels can be purchased
either in the fresh or dried state. It is not uncommon to pay more than
$20.00 a pound for fresh morels depending on the available supply.
Dried morels are more readily available; however they may fetch as
much as $90.00 per lb. Because they can be sandy and have worms or
insects inside, both fresh and dry morels should be washed.
Chef Hugelier encourages the use of seasonal vegetables and
adapts all of his menus according to the season. This recipe for a wild
mushroom stew, developed by Hugelier, is an excellent appetizer when
served in small puff pastry vol-au-vent or bouché (both are different
shaped puff pastry patty shells). This stew would also make an excellent
crepe filling. If you would like to try something a little different, mix it
into scrambled eggs. It makes a supreme brunch or light
luncheon entrée. ■
Morel Wild Mushroom Stew
Serves 12
3 lbs. assorted wild mushrooms (Chanterelle, Morels, Shitake,
Lobster, Chicken of the Woods, etc.)
8 ounces shallots, finely diced
2 each whole lemons, juiced
8 ounces whole butter, melted
8 ounces Madeira Wine
2 ounces Armagnac
2 cups heavy cream
2 tbsp. fresh parsley, minced
salt, pepper, and nutmeg to taste
Wash and cut mushrooms according to the size and variety
of mushroom.
Cook mushrooms until brown in butter, adding more butter if
necessary. Add shallots, lemon juice and seasonings, sauté briefly. Add
the Madeira, Armagnac and cream. Reduce the sauce until it coats the
mushrooms. Add the fresh parsley. Taste and adjust the seasonings. ■
California School of Culinary Arts
Graduate Success Stories
By Staff – California School of Culinary Arts
California School of Culinary Arts graduates are making their way
around the country, sharing their knowledge and passion for food.
Michael Fusano (2003 Le Cordon Bleu Culinary Arts Graduate) is
now Executive Chef of Tessa's Famiglia e Amici in Naperville, Illinois.
He believes that food is an expression of life and love, and this belief
drives him to create fresh, flavorful dishes that reflect that best of
traditional and modern Italian cooking.
Glen Forgie (2002 Le Cordon Bleu Culinary Arts Graduate) is now
Executive Chef of Reds on the River in Rockford, Michigan. He features
organic heirloom produce on his menu and networks with local farmers
to find the best ingredients.
Tanya Fuqua (Le Cordon Bleu Culinary Arts Graduate), co-founded
Avanti Café in Orange County, California. Avanti Café's mission: to
feature locally grown organic produce.
Ronni Sparks (2007 Le Cordon Bleu Culinary Arts Graduate) is
moving up the ranks at Disneyland. She started her externship as an
entry level prep cook; and 12 weeks later, Sparks was moved to Lead
Cook. Four months after her April 2007 graduation, she was promoted
to a Sous Chef position.
Kelly Wilson (2002 Le Cordon Bleu Culinary Arts Graduate) is
now Executive Chef of New York City's world-famous Lever House
Restaurant. Wilson's ability to speak two languages, along with his food
preparation skills, helped him move to the top. ■
11

Chefs Rising
Awards and Recognition for Chefs and Students
Pennsylvania Culinary Institute
Le Cordon Bleu Chef Christian Faure, M.O.F
Visits PCI
By Jeff Ward, Dean of Pâtisserie and Baking
Chef Christian Faure, a Meilleurs Ouvriers de France (M.O.F.),
visited PCI for a co-teaching event in late September and early October
and shared his insight on how to prepare a dish with only a few
ingredients while combining complementary flavors and texture.
PCI students and instructors worked with Chef Faure during his
visit, as he demonstrated a croquembouche, croissants, plated desserts,
and sugar sculptures and an Entreme (a type of cake that has many
different layers and textures. The two-hour demonstration resulted in a
delicious new product.
While working with Faure to create two sugar sculptures, I gained
some insight on what it takes to compete in the biennial World Pastry
Competition. Chef Faure's advice is to practice until everything is
perfect and to keep things simple. He said that it is also important to
develop new techniques, no matter how small, making you unique
from others.
Established in 1924, the Meilleurs Ouvriers de France, or “the best
workers in France” award, recognizes master craftsman field ranging
from chocolate making to the building trade. Many attempt to receive
this distinction, only a few succeed. Three years ago, 270 pastry chefs
competed for the award, only three (including Faure) received the
distinguished honor of M.O.F.
It was a great pleasure to work with a chef that has experienced
many parts of the world and I look forward to seeing Chef Faure at the
World Pastry Forum in 2008. ■
“Practice until everything is perfect and
keep things simple. Develop new
techniques, no matter how small,
making you unique from others.”
— Chef Faure
12

