What Is The Keys to Engaging Virtual Classroom Training? Planning, Design—and Channeling Oprah


When Cindy Huggett envisions a great online training facilitator, she’s thinking about Oprah.

A key skill is “building rapport with an audience that you don’t have visual contact with. People do this all the time. Think of a television personality like Oprah. She’s the master of creating that connection. And how many of us have ever met her in person? But we feel like we know her. She just draws us in,” said Huggett, a virtual training consultant and a dynamic, experienced presenter.

But being a great presenter is only a starting point; online training is very different from presenting information, Huggett emphasized. In training, facilitators—instructors in the virtual classroom—should engage with learners every few minutes.

That’s a far cry from a lot of learners’ virtual classroom experiences, where a facilitator drones on … and on, and on, maybe grudgingly squeezing in a poll question or two.

In a recent conversation, Huggett emphasized the need for frequent, varied interactions—every three or four minutes. She gets pushback from instructors on this; people say they don’t have time to do that much interaction, or they ask a question and get no response.

Huggett’s response is to tell facilitators to look at the design of their virtual class session. “ A presentation is not the same thing. It’s not the same thing in person, and it is not the same thing online,” she said.

“If you have a design or you have a facilitator or delivery person who goes 15 minutes of lecturing and then asks a question—of course they [learners] are not going to respond,” Huggett said. “You are thinking of it as, ‘I need to fit this into my presentation.’ But really, it’s about engaging them from the start.”

Set expectations for learners up front

When designing training, Huggett emphasizes that facilitators have to let learners know that they are expected to participate—even before they enter the virtual classroom.

“It’s a little bit of an art, when you think about how to sculpt a class or design an online class so that the interaction is natural and it feels like a collaboration, instead of feeling forced. A lot of it goes back to setting the expectation that this is going to be interactive,” she said. “It’s learning—it’s not a meeting, it’s not ‘Let’s hop online for a conference call.’”

Tsuji Culinary Institute In Japan


How to Survive In Japanese Culinary School

Wanted to share with you this incredible video found on CBS online with Seth Doane visiting a famous and renowned culinary school in Osaka, Japan called the Tsuji Culinary Institute. I think you will find the school’s absolute attention to detail quite remarkable.

The Tsuji Culinary Institute was founded 54 years ago and over 130,000 culinary students have graduated of which more than 2,000 of them are now independent entrepreneurs. They offer two courses including Culinary Arts and Management, a two year course plus a one year course for just Culinary Arts. The school teaches a wide range of cuisines including Japanese, Chinese, Italian and French.

When you graduate, you qualify for the National Chef’s License.

Jhana Offers Targeted Coaching for First-Level Managers


It can be difficult for first-level managers to find their way. They might excel at specific job skills, but if they’ve never led a team or project before, they’re likely to have a lot of questions about managing others. An enormous industry provides management research and advice, but it primarily targets executives and corporate leaders. The managers in the trenches, forming that middle layer between the rank-and-file employees and the executives, are often left out in the cold.

Particularly when newly promoted, managers need a source for objective, in-depth advice and coaching.The innovative San Francisco company offers just-in-time eLearning for first-level managers. The lack of useful, practical advice geared toward first-level managers inspired co-founders Rob Cahill, the current CEO, and John Howard to create Jhana. Believing that “first-level managers are the real key to organizational health,” Jhana delivers microlearning nuggets via a weekly email, providing performance support, coaching, and curated content to these crucial ambassadors.

“We see that first-level manager as a real linchpin of the organization,” said Loren Mooney, Jhana’s vice president of product. “If they’re successful, you’ll have engaged individual contributors; people are engaged at the employee level. You have company changes successfully implemented, so a much healthier organization overall.”

It is essential to train , of course, and some companies run or send new managers to seminars. But training tends to be concentrated—a managers’ retreat or a multi-module, in-depth eLearning course. A team leader can attend training, engage in the group bonding and morale-building exercises, and return to work with fresh enthusiasm and great ideas. But none of that will help several weeks down the line when she’s struggling to set the agenda for a meeting or broach a difficult conversation with a direct report.

