Friday, May 24, 2013
My babies are leaving the nest...
For the last four years, I have had the honor and privilege to work with these ten students through Family Foods, Culinary Arts 1, Culinary Arts 2, and even Advanced Foods with most of them. Out of 10, 7 plan on continuing in the food-service industry and all 10 will be successful in wherever life will lead them. You were a class of very strong personalities and although that can often cause collisions in a classroom, it also formed connections and hopefully memories for a lifetime. Best of luck and visit me often- Moehr Bear
Alfredo Light
Family Foods students had one last opportunity to work together in their teams in preparing the "mystery" cooking final- Alfredo Light. A simple, yet healthy and easy to modify recipe, students were given the recipe as a platform but could season and garnish with whatever ingredients they found in the seasoning pantry and refrigerator.
Saturday, May 18, 2013
National Restaurant Association (NRA) Expo, Chicago, IL
I was fortunate to attend the NRA show as part of my trip to the NRAEF awards. It was astonishing and overwhelming the number of exhibits, displays, demonstrations held at a space the size of more than 20 football fields. It was anticipated that people from over 100 countries would be attendance to see the over 2,000 exhibits.
Location:
Chicago, IL, USA
Friday, May 17, 2013
NRAEF James H. Maynard Award Winner 2013
I was honored to be awarded this year’s James Maynard Award at the NRAEF’s Educator Excellence Awards Dinner at the Hotel Sax in Chicago on Friday, May 17th. Jennifer Guiffre, a teacher at Putnam Northern Westchester BOCES in New York, was the other national award recipient and I look forward to working with her in July at the Golden Corral Corporate Headquarters in North Carolina to undergo a portion of their management training.
More information can be found at Wisconsin Restaurant Association's article regarding the award.
Sharing the moment with my good friend and fellow award winner from Missouri, Linda Stinson |
Location:
Chicago, IL, USA
CA2 Explores Indian Cuisine
In order to better understand the cuisine of India, teams of Culinary Arts 2 students investigated the Indian culture to identify traditions and customs of a region of India (Northern India, Southern India, Western India, Assam, and Jain). Their research included:
o
Traditions
and customs
§
In
addition to other research, include
material found in the “Regional Alerts” portion as identified in India’s Food
Pyramid (see http://www.foodpyramidindia.org/)
o
Specific
culinary techniques
Recipes were then prepared in class for everyone to
taste test.
Thursday, May 16, 2013
Super Ron's Smart Consumer Cook-Off
Monday, May 6, 2013
Nutrition Across the Lifespan
Elmo Pizza for Toddlers |
Pineapple Fried Rice |
Juicy Lucy Turkey Burger |
Hr 2 Winners: Pineapple Fried Rice |
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