The Chef's Academy Happenings

Super Bowl Recipes from the Chef's At The Chef's Academy Morrisville

2012-01-31T08:38:00.000-08:00

Chef Eric's Beef satay and Pickled Jalapeno Buffalo Wings with Green Chili Ranch

Beef Satay

Skirt steak 1#

(or whatever cut you have around does not need to be tender)

Soy sauce 1C

Ginger 1T

Garlic 1t

Scallion sliced 1T

Red onion 2t

Sweet Chili or chili paste 2T

Parsley, chopped 1T

Method:

Place the beef strips in a medium-sized bowl and pour all ingredients in. Let soak for 1 hour. Grill to medium rare and pound flat. Cut the meat into strips as to fit on your squares. Refrigerate until service. Reheat in oven with a dollop of your favorite sauce on each piece of meat. Leave in oven just enough to heat the center. Remove and hit with the chopped parsley, enjoy!

Coffee BBQ Sauce

espresso 1/2 cup brewed

ketchup 1 cup

cider vinegar 1/2 cup

light brown sugar 1/2c

onion, white 1 cup

Garlic 2 cloves garlic, peeled and crushed

Jalapeno 2ea.

dry mustard 2T

Worcestershire sauce 2T

ground cumin 1T

chili powder 2T

Method:

Simmer all together for 20 min over moderate heat, puree and strain then cool.

and

Pickled Jalapeno Buffalo Wings with Green Chili Ranch

Chicken wings, tips cut off: 18 each

Marinade:

Pickled Jalapeno Juice: 4 cups
If you cannot get enough juice from the pickled jalapeno jar, bulk up the jalapeno juice with white vinegar and pickling spices.

Wing Directions:

Line up the chicken in a large shallow dish, and then poor over the marinade or combine all in a zip lock bag. Make sure all wings are covered by the pickling liquid and place in the fridge for at least one hour. Do not let the wings marinate more than 24 hours as the juice will begin to cook the chicken.
Preheat the oven to 450 degrees F. Oil the rack set of the oven and place a foil-line roasting pan below it. Arrange the chicken on the rack and bake for 30 to 35 minutes, or until cooked.
If you would prefer to fry the wings, go for it!

Green Chili Ranch:

For every 1 cup ranch, blend ½ cup canned green chilies.
Enjoy

Micro-Blog: Courtney Wimmer

2012-01-26T12:10:00.000-08:00

Sometimes we all wish we could fly away from the stresses of life. Sometimes we wish we could escape for just a little bit, and when we get to that place in our head we just need to step back and clear our mind so we have the room to think up there; to know why we are here and what we keep fighting for. My life has changed so much from the time I walked into the doors of The Chef’s Academy to right now. There was a point when I said, “Why am I doing this to myself? I’m living out of my car, going to work and school.” The “what if’s?” start coming and you start down that road, the dark side of the road. I have met the dark side of the road one too many times but I continue to find out how to turn around. The family that I have made here at The Chef’s Academy is the best thing that has happened to me. Without them I don’t know what I would have done. Being in a small school everyone knows who you are and they care about you. I have one of the best, most caring Chef’s in the world, Chef Stolfo. She took it upon herself to introduce me to a class mate that has gone through what I was going through. Chef Stolfo encouraged me to talk to this student over Christmas break, and when I did, the student said that I could come and live with her until I could get back on my feet again. Then we have this amazing counselor named Leslie that no matter what she is there to help you, even if you are there just to cry. But knowing that there are people that want to see you reach the stars and get to where you are trying to go is amazing. I see that all you have to do is open your eyes and see the people that are placed in your life for a reason to help you. So if I could give you any advice it would be: don’t give up on what ever you want, even if the road you’re on is hard. You are meant to be on it, just find the reason. Don’t give up, just ask …….. I did!

Micro-Blog: Pamela Terry

2012-01-19T05:46:00.001-08:00

I used to believe I could fly, I was born an “elf child” as the name Pamela was given to me, and yes that’s its meaning. I have held myself back. Yes, I’m 98% the culprit or should I say “was” the culprit. I have always “LOVED” to watch my parents cook and entertain, there was nothing better. I held myself back (without being aware of my scotoma). My dream came true in June 2011 and I started living it in October 2011: the dream of becoming a chef. I no longer “believe“ I can fly, I am flying!!! No one is holding me back, if it is to be, it begins with me. I am performing my rites of passage…..I am free, I am living my affirmations, life is good. Cooking, or should I say, watching my parents cook, was a joy for me. I enjoyed playing outside with my sisters and brothers but when it was time to prepare lunch, dinner (sometimes breakfast before school) I was on a stool looking and trying to help. Most of the time my mom made the meals but when she was working on the train as a chef, my dad did the cooking. My mom had large biscuit pans that were black from lots of use, all types of knives that she sharpened on the back porch near the smoke house.

My family always sits down together for every meal, and we begin every meal with a prayer. The food would look and smell so good it was hard to keep our eyes closed. We always had homemade biscuits, cornbread and cakes. We raised our own chickens and hogs, boy you should see my mom ring the chicken’s neck! She did it so fast and merciful; there was always an audience to watch. Thinking back my moms’ potatoes, rutabagas, and other vegetables were perfect cubes. I did not understand it then but now I know! My dad loves cooking fresh meats and of all things eel and catfish stew. Anything they cooked was excellent and I really never saw them use a recipe book. Can you believe that?

My parents at 89 and 92 still cook and the food is still delicious. I learned and imitated their cooking and kitchen activities, still now I see them back in the day cooking, as I now work in the Chefs Academy Kitchen. Everything I conquer in the kitchen makes them proud. So I am free when I cook. Cooking is a beautiful thing!!

I have other inspirations that include Julia Child, John Gargone, Maya Angelou, Emerald La Gassi, and Paula Dean. Each one of these chefs had to overcome some form of scotoma. Julia Child did not know how to cook and she doubted herself, but with the help and support of her husband she overcame her fear, enrolled in a French all-male cooking school, rose above the adversity and graduated at the top of the class. Mrs. Child never looked back, she continued her career to become a world renown chef, TV personality and author. I was very saddened at her death; I realized that she lives now bigger and better (death could not silence her fame). As I stated earlier, “I am flying.” Well, I could not have accomplished this without the help of my instructors and these treasures we call text books. All lessons carry us to the edge of excitement and awe with no return to our past habits. Life’s lessons are sometimes hard to digest; however, culinary lessons contain all the ingredients, vitamins, water, tools and directions that one will need to carry on the road to excellence. Will you travel with me on this journey? I have received in one term all of my goals and my visions if I must travel without company. Teamwork is the key to any undertaking in the world today. One of the lessons that have been instilled in us is: You don’t have to like your co-worker but you must work well with them. The world is small and you don’t know who may have to loan you a case of seafood for the next evening rush. The DISC test helped us realize our personalities and who and how we react to others and how we can work out differences amongst each other. The learning tools have been too numerous for me to go into but I am thankful for every word uttered from my “Strategies for Success” class.

My health has been a draw back in my career, I have battled cancer and survived, I have lost my sight for 1 month as well as my ability to walk for greater than a month. I had faith and a positive attitude that carried me through the fires of life that tried to consume me. I held myself back when I said “I don’t think I can drive out to school,” or “I don’t know how I’m going to do it.” I prayed and now I have driven a full term with no accidents or major health setbacks. Lou Tice, the creator of our “Strategies for Success” class is a wonderful person. I give him so much credit for his teachings which are eye opening and we can teach others to get on the road to excellence. My math skills were another drawback but now I feel comfortable that I will master that class. I’m on a roll... I have put plans in effort to bring my career goals to fruition; I am in line with getting my company off the ground. I am to be a traveling chef, doing contract work when I desire and when I am not traveling I am working with diabetic and obese persons bringing them a higher quality of life and happiness. I will help all that I can and if I can’t I’m sure that one of my classmates can fill the order. I love to share and I believe in “each one, teach one”. I could go on and on about the joys and techniques I have acquired but I may bore you and that is not my goal. I am so blessed to have been accepted in this wonderful school that I call my second home. I will work for the first five years to become proficient. I am flying and it’s all because of endurance, patience and a positive attitude and in front of that comes my love for my fellowman.

Happy Holidays,
Pamela Terry

Micro-Blog: Tony Hudson

2012-01-10T08:15:00.000-08:00

Mise en Place, a term that we are all familiar with whether we knew it from past experience or first heard it hear at TCA. There is no disputing that a proper Mise en Place makes you more efficient and improves your work flow. But what happens when we forget to do our mental Mise en place?

For me mental Mise en place is a combination of physical and mental preparedness for school. We all have different lives, backgrounds and responsibilities outside of school and it is easy to let life get in the way. My challenge to you my fellow students is to do your mental Mise en Place. Did you study or cram last minute? Where are your books your pens and paper? Are you truly prepared for class or is your focus on what you did last night or what you have to do today? Are you participating in class or being disruptive? Is your uniform clean!? Is it ironed like it’s supposed to be? Does your uniform fit properly or are your pants dragging the ground. How about that neckerchief is it tied properly? Are you clean shaven? Is your hair pulled back or are you frantically searching for a hair thingy right before class? Are you serious about being here or are you still figuring things out? Do you carry yourself in a manner that is befitting of a future chef? What does being a TCA student mean to you? However you may answer these questions I hope that you want to make the most out of your time here.

Semper Paratus,

Tony Hudson

Micro-Blog: Terry Rusch

2012-01-05T09:04:00.001-08:00

Emulsification at The Chef's Academy

Well I made it through my first term at The Chef’s Academy and I have to say it has been one of the greatest times and experiences in my life. I have made a lot of friends….well actually I would call them family. Like a family we don’t all get a long or like each other all the time BUT at the end of the day we are still family. One term that you learn in cooking or culinary school is emulsion which is defined as “A uniform mixture of two unmixable liquids is called an emulsion”, ie. oil and vinegar. Many times I have made an analogy (corny as it may be) that all of us at The Chef’s Academy are an emulsion also. An emulsion of people of different backgrounds, attitudes, ideas, life experiences, experiences in the restaurant industry or general kitchen/cooking experience or lack of also. Like my last blog on how The Chef’s Academy was soooo similar to my experience in Basic Training in the Army, I have realized again how similar it is to the emulsion of people that normally would not know , work, socialize or maybe even like each other normally. Like in the Army you learn to work together or learn how because you have to, you have to help each other , provide your experiences, take into consideration that people know more and less than you.

Day in and day out we have great days and some days everyone is disputing something, but in the end we are family and work it out and tomorrow is a new day. Most of my life I have held a grudge, not forget nor forgive but here at TCA I learn more everyday about PEOPLE and the importance of just letting it go. What doesn’t kill you makes you stronger. You have to forgive as well as sometimes forget just to reach that next level, usually there is nothing personal meant by anything with the arguments or disputes, you just have to see how that other person is viewing the task or situation or explain your vision so see eye to eye. There is a lot of compromise in life and dealing with people especially in the kitchen, remember that old saying, “If you can’t stand the heat stay out of the kitchen”. This is sooo true in the kitchen at culinary school or in a restaurant when you have a deadline or an order waiting, your job is to get it done fast, efficiently and together as a team. This is the only way to get through in life and especially in the heat of the kitchen, like in the military you have another soldier watching your back to stay alive and them to keep you alive.

At the end of a 10 week term being with the same 30 or so people it can get hard. Watch any reality TV show sometime and you will laugh and think I can deal with someone for a week, a year or whatever without having those dramatic scenes……YOU CAN’T!!!! But when you go on a Christmas/Holiday break you realize what you are missing and that is your Chef’s Academy family even Uncle Steve who tells the corny jokes or Aunt Martha who is always gossiping about everyone, cousin Andy who is always mad at the world and is always ready for a fight, the mother-in-law or grandfather who is always critical and knows it all, the nagging wife and whiney children, but again at the end of the day “We are Family”. Sometimes the things that you dislike most in another person are the flaws you actually see in yourself. I missed all of you during our 11 days away from each other and I wouldn’t change a thing about any of you and looking forward to emulsifying with you guys!

Micro-blog: Tyler Green

2011-12-20T05:20:00.000-08:00

The Chef's Academy has been one of the best personal decisions I've ever made. This is reinforced by doing well on my practical, especially my egg practical in CA1010. I scored a 90% which is a low ‘A,’ but an ‘A’ none-the-less! When I took the practical I was worried that I would face some problems cooking them as I did the first time I made the French omelet in class. The first time I cooked the eggs I browned the omelet more than necessary, so that made me worry about the practical. However, I did much better than I was expecting, mostly because of my thought process, which made the test easier. It was the lessons that I learned from listening to Lou Tice. He helped me improve my self-confidence quite a bit and opened more doors so that I can succeed and overcome my limitations.

-Tyler Green

Micro-Blog: David Andersen

2011-12-09T05:45:00.000-08:00

So here I am at my favorite local drinking establishment off of Hwy 70 in Raleigh, N.C. They are known as one of the best Irish Dive Bars in the Capital City and the owner is a good friend of my mind. I have been asked to write a blog for our school’s Facebook page. At 34 I should probably know what a blog is, or at least read a few, but truth be told, I have not a clue.

Though I am more than enthralled I have no idea what to write about. Do I write about how much I love food, why I’m here at TCA, what led me to stop, drop, and roll back into the industry that I swore off 5 years ago? Why not write about it all and do as the Chef’s instructors in Culinary 1010 say “K.I.S.S.” it.

Keep it short and simple. Sure the last S can be substituted for any word beginning with S I’m sure we all know one. But that’s what it really comes down too nowadays, right? Hot pan! Down behind! On your left! Corner! Is that local? These are all terms that I am sure most of us know, for those who don’t, you will! I love anything food! My pallet for the past couple of years simply has been frustrated by my lack of being adventurous in all plates of food.

Enter: The Chef’s Academy and the need and want for a new life with all things food and cocktails. I have been a bartender for the past 8 years and have made my share of Margaritas and Mojito’s, and every type of shot any college student would love to get sick on. But the time has come, and I want and crave food knowledge. When I see dishes I want to know how to make them, I want to be able to describe something so wonderful. Since beginning TCA my mouth is finally able to find an occasional pallet massage for that need.

Everyday we get a chance to create something new in class. We are always learning how and what makes a dish great. What recipe has that legendary secret ingredient that sends us over the edge? I am constantly reminded everyday of just how much there is to learn and create from. I know that this school, and the time I am here will give me a great home base. I am truly happiest when making others have a great experience. I have been able to do that through cocktails, now I want to do it through food. To all of those who have that feeling, “Cheers!” For those who want this feeling, find your passion and take hold of it.

Cheers from my favorite spot,

David Andersen

Holiday Meal Drive!

2011-11-29T07:06:00.000-08:00

Hello everyone,

It's with great excitement that I announce a free and easy way for you to help those in need. In the month of December, we are going to be donating one meal to a local food bank (of the total amount of meals raised, 1/2 will be donated in Indianapolis and 1/2 in Raleigh) for every new "like" of our Facebook pages, twitter accounts, and downloads of our App on both the App store and Android Market! With your help and promotion, we will be raising many meals for those in need. We want your help in promoting our drive to fight hunger and giving back to our communities. Through your support, we are going to help those in need during a trying time of year. Please show your support by suggesting that all of your friends like/follow/DL our app! A couple clicks of your mouse can mean many meals heading off to local food banks!

Links to our pages are below, thank you for your continued support!

Facebook:
    Indianapolis – http://www.facebook.com/TheChefsAcademy
    North Carolina – http://www.facebook.com/TheChefsAcademy.NC

Twitter:
    Indianapolis – http://www.twitter.com/TheChefsAcademy
    North Carolina – http://www.twitter.com/NCChefsAcademy

iPhone App Store: http://itunes.apple.com/us/app/the-chefs-academy/id412552493?mt=8

Android Market: https://market.android.com/details?id=com.u360mobile.chefsacademy&hl=en

Micro-Blog: Sheba Andrews

2011-11-29T05:57:00.000-08:00

Here I am in term two of TCA’s Baking and Pastry program and I am still in awe of the greatness that surrounds me. I have gained so much within the few months that I’ve been a Pastry student. Not only can I make delicious loaves of bread from scratch and creamy custards, now I can cut a potato into cute little ¼ in. dices. How cool is that? I can’t begin to tell you how thankful I am that I stepped out on faith to pursue my dreams. I truly believe that I am in the place where I belong right now. I can’t express how awesome the Chefs, staff and students are. I am sure when I talk about my experience at TCA, people may believe that I am over exaggerating but it’s a feeling that has to be manifested on a personal level. I have no regrets as I continue to move forward.

Fermenting My Future,

Sheba Andrews

Micro Blog: Jessica Vittoria

2011-11-14T11:32:00.000-08:00

“That’s Life”

How many of you have had a job, where you had to work with someone you didn’t get along with? I know I have. Unfortunately, that’s life. I know working with others can be difficult. I have had jobs like that in the past, but you can’t let it affect you. No matter where you go, whether its work or traveling, there may be that one person or group that can spread negativity. What you need to know is, “ignorance is bliss.” For Example, let’s say you’re working at your ideal job, executive chef or head pastry chef and you’re in the kitchen preparing your plate, and someone under you (dishwasher/buss boy) criticizes your dessert or, entrée. How would you react, what would you say, or do? Sometimes you will feel the urge to tell them to mind their own business and return to their job, but being in this field you have to learn the “respect factor.” It will take you further, and make you look like the bigger, better person. Being in the food service industry I think the most important aspect is and always will be the customer. Eliminate the negativity, and trade it for positivity. I have learned recently the best way to avoid this type of situation is to move on. Passion and pride is the key to your future, and don’t let anyone else tell you otherwise.