Here’s where performance support comes in. The weekly message from Jhana includes tips, new content, and links to previously published articles and curated content. In addition, the growing library of topics on the Jhana website, always available to subscribers, is likely to have content that meets managers’ needs. It includes:

Templates and checklists
Suggestions for starting or navigating tough conversations—with direct reports and with higher-level managers
Resources, organized by topic, listing books and further web-based reading
Video interviews with managers

The Mistake Of The Culinary School : Not Looking at Accreditation


In culinary education, the value of accreditation is much like the value of a diploma program. Some accreditations mean quite a bit, and should be a standard part of any school you consider. Other accreditations mean little more than that the school pays an annual fee to an “Accreditation Body” that comes up with its own guidelines and qualifications that may or may not be important.
For example, some schools will make a big deal out of their accreditation page on their websites, but they never elaborate as to what that accreditation means. Before you take any school’s word for it, make sure you know what the accreditation is for, and how it ranks with the U.S. Department of Education.

Culinary Accreditation that Counts

The largest and most important accrediting institution is the American Culinary Federation Foundation Accrediting Commission (ACFFAC), which is recognized by the Council for Higher Education Accreditation. If a school has this seal, then it is most likely one of the better culinary institutions in the United States, and you can be guaranteed one of the higher quality educations available.
However, a school without ACFFAC accreditation may still be reputable. Other accrediting bodies that are generally accepted in the food and restaurant industry include:

Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT)
European League of Institutes of the Arts (ELIA)
International Council on Hotel, Restaurant, and Institutional Education (CHRIE)
National Restaurant Association Education Foundation (NRAEF)
Retailers Baking Association (RBA)

In truth, it can often be difficult to determine what is a quality school and what is a part of the “diploma mill” scams. These diploma mills offer degrees based on money paid in rather than skills development or academic achievement. They can usually be spotted by a strong emphasis on accreditations that aren’t in the above list, licenses and state registrations, and getting credits for professional development (rather than building skills for professional development).

If you’re unsure, it’s always best to check with the Better Business Bureau and the U.S. Department of Education before signing any paperwork. A list of schools that have been recognized and are approved by the U.S. Department of Education can be found at Regional Accreditation.

Regional Accreditation

This is the type of accreditation carried by public universities and community colleges that allows students to transfer credits from one school to another.Another type of accreditation that isn’t necessary but very helpful is regional accreditation.

For example, if you are attending a vocational training facility or other private culinary institution, it can often be difficult to transfer credits because their curriculum is not recognized anywhere else. Some less reputable schools do this on purpose so you will have fewer reasons to quit their program, since you can’t finish it anywhere else.

As a rule of thumb, remember that if you are looking at a school not accredited by the list above and not carrying regional accreditation, you are most likely not looking at the right school for you.

The Role of Education in a Culinary Training


Tossing together a little dinner of amaretto shrimp almandine doesn’t overwhelm you. Stuffed puff pastries don’t faze you.  You are ready for a culinary career!You relish the thought of a career standing in front of a hot stove.

Job Outlook

Two million more jobs will be added by 2017 for a total of 14.8 people employed in the industry.The National Restaurant Association notes that an estimated 12.8 million people make the restaurant industry the second-largest industry next to government.

The increase is attributed to several factors. For one, more people return from trips to foreign lands where they tried exotic foods and liked what they ate. Secondly, those TV personalities who so casually flip crepes have shown how much fun gourmet cooking can be to watch and to prepare. In addition, more and more Americans spend their leisure dollars in restaurants.

Education & Training

However, a formal culinary education is a must if you want to make cooking your career. Not only will you learn a wide variety of cuisines and different theories and techniques about foods with a degree or certificate from a culinary school, but you will also likely start in a higher position.

Of course, many people do train on the job, but the disadvantage is that you will be exposed to only one type of cuisine that the restaurant serves, and it will take you longer to learn all the techniques associated with the different jobs in a kitchen.

What Culinary School Gives You

Culinary and hospitality schools offer students the theoretical foundation of cooking as well as hands-on classes in three major categories:

Culinary Arts, which includes training in classical and contemporary techniques
Patisserie and Baking, which teaches pastry and baking arts in breads, custards, confections, etc.
Hospitality and Restaurant Management, which prepares graduates with training in management, finances, communication, and business operations

Many culinary schools have college food services and restaurants. Schools usually offer externships in local restaurants, giving you even more experiences.You will also get the opportunity to work in a variety of environments.

When you graduate, you will be prepared for a career in any number of establishments, from restaurants, bakeries, corporate food-service departments to health-related institutions, as well as in the rapidly expanding fields of catering and food-to-go.

How to be a Food Stylist?


While most folks interested in the Culinary Arts choose to work in the kitchen as chefs, there are a few others that are interested in the more unusual culinary careers that are out there. One of those is being a Food Stylist.

