Harvest Table Culinary Group & the University of Rochester have been on a journey to create a superior model for sustainable sourcing including ingredients that are Additive Free, Responsibly Sourced, and Locally Procured and recipes that are Scratch Made and Nutritionally Balanced. Here is a summary of our work over the course of the past year:
More than two decades of work to promote local, sustainable and real food on campuses have transformed what it means to succeed in foodservice. There is raised awareness of the carbon footprint of meat and also how colleges can contribute to local food economies. But one thing has remained unchanged: burgers still are the most popular sandwich for students. Getting local and sustainable values between the buns remains one of the biggest opportunities in foodservice.
That’s the challenge we took on in North Carolina, where the Harvest Table Culinary Group worked with leading college foodservice programs to make a dramatic change in what it means to cook, serve and eat a burger. We switched ALL of the ground beef used in every burger and many other recipes to local grass-fed beef while also blended it with chopped mushrooms and other vegetables.
In doing so, we used a proven culinary strategy to achieve a big local and sustainable food change. The “blend” has been used before with conventional meat and lowered the carbon footprint of a burger, with mushrooms also adding umami (instead of salt), texture and moisture to make a tastier and healthier burger. Grassfed meat has been used in college dining, but only occasionally and alongside conventional beef because of cost. Also, grass-fed beef is healthier but has less fat, so some foodservice operations blended in more beef fat. Our approach brought the two together for some remarkable and delicious outcomes.
We also measured everything in our trial: nutrition, environmental impact, local economic benefit, student satisfaction, and kitchen operations. So, we can know what works and share it with other colleges who might want to make the switch but wonder how or if it’s worth doing.
Our presentation showed:
How we made the switch to local grass-fed beef…affordably!
The recipes and culinary techniques we used to get there.
All the indicators of performance we used.
Here is the transcript of our presentation:
A fill version of the white paper is available HERE.
kicking off ACF National Convention with the 2019 AAC Celebrated Chef! Chef Gale Gand is a nationally acclaimed pastry chef, restaurateur, cookbook author, television personality, teacher, entrepreneur, and mother, who has also been recognized as Outstanding Pastry Chef of the Year by The James Beard Foundation, as well as received numerous other awards and achievements. Chef Gand reveals some of the most important lessons she's learned over her 40 years in the food business, plus her most recent favorite recipe!
Whipping egg whites to stiff peaks
THIS is how you know it’s ready!
Who was the first person to figure out coca could be tasty?
Chiles of Mexico To define Mexican cuisine is impossible. Mexico is as diverse as it is vast. Within its borders lie rocky mountains, humid jungles, arid deserts, and endless coasts: a stark diversity that forced each region to develop uniquely rich cultural and culinary histories. Discover more about the history of Mexican Cuisine, with Chefs Diego Galicia and Rico Torres, who were recognized as 2017 Food & Wine Magazine’s “Best New Chefs" as co-owners at Mixtli in San Antonio. During this presentation Chef Torres and Chef Galicia will disucss Mexican Chiles from fresh to dry, their flavors and uses of this ingredient for it's many culinary applications.
Chefs Diego Galicia & Rico Torres
Taking food beyond the plate, incorporating all of the senses to create a dining experience unlike any other. Learn to be creative with plating dishes using sight, scent, sound, touch and taste to make the dishes come alive and creating a sense of environment. Projection domes, scent cannons, edible paper, fire, liquid nitrogen, dry ice and many more presentation techniques to make the meal unforgettable.
Chef Richard Farina demos a scallop crudo dish
Immersive dining is more exciting with liquid nitrogen!
Chef, Author, and Restaurateur, Edward Lee shares his insight on the changing landscape of food in America and how the new immigrant cuisines and cultures are driving that change. What will food look like in America for the next generation? What will be the focus? How do we navigate the food world that is changing? Chef will discuss the questions as well as the inspiration for his new book, Buttermilk Graffiti, as he encourages us to not only eat at the trendy Michelin starred restaurants, but the importance to also venture out to experience the small immigrant restaurants that are everywhere in America.
