Are you Honing on a Regular Basis?

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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Julie & Julia AND Jokima!

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

Farm Fresh Delivered Right to YOU!

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/

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

2009 Taste of Elegance

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

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.

Chef Bane Ice Carving on Mass Ave

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.