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AL in Culinary Arts
Transcript of AL in Culinary Arts
- the role of the college based culinary educator
The changing and dynamic culinary world
College based culinary educator
Questions & Answers
Food Service Industry World Wide: Top Trends:
A recovery in the Hospitality sector is leading to increased demand for employees of varying skill levels. The sector offers attractive opportunities to entrepreneurs, meaning a challenge for the industry is to provide appropriate training and education and clear career progression pathways for those that wishes to make a career as a Chef.
The Culinary World
The forefront of Technology & Training
Induction cooking process
Sous vide training
Waste and Recycling integrated in lessons
Purpose built to incorporate Commercial and Training sections
Interaction with photography, retail and App development
Business enterprise entrepreneurship
Hospitality is the“single largest employer, supporting one in every 11 jobs worldwide”, according to the World Travel & Tourism Council, and seen as a “catalyst for economic development and job creation” (Ernst & Young – Global Hospitality Industry Insights report for 2016), the industry is recognised the world over as a booming sector.
Academic and Industrial experience/engagement
Centre for the
of Food service
Assessment of Future
in the Hospitality
Sector in Ireland,
Own experience thought a variety of education systems
This vast sector is comprised of many diverse and rewarding hospitality careers. The food and beverage (F&B) segment, for example, is the largest area of the hospitality industry. Ranging from high-end restaurants to fast-food eateries and catering. Catering is a dynamic market across all continents
A generation of international chefs have now expanded their role in society and redefined their profession by reaching a broader sphere of influence beyond the kitchen. All over the world, chefs have come to understand that they can use their knowledge, leadership, entrepreneurship and creativity to be part of the transformation of society.
Transparent is the new black
Food traceability , Non GM, E Numbers
Waste is beautiful
No Waste Cooking, Nose-to-tail, Cost
The future (and the competition) is delivered
UberEats, Deliveroo ( €2.5bln profit, 2017)
Raw product & Staff costs rising
7% from 2016 to 2017
Crossing the chasm from farm to lab
shift toward synthetic or lab-grown food(10-20% consumers agree it appeals to them. BBC News, 2017)
Trends in the Food and Beverage Sector of the Hospitality Industry, DIT Report
Whether its running a global food service business or working in a boutique hotel, staying ahead of the curve on the latest trends is of critical importance. It is a fascinating, at times exhausting, yet undeniably exhilarating time to work as a chef.
Core curriculum concepts such as teamwork, building a sense of urgency and increasing students stamina, dedication, patience with a strong threshold for stress should be included in every educational program because they are required in the food business.
I am not a futurist by any stretch of the term, but I am an avid observer of the environment in which we function. There are, without a doubt, many possibilities concerning culinary education on the horizon – some of them are exciting while others are pretty darn frightening.
The industry we know today is about to change exponentially.
So - here is the big issue – the restaurant industry will not look the same in 10 years. How it will change is anyone’s guess. But, one can assume it will involve more technology, more efficient use of labor, stricter controls on food safety, a stronger approach toward healthy food on restaurant menus, better control over ingredient costs and shelf-life, and a stronger
business approach toward profitability. These are all opportunities for College's to re-direct curriculum to support and even anticipate this change before it happens.
Food philosophy has yet to mesh well enough with the business of running a restaurant
We have come a long way with our respect for ingredients, farmers, and the overall integrity of the food supply.
The challenge is that it’s costly. Customers are finally starting to balk at excessive pricing and restaurants that express having a conscience are finding it difficult to remain profitable and stay true to their beliefs. Since customers are now tuned in, it would only make sense that something has to give. There is an opportunity for a college and students to work with farmers and producers in the development of a more sustainable business/pricing model.
Vendors are not what they use to be.
There was a time when salespeople representing distributors actually understood the product and how it might mesh with any particular restaurant.
They knew the ins and outs and were able to assist chefs in making ingredient decisions. Now, in many cases, salespeople are strictly order takers and the assumption is that the chef will know the product. This provides a window for educators to delve more into product knowledge that goes beyond basic specifications. Chefs will need to know about the land where vegetables were grown, seasonal differences in crops, how animals were raised and processed, and the implications of climate change on the products they use. The base of a chef’s knowledge will become even more substantial. This can provide additional opportunities for college programs, continuing education, and services such as ITTralee becoming information resource providers.
Far too many well-intended and competent chefs are not prepared to be educators.
If we want to be taken seriously by the industry we must insist on and support culinary faculty engagement of advanced degrees that focus on teaching methods and assessment in the work force
Thinking “different” about everything we do is the most critical task for culinary educators
Think Different” was a mantra for Apple Computer during their extraordinary rebirth under the leadership of Steve Jobs. This simple (although grammatically incorrect) statement could provide a lesson for us all.
Not everyone is built to be a Lecturer; I think that this is a fair statement. Those who have made the transition from operational chef to Lecturer has come to this realisation early on. Yet, without that experience as a chef is it possible to deliver what needs to be delivered?
It is the anecdotal information woven through a class and the experience of having “done it” that brings a culinary class to life. This “life in the trenches” component complements a curriculum and can excite students by bringing out the real meaning in each lesson.
So, what are the characteristics that make me an ideal culinary educator for this position? The following list may help you discover.
For myself, lecturing provides an opportunity for continual learning and growth. One of my hopes as an educator is to instill a love of learning in my students, as I share my own passion for learning with them. I feel there is a need for compassionate, strong, and dedicated individuals who are excited about working in culinary arts. In our competitive society it is important for students to not only receive a solid education, but to work with someone who is aware of and sensitive to their individual needs. I am such a person and will always strive to be the best educator that I can be.