Atlantic Culinary Academy
Instructor Profile: Chef Michael Graves
By Corey Mota, Student – Atlantic Culinary Academy
Michael D. Graves, CCP, wears many hats. He is a gardener, chef,
advisor, baker, and teacher, and more. He has spent his life learning
anything and everything, from architecture to zucchini, and has enjoyed
an eclectic career path which has molded him into the amazing,
intelligent individual that he is today.
Q: Chef Graves, where did you grow up?
A: I grew up in California, where my interest in planting and nurturing
food flourished. My grandfather taught me to appreciate the nuances of
plants and gardening. Throughout my career I have carried this passion
with me.
Q: Were you always a chef?
A: I hold a degree in Cultural Geography/Anthropology from California
State University at Hayward. It allowed me to travel a bit, visiting
Central America extensively, particularly Guatemala. There I witnessed
a remarkable farm-to-table living environment that stressed the use of
sustainable ingredients. Then I was off to Western Massachusetts, as a
carpenter of sorts, dabbling in construction and contracting. I worked
on restoration projects of older homes in New England.
An inevitable change in careers occurred that led me to Johnson &
Wales University for Culinary Arts. While taking classes I worked in a
local restaurant furthering my hands-on education and increasing my
speed in the kitchen. My externship was completed in Boston acquiring
catering experience at Creative Gourmets, Ltd., where I began my
career as a banquet chef at the Harvard University Faculty Club.
Q: When did you come to Atlantic Culinary Academy?
A: In 2001, I began teaching at Atlantic Culinary Academy. I had no
formal training as a teacher and at first it was daunting, but I took the
challenge seriously. I started researching and developing teaching skills.
Hard work earned me the Educator of the Year nomination for Career
Education Corporation in 2004.
Q: What are those initials after your name?
A: My most recent achievement was becoming a Certified Culinary
Professional (CCP) through the International Association of Culinary
Professionals. This organization attracts not only food service
professionals and chefs, but also writers, photographers, and educators.
Q: What do you do with your time out of the classroom?
A: I have stayed true to my love for gardening through the Garden Club
as an advisor and an active member for five years. Recent improvements
in the garden include a new greenhouse and a new tool shed. I believe
that the students should be involved in the growth of ingredients from
propagation through harvest.
Future plans include becoming a certified master gardener, involving
courses, exams, and community agricultural volunteer work. I would
also enjoying writing a book concerning sustainable agriculture and the
use of local products in food service. I truly want to help make the
Atlantic Culinary Academy a strong regional food center by pairing
with the agricultural program at the University of New Hampshire,
hosting food subject film festivals and inviting culinary leaders to speak
at the academy. ■
“Hard work earned me the Educator of
the Year nomination in 2004.
... My most recent achievement was
becoming a Certified Culinary
Professional (CCP) through the
International Association of
Culinary Professionals.”
— Chef Michael D. Graves
13

California Culinary Academy
Ultimate 8
By Executive Chef Michael Weller
– California Culinary Academy
The California Culinary Academy's Education Foundation recently
held a challenging scholarship competition based on a “Mystery
Basket” style cook-off. With a $10,500 award at stake, the campus
buzzed with excitement about the “Ultimate 8.”
As the 8th in a series of competitions hosted by the culinary school,
the “Ultimate 8” is an original competition created by the academics
department to encourage students to learn about one another and discover
the unique features of each CCA program.
Thirteen teams competed in groups of three representing each
program: one student from the Le Cordon Bleu Culinary Arts program,
one from the Baking and Pastry Arts program, and one from the Le
Cordon Bleu Hospitality & Restaurant Management program. Each
member of the winning team would receive a $2,000 scholarship award
that would be deducted from their student account; second place team
members would receive $1,000 and the third place team would each
earn $500.
To compete, students were required to prepare, set and serve a three
course meal, including appetizer, entrée and dessert; pair the menu with
wine; and create a display menu for the judges' table.
Excitement was running high on the day of the event; everyone and
everything was in place – the grading criterion was typed, ready and
delivered and the teams were ready to dive into the kitchens and check
out the mystery basket. And then we told them the kicker, the twist…
team members would not be allowed to complete the portion of the test
derived from their program. For example, the HRM student could not
conduct the wine pairing, the table setting, the menu typing or the
service. The Bakery and Pastry Arts student could not make dessert; nor
could the culinary student create the appetizer. Instead, team members
were expected to teach and coach and everyone had to complete at least
one component of the competition criteria.
After three hours of intense preparation, the competitors picked
themselves up off the floor and acknowledged that the end result was
superior plates of food, inspired service, and a great learning experience.
There was much joy in the room with the competitors cheering for each
other, especially the team placing first in the competition – Nanette
Palmer, David Ramsey and Justin Coo. ■
14

