Winter 2008

Spice of Class

An increasing interest in international cuisines has unlocked a world of exotic spices that are now available in the culinary classroom.

Teaching the fifth taste

Savory, earthy, full, meaty. Umami is all of these descriptors and more. Teach your students the principals of umami, and you’ll be giving them the ability to harness deliciousness.

Indoor herb gardening

Growing herbs is easy. With the right tools and instruction, you can have super-fresh herbs for year-round use.

2009 FENI Summit and Hospitality Educators Leadership and Development Conference

View the complete schedule, travel planning and special events of the 2009 FENI Summit and Inaugural Hospitality Educators Leadership & Development Conference.

UPDATE from FENI

CET is ready for the Summit, and for our new online initiatives. Plus, a note from a reader regarding seafood sustainability.

Tool kit

ACF president John Kinsella receives leadership award, Lorain JVS Vocational School heads to the Culinary Vegetable Institue, the BCA brings together NYC chefs/winemakers and area culinary students, and more.

Teach

In today’s digital world, educators should consider teaching culinary principles with the aid of Web research, wiki sites, blogs and podcasts.

Technique

Show students a simple and straightforward method of fish cookery with the French steaming technique en papillote.

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