OCA “WACS” Global Challenge - Le Cordon Bleu

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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
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 and 12: Le Cordon Bleu Institute of Culinar
Page 13: Atlantic Culinary Academy Instructo

OCA “WACS” Global Challenge - Le Cordon Bleu

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