Pots and Pans
What’s Simmering in the World of the Culinary Arts
Dealing with Stress in the
Restaurant Industry
By Crystal Polintan, Student
– Pennsylvania Culinary Institute
Working in the restaurant industry is extremely stressful for both
the body and the mind due to the chaotic rushes, long days, and the
physical requirements of the job. Studies have shown that stress in the
work place is directly related to employee productivity, turnover rate,
and the establishment's bottom line.
There are three basic techniques to reducing stress; the first is to
relax. Before the day even starts, relax and take a moment to be still.
This can set the mood for the entire day. An easy way to relax is to
control your breathing. Find a quiet place, close your eyes, and take
long deep breaths. After a few minutes, you should feel a sense
of calm.
The second step is to figure out what is causing you to be stressed.
If you can't fix it, let it go. There is no point in worrying about
something you have no power over. If the weather is bad and business
is slow, don't fight it. Instead, do something productive. If you feel
overwhelmed by list of arduous tasks, make a list and put the most
pressing task first. Review the list and see if you can delegate tasks and
the take care of what you can accomplish.
The third step is to create time for “you.” If you don't make time
for yourself you will burn out and when you set aside personal time,
you will become more productive, creative, and energized. It doesn't
matter if you exercise, paint a picture, or listen to music – the concept
is the same.
Cooks, runners, servers, and dishwashers all spend prolonged periods
of time on their feet. Foot related injuries have steadily increased in the
active work environment, yet the problem is not always taken seriously.
Because the foot is one of the smaller surfaces of the body, it absorbs a
large amount of stress with each step. For every step taken, a person
puts from one to three times their body weight on the 28 bones and 40
joints in each foot. The more pressure feet withstand, the longer and
wider feet become. Wearing the right shoes can help alleviate the pressure.
Comfort, proper fit and the standard slip resistant sole should be
considered when choosing a shoe; while heels should be avoided as
they put extra pressure on the bottom of the foot.
Employees, too, can introduce changes in the work environment to
reduce stress and prevent muscle strains that may occur during a shift.
Stretches, such as turning side-to-side, toe touches, shaking out one's
hands and putting arms over one's head, are sufficient to decrease work
related strains and sprains by 30%.
Repetitive motion injuries, such as carpal tunnel syndrome, can be
prevented by rotating activities so that a person is not doing the same
thing all the time. Rotating activities is a great way to utilize cross
training techniques. Back strain can be prevented by properly training
employees how to safely lift heavy objects. Trainers can make use of
the National Restaurant Association Education Foundation's
“Preventing Slips, Falls, and Lifting Injuries.” The video stresses the
importance of techniques such as proper footing and bending at the
knees and not the waist.
Creating games and contests to encourage teamwork a can reduce
stress as they serve to teach employees about the company and create a
fun working environment thereby increasing productivity and morale.
Proper training in and follow-up of techniques ensure that employees
are qualified and ready to handle situations that may arise within their
job description.
Working in the restaurant industry can indeed be quite stressful and
exhilarating. The feeling of accomplishment one gets, after a busy shift,
more than makes up for the chaotic restaurant environment. Dealing
with stress is essential so that one may enjoy work more and be more
productive, which in turn opens more doors for advancement. ■
15

“Engage your passion, realize your dream”
LE CORDON BLEU, A TIMELESS VISION
Le Cordon Bleu is the name in culinary and hospitality education. In addition to being one of the oldest and most
respected names, Le Cordon Bleu is recognized around the world for its hands-on, career-focused training.
Offering programs in Culinary Arts, Pâtisserie and Baking as well as Hospitality & Restaurant Management,
Le Cordon Bleu provides its students the opportunity to develop the skills necessary to be successful in the dynamic
hospitality industry.
A Le Cordon Bleu education is designed to provide a unique learning experience in an environment that promotes
excellence and professionalism.
For more information on Le Cordon Bleu Schools North America, please visit www.LeCordonBleuSchoolsUSA.com
“We Take Passion and Put it to Work!”
Career Education Corporation
2895 Greenspoint Parkway, Sixth Floor
Hoffman Estates, IL 60169
www.LeCordonBleuSchoolsUSA.com