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Skills for Culinarians Day

Discover the hottest trends and latest techniques that leading industry chefs are using in their kitchens.

Presenters

Martin Yan & Robert Danhi | Rick Moonen | Jon-Paul Hutchins | Chanh Boupha | Tal Ronnen | Michelle Lucas | Christophe Ihturritze & Katherine Danaho-Wessman

Martin Yan & Robert Danhi: Contemporary Asian Cuisine

Join this lively educational session featuring two highly renowned chefs--Martin Yan and Robert Danhi. Explore the technique of Red cooking with Chef Yan while Chef Danhi demonstrates the ancient cooking technique of simmering in spice scented soy sauce. Don't miss these two dynamic Chefs as they create contemporary Asian Cuisine.

Rick Moonen: Sustainable Seafood

Interest in eco-friendly and sustainable seafood has spread from sea to sea. Join Chef Rick Moonen as he explains how to update your menu to incorporate sustainability. This 90-minute cooking demonstration and discussion will cover various topics ranging from the current state of seafood to who you can trust to provide sustainable foods for your restaurant.

Jon-Paul Hutchins, CEC, CCE: New Cuts Lower Costs

In partnership with the U.S. Cattleman's Beef Association, Hutchins reveals new lower-cost cuts developed specifically to raise profitability and upscale menu offerings without incurring the traditional costs associated with veal.
Presented by: Jon-Paul Hutchins, CEC, CCE, Executive Chef, Scottsdale Culinary Institute

Chanh Boupha: Artistry in Ice

Specializing in ice sculpting, food carving and floral designs, Boupha has more than 30 years of experience in many of the great Las Vegas hotels. He will demonstrate his artistry and use of traditional techniques as he chisels an angel out of ice and then carves beautiful floral designs from fruits and vegetables.

His superior dexterity combined with a high skill level and years of practical experience, make him the premier garde manger at Le Cordon Bleu College of Culinary Arts Las Vegas.

Tal Ronnen: Viable Vegan Victuals

With 60 percent of today's restaurant goers wanting vegetarian options when they dine out, it's important to incorporate these items on your menu. Join Tal Ronnen for a one of a kind vegan demo. Ronnen will create a vegan béarnaise sauce, egg free pasta dough--artichoke "ricotta" tortellini, and a dessert you won't want to miss.

Ronnen is the founder of Veg Advantage, a program designed to help foodservice operators develop vegetarian menu options.

Course Development: Syllabus to Execution

Find success in your culinary course by using a simple model that will guide your course development. This session, presented by Michelle Lucas, CEC, CCC, CHE, Chef Instructor at the Orlando Culinary Academy, will explain the five phases of the ADDIE model and will include group participation and discussion.

Christophe Ihturritze & Katherine Danaho-Wessman: The Art of Pastry

Join Chefs Christophe Ihturritze and Katherine Danaho-Wessman for a presentation that will enliven your passion for the pastry arts. Discover the beauty of an exotic flower bouquet created by Chef Katherine with multi colored, pulled, poured and blown sugar while Chef Christophe creates a sweet and crunchy chocolate mousse cake.

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