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2007
FOODSERVICEEDUCATORSNETWORKinternational
Welcome to the9th Annual FENIEducators Summit 2007 February 21-25, 2007Summit Location: Palmer House Hiltonand Culinary Schools throughout Chicago Sweet Home Chicago!
“All of life is a constant education.” Eleanor Roosevelt
“All of life is a constant education.” Eleanor Roosevelt
Registration HoursAt The Palmer House HiltonWednesday, 2/21, 3:00 p.m. - 7:00 p.m.Thursday & Friday, 2/22 - 2/23, 7:30 a.m. - 6:00 p.m.Saturday 2/24, 7:00 a.m. – 5:00 p.m. Sunday, 2/25, 7:00 a.m. – 10 a.m.
Foodservice Educators Network InternationalA division of Talcott Communications Corporation20 W. Kinzie, Suite 1200, Chicago, IL 60610phone 312.849.2220 fax 312.849.2174www.talcott.com/ www.feni.org
Welcome to the ninth annual FENI Educators Summit. It is nice for us to return to the city where FENI was born many years ago by a group of insightful people who wanted to create something that would help advance culinary education in the United States. We do hope that when the Summit is over you will have expanded your repertoire of cooking and teaching skills to enhance student learning, expanded your network, and enjoyed the diverse dining and entertainment scene that offers something special for every person that visits the windy city. So c’mon sing it with me one more time, “Sweet Home Chicago!”
Dr. Mick La Lopa
It has been my pleasure putting the Master Class component of the FENI Educators Summit together this year. With the explosive growth that has occurred in culinary education over the last few years and with this growth phase continuing for the foreseeable future, staying on top of the latest trends in culinary skills, techniques and the ability to teach them is vitally important to our future. The classes we designed will expose you to new ideas that you will be able to take back to the classroom and share with your students. Raising the level of education standards is the main purpose of the Foodservice Educators Network International and I believe we have done an excel-lent job of providing you the tools to become better educators and chefs.
Michael Carmel CEC, CCE, M. Ad. Ed.
Gala Awards Dinner keynote: executive chef/partner and author Patrick O’Connell, The Inn at Little Washington, Washington, VA.
2007 Master Class ScheduleThursday 2/221/2 Day Master Classes 8:00 a.m. - Noon (morning) 12:30 – 4:30 p.m. (afternoon)
• Kitchen Economics: Bill NolanBill Nolan is the guru when it comes to culinary math and applications. Bill will make teaching culinary math to your students as easy as 1-2-3. Focus will be on basic food
costing, yields and recipes. (morning)
• Italian Appetizers & Soups: Miele Battaglini Chef Miele Battaglini, author
of “Treasured Italian Recipes,” is back, with her new collec-tion of great recipes for mak-ing wonderful Italian appetiz-ers and soups. (morning)
• How To Teach Creativity To The Non-Cre-ative Student: Chef Dan Tabor and Patti Cook Ph.D.
Join New England Culinary Institute instruc-tors Chef Dan Tabor and Dr. Patti Cook to learn techniques for inspiring artistic expres-sion and creativity with students who aren’t naturally inclined in this direction when they enter the classroom. (afternoon)
Sponsored by: The New England Culinary Institute
• Teaching & Student Retention/A Direct Correlation to Student Suc-cess: Michelle Lucas M. Ed, CCE, CCC, CHE Develop new tools and knowl-edge on how to impact student retention at your school. Chef
Lucas will share her expertise in maintaining a strong student population from the vantage point of quality instruction. (morning and afternoon)
• Basic Fish Fabrication: Brandon Harpster CCC Learn the basics of fish fab-rication, working with round and flat fish, as well as great sauces and cooking applica-tions that lend themselves
distinctly to fish cookery. (afternoon)
• The Turmeric Trail - Everyday Flavors of
India Taught by Raghavan Iyer, CCP, cook-book author, culinary educator.