What Does a Food Stylist Do?
Food stylists combine culinary art and science to prepare food for cookbook and advertising photographs, television commercials, and scenes in movies. Stylists are responsible for finding unusual ingredients and preparing food so it looks freshly made and appetizing. A culinary school degree is a must for a food stylist, as the job requires extensive knowledge of how food acts, both aesthetically and scientifically.

Tricks of the Trade
Stylists know that looks are more important than taste during a photo shoot, and they use culinary tricks to make food the star of the show. For instance, they might substitute heavy cream for milk when photographing cereal (heavy cream looks much more appetizing). By adding aspirin powder to champagne, stylists create extra fizz. Talcum powder sprinkled over charcoal simulates ash.

There are other tricks too—applying lipstick on strawberries to deepen their redness, using hair dryers to cook a slice of turkey, or using shortening mixed with sugar to simulate ice cream. The Food Stylist’s job has gotten much easier with the advent of digital photography. No longer does the stylist need to worry about such details as the food sitting under the hot lights for hours and hours—photos are now taken and assessed much more quickly.

Tools of the Trade
Being a food stylist is a fascinating and challenging job. Each Food Stylist has their favorite tools of the trade, whether they are a good set of shaping knives, needle-nose tweezers, Q-tips, or various things from art supply stores. But it’s not all about fooling the cameras! Food Stylists also get to experiment with new recipes when they are helping do the photographs for a new cookbook, and they get to create the new and interesting foods that restaurant chains such as McDonald’s launch.

A Food Stylist is only as good as the last photo or commercial, so it requires an individual that is detail-oriented, organized, and focused.But being a food stylist requires always being at the top of your game, and food doesn’t always behave.

Job Training & Education
A good food stylist starts out with a solid culinary education, and spends several years working as a traditional chef before working in the field.Food Stylists can earn anywhere from $450 to $850 a day once they are established. The best way to break in to the market is to work as an assistant to a well-established stylist, and then branch out into having your own clients.

Being a Food Stylist is an excellent way to combine artistic vision with culinary skills. If this sounds like you, enroll in Culinary School and get your career underway today!

Professor lawsuits University Forced Him To Teach Maths Only Because ‘Asians Are Good At Maths’

A Korean-American professor filed a lawsuit against the University of Illinois at Chicago last week, claiming that officials in his department “systematically harassed” him because of his ethnicity and forced him to teach a math class because he was Asian.

Seung-Whan Choi, a professor of international relations, says that UIC’s political science department denied him fair raises, according to a lawsuit filed last week and obtained by The Huffington Posttreated him unfairly and forced him to teach classes that he wasn’t qualified to teach.

“They don’t like Korean-Americans,” Choi, a retired Army officer who was born in South Korea, told The Chicago Tribune. “I’m supposed to be very submissive to the department head, who is white-American.”

The lawsuit claims that department officials forced Choi to teach a statistics class because, as it quotes one department head as saying, “Asians, especially Koreans, are very good” at math. Similarly, Choi claims that the department pressured him into teaching a class in Korean politics, even though he has had no formal training in that field of study.

The lawsuit also claims that Dennis Judd, who was head of the political science department in 2015, changed one of Choi’s student’s grades without first telling Choi. When confronted about the grade change, the lawsuit says, Judd told Choi that, “as a foreigner,” he “has to keep in mind who he is dealing with and what he is wishing for” and that Koreans “are stubborn and do not understand American culture of compromise.”

The professor also claims that his colleagues have wrongfully accused him of lacking in academic contributions, though a copy of Choi’s curriculum vitae posted on UIC’s website shows that Choi authored two books in 2016 and has had 35 scholarly articles published.

Choi believes that some of the mistreatment stems from his decision to file a complaint with the Equal Employment Opportunity Commission in 2010, after he was fired for an undisclosed reason. As a result of Choi’s 2010 complaint, the university settled with the professor through a mediator and reinstated Choi with a promotion in 2011.

The lawsuit says that Choi’s colleagues resented him and retaliated by isolating Choi from the rest of the department and treating him unfairly.

The professor filed a second complaint with the EEOC in October 2016, accusing the department of relatiation and continued discrimination, according to court documents obtained by HuffPost. Days later, Choi received a “right to sue” notice.

The harassment has humiliated Choi, causing him physical illnesses, severe anxiety, depression and high blood pressure, the lawsuit claims.

“It’s frustrating and sometimes I just don’t want to go to work because of … the bad and dirty politics within the department,” Choi told the Tribune.

