OCA “WACS” Global Challenge - Le Cordon Bleu

More documents

Recommendations

Info

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
Page 1 and 2: Volume 8 | Issue 3 | Winter 2007 At
Page 3 and 4: the Americas in the Dubai competiti
Page 5 and 6: School Scoops School Happenings LCB
Page 7 and 8: Western Culinary Institute Organic
Page 9 and 10: Le Cordon Bleu College of Culinary
Page 11: Le Cordon Bleu Institute of Culinar
Page 15 and 16: Pots and Pans What’s Simmering in

OCA “WACS” Global Challenge - Le Cordon Bleu

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?