Unravel the marvels of India through its gas-tronomic route as you learn the techniques and flavor profiles of this subcontinent’s vast spices and herbs. You will learn how to prepare spice blends, curries, stir-fries, and rice pilafs from various regions including techniques that you can use to incorporate the flavors of India into your everyday fare. ( afternoon)
Sponsored by: CanolaInfo
Full Day Master Classes 8:00 a.m. – 4:00 p.m.
• Charcuterie: Fritz Sonnenschmidt CMC, AAC, Culinary Institute of America (retired) Former instructor and dean of the Culinary Institute of America will teach students the fundamentals of great
charcuterie from his personalized collection of recipes.
• The Cuisine of Viet Nam: Eric Tran Chef Tran will immerse the class into the cul-
ture and cuisine of Viet Nam. Learn the art of making dumplings, watermelon carvings and everything else that is so distinctive to Viet-namese cuisine.
• Wine & Food Pairing/A Midwest Adventure: Thom England Mr. England will share his knowledge about wine and food pairing with wines from the Midwest. Thom will take you from growing areas, fermenta-
tion, and light whites to bold reds and wonderful dessert wines that refresh the palate.
Friday 2/231/2 Day Master Classes 8:00 a.m – Noon (morning) 12:30 – 4:30 p.m. (afternoon)
• Italian Desserts: Miele BattagliniChef Battaglini, author of “Treasured Italian Recipes,” is back, with her collection of great recipes for making wonderful Italian desserts. (morning )
• Course Development/From Syllabus to Execution: Michelle Lucas M. Ed, CCE, CCC, CHE
Chef Lucas will explain step-by-step how to develop a great course, from its inception to execution. Feel more comfort-
able teaching both lecture and lab through bet-ter structure and format of your class. (morning and afternoon)
• Fabricating a Leg of Lamb: Mark DeNittis, Johnson & Wales University in DenverJoin in this hands-on workshop and fabricate a leg of American Lamb to create interesting and profitable items – from cutlets to
roasts to skewer meat. (afternoon)
Sponsored by: The American Lamb Board
• Managing Successful Culinary Labs (morning & afternoon): Kevin Apple-ton, Robert Morris College Institute of Culinary ArtsLearn how to run effective, efficient culinary labs through tested techniques. Students
will participate in “hands-on” mini lab sessions that include organizational, monitoring and modeling applications. (morning and afternoon)
Full Day Master Classes 8:00 a.m. – 4:00 p.m.• International Vegetarian Cookery:
Fritz Sonnenschmidt CMC, AAC, Culinary Institute of America (retired) Chef Sonnenschmidt will reveal the nuances and impor-tance of vegetarian
cuisine around the world.
• Out of Africa: Bryan Flower, Robert Morris College Institute of Culinary Arts
Chef Flower, who grew up in South Africa, will share his love for the culture and cuisine by cooking the food he loves. Students will learn about all the great foods and preparation of authentic South African cooking. Sponsored by: Vanns Spices Ltd.
• Low Country Cuisine: Donald BarickmanChef Barickman, owner of three of the top Low Country Cuisine restaurants in Charles-ton, S.C., and author of two successful cookbooks, will guide you through authentic
Low Country Cuisine. Students will make complete menus utilizing some of Chef Barick-man’s tantalizing recipes.
• Food Competitions: Timothy Bucci CEC, CCE, CHE and Steve Jilleba CMC, AAC, Corpo-rate Executive Chef Everything you wanted to know or thought you knew about culinary competitions
will be discovered in this class. Students will have the opportunity to do their own individu-al competition and have it judged. Sponsored by: Unilever Foodsolutions
• Maine Lobster Creativity: Wilfred Beriau MSED, CEC, AAC, Southern Maine Community College Chef Beriau will go beyond the clambake and steamed lobster, showcasing alternatives for this well-loved product.