~With a Passion for Pastry~

Jessica Vittoria

Cupcake Couture welcomes new Executive Chef

2011-11-08T06:33:00.000-08:00

Baton Rouge, LA. High fashion meets delectable desserts at one famous cupcake shop where graduate of The Chef’s Academy, Rhiannon Spafford now calls home. Spafford finished her education working as a baker at Cupcake Couture, a gourmet bakeshop in Louisiana, and has recently been promoted to Executive Chef. The bakery’s name reaches beyond red carpet stature. From baking 300 cupcakes for actor Christian Slater, to tryouts for Food Network’s Cupcake Wars, Cupcake Couture is anything but ordinary. Spafford feels her experience is anything but ordinary as well. “Within my first two weeks I was baking hundreds of red velvet cupcakes for a famous actor,” says Spafford, “and it was the training at school that helped immensely with recipe conversions and development.” The two day weekend pastry arts program at The Chef’s Academy is far different than the traditional class meetings of four days per week. The value for many weekend students is the ability to start and complete projects during the time allotted in one day. “Being able to adjust and create new recipes with the time given during the weekend is the value I took from training at The Chef’s Academy.” Over the past few months, Spafford has not only excelled in her externship, but has taken over more responsibility within the bakery. “After the first couple of weeks, I had keys to the store,” says Spafford, “they really love me here.” With more responsibility comes more opportunities, and for pastry grads like Spafford, the future is growing brighter every day.

Micro Blog: Barbara Hicks

2011-11-07T09:55:00.000-08:00

After dropping out of school at a very young age, returning to school was one of the best decisions I have made in my short, but complex life. Growing up I thought that I could not be taught like my peers.

On December 8, 2007, I attended Wake Technical Community College to earn my G.E.D and further my education. I realized that I could learn and be taught like everyone else. I understood the teaching methods and learned just like my class mates. To my surprise, I enjoyed it a great deal. After walking across the stage to receive my diploma, I wanted to learn more and more. That being said, I applied to a local College. I felt that I could do anything I put my mind to. It was a huge campus with tons of students. The first semester I was really excited. My grades were not the best but I was passing my classes. The second semester was not that great. My classes got harder and I needed more help than other students. Most of the time I would try to get extra help from my instructors, but unfortunately they had a schedule to keep. Trying to make appointments to see different professors’ became too much for my schedule.

My G.P.A. began to drop slowly. Being that I have three children and a husband, it was impossible to rearrange my schedule to meet with instructors on their most convenient time. To avoid getting kicked out, I just decided not to register for any more classes. I thought that it was the end of my education in Culinary Arts.

On a beautiful April the thirteenth, (my oldest son’s birthday), we were listening to the radio, (ninety seven point five), I heard a advertisement for a new school being built in North Carolina called The Chef’s Academy. I told my son to write down the number. While I was driving I called the number that he wrote down. A very polite lady answered by the name of Ashley Hanslits. She invited me to come in for a meeting. After making an appointment with her, I came in the following Tuesday. To say the least, it made all my dreams come true. She immediately made me feel like this is where I belonged if I love to cook and wanted this as a profession.

The Chef’s Academy of North Carolina is amazing to say the least. Everything is “hands on.” The instructors and staff are there for me whenever I need them. My chefs are ready to answer all my question at all times. All the staff members will go the extra mile to help me get the answers to whatever question I might have.

I have never felt more confident at school in my life. I have the drive, the motivation, the inspiration to be the best in my field. That comes from my adoring children and loving husband who demand the best from me. The staff, the chefs, and instructors are awesome. I am blessed and honored to be a part of The Chef’s Academy of Morrisville, North Carolina.

Sincerely, Barbara Hicks

Micro-Blog from Terry Rusch

2011-10-28T07:21:00.001-07:00

First Day of Culinary School or is it Basic Training?

October 17, 2011

I wake up 5:45 AM: got to get ready for the first day at The Chef's Academy. Shower...check...shave...check…brush teeth...check.... deodorant...check...fingernails cut and clean...check. Put my freshly starched and pressed The Chef's Academy uniform with pants and chef's coat on. Wow, look at that crease in the sleeves and pant legs! Black Croc's cleaned and polished, black socks, fold and iron the neckerchief and put it on, tie it just like a necktie, got my skullcap and apron. Books?...check…chef's knife kit?...check..Wow, it's like déjà vu, why does this all seem eerily familiar? Uniform, hat, black shoes/boots and a weapon(s)?

6:55 AM: start the drive to school and I’m nervous.

7:05AM: arrive at TCA, meet some of the new and old students, everyone is looking sharp and new. Everything is hectic and scattered right now, everyone is wondering, "Do I have everything I am supposed to? Where do we go or who do we talk to?"

7:30 AM: first class: Strategies for Success with Mary Margaret McCamic. Everyone introduces themselves and it seems everyone is from all over and very diverse: New York, Ohio, California, NC, SC, VA, Canada even? Again this all seems so familiar. The class is very enlightening and helps you to believe in yourself and to succeed in reaching all of your life's goals and dreams.

9:40 AM: get out of class head to Kitchen Basics after everyone fumbles with their lockers and does a last minute check on everything from books to uniform, to appearance to ...weapons...err I mean knife kit.

9:50 AM: get to kitchen class and we meet Chef Rusty Nichols and Chef Paul. Wow these guys look like us except their uniforms are slightly different, they have a designation or rank on their coats and a BIG Chef's hat? Déjà vu again. Chef Rusty introduces himself and tells us all to line up for inspection, wow we are all toeing the line. Chef is inspecting us all, déjà vu? I got it, this is what it felt like going into the Army, brand new Privates with a Drill Sergeant/Drill Instructor BUT we are all soldiers in a Chef's Academy uniform (like BDU's which protect us), our weapon is a set of knives instead of an M16, our battlefield will be the kitchen. Chef inspects us all, "Hey first and only warning son, clean shaved tomorrow! Black socks and plain white t-shirt only Miss! Those shoes are not acceptable for the kitchen!" Wow Chef Rusty (First Sergeant head of Kilo Company/Kitchen Company) and Chef Paul (Platoon Sergeant) are like Drill Sergeants but respectful to the students/soldiers, and even Chef Wilson (He would have to be Commanding Officer/CO for the Company) and Chef Bane (General of 2nd Kitchen Battalion) inspect, greet and welcome us to Basic...err I mean The Chef's Academy.

Wow, it really is like being in the military again and in basic training. I have my Platoon with 32 total soldiers in training. My squad of Private Tyler, Private Chris, Private Jerry and Corporal Vince (he served sometime in the field already in another branch). There is such a camaraderie with everyone in class, everyone is from different backgrounds BUT, we are all here for the same reason… to graduate and become chef's or restaurant/business owners in the restaurant industry. We have all each other’s backs and help one another just like a military soldier, instead of going into battle, we go into the kitchen, work fast and efficiently. Team work is key and work with our knives(weapons) and all the kitchen equipment, battle through the elements , constantly learning so we can provide a service to our country or should I say to our customers. We started with 32 and it seems a few went AWOL but the remaining few, the Proud will become The Chef's Academy graduates and follow our dreams in the culinary field! It feels great to be a part of this school and part of an Army/Kitchen Brigade. Hopefully someday become a General (aka Executive Chef), just got to get through Basic training, then go to battle starting from dishwasher all the way through the stations as station chef, sous chef and work my way up to fulfill my dreams of cooking and making people happy with food. Let me end this LONG blog with this...

Culinarian's Code

"As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another's personal gain. I will support the success, growth, and future of my colleagues and this great federation."

*Adopted by the ACF at Board of Governors August, 2010

Signing off Out.. Hooooah!

Private/Culinary Student Terry Kim Rusch and One Day... General/Chef Terry Kim Rusch

The Chef's Academy North Carolina

Micro-Blog from Nii Okine

2011-10-24T11:53:00.000-07:00

On the beautiful fall morning of October 9, staff and students from The Chef’s Academy (TCA), participated in The Walk for Hope event sponsored by The Angus Barn. This annual event raises community awareness and monetary funding for treatment for mental illness, post traumatic stress disorder, Alzheimer’s disease, and dementia. The city of Raleigh was out in full force with 3,000 walkers and runners in attendance. TCA contributed by lending a helping hand as volunteers with some of the prep and kitchen work. Our team cooked around 5,000 hamburgers to help feed the hungry mass of people who came to support this cause. The Chef’s Academy is grateful for the opportunity to be a part of this annual event, and we hope to have an even larger school presence next year.

Nii Okine
The Chef's Academy North Carolina Culinary Student

A Baby is Born!

2011-10-16T20:10:00.000-07:00

Greetings Everyone!

Well, I had no idea how emotional I would be as this special day approached . . . but, it is the night before and I can’t sleep! The feeling I guess is similar to that of an expectant mother about to go into labor . . . my breath is short, the anticipation of what is going to happen is overwhelming. All I need now is for someone to say push! Tomorrow, Monday, October 17, 2011 will go down in history as we launch our Hospitality & Restaurant Management (HRM) ONLINE program. My baby is born. . .

It is an amazing feeling when dreams come true. I have thought about this moment in time for almost three years and worked feverishly with my team for the past year getting things in order to make this happen. I am very proud of the work that we’ve done and are doing to bring this bachelor’s degree curriculum to the online environment. Gwen Hasse, HRM Lead Instructor and I stayed up late many nights researching, benchmarking, writing course descriptions, changing objectives, revising lesson plans, updating and making projects relevant. Together we poured our passions, talents, and time into this project hoping that it would all be approved, come to fruition, and be the kind of opportunity a student and his or her employer could benefit from.

It isn’t easy to turn your hard work over to someone and trust that they will handle it with care. But, that is exactly what Gwen and I had to do. Brittany Barwegen, HRM Instructional Designer/Instructor has been able to translate our visions into courses for the online student. With her inquisitive nature and tech savvy ability she has created such interactive creations as the Pineapple Pad! She’s been able to incorporate video, animation, and audio to keep students not only engaged; but, wanting to learn more and more each day.

Day one, approximately 19 students will meet my first born named HRM1010 Introduction to Hospitality & Industry Trends. She is 10 weeks long and has a ton of content that will inspire and guide. This course will feature a classy lady named Penelope Pineapple! She is the self-proclaimed “Queen of Hospitality.” She is ready to greet students and share with them all she knows about hospitality, restaurants, and management.

Our online offering is right on time! Today, more and more industry professionals want to seek higher education but have been bound by time constraints from working in the industry. Taking classes online however allows them the flexibility to maintain their full-time employment yet have 24/7 access to their classes.

I’ll be looking for opportunities to share with you all HRM1010’s progress. Come watch her grow in person by joining us! You still have time to register for classes and be a part of this dream come true. Or, you can read about HRM1010 and Penelope on Facebook!

Thank you for listening! I am going to try to sleep now. PUSH!

Jokima Hiller, Program Coordinator
Hospitality & Restaurant Management

Micro-Blog from Jessica Vittoria

2011-10-04T06:26:00.000-07:00

So…… this is my first blog and I have to say I am excited to be able to have a way to express myself through my education at The Chef’s Academy. Let me start by saying my name is Jessica I am 25 years old, and originally from NJ. I am enjoying all of my time here at The Chefs Academy. The classes are great and, I am learning something new every day. Words can’t express how much I love this school. One of the things I have learned this term had to do with Lou Tice in my Strategies for Success class. Learning the power of my mind and how to embrace nothing but positivity. Also, in my ServSafe class I have learned alot like how to not buy seafood of Neto’s truck. “What a Dirtbag.” In addition, there is my baking and pastry class which I come to love more and more every day. Chef Stolfo is amazing she inspires me so much, and I feel she is always pushing me toward my true potential. I feel the biggest lesson I have learned since starting at The Chef’s Academy is that work may be pain, but pain pays off in pride and passion which makes a great chef. I know I have the passion to succeed in my career, and with help and opportunities from The Chef’s Academy I know that failure is not an option.

With a Passion for Pastry,

Jessica Vittoria

Micro-Blog from Sheba Andrews

2011-09-26T07:05:00.001-07:00

Last week during my Strategies for Success class, there was an exercise that required our class to visualize what our lives would be like in five years. I must admit that this was a very interesting exercise to me. My vision of my future was very vivid. I saw the house, car, family and career that I’ve always wanted. It was pretty interesting to say the least.

After class, I couldn’t help but to wonder if five years ago I would have visualized being where I am today. Would I see myself trading in my wardrobe for a t-shirt, white jacket, checkerboard pants and little cap? Would I see myself replacing a necklace with a neckerchief? Could I ever imagine trading my collection of shoes in for a comfy pair of black Crocs (without the holes)? And finally, would I see the passion upon my face as I am kneading dough? I don’t think that I would. However, I feel that attending The Chef’s Academy is a decision that I will never regret. I have learned so much over the past seven weeks and I look forward to learning more!! I may not truly know where my life’s path will lead me within the next five, ten or twenty years, but I’ll continue to walk one step at a time.

Fermenting my future,

Sheba Andrews

Micro-Blog from Courtney Wimmer

2011-09-19T08:22:00.000-07:00

Six months ago I did not even think that I would be sitting in college. I was never big on school, don’t get me wrong, I always made good grades, but never thought that I would want to go on and further my education. Here I am sitting in this amazing college doing something that I’m enjoying.

I was staying up late one night, studying for my high school finals when The Chefs Academy infomercial came on. My eyes lit up, and I started to think, “Can I do this?” I took the information down, then I talked it over with my family and they told me to go for it! So I did. The next day I applied for school. Two days later I heard from Shane, and he told me that he would love to meet with me to go over what the school had to offer me. The next week we met with Shane again. I was in my last semester in high school when I got the acceptance letter. Now look at me! I never thought I would be so happy doing something that I’m going to do for the rest of my life. I honestly can’t see myself being anywhere else!

Courtney Wimmer
The Chef's Academy North Carolina Pastry Student

Micro-Blog from Brett Ouimet

2011-09-09T08:10:00.000-07:00

Fear causes hesitation

For the past 20 years or so, I have often thought about going back to school or changing careers, but always told myself that I couldn’t. I guess I was hesitant of the change or the difference in salary. I was laid off in the beginning of 2011, after 14 years at the same company. After a few months I realized that time is now. I needed a change, a new direction. Something bigger, something better.

When I heard that The Chef’s Academy was opening in Morrisville, something just “clicked”. I love to cook. I love food. I’ve been eating all of my life. It had my name written all over it! Fear set in as I enrolled, but something was pushing me to do it. After a few days I was very comfortable with the facility, the instructors and the staff. My fellow students were just as eager and excited as I was. I knew that this was the right move for me. It’s week 5 and I’m loving every minute of it. I look forward to the endless possibilities and opportunities that lay ahead.

Don’t let your fears control your actions. Life is what you make it and that’s a beautiful thing.

The man with the three fingered hand,

Brett Ouimet

The Chef's Academy North Carolina

Micro-Blog from Keno McKayhan

2011-09-06T06:51:00.000-07:00

My first blog, ever!

So I started to think really hard about what to write. Should I talk about myself, students, the school, the classes, instructors, recipes or the staff? What a wonderful problem to have.

Let’s start with me. Enrolling in culinary school has been a goal of mines for a very long time. Too make a long story short, there isn’t a place on earth that I would rather be…..from 9:40am to 4:30pm. Evenings are another matter. Talking to some of my fellow students it’s clear that I’m surrounded by other passionate foodies. What better place to achieve our goals than at the brand new and I mean brand spanking new Chef’s Academy in Morrisville. I haven’t been in school for a while so I was kind of nervous about how I would do in classes other than the kitchen, one month in, and I have surprised myself. I’m super motivated now. Yes, I came to learn to be a Chef and Chef Rusty is making sure we get off to a professional start. In just four weeks I’ve learned a lot about becoming a chef and it wasn’t all about cooking, even though we are cooking every day now. I say that to say this. I LOVE my psychology class with MS. McCamic featuring Lou Tice more than any other. Who would have thought? I will have to write a separate blog to get you to understand what it has done for my understanding of my mind. Powerful stuff. I could be late but better late than never. In one month every doubt that I had about starting my own business has vanished and all I can see is success.

Until the time.

Yours Truly,

The Kid in the Candy Store.

The Chef's Academy North Carolina

Micro-Blog from Mike Parsons

2011-05-31T06:29:00.000-07:00

On the board.

The Student Advisory Board, unfortunately for many students they don't know what we do. Yes we are the voice of the student body, but we are so much more.

As board members we are a gateway for your voice to be heard by faculty and staff anonymously. We are also repositories of activities, functions and knowledge. We sometimes have information as to what happens behind closed doors, and can advise you to wait before saying something to anyone about something.

We help plan activities for the student body. Did you know “Who's Left Cooking?” actually takes more than three weeks? There are several weeks of planning and preparation needed. Judges need to be contacted and arranged, someone has to show up early to get the kitchen setup as well as the chairs in the hall, and the judges room, and who do you think cleans it all up?

We are also one of the first points of contact for new students. Many of our current board members, myself included, have met and still talk with students who otherwise didn't know a soul when they started, and during Grad Preview met someone they could relate to.

Being a student takes a lot, being a good student takes even more, but being on the Student Advisory Board takes a level of commitment that exceeds expectations on most reviews. My employer had no issue working my schedule around the Advisory Board functions, and I know I have gotten more than one interview opportunity because of the embroidered Chef’s jacket that states I am on the Student Advisory Board at The Chef’s Academy.

OK, so it's not all glitz and glamour, even though we do have fun, it takes a commitment of time, as well as a willingness to want to help your fellow students. Being a bit of an extrovert helps as well because you need to be able to meet new people with no problems. You need to be open minded, and willing to listen with open ears. Oh, and you have to know how to keep a few secrets too! There are things we know that are planned as a surprise for students and faculty alike and we have the privilege of being in the know.

