World’s first business school for food innovation and entrepreneurship to offer first courses next spring.

The Culinary Institute of America (CIA) announced plans on Nov. 8 to launch The Food Business School(FBS), its new center for executive and graduate education. The Food Business Schoolbroadens the CIA’s commitment to the future of food education and leadership with specialized programs for executives, recent graduates and mid-career explorers. The mission of the FBS is to enable and empower entrepreneurial leaders to design, deliver and lead transformative innovations that address the world’s most pressing food challenges—and its greatest business opportunities.

Registration for programs at The Food Business School will begin January 2015 with the first courses commencing next spring.

Chef John Zehnder’s newest cookbook includes the most-requested recipes from the most-frequented restaurant in the United States.

When John Zehnder, CEC, AAC, reads a recipe book, he is more interested in the story behind the recipe. In his third cookbook, Zehnder, executive chef and food & beverage director of Zehnder’s Restaurant in Frankenmuth, Mich., brings together the most-requested restaurant recipes with Zehnder family stories that include anecdotes about well-known guests including automotive leaders and other celebrities. Zehnder’s of Frankenmuth—A Collection of Zehnder's Most Iconic Recipes offers 30 recipes in a spiral bound, 63-page book.

“Today people who purchase recipe books want more than just a list of ingredients and directions,” Zehnder says. “After a great deal of research, we knew that the story behind the recipe captivates foodies and home cooks. We decided to incorporate little-known family and restaurant stories to set the stage for our iconic menu favorites.”

Dr. Mayo continues his discussion of tried-and-true and novel assessment ideas, as well as common methods whose usefulness in your program might be dated. This month he examines evaluating food preparation and dining-room service.

By Dr. Fred Mayo, CHE, CHT

Last month, we discussed oral presentations and class participation. This month, we will examine evaluating food preparation and dining-room service, and next month, this column will discuss the topic of assessment criteria and rubrics, building on ideas presented in my previous three articles (Assessment Methods I, II and III).

Evaluating Food Preparation
The most challenging and important aspect of evaluation in culinary classes involves assessing student performance in preparing food. There are so many aspects to this challenge, including knife skills, station set up, mise en place, food-safety habits, ingredient use, use of heat, basic cooking principles, consistency, creativity, palate development and plate presentation, as well as professionalism during the entire process.

For newer culinary-arts teachers, ordering can seem a daunting task. But it’s really quite simple, says Chef Weiner, who suggests three basic ways to order for day-to-day teaching (while taking into consideration two common snags). His chief advice? Under order.

By Adam Weiner, CFSE

This article is dedicated to the newer instructors. If you are experienced in ordering for teaching purposes, then feel free to skip this article and join me again next month.

If you are new to teaching, you have only been ordering for your class for a short time. By now you are probably banging your head into the wall, particularly if you have never ordered for a foodservice facility.

In the beginning, new chefs and instructors tend to over order. This is only slightly burdensome for non-perishables and freezer items (although sooner or later space becomes an issue). This can be a real money loser for perishable items that can’t be frozen.

WORK VERY HARD to under order. Remember, your job is to teach the students how to cook—not to feed them. If they only get a half serving (or even a taste), so be it.

As much as our primary educational mission is to prepare students to be professionally successful in their chosen career, Chef Sorgule asserts our obligation extends far beyond: Educators have a responsibility to help mold good citizens, community leaders and honorable members of society.

By Paul Sorgule, MS, AAC

Chefs and restaurateurs have historically been some of the most generous people that I have known; however, this generous nature grows by following the lead of mentors who set the example.

When disaster strikes, when others are in need, when a good cause cries out for support, chefs and restaurateurs are typically at the front of the line to help. This caring nature is what has always drawn me to restaurant people and something that I feel is paramount to truly experiencing a level of personal success.

As crusty as some chefs and restaurateurs appear to be, they care about others both on their team and in the community at large. Chefs, in particular, are very protective of their team, oftentimes going above the call of duty to support and help when there is a need.