• 19th Century Classical Techniques Deliver 21st Century Sauces: Jerald Chesser Ed.D., CEC, FMP, CCE, California State Polytechnic Hands-on workshop where students will receive classical
techniques for sauce preparation, apply those principles to preparation of sauces for today’s kitchen, and learn techniques for sharing this information in the classroom.
Sunday 2/25 1/2 Day Master Classes / 8:00 a.m. – Noon
• Chocolate Class: Learn from the Masters of Chocolate at the French Pastry School.
Chefs will teach varying degrees of working with chocolate to include centerpieces & truffles.
• Sugar Class: Students will work with the Master Chefs at the French Pastry School in developing professional techniques using dif-ferent types of sugar.
Full Day Professional-Level Master Classes 8:00 a.m. – 2:00 p.m.
• Mexican Regional Cuisine: Dudley NietoChef Nieto will share his knowledge of authentic Mexi-can regional specialties and ingredients that will help you teach students how to prepare traditional Mexican Cuisine.
• Stuffed Pastas: Massimo Bosco CEC, CHE, MA
Chef Bosco will demonstrate an array of stuffed pastas that are the foundation of cultures around the world. Students will participate in making
homemade doughs and fillings with traditional international sauces.
• The Cuisine of Morocco: Michael Artlip The cuisine of North Africa has a rich history
and wonderful flavors. Chef Artlip will guide the student through the wonderful cuisine of Morocco. Students will produce a varied selec-tion of great tasting foods as rich as the bazaars of Marrakech.
• Ice Carving Made Easy: Pierre ChecchiChef Checchi will take students through the proper techniques and tools of ice carvings Stu-dents will also produce their own ice piece.
• Contemporary Cocktails and Cuisine Pairing Taught by Bridget Alberts Mixologist for
Southern Wine and Spirits and Chef Cheryl Corrado Culinary Art Department chair Cooking & Hospitality Institute of Chicago. This is a lecture and hands on class that will expose students to the latest trend of pairing “Contemporary Cocktails” with various types of cuisines. This is a get-you-thinking-outside-the-box Master Class. (10a.m - 2p.m)
2007 Master Class Schedule
Attendees are responsible for their own tools (knives and knife accessories), as well as appropriate kitchen attire and shoes. Classes will meet at various culinary schools in the immediate Chicago area. Round-trip transportation will be provided from the Palmer House Hilton to schools.
Events and General Sessions
Thursday, 2/22Welcome Reception andPaint Your Pig CompetitionPalmer House Hilton 5:30 p.m. – 7:00 p.m.• Roll up your sleeves and get ready for a good
old time as you paint your pig, reacquaint with old friends, meet new ones and sample some of Chicago’s tastiest treats. Take this competition seriously because it could earn you FREE hotel, registration and Master Classes at our 2008 10th Anniversary FENI Educators Summit Extrava-ganza! (You’ll have to attend to learn more.) Sponsored by: National Pork Board
Friday 2/23 Educator of The Year ReceptionPalmer House Hilton – Empire Room5:30 p.m. – 7:00 p.m.• Network with your colleagues, enjoy a sampling
of foods from around the world and help us cheer on our FENI Educator of The Year.
Awards & Scholarships Sponsored by: Avocados from Mexico
Saturday 2/24General SessionPalmer House Hilton-Empire Room
8:00 a.m. - 9:45 a.m.FENI Educators Summit BreakfastSponsored by: Unilever Foodsolutions
8:00 a.m. - 8:50 a.m.• Welcome/Keynote Speaker FENI’s favorite emcee Joseph “Mick” LaLopa
will start this year’s General Session with a short summary of the findings from the latest “Nation-al Survey of Post-Secondary American Culinary Programs,” Conducted by Purdue University.
• Keynote Speaker: Judith Dunbar Hines, Director, Culinary Arts & Events, City of Chi-cago, will take a look at the many and varied career opportunities that exist in the culinary world with her presentation, “What Color Is Your Apron.”
9:00 a.m. – 9:45 a.m.• Education Module: “Exploring the Flavors
of the World,” Presented by Chef Rudy Smith CEC.
