NEWH - September 2004 - (Page 28)

education in culinary arts… by: Nancy Bohnett, , International Woodwork Corp. The importance of “Hands on Experience” and formal education could not be more important or beneficial than in the culinary arts programs of today. In prior years, chefs were self taught or would learn from family or mentors in their work place. Formal education was for those going into management or ownership, giving more concentration to the business end and not the art of cooking. A good balance of business and hands on experience within the education and internship programs are being made available today. The growing numbers of those that eat outside the home and the various TV food programs, has successfully fueled the acknowledgement and respect of chefs. In all professions we see the ages of the students to be very different than 10 years ago. Many classrooms are filled with all ages, following what tends to be their passion or desire in life. The non-traditional students are returning to the educational experience to go forth with a career in something that brings them great pleasure and not necessarily the highest pay. Post 9-11 allowed many to re-evaluate their lives, determined to enjoy their life and get rewards doing it. To many it has been a great sacrifice, and others a great relief to live out their passion and have fun in their career. In a recent review of Culinary Arts schools, I was very impressed with the Robert Morris College Culinary Institute and their new facility provided by Slick Design and Phelan Associates. As one enters the center, the realization that this is not your normal academic environment is very powerful. The use of technology, clean design lines, LED color changing elements and beautifully orchestrated space keeps you entertained. As the executive director of the school, Nancy Rutonno shared with me, “state of the art technology and a futuristic approach in all the elements was top priority in developing the space.” The “hands on experience” is creatively appointed with custom detailing located in the cooking stations, reception area, private dining area, commercial kitchen and demonstration areas. The sophisticated spaces create wonderful teaching environments allowing the greatest interaction with instructor and student. The demonstration area allows the instructor to be viewed in LCD monitors, accommodating the students to work along with the chef while not leaving their work stations. The use of technology provides comfort, ease in teaching and the ability to provide satellite feed for outsourcing of various programs and course material. The method of teaching at Robert Morris is paving a way for future education to model a real working environment with actual commercial equipment, without leaving the campus. 28 The importance of team effort is shared with the architect, interior designer and the school director. Much of education today, is marketing to the sophisticated student of tomorrow and to stand out beyond the other educational facilities. Tom Phelan, the architect, felt it is critical to incorporate the creative use of advanced technology, and to maintain the ongoing outstanding reputation of Robert Morris College Technology Program. The design incorporates this technology into the kitchen and the lecture room, allowing the culinary students an option to the paper and pencil. By analyzing existing culinary facilities from an instructional point of view and not solely from the “kitchen” point of view, the team was able to greatly improve upon the environment created for the student and facility alike. The success of all educational facilities today is shown in the success of their graduates, and what better place to acquire your skills than from professionals. In the Robert Morris Culinary College all the instructors are working professionals in the culinary field. The opportunity to train with knowledgeable instructors dealing with current trends and tastes prepares the student for the real world and real life. A student of today is looking for their greatest potential upon graduation, and Robert Morris brings the added elements of technology, credibility of guest chefs, internship experiences all over the world and a state of the art environment in which to learn these skills. This environment recognizes the importance of instilling the importance of stylish, comfortable, and tasteful interiors, to stay ahead of the competition and maintain the continued attendance for the sophisticated diner of today. A student can learn how to stay ahead of the competition by taking a common experience and turning it into an exceptional and memorable one. s Celebrating the past...creating the future... COMMEMORATING 20 REMARKABLE YEARS HONORING 20 REMARKABLE WOMEN NEWH 20TH ANNIVERSARY WOMEN OF THE YEAR December 4, 2004 Regent Beverly Willshire Hotel Beverly Hills, CA

Table of Contents for the Digital Edition of NEWH - September 2004

NEWH - September 2004
President’s Letter
Calendar of Events
Contents
From the Editor
Hospitality News
On the Road Again... HD Expo 2004
Cruise Ship of Elegance…Aboard the Queen Mary Ii
Cruise Lines Expand Options
Your Hotel Restaurant
Powerful Tools of the Trade
Education in Culinary Arts
The New Direction for Restaurants in Canada
Jamie Oliver Story
Lindsay Sharman Trainee Extraordinaire
Oh Canada, Oh Canada…The Fairmont Royal York
From Across the Pond

NEWH - September 2004