We meet almost every Friday at 9am and get a lot done in about an hour. Come join one of our meetings and see what it's all about. Check with your class representative, and see what else we do, and if you don't know who we are, check out the shadow box across from the break room and get to know those faces.

We are your voice so meet us and tell us what to say!

Mike Parsons

Micro-Blog from Danielle Wilson

2011-05-17T06:14:00.000-07:00

In the spring, at the end of the day, you should smell like dirt. ~Margaret Atwood

With spring well on its way, and summer about ready to move in (June 21^st at 1:16pm) the seedlings of Mother Nature have started to take shape. I had my very first home garden last year, and I enjoyed the days out in the sun. My body was always sore for a couple of days, but when the day was done it felt good to work with the dirt. I would come in from working in the yard, sun burnt, and dirty, but feeling accomplished. It’s almost therapeutic.

I have now become a member of the TCA’s Garden Club. We meet once a week, mostly on Friday’s, but have also moved the dates around so that others can come through the week. We usually communicate through Facebook or at school, and it’s really a great time! The conversation is always entertaining, and we learn a lot about gardening and each other which is a wonderful way to relieve stress. The Garden Club’s most important duty at school is keeping up with all of the garden areas. These last few weeks, we have started over 15 different types of vegetables. If you have any questions, talk to Chef T. You can find us on Facebook under TCA Garden Club. We hope to see you soon.

It’s such a great feeling to look at the end of the summer and see the fruits of your labors.

By Danielle Wilson

Micro-Blog from Christopher Blice

2011-05-06T11:19:00.000-07:00

Relationship Building with your classmates, instructors, peers is creating solid, healthy connections. Building relationships start very early in life, by the time you enter into this world, relationships begin. Born in 1957, relationship building was so different than it is today. There was no internet social media, and mobile phones had not even been thought of. Relationships were formed from face to face interactions and other physical manifestations of a greeting.

Building, then keeping the relationship begins to build a solid network of colleagues, and friends alike. Respect for others, goes a long way. One wise man once told me, “be careful whose toes you step on today, tomorrow you may be kissing their butt”. This is so true in life, you may offend someone today, and tomorrow they may be your boss, or you may need them for a reference, whatever the case, it is crucial to show everyone respect regardless of what your personal opinion is.

Following simple fundamentals such as honesty and respect, this will take you as far in life as you wish to go. Giving back, paying it forward, whatever you wish to call it, giving back to society is important. Giving back does not necessarily mean monetary. Give your time, your knowledge, or whatever strength you may have that can be shared with others, even a simple “thank you” goes a long way with most. It builds character, self esteem, not only in you but also for those around you.

Treat others the way you want to be treated and you will be amazed at the relationships that are built on simple fundamentals, such as dignity, honesty, respect but most of all humility.

Christopher Blice
TCA Pastry Arts 2012

Micro-Blog from Rodeny Franklin

2011-05-02T06:26:00.000-07:00

Even Me

I have been on the Honor Roll almost every term; there was one term where I missed it by only one point. To see your name on the Honor Roll list in the glass case on the wall means so much to a lot of students. I have moved things around in my life to accommodate going to school. I do not want to miss even one day, so I can once again get my name on the wall. Even though I have had to rearrange things in my life to do this, there are times when I have had to ask for help. I am taking a class right now that has been kicking my butt and I had to ask for help. There is no shame in asking for help, not even for me.

-Rodney Franklin
Student Advisory Board members

Micro blog from student Leisa Maddox

2011-03-09T09:23:00.001-08:00

An Act of Kindness, A Moment of Your Time CAN Change a Person’s Life!

While debating on whether to enroll in The Chef’s Academy, I stopped to ask a student her opinion of the school. This person took a moment of her time (well, more like 20 minutes), to tell me how much she loved the school and that it was a great choice she made! She also offered her assistance to me while attending school! If it had not been for her taking a bit of her time out for me, I do not know if I would be here in school today. She is my mentor and I am very grateful for her! So, do know that your kindness and consideration of others can change a person’s life! Thank you Faye for your kindness, support and friendship!

-Leisa Maddox,
2nd term student and Student Advisory Board member

Micro-blog from student Austin Davis

2011-03-01T11:33:00.000-08:00

If you guys don’t know me by now my name is Austin Davis. I am in the wonderful HRM (Hospitality/Restaurant Management) program and I enjoy every second of it thanks to my fantastic class mates as well as Ms. Jokima and Ms. Gwen. If you ever see me in the halls feel free to talk to me about anything you would like. So on February 20^th I turned 19, granted it’s not 18 or 21, but it’s still another year that I was able to be alive. I didn’t do a whole lot for my birthday, no extravagant parties or anything I just hung out with family and friends. I will say, however, the best part was on Saturday night I went cosmic bowling with my father, step mother, half sister, brother, soon to be sister-in-law, my roommate Forrest, and my girl friend, and they counted down to my birthday over the intercom and it made me feel really special. I also felt a lot of love from everyone who sent me birthday wishes on Facebook. To all those who are reading this, I would just like to thank you for being apart of a wonderful school, I truly do love The Chef’s Academy and I am glad I made the choice to attend. Hopefully I will see some of you in the hallways!

New Awards to be awarded at student meetings!

2011-02-22T05:35:00.001-08:00

After much consideration of student, faculty and staff recommendations, we decided to change the format of the student meetings to more of an awards ceremony. We will still have some announcements to make, but the rest of the meeting will be a party. We’ll have music and we’ll celebrate everyone’s accomplishments. Oh, and we’ll do some dancing too, if you’re up to the challenge.

With the new format, we needed more awards. So here they are:

Student of the Term* will still be awarded at each meeting. This award will go to the student who shows common courtesies and respect to everyone, goes above and beyond the call of duty, helps other students without asking for something in return, is conscientious and perseveres, has good attendance, is friendly and outgoing and is highly regarded by his/her peers, and is someone who is a good representation of TCA. Nominations will come from faculty and staff. Peer nominations will be considered and can be submitted at the front desk.

Life Skills Awards* will be awarded at each meeting. These awards will go to any student who has completed 8 out of the 10 Life Skills classes. The Life Skills classes will run on a rotation. So, for example, if Stress Management is offered Week 1 next term, it will be offered Week 1 the following term. So if you miss a couple, you have plenty of time to make them up. Echoing Chef Reed’s comments at the student meetings, the chefs, managers and owners you respect here at TCA and out in the community work daily on their life skills. These are necessary for your advancement in this industry. Oh, and these cost you NOTHING!

Best Dressed Award* will be awarded at each meeting. This award will go to the student who is always in uniform and professionally represents The Chef’s Academy at all times. Nominations will come from the faculty. Peer nominations will be considered and can be submitted at the front desk.

Best Attendance Award* will be awarded at each meeting. This award will go to the cohort that has the best attendance as a class. Results will be based on students in a kitchen lab (for culinary and pastry) and an HRM class for HRM, and attendance will be calculated for all courses each student has. Nominations will come from the Education Department.

TCA Volunteer will be offered to one student each term. This award will go to the student who volunteers the most time and is most helpful at TCA events. Events/Hours completed must be signed off by person(s) responsible for the event. Volunteer forms can be found at the front desk. Nominations will be self-written and submitted to the front desk.

Community Service Award will be offered to one student each term. This award will go to the student who makes the biggest or most creative difference in his or her community. Service/Hours completed must be signed off by person(s) responsible for the event/organization. Community Service forms can be found at the front desk. Nominations will be self-written and submitted to the front desk. The winner will be voted on the following criteria: # of hours completed and creativity in service. Serving others is part of this industry. This one should be easy for most.

TCA Social Media Enthusiast Award will be offered to one student each term. This award will go to the student who most/best promotes The Chef’s Academy on the web (Facebook, Twitter, etc). Nominations will come from Joe Trinosky.

Mr. Clean Award will be offered to one cohort each term. This award will go to the cohort that is the most sanitary and follows ServSafe guidelines. Nominations will come from Chef Trinosky.

Please remember that we will not offer an award just to offer the award. If no student or class is deserving of the award, we will not offer it that term.

* Meeting shifts are as follows:

Morning meeting – 6:30am, 9:45am & day HRM shifts

Evening meeting – 1:00pm, 5:20pm & night HRM shifts

Weekend meeting – all weekend shifts

Top Teen Talent Scholarship Competition

2011-01-13T06:16:00.000-08:00

Dream. Explore. Discover

Is your dream to be a chef? Do you have passion for food? How about a passion to be in the kitchen? The Chef’s Academy wants to help fulfill your passion!

Take an exploration through your favorite recipes and make it your own. The Chef’s Academy is offering 15 participants help with their dreams of being part of something. The Top Teen Talent Scholarship Competition is for current high school junior and senior grade level students. It’s simple. Fill out the application on The Chef’s Academy Web site to enter. To start, all you need is your best recipe, a picture of it completed and a short essay. You can also download the application directly from the Facebook fan page.

Make sure your applications are in by Friday, February 4, 2011, and don’t forget to tell all your friends and family what you’re doing. The awesome thing about this scholarship is that your friends and family can help!

The two-part competition will make use of The Chef’s Academy’s social media presence as well as its brick-and-mortar kitchens. In phase one, applicant’s submitted recipes as well as an original photo of the dish will be displayed on The Chef’s Academy Official Facebook fan page, where fans of The Chef’s Academy can vote for their favorite. All voting will end promptly at Midnight on February 25, 2011. The top Fifteen (15) Official Entry’s in terms of Votes garnered will advance to the Second Phase of the competition. The Chef’s Academy will begin contacting the Fifteen (15) Finalists on or around February 28, 2011.

In Phase Two, selected fan favorites will compete in the Cook-Off Competition held in Indianapolis, Indiana at The Chef’s Academy on March 19, 2011. The selected finalists will prepare a menu issued in advance by The Chef’s Academy.

The Finalists will scored by a Judges Panel, consisting of professional chefs will evaluate and score each Finalist on their technical skills based on the following criteria: Knife skills, safety and sanitation, mise en place, cooking techniques, and clean up. Scores in these areas will comprise fifty percent (50%) of the Finalists total score. The remaining fifty percent (50%) of the Finalists score will be based on the judges’ scores for taste and flavor, texture and doneness, portion size, temperature, presentation and knife skills exam. All decisions by the judges are final, binding and non-disputable.

The First Place winner of Phase Two of The Chef’s Academy Top Teen Talent Competition will receive a full-tuition scholarship* to The Chef’s Academy. The Second Place winner will receive a $5,000 scholarship to The Chef’s Academy. The remaining 13 finalists will each receive a $1000 scholarship to The Chef’s Academy.

The Chef’s Academy is more than just a Culinary Institute; it’s a place to discover your skill and empower your passion.

What are you waiting for?

*In the event that you are offered a scholarship of any amount, the scholarship awards are contingent on acceptance to The Chef’s Academy and tuition scholarships are awarded evenly over each term throughout the given program. Scholarships awarded are for the one (1) declared program that a student has upon entry to The Chef’s Academy. The tuition scholarship covers academic tuition and may not be applied against fees, housing, living expenses, or program supplies and may not be transferred. In the event that the scholarship recipient’s education is terminated, either by the school or by the student, the scholarship becomes null and void. Scholarship recipients must maintain a 2.75 GPA or higher during his/her studies at The Chef’s Academy to continue to receive said scholarship. A GPA of less than 2.75 will result in the forfeiture of any remaining balance on the scholarship. http://www.thechefsacademy.com

Breaking Ground

2010-12-14T07:57:00.000-08:00

Breaking ground on your first day of work for most is learning your way around the office. When I look back to breaking ground my first week of work at my new job, I'm going to have the most colorful story to tell.

I started my job at The Chef's Academy Morrisville, NC Campus on November 29, 2010, the day before the official ground breaking! Talk about exciting. Wihin thirty-five minutes of my first day I was at the airport picking up Chef Tony Hanslits and meeting Chef Jeffrey Bane and off to a meeting on my own with MMI Public Relations Agency in Cary, NC.

The most exciting part though, was the day of the official ground breaking. Not only was I surrounded by the delicious aroma of the pork tenderloin and chicken satay on the grill, but I was among a crowd of chefs, executives, elected officials, including Secretary of Commerce Keith Crisco and Morrisville Mayor Jackie Holcombe and community members that were also excited to be there. Everything went right, as it should have, the turnout was unbelievable, the food was a success and the speeches hit home to all guests.

It is important to see where The Chef's Academy comes from and what they stand for; to hear the speeches and learn more about who we [The Chef's Academy] are, and how the community perceives us, was exciting, rewarding, and encouraging. Exciting because I know I am going to be a part of this schools from the beginning here in North Carolina, rewarding because I was able to see the respect and enthusiasm that The Chef's Academy and Harrison College receive from the community, and encouraging because it made me want to encourage other people to be involved and able to be a part of this awesome experience.

The ground breaking was a HUGE success. My first week was fast pace and full of excitement. The ground breaking ceremony could not have gone better. It not only marked the beginning of the new The Chef's Academy existence in North Carolina, but also the start of something new for a lot of people and their families around the Triangle and at the Indiana campus.

Micro-blog from student Clint Wood

2010-11-15T09:26:00.000-08:00

I was part of one of the biggest graduation classes at The Chef’s Academy that graduated on Saturday the 6^th of November 2010. I would like to tell you how it felt from my point of view and what I was able to visually see happen right in front of my eyes.

I am the middle child in my family so I have always been competitive towards my siblings, trying to get the attention of our parents since I wasn’t the first born, or the baby. As I grew up and got out of those childish ways I realized that our parents loved us all the same. I came to Indianapolis in 2008 and started my life at The Chef’s Academy where through term after term I continued to adapt and over-come all of the voices in my head saying, “you can’t do it!” I am here to tell you that with hard work and perseverance you can finish your goal here at The Chef’s Academy and the feeling you will get the day you graduate will be one that you will never forget. I was waiting for everybody to show up and when they started playing the graduation music I started tearing up, but me being a man, trying to not look like a big softy, I held it in. Going across the stage to get my degree and to shake hands with all the people that helped me through, and kept the fire burning in my life, and who kept me from giving up is wonderful.

-Clint East Wood

Micro-blog from student Hannah Kester

2010-11-11T08:13:00.000-08:00

Being at The Chef’s Academy has been great! As a new student leaving home for the first time, I was extremely nervous. My first day of class I met so many new people that I felt like I was home. All of us became such fast friends. It definitely made the transition easier. Being away from home for the first time is tough. Moving into housing with three others girls… even harder! I was worried about having roommates that would not like me or we would not get along. I was wrong. All of us got along just fine. The thing about TCA is that they don’t let just anyone into the school. Everyone that I have met I have liked! That is a huge plus! I do not think that a single person comes into TCA and is not welcomed right away. I have only been at TCA for about a month now, but I feel like I have been there for a year. People are so nice there and understanding. It is like we have all known each other our whole lives!
The classes at TCA are better than I could have imagined. My first day was exciting. They are so fun. I thought that they were going to be extremely hard. The way the instructors teach class and communicate with us helps me enjoy it so much more. It is not a boring class. They make it interesting and fun all the time. I absolutely love being at TCA. It was definitely the right choice of school. I think TCA is a great place for anyone especially if they are leaving home for the first time. Everyone here is like family and we all have a blast! TCA is a great school to go to!

Micro-blog from Student Faye Williams

2010-11-03T13:37:00.000-07:00

Ever heard the song, "Somethings gotta go wrong, cause I'm feeling way too d*@# good?" How about everything, yes, I mean everything going good for you in your life and then something totally out of your control happens to bring you to your knees? I have! To what first became a startling revelation that I have no business walking around in the back yard, in the dark, to breaking a leg will, and did stop me in my tracks, I realized that in order to finish school and further my career, I am going to have to take care of myself. Right up until the day I broke my leg, I had been cramming way too much into my schedule, professional and personal life. I couldn't allow myself to say no, for fear I might miss out of some opportunity. As I spent endless hours, on my couch, lamenting the fact that I was incapacitated, I realized that in order to be effective, I truly needed to structure my life. No more late nights partying, no more volunteering for every opportunity that comes down the pike, no more staying up till all hours of the weekday nights studying so as to convince myself that I must make a 100% on every test I take.

Now days, there is no partying, I am trying to cut back on volunteering for everything, I don't feel obligated to make perfect grades, even though I am still maintaining my postition on the Dean's List, and my leg is slowly healing. I am very grateful to be back at school, and on my way to realizing my dream of becomming a chef.

Faye E. Williams

Micro-Blog from Student Josh Francis

2010-10-14T11:43:00.003-07:00

On the Cusp of a Victory

I have been with The Chef's Academy since the 8th of March of this year, and as another term comes to an end I have seen competitions come and go at the school as well as a few competitions outside of the school. My blog was due the day of The Clash of the Tailgaters, but I decided to hold off because I had two more competitions following that one. After competing in the Clash of the Tailgaters, I competed in an ACF sanctioned competition at the McFarling food show at Lucas Oil Stadium. At this competition I was the first competitor that was judged. I only earned a certificate of participation, but all of the information that I gained was priceless. This brings me to my last competition: the Huantsburg Chili Cook off in Brownsburg, IN. On my team was Rhiannon Spafford (a fellow TCA student and member of the Student Advisory board). We had a few obstacles to overcome, but we did it, and when it came down to it at the end of the day we won First Place with our Voodoo Chili that we used not just two weeks prior at the Clash competition. We took to heart what the judges and public told us, and improved upon the recipe and it paid off. Does any of this rambling have a message? Simply put, be patient and persistent when competing in the kitchen. When one doesn't win right away, they have two choices: they can quit, and not do it anymore, or they can learn from what they did and push through the disappointment that comes with loss.

