The Los Angeles Dodgers expects to sell more than 3 million hot dogs to fans this season, while the Detroit Tigers unveils the Poutine Dog. Meanwhile, the Chicago Cubs will offer a taste of hot dogs over the last 10 decades at Wrigley Field.

It’s a love affair that has spanned generations, and baseball fans will once again make hot dogs their No. 1 choice at the ballparks this summer. The Washington, D.C.-based National Hot Dog and Sausage Council (NHDSC) estimates that fans will eat a whopping 21,357,316 hot dogs and 5,508,887 sausages during the 2014 Major League season—enough hot dogs to stretch from Dodger Stadium in Los Angeles to Wrigley Field in Chicago. 

“When it comes to the food of choice at baseball games, nothing cuts the mustard quite like hot dogs and sausages,” says Eric Mittenthal, NHDSC vice president of public affairs. “It’s a tradition that fans relish, and despite growing options at concessions, they keep coming back for their old favorite.”

This year’s total includes a new single-season record for most hot dogs at one stadium as the Los Angeles Dodgers anticipates fans will consume 3,077,537 hot dogs, a jump of more than 800,000 hot dogs from last year. That is enough to round the bases at Dodger Stadium 4,274 times.

Chef Bill Telepan leads school wellness initiatives while running successful restaurants. He says that if you have a chance to give back, do it.

Bill Telepan, chef/owner of New York City’s Telepan and Telepan Local, advised new graduates of The Culinary Institute of America (CIA) about the importance of giving back when delivered the keynote address during commencement ceremonies at the CIA on March 21—the first commencement held in the new Marriott Pavilion on the CIA’s Hyde Park, N.Y., campus.

The 1987 CIA alumnus lives his advice. While running two successful restaurants, earning a Michelin star and being named a semifinalist for the James Beard Award as Best Chef: New York City, he has spent the last six years as executive chef for Wellness in the Schools.

Wellness in the Schools (WITS) inspires healthy eating, environmental awareness and fitness as a way of life for kids in public schools. Through meaningful public/private partnerships with school leadership, teachers, chefs, coaches, parents and kids, WITS develops and implements programs that provide healthy foods, healthy environments and opportunities for regular play to help kids learn and grow. Telepan’s work with that organization led to his being asked to serve on First Lady Michelle Obama’s Chefs Move to School task force when that initiative launched in 2009.

Following up on last month’s inspiration to teach curiosity by capitalizing on the five “W”s, this month Dr. Mayo reveals three additional strategies.

By Dr. Fred Mayo, CHE, CHT

This month is the second installment of suggestions for encouraging curiosity in students. Last month, we talked about inviting them to lead critiques of food, asking them to ask questions about what they are doing in class, and inviting them to consider what could be done differently each time they do something. These strategies keep their minds active and promote both curiosity and creativity along with critical thinking.

This month, we will discuss three other strategies that are part of good teaching, but can be particularly useful in promoting curiosity.

Controversy
One very effective way to encourage curiosity is to create some discrepancy about something that is being taught or discussed. Since you want different perspectives, give students various roles to play in the discussion of some concept. They will investigate it and think about it more profoundly since they know that there will be several points of view. The benefit is that they will consider more aspects of the topic knowing that they have to debate it.

Combined with last month’s article from Chef Weiner on the basic science behind critical processes in the kitchen that all culinary students should understand, the following 10 precepts truly sum up any student’s “necessary science.”

By Adam Weiner, CFSE

Two months ago I raised the debate about teaching cooking science to students. Last month I wrote part one of what I personally think are the principles of science that should be taught to beginning culinary students. Here is part two:

As educators, we cannot not ignore what consumers of education seek. So why do many in education assume that teaching and training are mutually exclusive?

By Paul Sorgule, MS, AAC

The more I researched for this article the more frustrated—and, at times, angry—I became. It appears that there are still many in the field of education who believe teaching and training are mutually exclusive.

To some, the term “training” was not even part of the larger umbrella of education. It was somehow beneath the concept of educational development. In a letter to the editor of the National Forum: Phi Kappa Phi Journal, Spring 2000, Robert H. Essenhigh of Ohio State University states: “There is another major pressure coming into universities, and particularly state universities. It is the increasing insistence—particularly from state governments (with the associated control of the money)—that students, when they leave, must be able to walk into some job without any further training.” He continues: “… universities are not in the business of training. Their business is educating.”

Career technical education (CTE) programs such as the National Restaurant Association Educational Foundation’s ProStart give students the skills and experience they need to achieve rewarding, long-term careers in the high-growth restaurant sector.