Chef Edward Lee
The mission of this session is for seasoned chefs to share key moments experienced to inspire the importance of “Personal Sustainability”. Chef Beriau, Chef Recinella and Chef O' Palenick have experienced such great careers and feel it's time to start passing on “priceless moments” that have helped them to be successful. Join us as the Chefs discuss important topics and wisdom on topics such as healthy life style choices, stress relief activities, financial stability, continual professional development, and smart career choices.
Join Chris Lilly, 2016 BBQ Hall of Fame Inductee, Executive Chef and author as he takes you for a look behind the pit and discusses such topics as pork selection, fuel types, wood types/age, cooking prep and procedures and holding pork when it comes off of the smoker. Sponsored by Smithfield Culinary
Chef Chris illy talks BBQ, sponsored by Smithfield Culinary
Come and experience the man, the myth, the legend, Marco Pierre White! Attendees will be immersed in his discussion followed by the opportunity to submit questions for him to answer immediately following. Please note, strong language is anticipated for this session.
How to Organize a Successful Culinary Competition: Caralyn House
Mega Trend: Plant Forward Cuisine, Panelists: Jamie Simpson, Frances Gonzalez & Fran Costigan. Moderator: Nina Curtis
Earth to Table: Defining the Next Frontier of Local Cuisine, Farmer Lee Jones
ACF Certified Master Chef (CMC) Panel
Impossible™ is transforming the global food system by turning plants into delicious, nutritious, sustainable meat. Compared to beef from cows, Impossible has a tiny carbon footprint, and meat lovers love it because it is so beefy and juicy. The possibilities for preparations are endless -- if you can do it with ground beef from cows, you can do it with Impossible. In this session, Chef J. Michael Melton is going to show you how to enhance your menu and build your business with this revolutionary product. Come experience what's possible with Impossible. Speaker: Chef J. Michael Melton
It is well documented that up to 40% of all food grown and produced is wasted. Chefs stand at the forefront of unprecedented change—reducing food waste is increasingly seen as one of the most effective means of combating climate change and food insecurity. As culinary professionals we are uniquely positioned to reduce waste and inspire new awareness simply by leveraging the skills inherent to our craft. Chef Adam Kaye of The Spare Food Co. will educate and inspire by curating a delicious journey into the unseen and under-appreciated to rediscover the lost culinary, nutritional, financial and environmental value in our kitchens, and demonstrate how today's scraps can become tomorrow’s delicious dish.
How Chef and Farmers can work together as ambassadors of the Plant Forward trend that advocates more vegetables on the plate. How Chefs can further this message by running a "no-waste" kitchen using every part of the vegetable as an integral aspect of the Plant Forward mindset.
Speakers: Farmer Lee Jones & Jamie Simpson
Harvest Table Culinary Group is proud to have two chefs on this year’s certification list. Congratulations Chefs Jordan Rogers & Christian Froelich.
ACF Rhode Island here here representing!
Aramark chef representation at the 2019 ACF National Convention
The ACF Rhode Island Chapter and the ACF Epicurean Club of Boston met at Sid Wainer & Son on May 13, 2019 for the monthly meetup and Chef Showdown. Each two-chef team needed to create an amuse bouche and entree using a mystery basket ingredient and pantry ingredients from the Sid Wainer market. The secret ingredient: PORK
Chefs had boneless pork loin, Chinese pork sausage and shaved pork. Pork must be used in both dishes.
Henry Wainer shows of some of his favorite ingredients
Smoked Duck Croistini, herbed goat cheese, cherries & pork cracklings
Apple marinated grilled pork loin, Chinese sausage quinoa pilaf, maple roasted carrot & apple-fennel slaw
Chefs Ray and John with Henry and Allie Wainer.
Chef Chris, Matthew, Bradley, Daniel and Chi
Trophy to be engraved with the winners.
Chef Ray McCue, M.Ed., WCMC, CEC, CHE, President of the ACF Rhode Island Chapter, Chef Matthew Thompson, PCIII, CEC, CCA, Chef Daniel Van Etten & Chef John DiSessa, CEC, AAC, Vice President of the ACF Epicurean Club of Boston
The Harvest Table Culinary Group met at High Point University hosted by HPU Dining to develop recipes for authentic Washoku -or Japanese home cooking dishes. The team had the opportunity to work with premium imported ingredients as well as our curated pantry of our locally procured and responsibly sourced ingredients. We also had chefs from AIM Services in Japan teach a training session on Washoku. We heard from our Guests that Japanese cuisine is one of their favorites and they’re looking for more authentic preparations.
