Integrating Math Skills into Culinary Lessons

Back by popular demand!!!!!  The Salt Lake City attendees were eager to have more practical exercises as presented by Cathy Scruggs, Director of Product Development for America Technical Publishers.  Cathy gave a one-hour class and it wasn't enough!

At the 2015 CAFÉ Leadership Conference, Cathy will be hosting a three-hour Master Class on math skills for culinary/baking/pastry students.  The class will be on Thursday afternoon, June 18th from 1-4 p.m. preceding the opening night reception at Niagara Falls Culinary Institute.

Would you like to help students overcome math anxiety while preparing them to be successful in the culinary arts? This interactive 3-hr. class gives you the opportunity to participate as a visual, auditory, and kinesthetic learner in both concrete and abstract lesson scenarios. In addition to experiencing teaching and learning math in a culinary context, participants will also be able to select a complimentary math resource from an ATP Learning Menu.

To sign up for the 11th annual Leadership Conference, go to http://cafemeetingplace.com/cafe-events/2015-leadership-conference. Hotel information and a tentative agenda is also following that link.

The Math Skills Master Class is a pre-conference event and costs $25.  You can pay your registration fee by credit card or request to be invoiced.

TRENDS/MENU DIRECTIONS

I had the pleasure of hearing Gerry Ludwig from Gordon Food Service give a fascinating overview of trends and menu directions at the ACF Northeast/Southeast Regional conference.

Here are some highlights of Chef Ludwig's presentation:

• Lamb Scrumpets (new to me!)
  • Using shoulder cut
  • Braising, then coating, then frying
  • Used as a center of the plate or in fast casual applications
  • Economical!
• The Cheese of the Moment?
  • Barratas which is mozzarella and cream
  • Served half or chilled
  • When they do heat it, the core remains cool
  • The Purple Pig in Chicago is putting a poached egg inside!
• The next "hot" vegetable-Kohlrabi
  • Served cold, sautéed or pickled
  • Sautéed with Brussel sprouts
  • Preparations include shaved, julienne, shredded, and diced
• Watch for Craft Pop-Soda Shoppe
  • Apparently alcohol sales in restaurants are slightly down which gives the opportunity to craft sodas
  • Start with simple syrup, add carbonation and flavor
  • Starbucks is launching them this summer
  • Lots of flavors including bergamot oil, juniper tincture, etc.
  • Question restaurant should ask:  Is the competition doing it already?  Can you make a clearly differentiated product?
  • Huge margin
  • Serve plain or with alcohol
• Sharing Plates on Wheels/Dim sum service for American service
  • Examples:  chicken with almond biscuits, shrimp and avocado salad, beef tartar, pork ribs, freshly sliced country ham
  • Takeaways?
    • Millennials are seeking the experience in eating
    • Think about including interactive and/or special service
    • Fast Service Restaurants-shared plates is growing