Sponsored by: Unilever Foodsolutions
Jeffery Henderson, executive chef, Café Bellagio.
9:45 a.m. – 10:30 a.m.• Education Module: “Beyond The Olive:
Canola’s Health Benefits and Versatility,” pre-sented by Dr. Jo Lichten. Sponsored by: CanolaInfo
Exhibitors Showcase & Refreshment BreakPalmer House Hilton -10:30 a.m. - Noon• Explore the latest equipment, products and
technology available to culinary educators. Make sure to pick up your exhibitor sheet and have it stamped at every booth to be in the drawing for great prizes!
FENI Educators Summit LuncheonPalmer House Hilton – Empire Room Noon – 1:00 p.m. Sponsored by: CanolaInfo
12:00 p.m. – 12:30 p.m.• Education Module: “Canola Oil Sensory Dis-
covery Tasting Workshop,” presented by Sheri L. Coleman, BSN, RN and Ellen Pruden, B. Ed
Sponsored by: CanolaInfo
1:00 p.m. – 1:30p.m.• Education Module: “Hass Avocados from
Mexico: Beyond Guacamole,” presented by Chris Koetke CEC, CCE; Dean, The School of Culinary Arts; Kendall College. Sponsored by: Avocados from Mexico
Exhibitors Showcase & Refreshment BreakPalmer House Hilton - 1:30 p.m. – 3:00 p.m. Sponsored by: Avocados from Mexico
Breakout Sessions3:10 p.m. – 4:00 p.m. repeated 4:10 p.m. – 5:00 p.m. • Secrets/Shortcuts To Using Prep Tools• Culinary Education Technology – Online
and in The Classroom• Developing an Ongoing Internship/
Externship Program • What Post-Secondary Educators
Want Students To Know• Seafood Sustainability
Gala Awards Cocktail ReceptionPalmer House Hilton – Empire Room 6:30 p.m. – 7:30 p.m.
GALA AWARDS DINNER7:30 p.m. – 9:00 p.m.Sponsored by: National Pork Board• Jeffery Henderson, executive chef, Café Bel-
lagio, and a team of ProStart students will prepare dinner.
• Dinner Keynote Speaker: executive chef/part-ner and author Patrick O’Connell, The Inn at Little Washington, Washington, VA. Sponsored by: Mercer Cutlery
• Lesson Plan Of The Year Award Sponsored by: Richs
Sunday 2/25C.C.I. Exam: 10:00 a.m.• Take the FENI Certified Culinary Instruc-
tor exam. For details and qualifications visit www.feni.org.
Special Culinary Tour of Chicago10:00 a.m. – 2:00 p.m. • This tour combines a Loop walking tour
and then continues by bus through nearby neighborhoods. Led by Chicago’s Director of Culinary Events and our staff of Culinary Con-cierges who will point out the locations where many of Chicago’s iconic foods originated, along with the stories from history, legend and lore that built Chicago as a great food town. Play Chicago Culinary Trivia, visit historic sites and sample some of these favorite Chi-cago-First food items. Limited to 21 people.