Here are a few highlights from our menu:
Appetizers
Edamame
Miso Soup
Temple Garden Chowder
Tempura
Pork or Tofu Yakitori
Entrees
Cabbage Pancake (Okonomiyaki)
Koji Fried Chicken
Grilled Sesame Tofu
Japanese BBQ Grilled Pork Chop
Chicken Katsu
Ponzu Broiled Salmon
Pork Tonkatsu
Sushi
Vegetable Uramaki Sushi Roll
Teriyaki Uramaki Sushi Roll (Mushroom)
Tamago Sushi Roll (egg)
Shrimp Uramaki Sushi Roll
Sides
Sushi Rice
Sauteed Ginger-Garlic Broccoli Rabe
Miso Stewed Eggplant
Togarashi Grilled Carrots & Scallion
Japanese Roasted Wild Mushrooms
Ramen & Bowls
BBQ Mushroom & Broccoli Ramen
Shoyu Shrimp Ramen
Tonkatsu Pork Ramen
Orange Chicken & Soba Noodle Salad
Orange Tofu & Soba Noodle Salad
Bento
Build your own with a variety of appetizers, sushi, soup, entrees and sides!
Miso soup
Tempura
Buckwheat soba noodle salads
The most important thing for us during recipe development is getting feedback from our Guests. We offered the menu to students at High Point University to get their feedback on the new recipes.
The new menu was a hit with all students. We are looking forward to including these new recipes in your menu soon! Thanks to the team of chefs who worked tirelessly to put these materials together.
The Harvest Table Culinary Group met at the University of Rochester hosted by UofR Dining and Barilla Pasta this week to develop new dishes featuring Barilla Pasta. Before getting in the kitchen chefs toured the Barilla Pasta production facility in Avon, NY. The team also heard about some of the new innovative ingredients such as the red-lentil and chickpea pastas.
The following day we gathered in the kitchen. Chefs from across all our Harvest Table sites gathered at the University of Rochester to innovate and ideate new recipes. Here are a few of the highlights:
Pasta Puttanesca
Pulled Chicken Mole Orecchiette with Cojia Cheese & Fresh Lime
Baked Macaroni Casserole
Pesto Salmon with Sundried Tomato Orzo
Chicken Cacciatore
Spaghetti Carbonara
We thought creatively about traditional lasagna fillings and created new plant-forward recipes featuring a freshly prepared, lentil bolognese.
Blended Turkey & Lentil Lasagna Rollup
Parmesan-Basil Lasagna with Lentil Bolognese
Capturing the data from development sessions is one of the most important tasks of the day. Jennifer, our culinary systems analyst keeps the team on track.
Chef Eric plates up his dish
Paperwork is unavoidable!
Jennifer reviews a recipe with Chef Amber
We had a special educational treat during this session -Phil from Headwater Food Hub, stopped by to give us a summary of whole-animal butchery. Our newest partnership with Autumn Harvest Farm, expands our commitment to both locally procured and responsibly sourced in the state of New York.
Thanks to our Chef’s Council team for joining us at this recipe development session. We had representatives from Hoya Hospitality at Georgetown University, University of Rochester Dining, NYU Harvest Table at Third North and High Point University Dining.
Harvest Table Culinary Group Chef’s Council: Chefs Adrianna, Richard, Patrick, Tony, Justin, Matt, Jennifer, Brian, Cait, Jeff, Amber, Jay, Eric, Ron and Matthew.
THANK YOU Barilla for hosting us! Look for these new dishes coming to a Harvest Table restaurant near you!
Congratulations to Chef Christian Froelich, CEC from Deacon Dining at Wake Forest University, whom this week satisfied all the requirements to become a Certified Executive Chef (CEC®) with the American Culinary Federation (ACF). The Harvest Table Culinary Group has a commitment to culinary certification of those in leadership positions within the culinary brigade. Harvest Table holds a semi-annual training summit allowing chefs to learn and practice toward their selected level of certification.
