Register Now for Online Sous-Vide Courses through Kendall College
Audio recording of sous-vide history and solutions by Dean Renee Zonka available at www.preparedfoods.com.
Chicago—November 12, 2012—With the official opening of the Kendall College School of Culinary Arts’ Cuisine Solutions Sous-Vide Training Kitchen on Oct. 19, 2012, foodservice professionals throughout the United States and around the world can register for online theoretical courses on sous vide as well as workshops with certified sous-vide instructors.
An audio recording of a presentation on sous-vide cooking by Renee Zonka, RD, CEC, CHE, dean of Kendall’s School of Culinary Arts, is available by clicking here. Zonka spoke Aug. 1 to an enthusiastic audience on a leading trend in the foodservice and food-manufacturing industries with “Sous Vide: Why This ‘Rediscovered’ Cooking Method Might Be Right for You” at the 2012 R&D Applications Seminar in Rosemont, Ill.
Zonka’s presentation includes the history of sous vide, which traces to the late-18th century and was rediscovered by American and French engineers in the mid-1960s as an industrial food-preservation method. She further explains how cell walls of meats and vegetables are damaged by high-heat cooking, which can make foods mushy and dried out. By heating foods in an environment that approximates desired finished temperature, meats retain moisture and vegetables become firm/tender and remain intact. Because the sous-vide technique involves vacuum-sealing, seasonings and flavors penetrate foods effectively.
Zonka was invited to present at the R&D Applications Seminar because of Kendall College’s professional culinary-arts training programs and its partnership with Cuisine Solutions, Masters of Sous Vide since 1971. The partnership led to launch of the Cuisine Solutions Sous-Vide Training Kitchen and curriculum at Kendall College’s Riverworks campus. In addition to offering expert training and certification in the sous-vide process to seasoned culinary professionals through Cuisine Solutions’ education arm, the Culinary Research and Education Academy (CREA), the new kitchen and curriculum also benefit Kendall’s associate- and baccalaureate-degree culinary students.
Online sous-vide programming in additional languages such as French, Mandarin and Spanish will be available in the future. For more information on Kendall College’s partnership with Cuisine Solutions and the Cuisine Solutions Sous-Vide Training Kitchen, visit sousvide.kendall.edu.
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 2200 students. The curriculum combines strong academics with practical experience and international educational opportunities that help give students in business, hospitality and culinary arts programs the skills and expertise to be leaders in their professions. Kendall College was ranked the number one program in Chicago for preparing students for careers in hospitality management and culinary arts in a survey of management at Chicago’s leading hotels and Michelin Guide restaurants (ORC International - 2011 Survey). The American Culinary Federation Education Foundation Accrediting Commission has accredited the Culinary Arts associate program since 1988 and the Baking and Pastry associate program since 2008. Kendall College, a member of the Laureate International Universities network, is accredited by the Higher Learning Commission and is a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org.
Media Contacts:
Meredith Bay, 312-752-2190, Meredith.bay@kendall.edu
