6th Annual Culinary Educators Training Conference Teasers
Patricia Sharpe, Food Editor for Texas Monthly
Patricia Sharpe is setting the tone for excellence at this year's conference. A renowned food and travel writer for Texas Monthly and co-editor of Texas, the first TEXAS MONTHLY statewide travel guide, Sharpe is no stranger to cuisine. Join her for an engaging presentation on the latest in industry fads and trends.
| Events and other CETC News |
How to Run a Student Run Restaurant
Join Steve DeShazo, Wylie High School Chef Instructor and recent winner of the Time Warner Cable National Teacher Awards as he explores the ins and outs of running a student run restaurant.
The art and business of fine dining become the focus for students in 11th and 12th grade at Wylie High School when they develop and operate a full-service restaurant and catering business. During the school year, the student restaurant offers breakfast and lunch three days a week.
The Food Network, Travel Channel, Hell's Kitchen, Bravo's Top Chef, PBS's America's Test Kitchen, the Internet and e-mail technology are all used to support the students' learning. This real-world learning laboratory approach to culinary and food management training is designed to equip students with job skills that will make them highly sought after in the restaurant industry.
The art and business of fine dining become the focus for students in 11th and 12th grade at Wylie High School when they develop and operate a full-service restaurant and catering business. During the school year, the student restaurant offers breakfast and lunch three days a week.
The Food Network, Travel Channel, Hell's Kitchen, Bravo's Top Chef, PBS's America's Test Kitchen, the Internet and e-mail technology are all used to support the students' learning. This real-world learning laboratory approach to culinary and food management training is designed to equip students with job skills that will make them highly sought after in the restaurant industry.
Texas Beef Council to deliver exciting line up!
During Summers Best Savory Grilling Tips, Chef Tiffany Collins will fire up the grill and demonstrate how to jazz it up with the best flavors using non-traditional cuts of beef.
Steakhout at The Ranch
As always, we have an exciting menu planned for Steakout at the Ranch! And don't miss the opportunity to network at Opening Reception!
| Teasers to rev up your taste buds... |
Captivating Culinary Computation
Nobody likes math! Too bad...every student in your class needs to know a bit of culinary computation to be a success! In this class, we will bring math into the kitchen and make math fun.
Led by "Miss Jane" Nickles of the Texas Culinary Academy, this workshop is designed to help you make culinary math interactive, practical, and engaging. Who knows? Math might even become your favorite subject. |
Sustainable Foods, Local Foods
Why are more and more chefs moving toward serving up entrees from within a 200 miles radius of their restaurants?
Join Central Market's Chef Vance Ely as he explores what it means to be a Locavore and shares his anecdotes and recommendations for buying local. |
Frankenfood: Molecular Gastronomy
There are many branches of food science, all of which study different aspects of food such as safety, microbiology, preservation, chemistry, engineering, physics and the like. Though until the advent of molecular gastronomy, there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. You won’t want to miss this session exploring the chemistry and physics behind the preparation of any dish and how physics and chemistry can change the face of cooking. This session will delve into the difference between the science of ingredients and the science of culinary processes.
Oysters with citrus pearls? Caramelized pineapple with espresso foam? Deep-fried Dr. Pepper? Follow us into the lab where the mad food scientists are cooking up the cuisine of tomorrow.
Is this frankenfood "foam" stuff a trned or just a fad? We don't a clue, but it's fun!
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Tools, Equipment and Small Wares in the Kitchen
I have a commerical kitchen in place, now what do I do? If you've ever asked yourself this question, this is the session for you. Join industry professionals as they walk you through tools and equipment needed to make your Culinary Arts Program a success. Click here to learn more about how you can make the transition to a commercial kitchen.
Don't have a commerical kitchen? TCA instructors will walk through a basic list of needs and how to utilize the basics to maximize your foods class.
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Spicing Up and Scaling Down - Replacing Salt, Fat and Sugar with Herbs and Spices
 Join Chef Kim Granado for a highly informative session focusing on using herbs, spices, flavored oils and vinegars to even the cooking process and infuse flavor. By reducing the levels of salt, fat and sugar so heavily relied upon in today's diet and related health problems such as childhood obesity and heart disease, attendees will learn to make healthier choices in cooking. Participants will have the opportunity to taste, smell, see and touch a variety of herbs and spices and how they can be used to flavor foods, oils and vinegars. |
You be The Judge
Chef Tiffany will take the stage again during her breakout session entitled You be the Judge - Beef's taste comparison. You don't want to miss your opportunity to be a judge.
In this session, the Texas Beef Council will lead you through a tasting of the various types of beef and discuss the finer points of flavor between Prime and Choice, Dry aged and Wet aged, Grain finished and Grass finished just to name a few.
Olives Ole'
Join Jim Henry and Karen Lee of the Texas Olive Ranch as they explore the wonderful taste profiles of various olive oils, the effect of terroir, and the agricultural variables that affect olive cultivation and flavors.
In this session, attendees will work with a variety of salad dressings and dipping oils to explore the many flavors dependent on the age of the olive at harvest.
In this session, attendees will work with a variety of salad dressings and dipping oils to explore the many flavors dependent on the age of the olive at harvest.