The Certified Executive Chef (CEC®) displays leadership and excels in managing and motivating employees. A CEC is a skilled, professional chef who manages the kitchen and has demonstrated the knowledge necessary to ensure a safe and pleasurable dining experience by preparing food that is delicious, nutritious and safe to eat. The ACF CEC follows proven business practices ensuring a financially successful operation. Candidates for the CEC have at least five years experience as a Chef de Cuisine, Executive Sous Chef or Chef in charge of food production in a foodservice operation.
The certification process requires CEC candidates to pass three 30-hour classes in food safety, hospitality & food management, and nutrition. Chefs must also take a written exam encompassing all aspects of the culinary arts. The final exam is a 3-hour practical market basked exam. Chefs must craft a three-course menu using all basket ingredients. Within that menu, they must demonstrate classical cooking techniques, knife cuts, and sauce making. The assessment for certification practical testing is divided into four general areas: Safety and Sanitation Skills, Organization, Craftsmanship Skills, and Finished Product Skills. The candidate’s skills are evaluated during the examination period through frequent monitoring by three certification evaluators. The practical examination is scored overall as pass or fail. Points are calculated in various areas, and a total numerical score is calculated. A total averaged a score of 75% (75 points) or better is considered passing.
Chef Rogers has trained with the Harvest Table Culinary Group throughout the last year to prepare for this exam. He now proudly wears the credentials of CEC and joins an elite group of peers. As with all certified chefs, Chef Rogers is now a mentor for the sixteen other Harvest Table chefs currently studying in pursuit of certification this coming year.
Seafood Course
Salad Course
Chicken Course
Please join Harvest Table Culinary Group in congratulating Chef Rogers on this milestone accomplishment in his career as a culinarian!
MenuDirections is the only culinary-focused and networking event for all noncommercial foodservice segments. Leaders focused on the noncommercial segment lead an agenda designed around the food & culinary, tech & innovation and data & analysis.
MenuDirections conference is organized by Winsight, a leading B2B information services company focused on the food and beverage industry, providing insight and market intelligence to business leaders in every channel consumers buy food and beverage – convenience stores, grocery retailing, restaurants and noncommercial foodservice – through media, events, data products, advisory services, and trade shows.
The Harvest Table Culinary Group had members from across our portfolio attend to stay current on industry trends. Here are some of the things we learned about:
Peter Romeo, Editor-at-Large, Winsight Media
Dan Giusti, Founder, Brigade
Brigaid founder, and former Head Chef of Noma in Copenhagen (perennially named the best restaurant in the world), Dan Giusti discusses his transition from the restaurant world to K-12 school foodservice.
Joe Pawlak, Managing Principal, Technomic
Technomic’s Joe Pawlak lays out the economic drivers, consumer demands and legislative landmines impacting the noncommercial segments today.
RJ Harvey RDN, CEC, Global Marketing Manager, Foodservice, Potatoes USA
How many ingredients are an indigenous part of almost every global cuisine? Now how many of those are plant-based? Gluten-free? A strong source of potassium, fiber, complex carbohydrates and other nutrients that are essential for both athletes and everyday performers alike? Potatoes check every box. This session will focus on innovative uses for potatoes to build healthier and more globally inspired menus across all dining needs and dayparts. We will showcase several innovative techniques and share tastings of these delicious dishes, taking inspiration from Latin America, the Middle East, Asia and India. Prepare to have your eyes opened to the amazing possibilities with potatoes that go far beyond baked, mashed and fried.
Potato Tostone with Guacamole & Coja
Amber Johnson, Manager of Market Promotion, Lentils.org
Marie Molde, RD, Account Manager, Registered Dietitian, Datassential
Chef James Bickmore-Hutt, Corporate Chef, Lentils.org
Consumers are continuing to move toward plant-forward eating. This session explores the latest trends driving the plant-forward movement impacting your operation. From shifting consumer eating patterns, next-gen health and wellness notions, and emerging flavors and inspirations from around the world - we’ll review the important role lentils play in satisfying your customer’s interest in plant-forward menu items. Join this exciting session to identify how to offer and execute your plant-forward strategy harnessing the craveability and plant-power of lentils. Through the eyes of consumer data and a culinary demonstration, we will explore flavor-building strategies and on-trend applications of lentils in plant-animal blends and power bowls.
