Milestone report features top 10 flavor pairings and leading trends that will define 2010.

The flavor experts at Hunt Valley, Md.-based McCormick have teamed up with leading chefs, food bloggers and other culinary authorities to identify the top 10 flavor pairings and key trends that are poised to shape the way we eat in the year ahead. The McCormick® Flavor Forecast™ 2010 marks a milestone: It’s the 10th anniversary of prolific flavor reports from the industry leader.

By Colin Roche, CEC, CCE

Though easy to make, infusing oils adds much to the classroom and curriculum.

Infused oils are a great product to make with your students. It not only introduces them to the various herbs and spices available today, but also teaches them how to infuse the flavor into the neutral medium of oil.

Why is oil a great medium for infusing flavors into? Herbs and spices get their flavors from the essential oils in them. Most of these oils are aromatic compounds that we smell when we eat them, and it is these aromas that create much of the flavor we experience. Also, because these aromatic compounds are oils, they're soluble in oils. Simple, right? Now, with an understanding of the method, you can see that infused oils are theoretically very easy to make.

By Mitch Stamm, CEPC

By hiding the science in the pure joy of handling dough that has baked into pastries, you can increase students’ understanding and awareness of the baking process.

Taking a lesson from parents who hide vegetables in other foods and desserts in order to train their children to appreciate them, instructors can do the same by hiding science in food. Many students find the science of baking dry and dull, yet they thrive when producing pastries. Rather than teaching science, why not teach food?

By Christopher Koetke, MBA, CEC, CCE

Sometimes it’s all about language. Here are resources for teaching energy and water savings without having to use the “s” word.

When the topic of sustainability comes up, do your CEO’s eyes glaze over? Does the CFO look skyward and tiredly explain that there’s no room in the budget? Well, you might try turning the tables and hitting them right where it matters—on the balance sheet. Consider your audience and talk their talk. It will make your case and provide a good lesson for your students who will soon be out in the world and responsible for bringing sustainability to the companies that employ them.

By Wendy Gay, CHE

Of the five most common risk factors for causing foodborne illness, three are issues for the front of the house.

One of the most important responsibilities we have in foodservice is making certain that the food we serve is safe. When teaching food safety, most of the emphasis is usually placed on the supply chain and preparation of food. But the front of the house plays a significant role in keeping our tables safe.