American Lamb BoardMegan Wortman6300 E. Hampden Ave., St 2106Denver, CO 80222(866) 327 LAMB (5262)[email protected]
Avocados From MexicoJason Stemm35 E. 21 Street, 10th FloorNew York, NY 10010(212) [email protected]
American Personal & Private Chef AssociationCandy Wallace4572 Delaware StreetSan Diego, CA 92116(800) [email protected]
Brand New Chef, L.L.C.Bill PetersonPO Box 2551Gary IN 46403(219) 938-3551, (312) [email protected]
CanolaInfoSheri Coleman2718 Gateway Ave., Suite 301Bismarck, ND 58503(701) [email protected]
Clabber Girl Corp.Tom PayneP.O. Box 150Terre Haute, IN 47808(812) 232-9446, x [email protected]
Chef RevivalKim de la Villefromoy22 Industrial RdLodi, NJ 07644(973) [email protected]
Costguard Foodservice SoftwareMatthew Starobin450 Bronxville Rd.Bronxville, NY 10708(888) [email protected]
Culinary Classics by PecoJoseph Flaherty4025 South Western Ave.Chicago, IL 60609(800) [email protected]
Dexter-Russell, Inc.44 River StreetSouthbridge, MA 01550(508) [email protected]
Hospitality Publishing, LLCJohn Drysdale10400 Beverly DriveOverland, Park KS 66207(913) [email protected]
J.M. Smucker CompanyJamie MarksStrawberry LaneOrrville, OH 44667(330) [email protected]
Kendall CollegeTim Carter900 N. North Branch St.Chicago, IL 60622(312) [email protected]
KP Education SystemsNai Wang3721 East Sunnyside Dr.Phoenix, AZ 85028(800) [email protected]
9th Annual FENI SummitPartner Connection
Mercer CutleryChristopher DayCorporate Chef 300 Suburban Ave.Deer Park, NY 11729(631) [email protected]
National Onion AssociationKim Reddin822 7th Street, Suite 510Greeley, CO 80631(970) 353-5895www.onions-usa.org [email protected]
National Pork BoardLarry Cizek1776 NW 114th St.Clive, IA 50325(515) [email protected]
National Restaurant Association Educational FoundationWendi Safstrom175 W. Jackson Suite 1500Chicago, IL 60613(312) [email protected]
New England Culinary Institute56 College StreetMontpelier, VT 05602(877) [email protected]
PanasonicKenneth P. Megarr MS.CCCOne Panasonic Way. 1H-2Secaucus, NJ 07094(201) 348-7305www.panasonic.com/[email protected]
Pearson Prentice HallLeigh Ann SimsSr. Marketing Manager445 Hutchinson AveColumbus, OH 43235(614) [email protected]
Prairie Grove FarmsJoe Linot, Jr.151 N. Main Wichita, KS 67202(316) 291.2823fax: 316.291.2589cell: 316.841.1768
Rich’sMarvin DietzRich ProductsOne Robert Rich WayBuffalo NY 14213
Robot Coupe U.S.A., Inc.John ZugaP.O. Box 16625Jackson, MS 39236-6225(800) [email protected]
Thomson Delmar LearningMatthew Williams5 Maxwell Dr.Clifton Park, NY 12065(518) [email protected]
Unilever Food SolutionsSteve Jilleba2200 Cabot DriveLisle, Il, 60532(630) [email protected]
United States Navy, Adopt a Ship Program Michael Harants, CEC, CCECorporate Chef, United States NavyNaval Supply Systems CommandCode 51B85450 Carlisle Pike PO Box 2050Mechanicsburg, PA 17055(717) [email protected]
USA Pears (Pear Bureau Northwest)Cristie MatherCommunications Manager4382 SE International WayMilwaukie, OR 97222(503) 652-9720www.usapears.com/[email protected]
Vanns Spices Ltd.Courtney Allen Nathan6105 Oakleaf AvenueBaltimore, MD 21215(800) 583-1693www.vannsspices.com [email protected]
Thank You!The Foodservice Educators Network International and Chef Educator Today thank our supporters of the 9th-Annual FENI Educators Summit in Chicago, Feb. 21-25 at the Palmer House Hilton.
FREE DVD
Give your students everything they need to know about The Other White Meat. Visit the
National Pork Board booth at FENI to pick up your free DVD: Pork. One Cut at a Time.
And if you have yet to receive Pork. Beyond the Chop learning module, sign up for your
free copy. Both supply you with an introduction to the primary cuts of pork in an easy-to-
understand video demonstration that will help turn your students into true Pork geniuses.
It’s rated PG for “Pork Genius.”
theotherwhitemeat.com
FENI Pork Ad Final.indd 1 12/22/06 2:00:03 PM