Ferd Hoefner, Senior Strategic Advisor | Speaker, National Sustainable Agriculture Coalition
Sustainability is the responsibility of all members of the food community, from farmers and laborers to foodservice operators and consumers. How does noncommercial foodservice fit in? What is its unique responsibility and contribution to the growth of the sustainable agriculture community?
Pat Cobe, Senior Editor | Moderator, Restaurant Business Magazine and FoodService Director Magazine
Keith Soster, Director of Sustainability, University of Michigan
Steve Solomon, Foodservice Channel Director, Mushroom Council
Abigail Darwin, Senior Health Promotion Student, University of Georgia College of Public Health
Best-in-class noncommercial operators discuss how they further a sustainable mission in their operations, including strategies, return-on-investment, and innovative, outside-the-box practices.
The ACF Professional Chefs Association of South Jersey hosted ChefConnect: Atlantic City on February 24-26. The American Culinary Federation’s ChefConnect events are regional conferences featuring education, networking, the Baron H. Galand Culinary Knowledge Bowl competitions, and a forum for ACF chapters hosted by the regional Vice Presidents. Chefs from all fields including pastry, restaurants, research, corporate, education and more gather with their peers and suppliers at our regional conferences and national convention. ACF events are open to ACF members at a discounted rate. Non-members are invited to attend as well.
I was there representing both the ACF Rhode Island Chapter and the Harvest Table Culinary Group. The week started out great when the car rental agency upgraded me to a Mustang Convertible! Too bad the weather wasn’t upgraded to summertime! Anyway, here are some of the awesome things that happened:
Thomas Griffiths, CMC: Global Cuisine Consulting, LLC
During this session, attendees learned skills and gained insights related to delicious, healthful seafood cookery. Chef Thomas Griffiths, CMC shared his philosophy of healthy cooking, and prepared forcemeat, and demonstrated proper plating to produce a seafood appetizer. Chef Griffiths is the Chef/ owner of Global Cuisine Consulting, specializing in ‘Transforming Culinary & Science into Commercial Reality.’
Techniques to drive flavor, but limit sodium & fat
Frankie Ruiz, US Foods
Chef demonstrates how to make mofungo.
Audience members pitch in
Sponsored by MINOR’s and Perdue Foods
Winter Gem Lettuce & Heirloom Beet Mille-Feuille, Cabrales Tuille Sandwich & Roasted Fig Vinaigrette
“Perdue Harvest Land” Herb Crusted Airline Chicken Breast, Hammonton Farmers Market Croquette, Sunchoke Puree, Butter Poached Pink Fingerling and “Minors” White Burgundy, Chicken Vegetable Jus
Warm Coconut Cheesecake, Bread Pudding and Ashbury Bourbon Anglaise with Fresh Berries
Jonathan Deutsch, Ph.D., Drexel University
Up to 40% of food is wasted globally. Chefs are highly skilled at food preservation and can apply those skills to community settings and the food industry to achieve regional, national and global impact. Starting with the case of food waste and exploring other opportunities, Chef Deutsch showed how the Drexel Food Lab in the Center for Food and Hospitality Management at Drexel University is engaging students in solving real world food system problems.
Chef Deutsch is a Professor in the Center for Food and Hospitality Management and Department of Nutrition Sciences at Drexel University. He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction. At Drexel, he oversees the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining.
Chef Marc Forgione
Chef Forgione discussed his culinary journey and encouraged chef to listen to their gut.
Michael Ruhlman & Brian Polcyn
Michael Ruhlman and Brian Polcyn were on stage together showing common butchery and traditional European seam butchery cuts for pate, terrines, and rillettes, and menu development. Commentary by food writer Michael Ruhlman. The two discussed Charcuterie, the use of nitrites and nitrates in the craft, the importance of American farming, and how to utilize this ancient craft for profitability.