My name is Josh, and I am a competitive culinarian.

Student Emily Auth Micro-blog

2010-09-14T10:05:00.000-07:00

The Most Difficult Lesson

Life is one big lesson. For those of you who have yet to figure this out, well, I wish you luck. Learning for me is a big deal. Given unlimited funding, I would probably spend all of my time in school, studying anything and everything of interest. I am very enthusiastic to add my degree from the Chef’s Academy to my Bachelors from Indiana University in 2011, and it is unlikely I will stop there. Case in point, I love to learn.

From my perspective, most of life’s lessons are not something we acquire intentionally. Some of the hardest lessons come at the expense of others. One of my favorite anti-motivational poster quotes states: “It could be that the purpose of your life is to serve as a warning to others.” Humorous but painfully frank, I try to learn from the mistakes of my peers. Unfortunately, it is more often than not my own mistakes teach the hardest lessons.

Chef Hamilton was my instructor for 101 last term. I admire him not only for his obvious skill in the classroom, but his patience with a challenging class. I didn’t think that I personally would need his help, hoping that I would pick up the material very quickly on my own. I had no idea just how wrong I was.

We began breakfast cookery, starting on the basics. It was then that I met my match: the incredible, rumored to be amazingly edible, egg. One ingredient means no margin for error. It also requires far more patience than has been required of me for awhile. This much was obvious to Chef Hamilton because I became visibly frustrated in class. I could not get my eggs over easy just right. This was evident by the growing pile of “sunny-side up” failures directly behind my station.

Chef Hamilton strolled over, wondering why I had apparently given up. With that coy, boyish smile of his he said, “Show me what the problem is.” He stood there, watching my work on egg after egg until I got it right, instructing and directing me through every step. My confidence increased as I finally turned out one single perfect over-easy egg. I was elated, and he moved on to help the next student.

I do not think Chef Hamilton realized the events that transpired that day, and probably went about his business as usual. However, I will never forget. What he taught me was not just how to make an egg. Chef Hamilton taught me the value of patience, and more importance, the value of humility. Everyone needs help sometimes, and being afraid to ask for it will never help you improve. I voted for Chef Hamilton as instructor of the term for this very reason. He has given me the confidence, patience and humility that will make me a great chef. I will never stop learning and I vow to treat my fellow students, colleagues and hopefully, proteges with the same patience and respect as Chef Hamilton did for me that day.

New Bike Racks on Campus

2010-08-16T06:49:00.000-07:00

The bike racks are here!

If you have not noticed, The Chef’s Academy now has bicycle racks installed.
In an effort to accommodate the request of a few students and to become more environmentally friendly we have installed two bike racks that will accommodate up to six bicycles each.

It was a very long process to procure the racks but we have them securely installed now. Please utilize these racks to secure your ride if you commute to or from The Chef’s Academy via bicycle. You can find the bicycle racks located in the front of the building by the visitor parking spaces.

Student Dan Scalf Micro-blog

2010-08-03T07:13:00.000-07:00

The Chef’s Academy’s 2nd Annual Rib Cook off was held on Friday the 23rd of July. Although there were not as many entries as we had hoped for, everyone that participated in the grilling as well as the tasting and voting had a great time!
Man it was smoking hot and I am not just talking about the grills!
The National Weather Service had issued a heat advisory for Marion County that day, I do not recall the exact temperature with heat index but the only thing hotter than the weather was Rodney Franklin and Patrick Early’s Raspberry/Chipotle sauce. Ha! I really doubt there was much raspberry in that sauce! Just kidding guys, it was great.

The tasting only cost a measly $5 and participants could taste as many as 6 or 7 different ribs prepared by The Chef’s Academy students. The participants could then vote for their favorite ribs. The judging was performed by a panel of 5 judges comprised of Chef/ instructors of The Chef’s Academy, student advisory board member, and other staff and volunteers.
We would like to congratulate Ryan Beck for winning first place at the 2nd Annual Rib Cook off! We would also like to give special mention to Jenna Turner and Tanya Russell for winning the People's Choice award.
If you missed it this year well you just missed it!
Students, make a point next time to display your talent and abilities, join in on the fun and camaraderie these events provide.
Tasters, voters, friends, family, and general public, please come out and support our students, the future chef’s of the world.
Our next competition will be the Clash of the Tailgaters, on Friday, September 17, 2011!

Student Rodney Franklin micro-blog

2010-07-22T12:01:00.001-07:00

Spud-tacular Mini Blog

The Chef’s Academy Spud-tacular first annual potato race on Friday, July 16, quickly became a terrific twist on tubers. More than 30 chefs, staff, students and family were our tater-race challengers, and chose their potatoes pensively. Carved, assembled and wheeled, a few spud cars were creatively named, “The Buzz Spud,” “The TaterNater,” “Team HRM,” and “The Begermeister.” Competition was fierce as Chef Hamilton and Chef Powell joined forces and created a starchy monstrosity, complete with an avocado grill and carrot racing stripes. Despite their culinary expertise, they were quickly thrown out of the running by a very versatile vehicle carved by The Hanslits sisters. Participants of all ages recklessly raced their Russets through different heats, beating each other's spectacular spuds into submission. It was a harrowing and heated day, but finally student Rodney Franklin won the Yukon gold. Staff member Dorenda Roberson took home the win for her potato “Best in Show.” Student Patrick Early and Financial Aid Analyst Josh White came in 2nd and 3rd respectively with their spectacular spuds!

Student Katie Schenkel Micro-blog

2010-07-02T07:28:00.000-07:00

As a student at the Chef’s Academy, I have volunteered at many different events. Each event had been crafted with care and attention, but I think my absolute favorite was our dinner for the Broad Ripple Farmer’s Market in June of this year. I was proud to be one of the dozen or so students that lent their talents to the night’s proceedings.

The dinner helped raise funds for the Broad Ripple Village Association, which has been working since 1969 to make Broad Ripple a truly beautiful place. Comprised of approximately 350 households and 500 businesses, the BRVA has been thriving for over 40 years because of the dedication of volunteers and the success of their Farmer’s Market. Running every Saturday from May 1^stthrough November 20^th (8:00 AM to 12:30 PM), the Broad Ripple Farmer’s Market has 32 regular vendors.

One of the Market’s vendors is Ross Faris, who hosted the dinner and offered one of his scenic gardens as the setting for the event. Mr. Faris told me the story of how he began his garden. Twenty-nine years ago, his children (who were then very young) wanted to make a lemonade stand. Faris, who had been growing tomatoes for the summer, wagered his tomato stand would do more business than their lemonade stand. This went on for many summers until his children had grown up. By that time, Mr. Faris had started growing a variety of vegetables. When he finally retired from Eli Lilly, he dedicated himself to his hobby. He now has four acres of land devoted to his garden. He provides produce for ten restaurants and ten farmer’s markets, including of course the Broad Ripple Farmer’s Market.

As the guests came into the plentiful, picturesque garden, they were greeted by not only my fellow chefs-in-training, but also some thirst-quenching beverages. Clay Robinson of the relatively new but up-and-coming Sun King Brewers donated his Sunlight Cream Ale, which won silver at the 2010 World Beer Cup. John Hill, owner of the Broad Ripple Brew Pub and co-founder of the BRVA, provided a lovely Hefeweizen. And Mallow Run Winery (located in Bargerville, just 30 minutes south of downtown Indianapolis) provided the evening with a delicious assortment of wine.

The night’s menu (featuring five decadent courses) was carefully crafted by Chef Greg Hardesty of the restaurant Recess. We began with Tomato Panzanella Gazpacho Salad. While it had the distinct taste of gazpacho soup, it also had the texture of panzanella (a traditional Italian bread salad). It was a delightful contradiction and a refreshing start to the meal. The second course was a tamale made of Indiana sweet corn. Topped with mushrooms, swiss chard, peppers and a spicy green onion cilantro salsa, the tamale was warm, savory and provided an overall nice transition to the third course.

Next, we served a wonderful summer vegetable soup. It was composed of turnips, cabbage and braised greens. With a drizzle of bacon oil for a refined finish, the soup was hearty and scrumptious. For the entrée, we grilled some tantalizing meat terrines with a beautiful red wine glaze. They were served with horseradish green beans and a roasted leek and new potato salad. To end the meal, the guests had a truly unique dessert. With the texture of cheesecake, the goat cheese panna cotta was topped with local fruit marinated in maple syrup. It was rich, delectable and a lovely conclusion to the menu.

As the sun began to set over the trees, all the volunteers were asked to come up to the front by the guests’ table. We weren’t quite sure what was going to happen next. Suddenly, we received a standing ovation from the very people we fed that night. It was extremely satisfying, not just that we were thanked, but that we used our time and talent to help a well-deserving organization raise money for their noble cause.

Whistle While You Wait!

2010-06-14T12:19:00.000-07:00

How many times each week do you find yourself waiting in a line somewhere? We wait in line at the bank, at the checkout counter at the grocery store, at the airport, at the DMV, and many other places! How much of that time do we stand there annoyed, thinking of all the other things we could be doing? Unless you one day have someone to run all of your errands for you, count on continuing to have to stand in line at some point throughout your week! This occurrence may never go away; however, how we deal with it may determine our stress level on any given day.

I was very fortunate to be standing in line the other day behind what appeared to be a mother and son. They were having a whistling contest while they were waiting in line! I was fascinated by how quickly the time went by before we were being serviced. . . 30 minutes in line felt more like 10 minutes. Imagine if I had my own version of whistling while waiting each time I was in a line? There are so many things people could do to pass the time. After all, we know we’re going to be waiting today or tomorrow or the next day. So, why don’t we prepare ourselves?

Ways to Pass the Time While Standing in Line:

• Check your voicemail messages.
• Take out pen and paper and make a “To Do List.”
• Bring a report or paper you’ve been working on and proofread it.
• Read a book, magazine, or something that is fun and will keep your interest.
• Pack a handheld game and play until you hear that you’re NEXT!
• Clean out your pockets, purse, or wallet.
• Whistle or hum softly your favorite tune!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
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Student Anthony Dick micro-blog

2010-05-25T08:04:00.000-07:00

The Chef’s Academy’s Student Advisory Board Blog Entry - 05/21/2010

By Anthony Dick, Hospitality & Restaurant Management Student Representative

What Made You Decide To Come To Culinary School & What Keeps You Coming Back For More?

This being the month of May and in the city of Indianapolis, it is fitting that I would be asked to write this week’s blog entry. Why? In a way, the Indianapolis 500 had a lot to do with my decision to attend culinary school. I love to cook and being in a kitchen, and I first learned from both my parents and my grandmother at a fairly young age. But I never thought that I could make a career out of it. When The Chef’s Academy opened its doors in 2006 I had seen its infomercials advertising the school and I became intrigued. However, I dismissed the possibility and continued on with my life. Eight years ago, I can remember getting together with seven or eight of my old high school buddy’s and going to one of my first Indy 500’s. We decided we were going to enjoy the race from the infield, or what was once called “The Snake Pit.” We had an old Fire/Ice grill, a pack of brats and frozen burgers, and a pony keg. We had a blast! Since then, our race party has grown and grown and taken on a life of its own. Last year we had over one hundred people, three grills, three sets of three burners, four 12 x 12 tents, and we serve a full breakfast and lunch with 6 full size kegs and a bar! We even have our crest and our own t-shirts. We call ourselves THE RACEDAY ALLSTARS, and we consider ourselves to be a college fraternity that only exists for one day a year. We have a hell of a good time! As one of the main administrators for this event year after year, I thinking to myself, “WOW, I’m getting pretty good at this. Maybe I could do this for living?” That is when my culinary school adventure began. There were many other reasons why I decided to come to The Chef’s Academy, but it was last year’s Indy 500 that really pushed me in the right direction. Since then, I started school in October 2009 and haven’t missed a single class in almost eight months. I just started my fourth term, and I have to say, I love every minute of it! I’ve learned so much, and as a Culinary Arts and Hospitality & Restaurant Management double major, I get a chance to learn about the food service industry from both points of view. I’ve seen and done things that I’ve never thought possible, and all it took was a little push to get me started. That’s my story, that’s why I’m here: to see if my passion can become my career. That’s what sustains me in the tough times when I don’t want to get out of bed in the morning or study late at night. That dream is what keeps me going and coming back for more. Why did you decide to come to culinary school or what’s stopping you? What sustains you and keeps you coming back for more? What’s stopping you from making your dreams a reality? Think about it. Who knows, maybe you’ll come to love The Chef’s Academy as much as I do. In dreams, as in life, nothing is impossible, if you believe.

Welcome to our HRM 1030 Class - Technology for the Hospitality Industry!

2010-05-19T14:23:00.000-07:00

The best way to learn about technology is to use it. In this class we work primarily on the computer. A course specific website is setup for student’s to have access 24/7 to the class syllabus and school policies. In addition, chapter PowerPoint presentations are posted to the site, as well as, a variety of technology website links that student’s are encouraged to visit.

Technology is ALWAYS changing! What is current today may not be applicable tomorrow. Therefore, we must be on the lookout for changes, updates, and new technological advances in and around the hospitality industry. Our goal is not to be computer programmers; but, we must familiarize ourselves with the basics. As stated in our Managing Technology in the Hospitality Industry textbook,

". . . in order to use technology, a manager does not need to learn
the intricacies of electronic circuitry etched on silicon chips.
The manager simply needs to learn the commands by which
to instruct the system to carry out the desired functions."

Keeping this in mind, each week students are responsible for sharing with the class a current article that details something new, or a change, or an update in technology for the hospitality industry! Yes, the article has to be submitted electronically - via email to me, the instructor. But, students learn about technology by using it along the way. We tackle technology from as many aspects as we can from creating tri-fold brochures using Microsoft Word and learning the parts of a computer to watching videos on how advanced payroll systems are today!

There are a number of systems utilized in the hospitality industry with the property management system (PMS) being required among hotels, and the point of sale (POS) system being required within restaurants. During each class session, students access PMS simulation modules designed to take them through basic hotel responsibilities from the check-in process to balancing the end of a shift. As a highlight to the course, students are welcomed into area hotels and restaurants to see firsthand the ins and outs of a real-life PMS and POS.

Technology in the hospitality industry is moving and here at The Chef’s Academy we’re moving right along with it!

Please note that HRM 1030 is just one of the industry specific courses offered in our Hospitality & Restaurant Management Program. Join us to learn more about the ever-changing world of technology!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Blog Editor – Emily Warner-Hoover, MLS, Librarian

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Student Rodney Franklin micro-blog

2010-04-29T09:08:00.001-07:00

Recently I have had the honor to witness one of the most educational contests ever. When we discussed the “Who’s Left Cooking” competition I thought just like some of you: “Blah, blah, just another contest.” But then I helped set up for the event. This is going to be so cool, and then when the judges come in, this is even cooler! I got to meet chefs from around Indy. To meet them was a privilege. For the first round, not even the board members knew what Chef Tony had put in the mystery basket! To see what the contestants came up with was so awesome, and then it was time to serve the judges. Now remember that these are the eyes and ears of the people you are going to be serving when you leave school. Just to be there to hear what they had to say was almost better than being in a classroom. The famous line, “Did you taste it??” “Your knife cuts could have been better” and “hot food-hot plate”. Do I hear an echo coming from the classrooms of the Chefs Academy? If you missed this event you have missed out on lifetime of information that spilled out of the Judges mouths.

See what you missed!

It’s an Economic Principle!

2010-04-07T10:56:00.000-07:00

“I can eat pizza EVERYDAY!” How many times have you heard someone say that? I, myself have eagerly proclaimed that I know I could eat Mexican food everyday for the rest of my life. But, can we really eat the same thing every single day? According to economists, NO, we can’t!

Admittedly, there are people who have limited options for what they eat on a daily basis. However, if given a choice they would probably welcome an opportunity to change up their diet. Why is this proclamation of eating your favorite food everyday not plausible? Because as each additional item is consumed, the satisfaction we receive from it lessens over time. This is an economic principle called the law of diminishing marginal utility. Here’s how it works:

As you know, I enjoy eating authentic Mexican cuisine. I am a connoisseur of guacamole and would like to think I could devour a bowl of it every day! The chart below shows what happened when I tried to do this . . .

My experiment did not yield the results I had hoped for! On Day 1, I consumed one bowl of guacamole and was 100% satisfied. By Day 3 I could only eat half of a bowl of guacamole and by Day 5 I didn’t want any more at all! In fact, I couldn't even stand the smell of it! I've seen others eat popcorn at the movies or candy at the amusement park until they were sick.

“Do not confuse diminishing marginal utility with dislike,” mentions the Essentials of Economics textbook. Just because by Day 5 I could not eat anymore guacamole doesn’t mean that it was not desirable. Oh, I wanted to eat it; but, physically, my taste buds and stomach could not take it in for the fifth day in a row. It was just too much of a good thing! It’s been a couple of weeks since I tried this little experiment and so as I type I am thinking how nice it would be to have some chips and guacamole! Sorry, I’ve got to go now. Trust me, I will stop at the first bowl ensuring that my satisfaction level is at 100%.

Please note that the law of diminishing marginal utility and other principles of the sort are discussed and learned in our Hospitality & Restaurant Management Program. Join us to learn how to apply these principles to the decison making process in operating an effective business.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator

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Student Anthony Dick micro-blog

2010-04-05T06:21:00.000-07:00

American Culinary Federation Central Regional Conference, Indianapolis IN-March 26^th-Sunday, March 28^th 2010

News & Notes:

What an incredible weekend for The Chef’s Academy! Our school had the honor of hosting the Competition components of the A.C.F. Central Regional Conference. Dozens of professional chef’s and student culinary teams from nine states competed this weekend (Minnesota, Wisconsin, Michigan, Illinois, Missouri, Kansas, Nebraska, Oklahoma, and Indiana). The Chef’s Academy Culinary Team members included: Mary Grace Breese, Mitch McDaniel, Lisa Clayton, Rachel Hanson, Kelsey Luallen, and myself. We participated in the Cold Platter, or Garde Manger portion on Friday, and the Cold Salon, or Skills Set, and Hot Salon, or the Four Course Menu on Saturday. We fought long and hard all weekend, and in the end brought home a bronze medal for the school.

