Matthew,
This a great idea for all parties involved. Thank you for sharing your best practice.
Jae Gruber
I do a thing at the beginning of each class called "Industry News". I get several magazines, and e-magazines and skim through them to see what is interesting. It never fails that something pertains directly to what we are doing in class. So I bring the article and read and discuss the highlights. The students love it, and it keeps my head in the industry!
Farm to table, slow foods, organic, green.
Food trucks, trying what is local and exploring, besides the internet.
Gluten free fads, low carbohydrate diets, vegetarian. Discussing GMO-free foods, organic and farmers.
Farm to plate, buying local, food trucks, pickled foods, B-grains, slowfood movement, etc. are all recent discussions that I have had with one class in particular. As trends change, I encourage my students to look for thigs like: pricing changes and paradigns, formatting of menus, and seasonal ingredients.
In my catering and buffet class, we talk about the different beverage trends, like the beer tastings. We also talk about the food trucks, farm to table, and charcuterie. our school is able to reinforce these conversations with our school clubs, Slow foods, beer club and we used to have a molecular gastronomy club.
Niel,
There seems to be a growing interest amongst both Chefs and students, beynod merely Research & Development as to "why" certain techniques create particular outcomes and what makes food react a particular way. I'm class you are one of the instructors that is engaging in this type of conversation.
Jae Gruber
What I discuss with both colleagues and students is the understanding of the science of what is happening to food as it is being cooked versus molecular gastronomy and other trends. By understanding what is actually happening one can better decide what techniques, both classic and modern, to use.
Amy,
Great ideas Amy! Often students are not aware of the numerous "behind the scenes" costs of opening a restaurant!
Jae Gruber
We talk about food trucks and pop ups as a way that cooks can test a concept or start a new business without the capital expense of a restaurant
The one that i have discussed recently is use of Molecular Gastronomy Techniques in a practical restaurant enviroment. This is something that has many short term trend options and a few long term trend options because they theory and craftsmanship is valid but not all applications are able to be used in a conventional kitchen.
Kimberly,
These are all great trends to share with students. Sometimes students are not aware of current trends, simply because they are not aware of internet sites that provide the most cutting edge information.
Jae Gruber
I recently added "secret menus" to the menu lecture and last week a student saw an article on the internet reinforcing information that I had covered. We discuss pop up restaurants, secret dining establishments, and gluten free baking .
Klaus,
The more instructors can share information and best practices with each other, the more the entire faculty benefits as a whole, which of course ultimately benefits the students!
Jae Gruber
I go to Culinary Association meetings and attend as many presentations as possible to learn about new trends or to refresh my knowledge on things I have not done in a while. I take the handouts home and share them with other Instructors.
Larry,
These are all excellent topics. It is also interesting to move into the topic of beverage trends and how those trends are affecting cooking or how the beverages are used in cooking.
Jae Gruber
Current topics I discuss with my other chef instructors in Pasadena LCB are sustainability, molecular cuisine, farm to table movement, sourcing procucts locally, the advent of television and technology on cooking and how we eat.
June ,
I agree! Also head to tail use of animals and butchery in general. As I always say, everything "old" evenutually becomes "new" again at some point. What may be viewed as an out-dated technique today, may well be a "cutting-edge" trend in a few years!
Jae Gruber
The reemergence of charcuterie on local menus has been a wonderful discovery. House-made Pate is regaining its rightful place as a showpiece for the chefs talents and creativity.
Matt,
Great response! Indeed, instructors should be prepared to discuss and/or demo the latest and greatest trends. Not only is it paramount to giving the best education to our students, but it also provides an exciting opportunity for the instructor!
Jae Gruber