Chef David Campbell, CCC, CCE
Culinary programs and apprenticeships do a great job teaching people to cook, but rarely spend any time teaching them to taste. A few years ago, David Campbell of State University of New York at Cobleskill started to teach a wine tasting class. Students were required to write up tasting notes for each of the wines tasted. When he had those students later in the program (for cooking classes), he noticed that they were able to discuss flavor and manipulate the taste of dishes much easier than they could before the wine class. He began to include sensory evaluation in his culinary classes and have made it a point to get students to "put words" to what they are tasting. Attendees will learn the five basic tastes and how to manipulate them for optimal flavor; how sense of smell impacts flavor; how mouthfeel contributes to flavor; ways to get students to talk about taste; and how to use these skills in their classrooms and positively impact their students.
Chef Jeff Bacon, CEC, CCA, AAC
Open discussion on dealing with some of the emotional challenges of the industry.
Chef Walter Staib
A third-generation restaurateur with more than four decades of culinary experience, Chef Walter Staib is an author, Emmy Award winning TV host, James Beard-nominated chef and culinary historian. He began his career in Europe, receiving formal training in many of Europe’s finest hotels and restaurants. As founder and president of Concepts By Staib, Ltd. (est. 1989), a global restaurant management and hospitality consulting firm, Walter Staib has opened more than 650 restaurants worldwide. He is currently the driving force behind Philadelphia’s City Tavern, a faithful recreation of an original 18th century tavern and Concepts By Staib, Ltd.’s flagship operation.
Staib founded the Caribbean Culinary Federation and organized the first Caribbean culinary competition between 15 countries in the Caribbean. He was also the first inductee into the Caribbean Culinary Hall of Fame, and his efforts to promote Caribbean cuisine outside the Caribbean. Chef Staib has also authored six cookbooks. Walter Staib has made numerous appearances on local and national cooking shows, such as 60 Minutes, the Today show and the Food Network’s “Best Thing I Ever Ate” and “Iron Chef.” He is the host of A Taste of History©, which just received the 2012 James Beard Foundation nomination for Best TV Show On Location and was awarded ten Emmy awards, including two best hosts. The show is a vehicle for Staib to share 18th century cuisine with a growing audience.
Chef Stephen Moir, CEC
Croatian food has been influenced by tastes and traditions from neighboring countries, and the many different nations that ruled territory of Croatia throughout history. From the mainland to the coastal regions, the cuisine of Croatia has blended the best of flavors of Slavic, Hungarian, Turkish, and Mediterranean foods. In this session learn about the foods of each region, and taste how these dishes can be translated into current menu items. Stephen J. Moir, CEC is a graduate of the Academy of Culinary Arts 90’. Chef Moir is currently Culinary Instructor for the Middlesex County Vocational and Technical Schools-Perth Amboy Campus. This past year Chef Moir received the distinction of winning the Green Leader Award presented by the Green Restaurant Association. Chef Moir received the 2007 & 2016 Teacher of the Year at Perth Amboy Tech and 2011, 2014 and 2016 Northeast Semifinalist for Chef Educator of the Year from the ACF.
Chef Jeremiah Tower
Jeremiah Tower was born in the United States, educated in Australia, England, France, and the U.S., and is recognized throughout the world as an authority on food and restaurant hospitality. In 1972, he began his culinary career as co-owner and executive chef of Chez Panisse in Berkeley, California. Chef Tower has written many award-winning books. In addition to the James Beard Foundation’s award for “Outstanding Chef in America” in 1996, Jeremiah was inducted into the 1991 Nation’s Restaurant News Fine Dining Hall of Fame, and in 1993 was named Regional Best Chef California by the prestigious James Beard Foundation. Recently, Tower was the guest speaker at the first graduation of The Escoffier School of Culinary Arts, Austin, TX; a guest judge for “Top Chef” in the U.S. and for Rich Stein’s BBC television show “Mexico;” a speaker and presenter at the Financial Times “Weekend” at Oxford University.
Chef Tower’s advice for aspiring chefs
Audience Q&A Moderated by Roco Dispirito
Congratulations to Chef Christian Froelich, CEC from High Point University whom this week satisfied all the requirements to become a Certified Executive Chef (CEC®) with the American Culinary Federation (ACF). The Harvest Table Culinary Group has a commitment to culinary certification of those in leadership positions within the culinary brigade. Harvest Table holds a semi-annual training summit allowing chefs to learn and practice toward their selected level of certification.