By Rob Gifford

For nearly 20 years, the National Restaurant Association Educational Foundation’s (NRAEF) ProStart program has been supporting the restaurant sector by providing a steady pipeline of talent to support the industry’s growth. ProStart exposes high-school students to rewarding career opportunities and the skills needed to succeed in the foodservice field, and is considered one of the pre-eminent CTE programs in the United States

ProStart has achieved phenomenal, sustained growth based on its ability to interest young people in an industry that is creating career opportunities like few others. ProStart is stronger than ever through unique engagement between industry and educators and extends into more than 2,200 high schools across 48 states to reach nearly 100,000 students.

ProStart’s rigorous teaching materials, assessment tools and partnerships with restaurant-sector employers prepare students for careers or additional studies in hospitality programs offered at postsecondary institutions. Students also compete annually in the National ProStart Invitational, the country’s premier high-school competition focused on restaurant management and culinary arts. Furthermore, ProStart students are eligible each year for millions of scholarship dollars to help continue their studies.

A sea bass, a chicken and a mousse—that’s the menu that sealed the third straight ProStart state championship for the culinary team from Technology Center of DuPage (TCD) in Addison, Ill. The team competed Feb. 8 at the 13th Annual Illinois ProStart® Student Invitational for high-school culinarians, hosted by the Illinois Restaurant Association Educational Foundation (IRAEF) at Kendall College in Chicago.

The champion culinary team includes: Kristy Fogle, senior (Aurora); Mary Hoare, junior (Wheaton); Courtney O'Neal, senior (Glen Ellyn); and Julio Valeriano, senior (Wood Dale). Jacob Stellmach, another senior from Aurora, is the team alternate. Their first-place state win includes thousands of dollars in scholarship awards. As the state champ, the TCD team has the honor of competing as “Team Illinois” in the culinary competition at the National ProStart® Invitational, May 3-5 in Minneapolis. 

All team members are enrolled in TCD’s Culinary, Pastry Arts & Hospitality Management program as an elective part of their respective high schools. Fogle and Stellmach attend Waubonsie Valley; Hoare, Wheaton North; Valeriano, Fenton H.S.; and O’Neal, Glenbard West. Technology Center of DuPage (www.tcdupage.org) offers 20 advanced career and technical education electives to DuPage-area juniors and seniors through a partnership among 14 high-school districts.

More than 850 Chicagoans looking to warm up their winter blues helped make things hot at the 9th Annual For the Love of Chocolate Gala on Feb. 22.  The event brought the 1920s roaring back to life at the 130-year-old Union League Club of Chicago in the name of raising scholarship funds for students of The French Pastry School of Kennedy-King College at City Colleges of Chicago.

In the lobby alone, newsies hawked headlines, menacing gangsters and their carefree molls lined the marble staircase, a Madame bedecked guests for an old-fashioned photo booth, and a down-on-her-luck moonshiner from Redmoon Theater made bootleg gin in her bathtub.

The January 20, 2014, issue of Forbes magazine honored the best up-and-comers in a wide range of fields. In its annual “30 Under 30” list, four graduates of The Culinary Institute of America (CIA) were named in the area of food and beverage. That’s more than any other college or university.

“We are proud that so many graduates quickly become standouts in the food world,” said CIA President Dr. Tim Ryan, CMC. “In addition to being highly skilled chefs, they are managers, owners, sommeliers, and leaders in many other areas of hospitality.”

The honorees from the CIA:

CAFÉ’s second-annual Deans and Directors Retreat in February introduced a stellar line-up of thought leaders to passionate educators wishing to grow and strengthen their culinary-arts programs amid sweeping societal evolution.

By Brent T. Frei

Approximately 40 people attended CAFÉ’s 2^nd-annual Deans and Directors Retreat, held Feb. 22-23 at Kendall College in Chicago. Like last year’s inaugural event, this year’s was marked by tremendous interaction among program leaders who shared best practices in culinary education.

Attendees included Kirk Bachmann, M.Ed., CEC, AAC, president of Le Cordon Bleu College of Culinary Arts in Chicago; Eric Frauwirth, Ed.D., dean of Stratford University’s Baltimore campus; Jim Gallivan, MAT, CCA, CCP, CFBE, culinary-arts chair at The Art Institute of Atlanta; and Dorothy Johnston, CEC, CCE, AAC, hospitality-management chair and instructor at Erie Community College in Buffalo, N.Y.