On Sunday our team was given the opportunity to attend the last day of the conference at the Downtown Marriot. At 8a.m. I attended a lecture on Avocado’s and received several recipes and new ideas using this amazing little fruit. Next I attended a demonstration presented by the Sterno Group. This lecture was on fire, literally! The last two lectures I attended were focused on competitions. The International Competition lecture was focused on the strategies and mindsets needed for success in competitions here in the U.S. and abroad. It was given by the Vice-President of the A.A.C., or the American Academy of Chef’s, the fraternal order of distinguished chef’s inside the A.C.F., and it was awesome! The last lecture was presented by the members of the A.C.F. Competition Committee. Each and every one of them served as judges during the competition this weekend. I learned a tremendous amount of information that will definitely help me and members of this school compete and win at a very high level.

The high points of the weekend for me were of course the competition itself, but also the lectures, and the chance to meet many professional chef’s that serve as the judges and the leadership of A.C.F. For example, I got the chance to shake the hand of the National President of A.C.F.! As an aspiring chef, just to be in the same room with these individuals and to listen to their comments and suggestions was truly an honor and privilege. To my fellow students, I would highly recommend joining the A.C.F. It can only help you in your career goals and make you a better chef. Also, think about trying out for next year’s T.C.A. Culinary Team. We can use all the talented, disciplined, and dedicated personnel we can get. It’s a great way to represent the school and practice the techniques you’ll use in the real world. I’m already making plans to attend next year’s Central Regional Conference in 2011 in New Orleans, Louisiana. You should too!

Written by Anthony Dick

Random thoughts I've had today . . .

2010-03-30T14:08:00.000-07:00

Is there a difference between comprising and a win/win resolution?
Why can’t I seem to remember to ask for ketchup before I drive away from the drive-thru window?
Is it possible to be a Tweetaholic? If so, where can I send some folks for meetings?
I have got to have at least 2 pieces of cheese on my grilled cheese sandwich.
Do we even know what came first – the chicken or the egg – or are we really confused?
Do you cringe when you hear customer service reps say they don’t like people or is it just me?
What’s the worst that could happen for holding people accountable? Never mind, don’t answer that – I know.
I wonder if I could make money off of showing the world the proper way to eat an Oreo. There is really only one way!
“Keep your head up. Things are going to get easier.” Tupac

Jokima Hiller, MBA, Hospitality & Restaurant

Management Program Coordinator

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Student Faye Williams Micro Blog

2010-03-27T04:50:00.001-07:00

Micro blog submitted by student Faye Williams. Faye also was recently named The Chef's Academy Student of the Term for day classes!

Attending The Chef's Academy later in life, after being a Paralegal for 10 years was a bit daunting for me to say the least. Will I have the same opportunities as my younger, fellow students? Will I be able to get a job? Will I be able to make good grades, even though it has been over 20 years since I last attended school? These were just a few of the questions swirling in my head. With determination, a firm goal in mind and the drive to succeed, I have realized that I, as well as anyone attending The Chef's Academy can accomplish any thing, no matter what. "For those who believe, no proof is necessary. For those who don’t believe, no proof is possible". Frédérick Jézégou

Chef Brian malarkey coming to The Chef's Academy

2010-03-25T08:13:00.000-07:00

Meeting Planners International
The Chef's Academy

Presents Bravo TV Top Chef Brian Malarkey
Chef Brian will be visiting The Chef's Academy on April 16th 2010 to perform cooking demos and to talk with The Chef’s Academy students for a Q & A session after the cooking demo with Meeting Planners International.
Bio for Guest Speaker Chef Brian Malarkey
As an award-winning Executive Chef, Brian Malarkey’s passion for food and entertaining is the driving force behind his pursuits in both the culinary and entertainment industry. Malarkey is no stranger to the world of television and reality and culinary programming. In 2007, he was cast as a contestant on Bravo’s Emmy-nominated series, “Top Chef 3 Miami,” where he advanced to the finale gaining national recognition for his talents, high-energy and captivating charm. This was the country’s first, but certainly not their last, glimpse into what makes Malarkey one of the country’s favorite chefs.
Malarkey’s has been involved in various endorsement opportunities, including a series of Diet Dr. Pepper commercials; a joint-promotion with Wal-Mart, Kingsford® Charcoal, GLAD, KC Masterpiece® and Hidden Valley® Ranch; a sponsorship by Chef Works and Beringer Wines. Malarkey also developed a menu for Fresh Dining, Southern California's leading purveyor of daily, home-delivered gourmet meals. In the coming months he will emcee the National SushiMasters competition in Los Angeles, be a guest celebrity chef on a Holland America Cruise sponsored by Food & Wine Magazine, demonstrate at the Charleston Food & Wine Festival, headline both San Diego and Martha’s Vineyard Wine & Food Festivals and much more.
In 2004, Malarkey relocated to southern California to open The Oceanaire in San Diego as Executive Chef and Operating Partner. Since the restaurant’s opening it has received more than 60 industry awards, including Malarkey’s Gold Medallion for Chef of the Year and Best Seafood-Fine Dining (2006-2009), San Diego’s Best Chef (2009), Zagat Top Ten Restaurants (2007), Wine Spectator Award of Excellence (2005-2008), and the DiRoNA Award of Excellence.
Malarkey is opening his first restaurant in summer 2010, working on two cookbooks and writing a weekly blog on BRAVOTV.com and SanDiegoMagazine.com where he dishes about all things culinary. He is available for demos, special events and dinner parties, cooking classes, speaking opportunities, TV appearances, endorsements and more.

Malarkey currently resides in San Diego with his beautiful wife, Chantelle, their first child Hunter, AKA “Boots” and their two dogs Porter and Stella.
Students are to arrive at 11:00 and head to room 104 to view cooking demo followed by an open Q & A session

The Chef's Academy "Who's Left Cooking" Competition

2010-03-24T08:33:00.001-07:00

This post is to present the rules and guidelines of the "Who's Left Cooking" student competition that is going to be taking place in April.

The Chef’s Academy “Who’s Left Cooking?” Competition
• 16 teams, 3 people on a team. All teams must pre-register and PRE-PAY in order to reserve their spot in the competition. Each team should have a name.
• Cost: $10/person or $30/team
• Each team gets a mystery box with ingredients. The mystery boxes will be created by Chef Tony.
• All items in the box have to be used to create the dish, and all of the waste has to be measured. The amount of waste each team produces will be part of the scoring.
• There will be a community pantry that the teams will be allowed to use to supplement their dishes, however, the items will be very basic (butter, oil, seasonings, flour, etc.).
• No outside food or beverages will be allowed in the competition.
• All teams are responsible for cleaning up their station at the end of every round. The judges will be inspecting the cleanliness of the area and it will factor in to the team’s score at the end of each round.
• Teams are NOT allowed to use their own china. Everyone must use the china provided by The Chef’s Academy.
• Judges will be selected by Chef Tony and will be local artisans.
• The winners will receive an ACF student membership.
There will be 4 rounds, each round will last 1 hour:
Round 1: Appetizer
Round 2: Fish
Round 3: Protein/Entree
Round 4: Dessert

The teams and the start times will be decided by luck of the draw. We will have two hats: one hat containing the names of the teams, and the second hat with the start times. Leslie Hale will pick the names and times out of the hats. You will be notified what your time slot is once it has been determined.

Round 1 begins at 8am on Friday, April 16, 2010. There will be sixteen teams competing in round 1. We will stagger the teams in groups of 4. The first heat will begin at 8am, second heat will begin at 10am, third heat will begin at 12pm, and the fourth heat will begin at 2pm. At the end of the first round, there will only be eight teams left, the other eight will be eliminated.

Round 2 begins at 8am on Friday, April 23, 2010. There will be eight teams competing in round 2. We will stagger the teams again in groups of 4. The first heat will begin at 8am, and the second heat will begin at 10am. At the end of the second round, there will only be four teams left, the other four will be eliminated.

Round 3 and 4 will take place on Friday, April 30, 2010. The third round will have four teams competing. All four teams will compete at the same time beginning at 8am. After the third round, two teams will be eliminated and the other two teams will move on to round 4.

The fourth round will take place directly after the third round, and there will be two teams competing. The winner of this round will be the winner of the competition, and WHO’S LEFT COOKING!

That's Not My Job!

2010-03-22T09:51:00.000-07:00

Have you heard the story about the Body Family - Everybody, Somebody, Anybody and Nobody?

“There was an important job to be done and Everybody was sure that Somebody would do it. Anybody could have done it but Nobody did it. Somebody got angry with that, because it was Everybody's job. Everybody thought Anybody could do it but Nobody realized that Everybody wouldn't do it. It ended up that Everybody blamed Somebody when Nobody did what Anybody have done.”

Question:

How would a hotel or any business in the
hospitality industry fair if this was how they operated?

In an industry that operates 24 hours a day, 365 days out of the year, the Somebody carrying out the important job must be Everybody! This is teamwork and without it the business fails. Each of us working for a company, although hired to perform specific tasks must be willing to help out and support all areas of the organization. At the moment we say, “that’s not my job”, we limit our usefulness and value to our co-workers, guests, and company. Taking care of our guests and each other is Everybody’s job.

I had a director of sales who’d joke quite often about being responsible for “booking, cooking, setting, and serving”! Not only did she bring in the business but, she took care of them during their stay. There was no task she was not capable or willing to do. Several times as general manager, guests would ask me what don’t I do? . . . I’ve checked them in, brought them pool towels, delivered their rollaway, made them fresh coffee in the morning, emptied the lobby trash, and then checked them out. As General Manager, I generally did some of everything! Front Desk Clerks – what would you do if a guest asked for a new set of sheets and wanted assistance in making the bed? Is that your job? Server – what would you do if you were asked to plunge the toilet in the women’s restroom? Is that your job? Maintenance – what would you do if you were asked to take out the trash in the breakfast room? Is that your job? “That’s not my job” should be stricken from our vocabulary. Let’s say –

“What else can I do?”

“How can I help?”

“Let me do it!”

“I’ll take care of it!”

Listen up – instead of risking Nobody doing what Anybody could do, Somebody which is Everybody should jump at the chance to do what it takes to satisfy the customer. In many cases, if this doesn’t happen, a new family member named “Busybody” will be sent to replace “Everybody!”

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator

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Career Services Director Joshua Horrigan Micro-blog

2010-03-16T10:32:00.000-07:00

Our Career Services director, Joshua Horrigan recently attended a taping with Guy Fieri. Josh forwarded this information about his visit:

"I went to Cincinnati yesterday to witness the taping of dinners, drive inns, and dives with Guy Fieri from The Food Network

http://www.guyfieri.com/

http://en.wikipedia.org/wiki/Guy_Fieri

http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html

It was awesome. I visited Terry’s Turf Club a place that’s famous for Burgers. I got to sample the fillet mignon chili, and three burgers. The chili was cooked in a bank vault and stirred with a canoe ore.
1.       Angus burger with burgundy wine sauce, blue cheese crumbs and caramelized onions
2.       Angus burger with Thai peanut sauce and sautéed banana peppers
3.       Angus burger with fois gras and balsamic syrup"

Student Advisory Board member Patrick Rose microblog

2010-03-16T06:23:00.000-07:00

Working for a catering company that serves students everyday, which also does events, I come into contact with a lot of food. This week however was really cool. My boss/ executive chef had to leave for another branch. So for my station he said, “make a pasta dish and have fun with it.” I decided that I would make a chicken fettuccine Alfredo, served with an assortment of green vegetables topped with fresh shredded Parmesan cheese and crushed red pepper. I have never seen my station as busy as it was that night. One of the students that ate my dish came up to me when I got off and said,
“You’re in school to be a chef right?”
I answered, “Yeah I am, why?”
“Because you are a really good cook, nobody else that works here takes care of us as well as you do.” Before I could respond he was already walking away. It is times and situations like these that all the stress of the culinary field is worth it.

99 Years of “Good Things to Eat!”

2010-02-26T06:41:00.000-08:00

Greetings Readers!

Usually, in every industry, there is a first or a pioneer that opens doors or begins a process or starts the ball rolling. And, I guess today’s African-American cookbook authors, Jeff Henderson and Patti Labelle owe a great thanks to Rufus Estes for being the first to publish his recipes for the general public. This month I am celebrating 99 years of “Rufus Estes’ Good Things to Eat!”

Rufus was born in 1857 as a slave and 54 years later produced a cookbook in 1911. This book contains almost 600 recipes! He offers up recipes for everything from fruit paste and lemon sherbet to mince meat and cheese soufflés. The setup of his book makes it a very easy read. . . Rufus starts with a section entitled “a sketch of my life” where he summarizes his growth through the industry starting at age 16 on to becoming the “chef of the subsidiary companies of the United States Steel Corporation in Chicago.” All in all, Rufus talks very little about topics outside of food! The next section of his book goes right into hints and suggestions for kitchen cooks followed by a “table of weights and measures.” The rest of the book is recipes. I am putting the cookbook back on our library shelves so YOU can be the next person to check it out! Plus, I’ve already read it twice.

Other writings worthy of celebrating are “Soul Food Classic Cuisine from the Deep South” by Sheila Ferguson. The section entitled “If You See It, Shoot It” has certainly piqued my interest! In fact, I’ll tell you now – it reminds me of my uncle EJ. While growing up I got a chance to try a variety of different types of foods because uncle EJ caught and cooked up almost anything that crossed his path. At any point in time, you could open his freezer and find possum, or pig’s feet, or squirrel, and some other unidentified frozen meals! “Living off the fat of the land,” a practiced belief of Ferguson’s grandfather has been a common occurrence in many African-American families.

My next selections are “African American Foodways-Explorations of History & Culture.” It is edited by Anne L. Bower who explores how in spite of its passage from West Africa; African Americans today still value the food of Africa as symbolic. Finally, in “Black Hunger”, author Doris Witt writes how food stereotypes have historically shaped debates between races. All of these books are available in our Learning Resource Center! Whether for pleasure or enlightenment - these books are great reads.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Blog Editor - Dorenda Roberson, MA, Instructor

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Miniblog from student Scott Rollins

2010-02-26T06:10:00.001-08:00

Having a family member volunteer you to cook dinner for 25 girl scouts and their families was a bit scary. Having only cooked for about 10 people at the most, I was a little worried. But I used the skills of team work developed in the kitchen environment at The Chef's Academy to help me through this scary task. I gathered up a couple of girl scouts to help with the prep work. After a quick knife skills lesson we were off and running. The girls did a great job on prep and I used the confidence of cooking larger amounts of food, learned at school, to help me pull off a very successful dinner. Without the learning and confidence I gained as a student of The Chef's Academy, I would have never been able to do cooking that good on a meal that large. Trust what you are learning in school to be amongst the best you can learn from. And volunteer to put that learning to good practice, it will pay off for you down the road.

Student Christopher Menifield miniblog about our Student Advisory Board

2010-02-22T07:24:00.000-08:00

Ever since I’ve heard about the Student Advisory Board I knew that I wanted to become a member. Not for the recognition, but because I knew that I might be able to make a difference. There are so many things that this school has to offer us as students, and I knew that being involved with the Student Advisory Board would allow me to be apart of that experience. Last week I was asked to come to a Student Advisory Board meeting. I had an enriched feeling when I was asked to come. Knowing that I could have the opportunity to be involved in something that I’ve longed to be apart of is truly an exhilarating feeling. The meeting was great. I gave my input on a lot of things and I’ve committed to a number of things that needed to be done for the advisory board. After the meeting I was informed that they wanted me to be a “shadow board member” which is me just coming to the next three meetings and if they approve of me, then I’ll officially be a part of the board. I’ve truly been having a wonderful time with this group and I’m hoping that we can continue to progress to an extremely productive future. I can’t wait until the next time we meet.

How to be an Intellectual Jacker in Three Easy Steps: A Non-Violent Approach!

2009-11-20T09:03:00.000-08:00

The word “jacker” means to seize control of by use of force. Many times it is associated with the theft of vehicles called “car-jacking.” Most recently however, I heard the term being used by celebrity Chef Jeff Henderson in regards to being hungry for culinary information thus acquiring knowledge any way that he could!

The hospitality industry has long been thought-of as highly competitive. Therefore, owners and managers guard their information and consider it proprietary. No sharing allowed! This means that new hires or individuals trying to make their way only receive just enough information to do their job. To excel requires not only natural talent but intimate knowledge oftentimes not given freely. Don’t let that stop or discourage you from wanting to know all you can about your craft. I, personally, have not had an industry mentor in over 15 years and it hasn’t been for a lack of trying. Instead, I, like Chef Henderson have turned into an intellectual jacker! Here’s how you can jack industry experts for their information in 3 easy non-violent steps:

Step 1: Be Quiet & Listen – If you are running your mouth, you cannot hear. If you cannot hear, you are not listening. It is when we listen, that we truly pay attention. As a little girl, I found that when I was silent, my elders didn’t realize I was still in the room or kitchen. This is when I got a chance to listen in on the family gossip and recipe secrets! Today, I still can’t look my Uncle June Bug in the eyes without laughing internally. If he only knew that I KNOW!

