“We are in the process of piloting a mobile app that will allow students to watch demonstrations anytime, anywhere.”Īlong similar lines, the board believes that culinary classrooms will increase the use of video conferencing so students can learn about world cuisines directly from local residents and chefs.
“We see a lot of opportunity in mobile learning to give our students an even broader range of experiences,” said Metz. The board also believes that schools will put more emphasis on recording classroom time, so that students can go back and analyze and perfect various cooking techniques. The NAB envisions that culinary-arts programs will offer more educational mobile applications so that students can watch cooking demonstrations while on the go. The NAB predicts that while students will continue to focus on the fundamentals of cooking, technology will be used to enhance their learning. “Le Cordon Bleu’s National Advisory Board helps us stay close to the industry so we remain the best place to get a culinary education.”Īccording to the LCB NAB, the culinary classroom of the future will be shaped by emerging technology. “As a leader in culinary education, Le Cordon Bleu has a long history of training our students to adapt to current trends as the industry continues to evolve,” said Metz. Adaptability, discipline, performance under pressure and pride in appearance are also crucial skills for culinary professionals to learn. They should practice and learn interpersonal-communication skills that will show their ability to work with others and be leaders. To be successful, graduating students need to demonstrate a genuine passion for cooking. New culinary professionals will also be required to have an understanding of a variety of global cuisines.įostering the “It” Factor. For example, every new culinary professional, at any point of the year, should be able to name the fruits and vegetables that are in season across different regions of the country.
With increased emphasis placed on farm to fork, new culinary professionals need a firm understanding of seasonality and for where foods come from. Additionally, general nutrition knowledge to be able to cook properly balanced meals, especially for children, will become increasingly important.
#CULINARY FUNDAMENTALS POACHING HOW TO#
Culinary professionals now need to understand everything from how to safely handle peanuts, prepare gluten-free pastas and create diabetic-friendly desserts. The American diet is changing drastically with more medical nutritional needs and the growing prevalence of food allergies. The many major hotels, restaurants and quick-service operators are outsourcing pastry needs, creating an opportunity for pastry businesses to supply them. Entrepreneurial skills will become especially important for pastry students. As part of this, students need to be taught culinary-math skills. Culinary professionals, especially in today’s economic environment, need to learn and understand the importance of recipe writing and purchasing to run a profitable kitchen. In addition to demonstrating the core skills required for all great culinary professionals, LCB NAB said culinary education will increasingly focus on the following categories:īusiness Acumen. Throughout the day-long session, many of the board members expressed that garde-manger curriculum should be scaled back so that students could also learn new skills like how to present themselves in open kitchens. “While there is still room to learn traditional skills like ice carving, we know it is important not to overlook the demands of today’s smart, casual-dining environment.” “The feedback from our advisory board confirms our philosophy to produce the best culinary professionals by teaching flawless execution of fundamentals like knife skills, sautéing, food safety, poaching and basic butchery,” said Ferdinand Metz, CMC, executive dean and chairman of the LCB NAB.
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