{"id":297,"date":"2014-03-31T20:42:43","date_gmt":"2014-03-31T20:42:43","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends-new\/?p=297"},"modified":"2019-02-03T16:00:08","modified_gmt":"2019-02-03T16:00:08","slug":"culinary-educators-dish-on-the-next-generation-of-chefs","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/culinary-educators-dish-on-the-next-generation-of-chefs\/","title":{"rendered":"Culinary Educators Dish on The Next Generation of Chefs"},"content":{"rendered":"<p style=\"text-align: center;\"><em>New survey reveals the focus of today\u2019s culinary education\u00a0<\/em><\/p>\n<p>&nbsp;<\/p>\n<p>(Chicago, March 20, 2014) \u2013 A new study by Culinary Visions<sup>\u00ae<\/sup> Panel surveyed culinary educators and students about topics, techniques and trends that are being taught in culinary schools around the country.<\/p>\n<p>&nbsp;<br \/>\nCulinary instructors felt that local and sustainable<b> <\/b>are the menu development imperatives for today\u2019s chef to understand.\u00a0 Classic preparation methods are important, yet modern cooking techniques are also on the curriculum.\u00a0 Today\u2019s culinary students are learning about traditional and unconventional foodservice venues and working with ingredients from around the world to gain an understanding of authentic ethnic and ethnic inspired foods.\u00a0 Students are also being challenged to create delicious menus that hit important health and wellness goals.<\/p>\n<p>&nbsp;<\/p>\n<p>Following are trends industry professionals believed were important to culinary students:<\/p>\n<ul>\n<li>Practicing local and sustainable menu development<\/li>\n<li>Understanding classic European cuisine and modern cooking techniques<\/li>\n<li>Creating delicious menus that hit health and wellness goals<\/li>\n<li>Understanding unconventional venues like food trucks and pop-ups<\/li>\n<li>Working with a global pantry of ingredients to prepare a wide range of ethnic offerings<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Culinary instructors and students were asked to identify the ingredients they cannot live without.\u00a0 They agreed on the top four items:\u00a0 salt, garlic, olive oil and butter.\u00a0 Completing the list of the top five, instructors noted fresh herbs and students chose pepper.<\/p>\n<p>&nbsp;<\/p>\n<p>\u201cCulinary educators are in a unique position to have a significant impact on the menus of tomorrow through the knowledge and passion they share with their students.\u00a0 Understanding their perspectives give us a glimpse of trends to come,\u201d said Sharon Olson, executive director of Culinary Visions Panel.<\/p>\n<p>&nbsp;<\/p>\n<p>When culinary students were asked about their favorite meals to prepare, tried and true comfort foods and holiday meals were mentioned by almost everyone.\u00a0 Thanksgiving dinner, lasagna, braised short ribs with mashed potatoes and soup were the most widely noted favorite meals.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>New survey reveals the focus of today\u2019s culinary education\u00a0 &nbsp; (Chicago, March 20, 2014) \u2013 A new study by Culinary Visions\u00ae Panel surveyed culinary educators and students about topics, techniques and trends that are being taught in culinary schools around the country. &nbsp; Culinary instructors felt that local and sustainable are the menu development imperatives<a href=https:\/\/culinaryvisions.org\/trends\/culinary-educators-dish-on-the-next-generation-of-chefs\/ class=\"read-more\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[33],"tags":[],"_links":{"self":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/297"}],"collection":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/comments?post=297"}],"version-history":[{"count":6,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/297\/revisions"}],"predecessor-version":[{"id":874,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/297\/revisions\/874"}],"wp:attachment":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/media?parent=297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/categories?post=297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/tags?post=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}