Many times chefs and hospitality professionals like to “show-off.” Be quiet, watch and listen as they tell stories about how things used to be or as they give details about what worked best for them. Let them ramble on. All the while you’re taking notes to add to your jacker notebook! By just being in an expert’s midst, many times you can pick up invaluable tips and information.

Step 2: Be Flexible – If you want to be an intellectual jacker you’ve got to know the best time to do your jacking. I once worked for a hotel reservations manager that did her best work at 5:30 in the morning! The company regarded her as the greatest forecaster in the world. If she said we’d sell 94 guest rooms, then guess what? We sold 94 rooms or came within plus or minus three rooms! I wanted to learn the magic gift she had. Learning meant I had to be flexible with my schedule by coming in at 5:30am when my shift, the night before, ended at midnight. Factor in the ½ hour commute and let me just say, I was tired!

Your learning may have to take place when business is slow. This may mean that you must make yourself available, after an already busy week, on Sunday afternoons or during closing hours.

Step 3: Show Interest – Make sure when the time comes, you are equipped with your intellectual jacker’s notebook. Being equipped lets the expert know you are here to do business. When the industry expert finally notices you hanging around at the end of the night, staring at him or her and asks “What are you still doing here?” Be prepared to show a sincere interest in what they know and do. Showing interest may include offering a compliment and stroking someone’s ego before stating that you too would like to know what it is they know. Now, at this point, you may think that you’re in! You’re listening, showing up whenever, wherever, and you’ve buttered up the boss and he or she is telling you what they know. If this knowledge is a Mercedes Benz (a creative cooking technique, key to advancement, etc.), you’ve popped the lock and are driving away! Be careful, don’t get the big head or stop following these steps before you’ve completely jacked this expert. The goal is to get him or her to give you the keys (to the Benz) so you don’t have to keep trying to take them. So, be patient, keep listening, being flexible, and showing interest. At first, the expert may be slow to share. But, if you stick with these steps, soon they may take you under his or her wing and willingly teach and train you.

Finally, make the expert feel most special by asking if they would be your mentor. They may say no or may not follow through on this commitment as did the last four experts I’ve asked. Keep in mind, there is usually a fear that the mentee may surpass the mentor. That’s fine, be grateful for the information you did gain and then seek out your next intellectual victim!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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When Everybody's Late!

2009-11-11T05:42:00.000-08:00

Written By:
Jokima Hiller, HRM Program Coordinator at The Chef’s Academy
Jill Woods, GM & Advisory Board Member at The Chef’s Academy

Please note that names have been changed to protect the innocent!

It was approximately 1:00am in the morning as I sat in my office hovered over a garbage can with one eye on the camera that was focused on the hotel’s front desk. I was sick and it had been at least a decade since the last time I had vomited. Yet I, General Manager of a hotel with a full and capable staff was stuck working at a time when I felt my worse. Why? Let’s look at the events of the day . . .

Donny, who was the night auditor, was late. His shift started 2 hours ago and he insisted that he was “on his way!” But, the damage was already done – my bed, medicine, and easy background music would have to wait.

It was approximately 3:00pm in the afternoon as I single-handedly managed two lines at the desk checking guests in, answering the phone, making reservations, and being as helpful as I could to a lobby full of people in spite of my painful stomach ache. Tyrone was late and Tracy couldn’t stay not one minute over. She “had plans” and Tyrone was not answering his cell phone. The damage was already done as guests were forming their first impressions of our establishment.

It was approximately 7:45am in the morning as I jogged down the halls of the hotel delivering USA Today newspapers with the hotels cordless phone strapped to my side, wiping sleep out of my eyes, wishing I had brought some medicine for my headache, and hoping no one was waiting at the unattended front desk. Tracy was late, no reason was given when she strolled in at 8:00am, one hour after her shift was to start. The damage was already done as proven by the electronic customer surveys that came in that afternoon with comments like “Sure missed getting a morning newspaper today.”

When everybody’s late, a business, especially one in the hospitality industry, tends to die a slow and painful death. We sell experiences in our hotels, restaurants, cafes, shops, clubs, casinos and when everybody’s late guest experiences become negatively impacted. What kind of experience did we sell that day when Donny, Tracy, and Tyrone were late? Keep in mind this was just ONE department! What if similar circumstances were happening in the housekeeping, maintenance, and sales areas?

A manager of a business walks a fine line each day, trying to be sensitive to an employees’ life outside of work while trying to keep the business profitable so the employee still has a job to go to. This is a challenge all businesses are facing especially in these economic times. What sounds like a nightmare day and evening for one manager is actually the sign of a much larger problem. What if that manager had appointments scheduled that day that could have greatly impacted the hotels success and job stability for all involved? What if other employees were stepping in to fill the gap accumulating costly overtime? What if this manager had the swine flu and risked infecting guests and employees?

Each employee makes a daily choice to positively or negatively affect others on their job. Review your attendance practices at school, events, at work and assess the damage. You are a necessary part of the business you work for . . . is your impact positive or negative? Just think of what might happen if everyone was on time! Let’s rewrite the story . . .

It was approximately 1:00am in the morning as I sat in my room hovered over a garbage can with one eye on the Soap Net channel. I was sick and it had been at least a decade since the last time I had vomited. I, General Manager of a hotel with a full and capable staff was stuck at home resting, taking my medicine, trying to get better. Why? Let’s look at the events of the day . . .

Donny, Tracy, and Tyrone were on time, early even, when they heard their manager would be out-of-the office. They knew how important they were to the overall operations of the hotel. When everyone’s on time, business can operate as usual! No damage is done.

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Are you Honing on a Regular Basis?

2009-11-03T10:18:00.000-08:00

Greetings Readers!

Each student at The Chef’s Academy receives a chef’s knife. This knife will probably become the most important and essential tool used throughout the student’s academic career. This is also true for a Chef! Chefs spend a lot of time with their knives – cutting, dicing, fileting, chopping, chiffonading, juilenning, slicing, mincing, and threatening their staff. I didn’t say that, did I?!? Anyway, between its many uses and occasional sharpening, the knife may need to be honed. To “hone,” according to the Merriam-Webster Dictionary, means to make more acute, intense, or effective. You see, a knife’s cutting edge becomes reshaped over time from sharpening. Tiny amounts of the blade are being ground away as explained by Chef Danilo Alfaro.

As I sat in my culinary class a few Saturday’s ago, I began to think about the last time I was “honed.” Like my chef’s knife, tiny amounts of my very being, intelligence if you will, has been chipped away by sharpening others. When you give of yourself physically, mentally, and emotionally sometimes you lose YOUR sharpness, intensity, and/or effectiveness. Many times adults characterize this as “burn-out.” It happens to even the best of us!

As Chef Brandon Hamilton, an instructor at The Chef’s Academy, demonstrated how to hone our knives in class that day, I admit my mind wandered. As the distinct sound of the knife moving over the knife steel resonated, I continued to think about the many training classes I had led in my life and the classes that I am currently teaching. Then I said “what about me? What about my industry colleagues, fellow instructors, and college graduates now in the workforce?” I wondered if any of us had been honed lately or believed in honing on a regular basis. If you think about it, how can you continue to sharpen others when you, yourself have lost some of your sharpness?

Honing for you and I can happen in a variety of ways:

- Read a book that inspires you and strengthens your passion for what you do!
- Take a class or go back to school!
- Join a club or networking organization!
- Hear a powerful guest speaker!
- Go on a field trip and take a tour of some place that ignites a spark of enthusiasm!
- Watch an inspiring movie!
- Conduct your own research on the internet!
- Try cooking a new dish, clean a guestroom, or reconnect with whatever drew you to your profession in the first place!

The key is to learn and enhance or refresh your skill set! Do this on a regular basis. If you’re a Chef, join the ACF. If you’re a recent graduate, start building your library of industry magazines or books. If you are in a role designed to sharpen (teach, train, share your knowledge and who you are) others, then this one’s for you – “Honing on a regular basis, keeps the burn-out away!”

I am enjoying my Saturday culinary classes. Convert a recipe – I am being honed. Small dice zucchini – I am being honed. Grill eggplant – I am being honed. Sauté potatoes – I am being honed. Then, eat the potatoes. Sorry, not sure how that got in there. Although, I am tired at the end of the week, I feel my acuteness, intensity, and effectiveness growing. You can too.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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Two students receive scholarships from Delta Theta Tau Sorority

2009-10-15T07:41:00.000-07:00

Delta Theta Tau Sorority recently awarded two of The Chef's Academy students with scholarships towards their education. The application was heavily weighted on volunteer and community involvement from applicants. From the applications received, two people stood out above the rest to the Sorority and they chose to award Jeremiah Clark and Markus Silvey to each receive a scholarship. Congratulations to Jeremiah and Markus and a big Thank You to Delta Theta Tau Sorority for choosing to give our students this opportunity to help further their education!
Students, for more information on available scholarships see Financial Aid.

Hoosier Daddy State BBQ Competition

2009-10-15T06:54:00.000-07:00

Along the banks of the mighty Ohio River thirty professional barbeque teams from around the Midwest compiled to compete in the Hoosier Daddy State BBQ Competition in association with the Harvest Homecoming Festival in New Albany, Indiana. The Chef’s Academy sent Chef Anderson and Chef Trinosky as “The TCA Smokers” to try their hand at a piece of the prize money and a chance to qualify for larger national events. The Hoosier Daddy State BBQ Competition was sanctioned by the Kansas City Barbeque Society and served as a qualifier for national contests the Jack Daniel's Invitational, and the Kansas City Royal. The Hoosier Daddy State BBQ Competition held October 9^th and 10^th,also had an amateur category that many back yard enthusiasts competed in as well.

The competition was an awfully soggy one as there had been torrential downpours the days leading up to the event and there was flooding all around the area. Rain normally wouldn’t be much of a factor for a chef as they typically are working indoors, but when you are in a barbeque competition the only shelter from the storm you have is self provided. The inclement weather didn’t slow Chef’s Jason Anderson and Lucas Trinosky down though, as they smoked and grilled their hearts out on that soggy patch of land in front of the river. Mother Nature eased up on Saturday for the finishing touches and turn-in, as it was a beautiful fall morning and afternoon.

Teams competed in four official KCBS categories: chicken, ribs, shoulder, and brisket. Each team was to prepare each of the four categories and have them turned in on a strict timeframe. If any team had not turned in their dish at the precise moment that the “window” closed, they were disqualified from the category. The prepared dishes were turned in order from chicken, ribs, shoulder, and finished with brisket. Each category was judged individually and judges looked at three points to each dish. First, judges graded the overall appearance of the entry. Second, judges tasted a sample and graded it on their personal taste. Finally, the participants were judged on the tenderness of the dish they provided. The judging process ranges from 1 equaling a disqualification to 9 being perfect. Judges are instructed to start at 6 which is average and to raise or lower the score from that point. Each of the categories is weighted differently for the final score which is derived from a mathematical equation used.

The TCA Smokers worked tirelessly on Friday preparing their meats and testing their ribs and chicken to ensure their entries were solid. The Soggy Friday afternoon didn’t keep these two from manning the smoker and large kettle grill all afternoon, evening, and throughout the night with very little rest due to having to stoke the fires or add smoke chips every few hours. As nightfall came the Chefs’ had their mettle tested as another storm came in producing high winds and heavy rainfall. We hunkered down and braved the storm and as it had passed everyone was thankful that no more precipitation fell from the dark skies. The dreary weather seemed to be a hint of foreshadowing for the TCA Smokers though as a lackluster feeling came as the judging was announced.

It was a character building competition as the Chefs’ were humbled with the overall results of the competition. The Hoosier Daddy State BBQ competition was the second barbeque competition the Chefs’ had been a part of as a team and they were definitely the “new guys” in the event as many of the other competitors travel around the US competing in these events and have been doing so for years. Chef Trinosky stated that “It was good to come out and compete, as well as have the opportunity to meet some of the old timers to get some pointers.” On the walk back to the cook site the two were already discussing what to change and when the next competition will be. Don’t count these two competitors’ out as they are tenacious and have already been practicing their technique to come out stronger in the next competition.

Random thoughts I've had today . . .

2009-10-08T09:42:00.000-07:00

If buttermilk is really spoiled milk, then why does it make the best pancakes, cornbread, and fried chicken breading?!?
"The more we learn in life, the more the doors of opportunity will be opened to us later." Saw this on someone's Facebook page and for some reason I wish it were a song!
Do guests really read the sign on the back of the door of a hotel room?
If you call to speak to your dog at a Pet Hotel, how do you know it’s really your animal?
Why is it more difficult to milk a goat verses a cow? Just wondering.
Been in Indy for 2 years now and still can’t find a good polish! What’s up with that?
How many licks does it really take to get to the center of a tootsie roll pop? Better question – has anyone really tried it?
Are people still using My Space?
Why do we crave chips, pretzels, peanuts, and popcorn when watching a football game? But, somehow we need a hotdog when we’re at a baseball game?
According to "Hospitality Trends” pizza chains are still making money in this slow economy. What makes them recession proof? Is it the pepperoni?!?
When I ask for extra napkins with an “s” on the end, why am I given only 1 (one)?
“Don’t worry, be happy!”

Jokima Hiller, MBA, Hospitality & Restaurant

Management Program Coordinator

Faculty Advisor, Travel & Tour Club

http://www.thechefsacademy.com/

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“We Change Lives, One Student at a Time!"

Tasting is my Job!

2009-10-01T14:20:00.000-07:00

Greetings Readers!

Every student at The Chef’s Academy receives two stainless steel spoons along with their uniform and knife kit. These spoons are an essential element in their culinary development because it allows them an opportunity to taste what they prepare and create! “To taste with two spoons, dip one spoon into food then, transfer food to second spoon, which is the spoon you put into your mouth for tasting.” The purpose of this is to prevent students from dipping their fingers into a pot, licking their fingers, or double dipping. All of this can result in cross contamination! As students transition into the workplace, tasting will be their job.

Chef Gordon Ramsay from the television show “Hell’s Kitchen” oftentimes sends food back to the kitchen. I can hear him asking the chef contestant if they’ve tasted what they were so willing to send out to their customers. Many times, the contestant’s response is indeed “no.”

I know we can see, feel, and measure the temperature of food items to determine its readiness. However, “tasting is the true test,” as my mother would say. One of my fondest childhood memories is of my mother allowing me to taste test steak with fried onions and potatoes before anyone else in the house! “Do I need to add anything?” she’d ask. Tasting not only helps you answer this question, but it helps you catch your culinary blunders prior to upsetting a diner. For example, a very common mistake is getting sugar and salt mixed up! Can you imagine eating something that should be sweet and it’s salty? Yuck!

Even from a server’s perspective, tasting what’s on the menu helps them explain and sell items to their customer. Tasting not only applies to food, but beverages too! “What does it taste like? Is it dry or sweet?” These are questions a customer seeking to purchase a glass or bottle of wine might ask and you should be prepared to answer. Let me be clear, there is a difference between “tasting” and “drinking!” Using your other senses – smell and sight – only a taste is required to help you draw in the necessary information to evaluate a wine.

I encourage you to join the Travel & Tour Club. It is our mission to provide students with opportunities to taste . . . just this past Friday, September 25th we toured Easley Winery just around the corner from the school. Meredith Easley led us through each phase of wine making, from crushing to bottling. The process itself is like “science with a touch of art” says Foodservice Instructor Deb Nelson. Our 10:00am tour ended with wine tasting! It is our job to taste what we create, serve, and sell.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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Ft. Wayne Through the Beers

2009-09-28T07:41:00.000-07:00

The Chef's Academy participated in the 2nd Annual "Fort Wayne Through the Beers" event held on Thursday September 24th. The event was held for the Fort Wayne Center for Learning as a "freind raising" event. The Chef's Academy was one of four brewers present with a Prussian Wheat beer made by Chef Jeffrey Bane, and an IPA made by Chef Lucas Trinosky. "Fort Wayne Through the Beers" was held at the Bergstaff Place near downtown Fort Wayne, Indiana, with approximately 300 people in attendance.
Fort Wayne Center for Learning provides educational services to students from all socio-economic backgrounds, which allows all families to receive aid for thier students. The Fort Wayne Center for Learning's mission is: "To help children develop the critical learning skills needed to promote success in school and positive self image." The FWCL provides individual attention for students who are struggling in the classroom, and helps them learn materials and builds their confidence.

The 2nd Annual "Fort Wayne Through the Beers" event was a "Freind raiser" aimed at raising awareness of the FWCL and also provide a fundrasing opportunity for their great cause. The Chef's Academy is enthused to have been a part of the event the past two years and provide micro-brews from Chef Bane and Chef Trinosky.

It Takes Two To Tango

2009-09-24T13:37:00.000-07:00

Greetings Readers!

I LOVE to dance! In fact, get me out on a dance floor and I'm there until the last song is played! I used to be the same way when it came to handling guest complaints. . .I would dance around issues and argue with the guest ensuring I had the final word. It didn't take me long to realize that this kind of attitude and action is detrimental to an organization's operation especially one that is known for its service like a hotel and restaurant.

Yes, guests may approach an employee ready to argue, but if you think about it, the argument can only begin if the employee follows suit. It's important that we all think before we speak and not fall into a dance of back and forth (the tango) with the guest. It takes two includes not only the guest but the employee!

At a very young age, my employer entrusted me with making sure our guests were happy and I took that responsibility lightly. Guests would approach the front desk or stop me in the hallway and I immediately went on the defensive. I even had a language of my own I used to NOT acknowledge the guests concern. Also, Sundays (our biggest day for check-outs) was labeled "No Refund Sunday!" Here's how my fancy footwork would begin:

"Why didn't you contact the front desk last night when you first noticed the leaky faucet?"

"Did you request a rollaway when you made your reservation?"

