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[校园新闻] 迈出厨房,我们脚步走的更远!

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发表于 2017-1-10 15:26:28 | 显示全部楼层 |阅读模式
美国肯代尔大学,Kendall College
迈出厨房,我们脚步走的更远!
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Kim Shambrook,肯代尔临时校长
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  有餐饮需求的地方,就有对烹饪人才的需求。我们熟悉的传统烹饪职业岗位包括了:行政主厨,西点主厨,私人厨师和宴会负责人等。但我想说明,这些岗位外,还有餐饮设计师,食物研究员(调研与发展),餐厅和餐饮咨询师,以及各种场合下甚至是在游艇上担任主厨。( |  n5 E# Q6 D+ e0 ]
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  烹饪行业内丰富的工作机遇和不断扩张的趋势,是我热爱这一行业的原因。肯代尔致力于聘用具备前瞻思维的主厨作为导师。他们为未来的主厨营造自由和充满创意的氛围,在这样的环境下,他们有足够的创作空间践行自己的烹饪想法。肯代尔的厨房是我们学生施展自己烹饪想象力的理想场合。我们的教师也会通过继续教育,社区服务,烹饪教学和竞赛评议等活动来不断提升自己的技艺。他们是终身学习者的典范,孜孜不倦的向我们学生分享他们的行业经验。, A: w0 {4 }+ p! }% Z" h7 G% a- s

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& [: D/ k6 Q5 M  层出不穷的烹饪创意不仅仅局限在我们的课堂中,它还改变了整个行业的面貌。我们看一下正不断发生变化的人口结构——老龄化的人口的上升。婴儿潮一代的人口不再对来自餐盒中的食物有兴趣。他们对食品的知识,制作方法更有热情,他们更加倾向有机膳食。所以我们目前整个烹饪行业都要应对这个由人口结构带来的烹饪文化的改变。* ^8 e5 }- M2 a) \4 B1 z4 s

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  如今的消费者教育程度越来越高,这也为我们行业创造了新的工作机会。他们愿意为满足自己期待的优质餐饮服务付出更高的价格。在以前,你走进一家杂货店,那儿的职员通常没有很高的教育背景。而如今,很多食品杂货店都有专业的配餐厨房,配备了具有专业素养的员工,为顾客提供美味和精致的餐食。  O+ W3 D" W- i- L' }' G
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  食品研究和发展是我们烹饪艺术专业另一个核心内容。我们的一位学生曾经从事着一项烘干土豆泥的研发工作。这种土豆泥具有质好价廉,易储藏和输送的特点,可以作为人体所需蛋白质的来源食物。1 f& u9 A: o2 s1 {
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  现在,人们围坐在一块享受美食,更多的是与朋友和家人共同分享喜悦和交流感情,这与过去有着很大的不同。人们对餐饮的态度也发生着改变。
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  我们的校友,学生和教师能通过自己的烹饪技艺为社会和行业做出众多的贡献,烹饪对于他们而言,是一项人生的事业。) \9 W0 J# `% [2 k+ }) q

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肯代尔大学 - 肯代尔学院 - 肯代尔 - Kendall College
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 楼主| 发表于 2017-1-10 15:28:19 | 显示全部楼层
美国肯代尔大学,Kendall College
STEPPING OUT OF THE KITCHEN
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By Kim Shambrook, Kendall’s Interim President4 g/ I/ m5 J8 V+ d2 ?; K0 A

/ K0 `# p! B, \! m7 f4 k- P& iWherever there’s food, a culinary student has a job. Consider a few of the more traditional options: executive chef, pastry chef, private chef or caterer. But—and I want to emphasize this—there is so much more, including food stylists, food science (research and development), and restaurant and food consulting. Our students are also qualified to run away and join the circus or take a nonstop vacation on a cruise ship (to cook, of course).0 l6 q  r0 d5 h/ U* _
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What I love about the culinary industry is that the options are so vast and they keep expanding. Kendall purposefully employs forward-thinking chefs as instructors. They are in charge of fostering a creative environment where budding chefs learn to create their own ideas, their own dishes. Kendall’s kitchens are safe spaces for experimentation and radical ideas. Our faculty are continually honing their own skills through continuing education, community outreach, coaching and judging competitions. As lifelong learners, they share these relevant experiences with our students.
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; n' b! V4 B, E  E$ AThis hot bed of creativity extends far beyond our classrooms. It’s transforming the way we approach this industry. Consider one of the fastest growing demographics—our aging population. Baby Boomers aren’t interested in food that comes from a box. They are more knowledgeable about food and how it’s created, and increasingly seek out organic meals. An entire business sector should be created to cater to this demographic.
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1 C/ k( ~# \0 u- mOverall, consumers have become more educated, which creates new job opportunities. They are willing to spend a little more for what they expect. There was a time when you went to the grocery store and the most educated person you may meet was the butcher—one employee. Today, many grocery stores have prep kitchens stocked with well-educated staff who make an abundance of delicious, gourmet meals.
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0 L8 S  N* Z/ d6 e7 j! a3 x; DResearch and development is another major sector. One of our students examined how to help reduce hunger by developing a dried hummus that could be prepared inexpensively and distributed to third world countries as a major source of protein.
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People are also gathering around the table to revise their approach to food. It’s not simply a place to eat a delicious meal, it’s a place to reconnect with friends and family—and create conversation that’s both topical and cerebral.5 y1 |) c! k: T! S

% }7 ]- K* j; @5 R- V* ^  zOur alumni, students and faculty have an opportunity to do so much by specializing in the culinary arts: It’s an essential life skill.
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