The Certified Executive Chef (CEC®) displays leadership and excels in managing and motivating employees. A CEC is a skilled, professional chef who manages the kitchen and has demonstrated the knowledge necessary to ensure a safe and pleasurable dining experience by preparing food that is delicious, nutritious and safe to eat. The ACF CEC follows proven business practices ensuring a financially successful operation. Candidates for the CEC have at least five years experience as a Chef de Cuisine, Executive Sous Chef or Chef in charge of food production in a foodservice operation.
The certification process requires CEC candidates to pass three 30-hour classes in food safety, hospitality & food management, and nutrition. Chefs must also take a written exam encompassing all aspects of the culinary arts. The final exam is a 3-hour practical market basked exam. Chefs must craft a three-course menu using all basket ingredients. Within that menu, they must demonstrate classical cooking techniques, knife cuts, and sauce making. The assessment for certification practical testing is divided into four general areas: Safety and Sanitation Skills, Organization, Craftsmanship Skills, and Finished Product Skills. The candidate’s skills are evaluated during the examination period through frequent monitoring by three certification evaluators. The practical examination is scored overall as pass or fail. Points are calculated in various areas, and a total numerical score is calculated. A total averaged a score of 75% (75 points) or better is considered passing.
Chef Froelich has trained with the Harvest Table Culinary Group throughout the last year to prepare for this exam. He now proudly wears the credentials of CEC and joins an elite group of peers. As with all certified chefs, Chef Froelich is now a mentor for the sixteen other Harvest Table chefs currently studying in pursuit of certification this coming year.
Seafood Course
Salad Course
Chicken Course
Please join Harvest Table Culinary Group in congratulating Chef Froelich on this milestone accomplishment in his career as a culinarian!
The Harvest Table Culinary Group met at Georgetown University hosted by Hoya Hospitality this week to develop new authentic Vietnamese dishes for upcoming menus. We heard from our Guests that Vietnamese cuisine is one of their favorites and they’re looking for more authentic preparations. In particular Vietnamese cuisine is popular because:
the cuisine has influences from both Chinese and French cuisines
seafood, fresh herbs, fish sauce, and rice are staple ingredients
popular dishes include banh mi, sandwiches, and pho, noodle soup
considered one of the healthiest cuisines due to the emphasis on fresh herbs and ingredients and low oil use
The Chef’s Council from across the Harvest Table Culinary Group assembled at the LEO Market’s Launch Test Kitchen to innovate and ideate new recipes. Here are a few of the highlights:
This refers to a kind of sandwich that consists of a Vietnamese single-serving baguette, which is split lengthwise and filled with various savory ingredients. A typical Vietnamese sandwich is a fusion of meats and vegetables from native Vietnamese cuisine such as chả lụa (pork sausage), coriander leaf (cilantro), cucumber, pickled carrots, cabbage, and daikon combined with condiments.
Our team created three varieties of this popular sandwich. The first, a traditional recipe featuring pate, roasted pork, pickled vegetables, coriander leaves, and jalapeños. Due to the different dietary needs of our Guests on campus, we also created a chicken bahn mi for our Halal students and a spicy tofu bahn mi for our vegetarian Guests.
Pork Bánh mì Sandwich
Chicken Bánh mì Sandwich
Tofu Bánh mì Sandwich
The next dish we looked at was the shrimp toast. Admittedly, the shrimp toast is traditionally a Chinese dim sum dish. It is made from small triangles of bread, brushed with egg and coated with minced shrimp and water chestnuts, then cooked by baking or deep frying. The Chef’s Council took an innovative approach to this dish and embraced traditional Vietnamese ingredients and favor profiles to adapt this dish for the Vietnamese palette. Who doesn’t love a fried appetizer? -and of course, we couldn’t forget our vegetarian Guests or those with shellfish allergies. Using a dedicated fryer, we created pork and tofu versions of this popular dish!
Tofu, Shrimp and Pork Toasts -multiple versions for every palette!
Phở is a Vietnamese soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef (phở bò) or chicken (phở gà). Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. At Harvest Table we believe in scratch preparation so all three of our Phở broths are made in-house, beef, chicken and vegetarian.