"So, you're telling me that you're room was dirty and you still stayed in it?"

"I'm sure no one told you movies were free!"

"Non-smoking is a request, not an obligation the hotel has to uphold!"

A two minute check-out at the front desk where I worked would turn into an hour long interrogation as I asked the guest numerous questions trying to get them caught in a lie. My hope was that they would just give up and walk away and my dance routine would end! Although, I had gotten really good at this, my actions resulted in many guests walking away dissatisfied or vowing never to return. No, it wasn't just me - I had actually learned the tango from my supervisor. But when comment card scores dropped and guest complaint letters increased, it was evident I had to either get off the dance floor or come up with a better routine!

Shortly thereafter, my department launched an internal campaign based on the slogan "There is no such thing as a SCAM Artist." The purpose of this was to get us all to believe every guest's issue is as important as the next and should be acknowledged and treated as such. Not everyone sets out to tango with a hotel or to "get over" on us, so we shouldn't approach each situation ready to dance. Equipped with a new attitude and a new outlook on the art of dance, I changed my routine:

"I understand the leaky faucet kept you up last night."

"It is unfortunate a rollaway was not available at the time of your request."

"There's no excuse for your room not being ready."

"I'm sorry there was a misunderstanding concerning the movie charges."

"What can we do to make things right?"

Dancing can be fun when the music is right and the dance floor is crowded! But, when it comes to serving the guest, leave your slick moves behind. Remember it takes two to tango, the argument doesn't have to begin if you make the right moves.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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“We Change Lives, One Student at a Time!"

Are YOU Ready for Some FOOTBALL? The Inside Scoop on the Economic Impact of Sporting Events!

2009-09-17T07:57:00.000-07:00

Greetings Readers!

I don’t know a thing about football, so please read this at your own risk!

As the excitement continues about the thought of the Super Bowl coming to Indianapolis, many people are asking about the economic impact such a game might have on our fair city. Let’s see . . . there are how many innings in a game? Never mind, let me start with something I know about - the multiplier effect . . . what? What is this and what does this have to do with football? Where are my Hospitality & Restaurant Management Program students? Ask one of them and I’m sure they’ll be able to explain . . .

Go with me on a journey through time . . . the date is January 6, 2011 . . .

________________________________

Hotel Desk Clerk: “Good afternoon, thank you for calling the Hillerton Hotel Plaza Indianapolis. This is Julia speaking, how may I assist you?”

Super Bowl Fan: “Yeah, this is Eric and I need to make a reservation for next year’s Super Bowl! I’m staying the whole weekend. Please tell me you have rooms and that you are near all of the action.”

Hotel Desk Clerk: “You have certainly called the right place Mr. Eric. Let’s first start with making your room reservation and then we’ll discuss where ‘all of the action’ is in relation to our hotel!”

Super Bowl Fan: “Cool, I want the best room you have at the cheapest price you have!”

Hotel Desk Clerk: “Well Mr. Eric I’m going to need to be honest with you, the Super Bowl is a very important event for our city and we, the city that is, are already close to being sold out. I have one master deluxe concierge floor ocean view best room in the house suite available; but, it won’t be cheap. In fact, nothing is cheap during the Super Bowl! May I make that reservation for you now?”

________________________________

Sporting events have long been associated with increased hotel rates and high restaurant traffic in the area in which the event is being held. In anticipation of an event, business owners hike up the prices in an effort to capture top dollar on all business coming into town. We call this skimming. “The objective with skimming is to ‘skim’ off customers who are willing to pay more to have the product sooner.” What visitors don’t know is that this is done to offset the practice we call penetration pricing. “Prices are lowered later when demand falls and we have an opportunity to capture a large share of the market.” Businesses can’t do one of these practices without the other. Meaning, during slow times, a business may not be able to discount if they haven’t maximized their revenues during peak times.

It is pretty clear to see how the revenue from ticket prices and stadium concessions may benefit a city and its people. But, there is so much more! This so much more occurs when our fan Eric eats at a different restaurant each night of his visit, drinks at the local bar with his fellow fans, shops for gifts (expensive gifts) for his wife and kids whom he’s left behind at home, perhaps rented a car at the airport or purchased gas for his own vehicle before he hits the road going home, buys midnight snacks, a camera & film at a store around the corner from the hotel, splurged on a buffet breakfast one morning, and purchased underwear when he realized he did his packing and not his wife! Then, he raves about the Hillerton Hotel Plaza and his friends & family spend their next vacation there for years to come. In order to accommodate all of this extra activity, restaurants hire extra staff, stores order & stock more goods, and employees at these locations treat their families to a movie with their overtime pay. This is a result of the multiplier effect. This concept “refers to new money that is brought into a community to pay for hotel rooms, restaurant meals, and other aspects of leisure,” as defined in our Introduction to Hospitality textbooks. The economic impact of major event’s multiply throughout a community bringing benefits and business.

I would be remiss if I didn’t at least touch upon the downside of the multiplier effect. So, here goes . . . studies show that along with all of this good business there is a downside. We open our community up to an increase in crime, vandalism, panhandling, and overcrowding. While it is temporary, every town should develop a plan on how to minimize these negative aspects of a major event.

The date is January 6, 2015 . . .

________________________________

Hotel Desk Clerk: “Good afternoon, thank you for calling the Hillerton Hotel Plaza Indianapolis. This is Julia speaking, how may I assist you?”

Super Bowl Fan: “Hey Julia, this is your biggest fan, Eric. I just called to say, thank you for being honest with me all those years ago when I first came to Indy for the Super Bowl! Now I come to your city for just your city! Thanks again. I am still set for my anniversary in May, right? Oh yeah, don’t forget to try and snag me some Indy 500 tickets!”

________________________________

To summarize, the economic impact of a sporting event is this –

Educating visitors on the reality of pricing during this time . . . 15 minutes.
Increase in crime, vandalism, panhandling, and overcrowding . . . temporary.
More jobs, families going out together, years of continued business . . . priceless.

I hope you’re ready Indianapolis for some football!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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“We Change Lives, One Student at a Time!"

Julie & Julia AND Jokima!

2009-09-04T06:24:00.000-07:00

Greetings Readers!

I am so glad my name begins with a “J” and I fit right in to the Julia Child and Julie Powell mix! “Julie & Julia” is the name of a movie out right now about the life of French chef Julia Child and her biggest fan Julie Powell. Well, move over Julie, because I am a fan too!

While, I still consider myself to be very young (don’t laugh) I do remember the pioneer Julia Child and her cooking shows that aired in millions of homes across the world. I don’t recall my mother ever preparing anything from any of Julia’s cookbooks (it had something to do with the non-adventurous palate of my meat and potatoes loving father) but I do remember Julia’s television show playing in the background. My brother and I would mimic her quirky voice and I still do today! I do so to gain the attention of my nephews and niece during meal time. “Today, Auntie Jody will prepare a gourmet peanut butter & jelly sandwich a la mode!” Instantly, I am a hit among the little ones. It gets them to at least try what I put on their plate. And no, I do not feed children sandwiches with ice cream! Really, what kind of Aunt do you think I am?

Julia’s story is an inspiring one that proves that passion pays. She was a housewife searching for something to do to keep her busy. She tried a myriad of things including hat making when she realized she truly enjoyed eating. Me too Julia! This passion for food translated into her taking cooking lessons, writing a book, and eventually starring in her own television show. Keep in mind all of this took place during a time when women weren’t prevalent in the professional culinary arena. For me, she was the very first female Chef that I recognized, identified with, and admired. Many say that she was a woman before her time rather I believe she was RIGHT ON TIME . . .

I remember my senior year in high school going up before a board of military and community officers in JROTC. I was competing for the highest rank in my city – Brigade Commander! I was asked many questions on what I would bring to the student role, my views on societal issues, and what I felt about being a role model. My favorite question was “If placed in this position, what would I do first?” Believe it or not, I thought of Julia Child and how she was a leader in a male dominated environment as was JROTC. “What would Julia say?” I thought to myself. I glanced over to the award table and saw the very large trophy that would be presented to the elected Brigade Commander and it had a male figure on it dressed in a military uniform as if it were already determined that a male student would walk away with the award. So, my response was that my first task as Brigade Commander would be to implement a gender neutral award system. Thanks Julia for being my inspiration! I went home with my man (the award that is) and taped a photo of me over him.

Although, Mrs. Child is no longer with us, we still think of her . . . if you Google one of her signature dishes Boeuf Bourguignon, her recipe from her first book Mastering the Art of French Cooking is still the first to come up on your screen. Yes, many have tried to duplicate, revise and tweak this dish; but, I hear that Julia’s still reigns supreme! Perhaps I’ll try it. Hmmm . . . I will! Before the end of this year, I will attempt to prepare Julia Child’s recipe for Boeuf Bourguignon! I’ll tell my guests to eat at their own risk AND I’ll keep you posted readers on how things go. Wish me luck!

For now, check out the movie Julie & Julia if you get a chance!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/
The Chef's Academy on the Web
The Chef's Academy on Facebook
The Chef's Academy on Myspace

“We Change Lives, One Student at a Time!"

Farm Fresh Delivered Right to YOU!

2009-08-28T12:17:00.000-07:00

Greeting Readers!

Life is good, especially when you’re eating healthy foods!

The Travel & Tour Club had its first tour today and it was so very exciting! Students and staff received a guided tour of the Farm Fresh Delivery warehouse located in Indianapolis, IN. Our tour guide was our own Chef's Academy foodservice instructor Beth Blessing! Ms. Blessing is co-owner of the warehouse and runs a first rate operation. “Your place is so clean,” commented Ms. Deb Nelson, also a foodservice instructor at the school. However, Ms. Nelson teaches many of our sanitation classes and knows the importance of having a clean establishment.

I was so excited to go on this tour that I used up all of my film before the tour was even over! Ms. Blessing walked us through every aspect of the business. We saw their extensive offering of dry goods and how items are arranged in the refrigerators and freezers. We observed staff going through their list of orders and packing up customer bins for daily delivery. We learned so much. Here are a few facts:

Q & A
QUESTION – What exactly is Farm Fresh Delivery?
ANSWER – “Farm Fresh Delivery is an online home delivery service that provides organic produce and natural groceries to its members.”

QUESTION – What produce items do they deliver?
ANSWER – “Milk, Cheese, Bread, Farm Fresh Eggs, Frozen Meats, Spices, Honey, Chocolate, Fresh Ground Coffee, Tea, Bulk Products, and unique local products. The list is always ‘growing’!”

QUESTION – Does Farm Fresh Delivery make any of their own items?
ANSWER – “Yes. Farm Fresh Delivery even has its own product line, Feel Good Foods, headed by Executive Chef Brandon Hamilton, a Chef’s Academy graduate. The weekly newsletter ‘The Healthy Times’ features recipes, nutrition, and cooking tips from staff nutritionist and co-owner Elizabeth Blessing.”

QUESTION – How many deliveries does Farm Fresh make?
ANSWER – “Farm Fresh Delivery delivers organic products to 1200 homes each week!”

I hope you want to know more! If so, check out the Farm Fresh Delivery website at http://www.farmfreshdelivery.com/. The website is a great face for the establishment. It takes you step-by-step on how to sign up for delivery services in Indianapolis or Cincinnati and offers recipes and tips. However, to see the warehouse, to witness Ms. Blessing’s enthusiasm, and to observe staff preparing for the day’s deliveries is a true testament of how enriching the Travel & Tour Club is to our school and students. “Seeing is believing” and you should not want to miss out on any of our other adventures! Join TODAY!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

The Chef's Academy on the Web
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“We Change Lives, One Student at a Time!"

Student's perspective on State Fair experience

2009-08-24T09:21:00.000-07:00

The Indiana State Fair concluded August 23, 2009 and The Chef's Academy was very involved in demonstrations throughout the duration of the State Fair in the Home and Family Arts building on the Culinary stage. Career Services Director Joshua Horrigan gave a great number of demonstrations throughout the fair as well as a student of The Chef's Academy and one of our Advisory Board members.
We also had instructors Chef Bane and Chef Trinosky, along with students Adam Walker and Jeremiah Clark participate in the State Fair's pumpkin carving contest. Below Adam describes his experience at the 2009 Indiana State Fair.

"In the eight years I've lived in Indianapolis I have never attended The Indiana State Fair. I got to visit the State Fair on August 14, 2009.

I entered a pumpkin carving competition with Chef Bane, Chef Trinosky, and another student named Jeremiah Clark. When we got to the Agriculture building, we already had a crowd waiting around our area wanting to see us carve these 400 pound pumpkins. This was the first time that I have ever carved on something this big; I usually carve from watermelons to apples, cantaloupe and honeydew. Those items don’t compare to a 400 pound pumpkin!

I had an idea of what I wanted to do, which was to take a bumper sticker design that is meaningful to me and carve it right into the pumpkin. The bumper sticker design was in memory of a good friend of mine, Lilly Irene Martyn, that passed away this past June. On the pumpkin are a few of her favorite words and phrases that she loved to say, she was an amazing girl. After I got done carving the enormous pumpkin, we packed up and headed on our way home. Later that night our carvings were judged and awarded. My pumpkin got fourth place in the competition. I was happy with my placing and it helped increase my carving skills.

Saturday August 15, 2009 Chef Bane and I went back to The Indiana State Fair and this time it was to carve another pumpkin, although this time it was for fun. We got to carve whatever we wanted, since it was the year of the tomato, Chef Bane decided to carve that into one side of his 700 pound pumpkin. On the other side was the Indiana State Fair logo that he carved with random designs. The pumpkin that I carved was a 600 pound pumpkin that I decided to carve a big eye in and make it like a mouth. I kind of made it look like it was the monster from Monsters Inc… Mike Wazowski. Overall the end product of what I carved looked good; I took what I remembered what he looks like and I put that right into the pumpkin.

For going to the fair for the first time in my life of all eight years I have lived here, I really enjoyed what I came to do, I would love to go back next year and help out."

Shucks! Just spilled my coffee . . . is that a sign of what kind of day this is going to be?

2009-08-20T07:34:00.000-07:00

This was my morning Facebook & Twitter post on yesterday! As encouraging words from Sherman, Monty, Jennifer, James, and Lakesha started to trickle in, my spilled coffee incident faded away. Thank you!

I, Jokima Hiller, had a fabulous day and I am bursting at the seams to tell you all about it . . .

Field trip . . . 23 students . . . ALL were present and accounted for and that made my day! Hosted by Longhorn Steakhouse off of Southport, 23 pastry students from The Chef’s Academy FS 1000 Small Business Accounting class toured the restaurant and tasted a variety of appetizers.

Manager, Mechelle Moore gave a great talk on how important learning the basics of accounting is to anyone interested in being in management of any type of business. Students reviewed a P&L and learned the importance of being able to interpret such financial statements. This is something we stress a lot in our class.

Don’t know what a P&L is, well then I guess you need to enroll at The Chef’s Academy! Yep, that was another one of those shameless plugs.
I got invited by industry colleague Burnell Goldman, Director of Rooms @ The Omni Severin Hotel, to attend a networking event hosted by the Indianapolis Concierge & Associates of Hospitality group. This wonderful event made my day!

The event was held at the Mass Ave Wine Shoppe which is right next door to The Best Chocolate in Town shop. Needless to say, the pressure from my industry colleague Jill Woods from The Country Inn & Suites Indy AP South was not necessary as we stopped in for a box of chocolates before joining the networking event! I’ll come back to the box of chocolates; but, let me say that the Indianapolis Concierge & Associates of Hospitality is a delightful group. Businesses ranging from restaurants & hotels to baby-sitting services & ballet dance were represented. I learned so much more about the city of Indianapolis and what it has to offer.

In addition, attendees had a chance to “taste” several different wines from the Mass Ave Wine Shoppe! There was a Sparkling Peach, Raspberry, and Strawberry and a red wine from South Africa. Jill Ditmire, owner, was a great host and explained so eloquently the history and flavors of each of the wine presentations. I am now a Facebook Fan of the Mass Ave Wine Shoppe! You should be too!

Moving right along, Kermit Ellis, General Manager, of the Scholars Inn was at the networking event. He talked with passion about his restaurant and lounge. As if the chocolates weren’t enough of an indulging purchase, Jill Woods talked me into stopping by the Scholars Inn for a light dinner as a follow-up to the wine tasting. What a treasure! The Scholars Inn’s atmosphere, food, and service surely were a part in making my day. What? Spilled coffee – who cares!
The day was coming to a close as I readied for bed and pulled the box of chocolates out of my purse. I guess I was guarding them like a million dollar diamond! I opened the beautifully prepared box with the goal of tasting just one AND well, “poof” they vanished and I went to bed with a welcomed ache in my head. Sweet dreams literally!

Imagine if all I had to report on was a cup of spilled Folgers! Today was a good day and I thank you for having part in it and I thank you readers for letting me share it with you.

Here’s wishing YOU too a great day!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

The Chef's Academy on the Web
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“We Change Lives, One Student at a Time!"

Random thoughts I've had today . . .

2009-08-18T13:56:00.000-07:00

Should a smile in a service related business be a part of your uniform?

How many times does it take to tell a guest who’s called at the last minute "we are sold out" before they stop asking "are you sure you don't have any rooms available"?

Wondering if the definition of “Country Hospitality” has my industry colleagues name in it! Love that country accent Nancy Jones @ the Country Inn & Suites By Carlson here in Indy.

Chef Ramsay . . . Hell’s Kitchen . . .Tuesday nights . . . can’t miss

When people say “no problem,” do they really mean it?

Looking forward to attending my first networking event with the Indianapolis Concierge & Hospitality group tomorrow evening!

How did guacamole get its name and would anyone go to a restaurant named “Guakima”? Just thinking out loud! This would be pay back for never being able to find a key chain with my name on it – Jokima.

