Student Anthony Dick micro-blog

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 . . .

• 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

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

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

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!

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

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"