Marinated Beef Phở
Lemongrass-Chicken Phở
Vegetarian Tofu Phở
Our last few dishes included a BBQ Pork Meatball, traditional vegetable rice noodle bowl and a five-spiced braised pork rice bowl.
BBQ Glazed Vietnamese Pork Meatball rice bowl
Vegetable Rice Noodle bowl with Vegetarian Nuoc Cham
Five-Spiced Braised Pork rice bowl with fresh vegetables & lime
Thanks to our Chef’s Council team for joining us at this recipe development session. We had representatives from Hoya Hospitality at Georgetown University, University of Rochester Dining, NYU Harvest Table at Third North and High Point University Dining.
Harvest Table Culinary Group Chef’s Council: Chefs Derrick, Sandy, Merrick, Matthew, Richard, Jeff and Ron.
THANK YOU HOYAS for tasting and providing essential Guest feedback on the new recipes we are creating for you as part of our mission to enrich and nourish lives through inspired food experiences!
GOOD MORNING HOYAS! I’m chef Matthew Thompson, your emcee for the Hoya Hospitality Chef Battle -the first of its kind here at Georgetown and is modeled after the popular “Iron Chef” TV show. We are here today to answer Georgetown University’s most savory question?...Who’s cuisine reigns supreme? Here at Launch Test Kitchen we have brought together Hoya’s top culinary talent to meet and face the ultimate gourmet challenge.
Let’s meet today’s contestants
Bjorn Verduijn grew up in The Netherlands. He learned at an early age quality food was an essential ingredient to good living. Farm to Fork food is a way of life in the rural community in the province Zeeland, where he and his family grew up using sustainable cooking methods by using locally grown and harvested resources to generate revenue for farmers and fishing boats as an innate default. Bjorn’s early inspiration and food memories comes from his grandmother’s cooking when visiting her every week.
To everyone’s surprise Bjorn decided to abandon his dream of pursuing a career in biochemistry, and leave for culinary school in Belgium where he ended up graduating from Hotelschool Ter Groene Poorte with a degree in culinary arts, pastry arts , sommelier degree and eventually earning his MBA as well. After graduating Bjorn worked as a cook and eventually Chef in Spain, Belgium, France, The Netherlands and Ireland, before finally moving to Long Island, NY.
After working in New York for a few years, he eventually moved to Annapolis, MD in 2000 where he still resides to this day. Since moving to Annapolis, Bjorn has moved into culinary management and managed prestigious accounts such as World bank, IMF, Jones Day law firm, Northrop Grumman HQ and the US House of Representatives to name a few. In his spare time Bjorn enjoys running, hunting, of course cooking, being on the water and spending lots of time with his wife and 2 kids.
Executive Chef Richard Hetzler, formally the executive chef at Mitsitam Native Foods Café for more than 10 years at the National Museum of the American Indian, brings extensive experience and a passion for food to his work that he has been cultivating since his youth. After graduating from Baltimore International Culinary College, he honed his skills in fine dining restaurants and hotels, including Elkridge Furnace Inn, Jefferson Hotel and Maryland Inn and Treaty of Paris Restaurant.
Chef Hetzler has owned his own Italian restaurant and has been a part of many world-class cultural institutions and hosted many premier events. He was also part of the catering service team, The Compass Group, at the 2002 Winter Olympics in Salt Lake City, Utah. Chef Hetzler was approached to head the Mitsitam Native Foods Café at the earliest stages of menu planning. He spearheaded the research and tasting process that resulted in the five unique regional menus and a truly one-of-a-kind dining experience that reflects and compliments the museum’s mission to educate visitors about Native cultures. Since then he has also published an award wining cookbook name “Mitsitam Café Cookbook”. He continues to be a culinary innovator and looks forward to his new role with Georgetown
Chefs are you ready for today’s battle?
There is one more ingredient to today’s battle and that is our Secret Ingredient...Today’s secret ingredient is... Salmon! The salmon used in today’s battle is donated courtesy of ProFish
Today’s battle will be judged on taste, presentation and creativity of the use of today’s secret ingredient, Salmon!
Dishes offered by Chef Bjorn
Dishes offered by Chef Richard
Chefs Bjorn Verduijn, Matthew Thompson, & Richard Hetzler
… and the winner of today’s battle? Congratulations Chef Richard Hetzler!