“An empty wagon makes a lot of noise!” Saw it on someone’s Facebook page and can’t get it out of my head.

Golden rule

At what point does FRIENDLY turn to ANNOYING?

2009-08-17T06:47:00.000-07:00

Not too long ago, I was at dinner enjoying my meal and a good book and the friendly service. I was on a mission to complete the book – I only had 5 pages left! I looked at the restaurant menu, and then read. I ordered, and then read. I ate, and then read. Yep, had dessert, and then read. I was well on my way to accomplishing my goal. In addition, I was having a really nice time.

Then, my server asked me “So, whatcha reading?” For just a second, I was flattered that she even cared. So, I told her and shared with her a REALLY brief overview of the book thinking that would complete our conversation and I could get back to reading. Then, she asks “So, whatcha do?” I thought about ignoring her, but then that’s not in my character. Plus, I never pass up an opportunity to tell someone about The Chef’s Academy! (Yes, that was a shameless plug.)

Then, she brings over the restaurant’s management trainee for me to share with him everything I just told her! Needless to say, I never got a chance to finish the LAST 5 pages of the LAST chapter of my book! As I left the tip and headed out the door, I realized that I was ANNOYED!

As I got into my car, I posed the following question to my Facebook & Twitter Friends: “At what point does FRIENDLY turn to ANNOYING?” I needed some input . . . was I being too sensitive or had my server truly crossed the threshold from friendliness to annoyance? I received quite a few responses, most of which I cannot share! But, here's a couple that eased my concern:

1. “When you've used the word NO more than once...”
2. “When every time you turn around they’re in your face.”

I guess the second response hit home for me . . . my server was indeed friendly. She took care of me during my dining experience – refilled my drink when appropriate, brought extra napkins, etc. But, why did she have to ask me about my book, my work, and then bring over an audience? Every time I put my nose back to the page, she was there.

The role of a server is to lead the diner through their dining experience. Be efficient, personable, and friendly – STOP! Anymore and the restaurant diner just might be annoyed.

Jokima Hiller, MBA, Hospitality & Restaurant

Management Program Coordinator

Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

The Chef's Academy on the Web
The Chef's Academy on Facebook
The Chef's Academy on Myspace

“We Change Lives, One Student at a Time!"

How Much Does One Percent Cost?

2009-08-13T06:54:00.000-07:00

Greetings Readers!

Can you tell me how much one percent costs?

Ok, put away your calculator and let me explain!. . .

On Monday of this week, the City Council of Indianapolis approved a one percent increase in hotel taxes. This now moves the current hotel tax of 9% to 10% making it one of the nation's highest. Knoxville, Tennessee's hotel tax is at 17%, so we have a way's to go to be considered "THE HIGHEST!" But, newspaper articles and internet chatterers are doing the math in an effort to argue their case on the impact this increase will have on our city's ability to attract business.

The increase was approved to help our struggling Capital Improvement Board (CIB). The city is expecting a $21 million boost in revenues. Although, this won't cure all of our problems, it will serve as a big help. In all that I've read and heard from industry folks, no one has really addressed the impact this will have on customer service. What I mean is that, I've been through a tax increase while at a hotel and have seen guest's react negatively. Any size increase can cost a property a lot - their reputation especially, based on how the change is approached. Keep in mind, we are talking about a travelers money! Regardless of how minimal the increase may be, a traveler on a budget may have an issue.

Here's where I've seen trouble arise. . .a traveler has booked a package for which we (the hotel) have required that they pre-pay for, securing their room and package amenities. Then, they arrive at the hotel property and notice an additional charge to their folio. This additional charge in some cases may be as small as $.38. However, some guest's see this as fraud. I'm getting to a point here! My point is this - don't let this one percent increase cost you anything! Rather, be prepared.

The tax increase goes into effect in September. So, manager's inform your staff and equip them with a firm understanding. Then, make a plan. Will you contact guests prior to their arrival to inform them of the increase? Will you prepare a note to distribute at check-in letting them know about the increase? I know a Director of Sales at a hotel that added a line to all confirmation letters explaining that future tax increases are possible. Will your reservationists explain the increase when guests call to reconfirm their room? If you're part of a chain, have you updated your property information with corporate? Surely, don't forget to update your website!

So, how much does one percent cost? Nothing - if you have a plan in place! Don't allow something designed to benefit the city, cost you and your hotel. Be prepared.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club

http://www.thechefsacademy.com/

The Chef's Academy on the Web

The Chef's Academy on Facebook

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“We Change Lives, One Student at a Time!"

2nd Annual Hotel Symposium

2009-08-11T14:29:00.000-07:00

Greetings Readers!

Let me get right to the point. . .today, I attended the 2nd Annual Hotel Symposium here in Indianapolis hosted by the Indianapolis Convention & Visitors Association (ICVA). As I sat next to hotel General Managers, Directors of Sales, Owners, Government Officials (yep, the mayor was there) and listened to the guest speakers, I "tweeted" the following to my Twitter followers:
________________________________________
"Global Downturn" says STR in relation to the hotel industry!

"The hotel industry is in a tunnel," says PKF.

"Life sucks, Indianapolis sucks less" says TAP as we look at the hotel industry outlook.

"Make less mistakes." Is that the key to surviving this economy? _________________________________________
Are you depressed yet? :( Well, so was I, as I thought about my industry colleagues who are currently weathering the storm. I thought about my students and their futures in my beloved industry. As a tear almost came to fruition, my mind vigorously searched for a light. "Yoohoo, oh light at the end of the tunnel, where are you?"

I reviewed my tweets and I kept coming back to my last post. . ."Make less mistakes." This was the advice of one of the speakers. It sounded so simple. My mind wanted something more sophisticated and I guess I wanted to hear more industry jargon - STAR, ADR, RevPAR, OCC, NOI, MSA - give me something complex that I could hold on to as the truth that would set all hotels in a down economy free. "Make less mistakes."

My mind was now searching for something more positive. I was then reminded of an article I had written entitled "Back to the Basics." I'll share it with you one day! But, there it was, the light, the positive light. Hotels need to get back to the basics of hospitality. Our focus needs to be on clean rooms, friendly service, good food and everything else will follow. The ADR, OCC, RevPAR will rebound quicker right in alignment with the economy, if we just focus on who we are - hospitality.

Thanks for your time! Hang on hotel guys and gals. Keep the faith hospitality students. The light is there, we just need to follow it. . .

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

The Chef's Academy on the Web
The Chef's Academy on Facebook
The Chef's Academy on Myspace

“We Change Lives, One Student at a Time!"

Springtime again.

2009-04-13T08:50:00.000-07:00

Hello everyone,

It has been awhile since our last post, and there has been quite a bit happening between then and now. We had a culinary competition for students in March, and it was a fun and interesting time for all. Every Friday in March, we had student teams compete in a "iron chef" meets "top chef" sort of way with different meals and secret ingredients for students in a single elimination tournament. Each Friday students as well as family and friends of those competing attended watching and rooting on those competing. The event was a success and we look forward to it becoming a recurring event for our students. The Chef's Academy Sports and Activities Club organized the event.
The Chef's Academy Sports and Activities Club has their next event in the works as well, as we are pleased to announce The Chef's Academy Sports and Activities Club student barbecue contest. The contest is open to students of The Chef's Academy, Ivy Tech's culinary program, and Art Institute's culinary students. The barbecue competition will be held on Friday June 12, 2009. For more information on this event email The Chef's Academy Sports and Activities club at tcasports@hotmail.com
The Chef's Academy also held an open house on Friday, April 3rd. We were happy to have approximately 50 prospective students attend the open house and answer questions they had regarding The Chef's Academy and our programs. All of our student clubs were represented as well as a number of our Chef Faculty and current students were on hand preparing food and answering the questions of attendees. The Chef's Academy would like to thank everyone involved for their hard work that made the event fun and successful at reaching out to our future students.
Things to be on the lookout for:
Keep your eye's peeled as there are new videos that will be making their way to youtube and our social networking sites in the near future. A spotlight on Chef Brandon Hamilton will be released soon allowing you to get the prospective from a graduate who was already an Executive Chef before entering our culinary program. There will also be some spotlights hitting the web to feature our Chef Instructors as well. If you have questions you would like to ask a Chef Instructor you can forward those to joe.trinosky@ibcschools.edu and we will make see that a chef answers the questions in the spotlight videos!

The Chef's Academy Sports and Activities Club visits Climb Time INDY

2009-02-18T13:05:00.000-08:00

On Friday February 13, *(oh no, that's scary) The Chef's Academy Sports and Activities Club visited Climb Time INDY on the north side of Indianapolis for a few hours of indoor wall climbing. About 10 students came out for the day and all enjoyed the time spent climbing and getting some exercise in. From Climb Time Indy's website they have this to say:

"Climb Time Indy is dedicated to providing the best rock climbing experience.We are focused on maintaining a safe environment where climbers of all levels of ability and ages can improve their climbing skills, learn more about this sport, and above all else, have fun climbing.

Climb Time offers a wide range of difficulty levels from very easy to moderate to extremely difficult, brought to you by some of the best route setters this side of the Mississippi. With over 4,000 different holds to choose from, our routes are changed weekly in order to ensure there is always something new to challenge you.

We offer over 30 ropes and more than 8,500 square feet of climbing surface. In addition, we have a members only workout area, a rope for climbing, and an area designated for rappelling.

Whether you are looking for powerful bouldering, sustained routes, or just a day out with the family, Climb Time Indy has what you are looking for. Come on by; we'd love for you to come climbing with us."

The few hours that The Chef's Academy Sports and Activities Club was at Climb Time Indy everyone did their best to master the routes. From easy to difficult, there were feats all around. Whether it be mastering the peg board or mastering a course with multiple ledges, students had many accomplishments on the day.

We would like to thank Climb Time Indy for allowing our group to come out and have a good time climbing, scaling, goofing around, and playing fooseball. Everyone had a blast and we can't wait to come back out.

For more information on The Chef's Academy Sports and Activities club visit their website at: http://tcasports.webs.com

On the website you can find out about how to join The Chef's Academy Sports and Activities Club as well as the upcoming calendar of events that will be happening in the near future.

Until next time...

2009 Taste of Elegance

2009-02-04T07:56:00.000-08:00

Tuesday January 27th marked the 2009 Indiana Pork Producer's annual "Taste of Elegance" premier Chef's competition held at the Indiana Roof Ballroom downtown Indianapolis. The event, hosted by Indiana Pork-in partnership with the Indiana Soybean Alliance, Indiana Corn Marketing Council and Indiana Farm Bureau-is a culinary event designed to inspire innovative and exciting ways to menu pork. This years "Taste of Elegance" had eleven competing chef's from across Indiana all vying for the “CHEF PAR EXCELLENCE” award and a chance to compete as Indiana's representative at the National Taste of Elegance competition to be held in Baltimore, Maryland slated in June of 2009.
The Chef's Academy had Two of our Chef Instructor's, Chef Jeffrey Bane and Chef Jason Anderson, competing in the competition along with our career serviced director, Joshua Horrigan. Chef Jeffrey Bane was representing The Chef's Academy, while Chef Jason Anderson was representing Dunaway's, and Mr. Horigan was representing Green Gourmet LLC. The Chef's Academy also was proud to have our Dean Chef Tony Hanslits and Chef Instructor Brandon Hamilton (“Taste of Elegance" 2008 winner) participating on the panel of judges for the evening.
The evening also gave a number of The Chef's Academy's student the opportunity to assist our Chef's in the competetion, enabling them to experience a top culinary competition. Chef Jeffrey Bane took home a couple of awards for the evening. For his showmanship display Chef Bane won the People’s Choice Award-Best Display, as well as, Superior Chef Award 2nd Place finisher for his Butter Scotch Pork. Chef Bane won the People's Choice-Best Display, most likely by a landslide, as it contained a self created Ice Carving that accompanied his dish on display. Chef Bane was pleased to add his second straight Superior Chef Award, as he also placed 2nd place in the 2008 "Taste of Elegance".
Chef Ryan Nelson from The Oceanaire Seafood Room took home top honors on the night winning “CHEF PAR EXCELLENCE”. Ryan will be competing in the National "Taste of Elegance" being held in June. The Chef's Academy extends congratulations to Chef Nelson and all competing Chef's in this years "Taste of Elegance".
Unfortunately Chef Jason Anderson and Mr. Horrigan did not place in the top three for the event, but they both deserve many kudos to their hard work and savory dishes. Chef Anderson prepared a delictible rendition of Pork & Beans. Mr. Joshua Horrigan prepared Braised Pork Shoulder with Tomatillo & Ancho Chili Sauce that toyed with the taste buds.
The Chef's Academy is proud to have each of our participants in the 2009 "Taste of Elegance" and we look forward to future competitions our Chef's will undoubtadly compete in and anticipate their future accomplishments.

New Year, New Happenings at The Chef's Academy

2009-01-14T13:02:00.001-08:00

The Chef's Academy wishes everyone a Happy New Year, and we hope all the best in your lives in 2009. Through the holidays we missed keeping everyone up to date on what was taking place with us, so in this issue of The Chef's Academy happenings we'll do our best to bring you up to speed. Through hosting holiday parties, student club meetings, and community classes everyone had a busy break here at The Chef's Academy.
In the waning days of December Chef Trinosky held a Garde Manger class for a group of students wanting to learn more about the artistry of fruit and vegetable carving. Chef Trinosky went over a lot of basic techniques for students to start learning the basics of carving, and after a brief lecture and demonstration, students had the opportunity to try their hand and start learning a new skill set. In the short amount of time working there were some very intricate designs students came up with and they all enjoyed the day.
While students were out on Christmas break, we also had time to get some house keeping taken care of and the floors were polished and a great deal of painting was done to touch up areas that had lost their luster. Now the building is back to looking sharp!
Once classes resumed back after New Year's there has been a lot happening from corporate team building functions, to catering events that Chef's and students have been working on. We also resumed our Community Classes.
Our community classes take place every other Saturday and they are a great opportunity for people who are wanting to learn new skills in the kitchen. Chef Jason Anderson along with Chef Robert Frye hosted our latest community class and they took patrons through a 4 hour course on learning Japanese foods. The class focused on Sushi, Hibachi, and noodles with approximately 20 people in the class. Everyone enjoyed the day and you can see some of the creations of the day on our Facebook page. Our community classes provide the kitchen novice with skills needed to cook new foods in their own kitchens. From learning basic knife skills, to cuisine from around the world, our Chef's take pride in helping you become more skilled in a kitchen. The community classes are a great idea for a gift to give that person who really enjoys cooking, and have been proven to be a great date that is definitely not the "norm". To find more information on our community classes click here. The Spring class listings will be updated soon!
Our student clubs are getting more organized and updates on the clubs and their meetings will be updated as more information becomes available. Look forward to hearing more about our Student Activities Club, Student Ice Carving Club, Student Craft Beer Brewing Club, Student Molecular Gastronomy Club, and other student events taking place at The Chef's Academy.
Stay tuned to other happenings taking place at The Chef's Academy in the near future as well. Towards the end of January we have Chef Instructors that will be participating in The Indiana Pork Producer's Taste of Excellence culinary competition. February will bring more club meetings, as well as our Open House Friday February 6th, starting at 1:00pm. February 20th we will be hosting a Chili competition. Updates will be provided as these events near.

Happenings around The Chef's Academy

2008-12-17T06:29:00.000-08:00

We have a couple upcoming events here at The Chef's Academy before students are out for Christmas break. First, we have Indy Live Casino coming to campus on Thursday December 18th to conduct open interviews. This is a great opportunity for students and public alike to apply and interview for a location that IS Currently Hiring! In today's economic times, finding a company that is hiring can be a daunting task, so don't miss this opportunity to interview with Indy Live and increase your chances of landing a job in the Industry.

Second, there are a lot of opportunities upcoming for students to be more involved in campus activities. Students Nick Stromske and Patrick Rose have started The Chef's Academy Sports & Activity Club. This club is for students and will be meeting for many activities including but not limited to: card tournaments, indoor wall climbing, outdoor rock climbing, paintball, laser tag, video game tournaments, and many more activities to be announced. The Chef's Academy Sports & Activities Club web adress is:
http://tcasports.webs.com

There are some other events coming up at The Chef's Academy as well. On Friday December 19th there is a student cookie competition, Cash prize for the winner! Also, Friday December 19th will be the first meeting of The Chef's Academy Sports and Activities Club, and Chef Trinosky is conducting a class for any student interested in learning more about Garde manger. This class is a great opportunity for those who are interested in the artistry of culinary arts and want to learn more about fruit and vegetable carving.
Lastly, a quick note regarding campus activities: for all activities on campus student uniform is required unless otherwise noted.

Chef Bane Ice Carving on Mass Ave

2008-12-10T08:39:00.001-08:00

Last Friday night (December 5th), Chef Bane was down on Mass Ave creating Ice carvings for a few of the local businesses during their Mass Ave Holiday Hoopla event. Chef Bane carved a reindeer, a wreath, and a Centaur. The Centaur was a two block piece and it stood approximately 5 feet tall. It was a good time watching and it was perfect weather for ice work. It was a balmy 20 degrees outside and the Chatterbox was nice enough to provide some cinnamon coffee to warm up our bones. Chef Bane worked on the sculptures for approximately 6 hours all together and a lot of people admired his work in progress and also the finished sculptures. People were walking by all night and had a lot of questions for Chef Bane, but mostly you could see amazement in their eyes. From watching his chainsaw skills to the astonishment of his aluminum welding to fuse the blocks together, Chef Bane proved to be a pure showman in his element. We would like to thank everyone who came out to see Chef Bane at work and wish everyone the best of the holidays.