UIC’s department of political science did not immediately return The Huffington Post’s request for comment.

10 top earning celebrity chefs


Most chefs go into the culinary field not to become rich and famous, but to pursue their calling. According to the Bureau of Labor Statistics, chefs earn a median annual income of $40,630 per year. While this might seem like a reasonable salary for the average population, it pales in comparison to what celebrity chefs earn. Read our list of the 10 top earning celebrity chefs according to Forbes to find out how much famous chefs are bringing in annually and where they are getting their income.

Celebrity Chef Salaries
1. Gordon Ramsay – $38 million

In the US, Scottish chef Gordon Ramsay is well known for his “bad boy celebrity chef” personality. Ramsay, who hosts the TV shows Hell’s Kitchen and Master Chef, also owns 23 restaurants around the world, many of which are Michelin-star fine dining establishments. Ramsay is gradually expanding his restaurant empire into US cities like Los Angeles and New York. He’s also the host of the reality TV series Hotel Hell in which he helps struggling hotel owners turn their businesses around.

2. Rachel Ray – $25 million

Rachel Ray focuses on teaching people how to cook easy, everyday meals. She got her start on the Food Network in 2002 with such shows as 30 Minute Meals, Rachael Ray’s Tasty Travels, and $40 a Day. The only chef on the list that does not run her own restaurant, Ray has diversified her income with her own magazine Every Day with Rachael Ray, and talk show, The Rachel Ray Show, both which were launched in 2005. She is also the author of 20 best-selling cookbooks and has developed a popular line of cookware.

3. Wolfgang Puck – $20 million

Wolfgang Puck is an Austrian chef and restaurateur who oversees 20 fine dining restaurants, 80 fast casual chain restaurants, and dozens of catering service locations. His Californian cuisine restaurant, Spago, has been on the list of the Top 40 Restaurants in the US since 2004. Puck also sells cookbooks and licensed foods, such as his soup and pizza products, which are sold in supermarkets around the country. He has appeared on TV shows like Hell’s Kitchen, Top Chef, and Keeping Up with the Kardashians, and in 2013, he was inducted into the Culinary Hall of Fame.

4. Paula Deen – $17 Million

Paula Deen is an Emmy award-winning cooking show host, restaurateur, and author of fourteen cookbooks. Her Food Network shows include Paula’s Home Cooking, Paula’s Party, and Paula’s Best Dishes. Famed for her butter-rich Southern recipes, Deen resides in Savannah, Georgia and owns and operates the Lady & Sons restaurant with her two sons. In January of 2012, Deen announced that she had Type 2 Diabetes and then became a spokesperson for diabetes drug maker Novo Nordisk, a move that was widely criticized by other chefs, due to the fact that she continues to promote her high sugar diet. Paula’s contract with the Food Network was also recently cancelled after she was embroiled in controversy for allegedly making racist remarks.

5. Mario Batali – $13 Million

Mario Batali is a chef, restaurateur, writer, and TV personality who is an expert in Italian cuisine. Once featured on Iron Chef America, Batali currently hosts a talk show/cooking show called The Chew. He earns the bulk of his income from his restaurants, which include establishments in Los Angeles, New York, Las Vegas, Hong Kong, and Singapore. Batali also licenses cookware, pasta sauce, and wine from his vineyard in Tuscany. He is a multiple James Beard award winner and was inducted into the Culinary Hall of Fame in 2012.

6. Alain Ducasse – $12 Million

Alain Ducasse is a French-born chef who operates a number of fine dining restaurants. Ducasse is the first chef to earn three Michelin stars at restaurants in three different cities and is one of only two chefs to hold 21 Michelin stars throughout his career. His most famous restaurant in the US is Mandalay Bay in Las Vegas. Ducasse also owns a network of hotels in Europe and a cooking school in Paris. In 2013, he received a Lifetime Achievement from the Diners Club World’s 50 Best Restaurants Academy.

7. Todd English – $11 Million

Based in Boston, Todd English is a restaurateur, author, and TV personality. He hosts the PBS cooking show Food Trip with Todd English, owns multiple restaurants throughout the United States, works as lead chef for Delta Airlines, and has written four cookbooks. In 2012, English’s Las Vegas restaurant P.U.B. was inducted into the Culinary Hall of Fame.

8. Nobu Matsuhisa – $10 Million

Japanese chef Nobu Matsuhisa is famed for his fusion cuisine, which melds Japanese and Peruvian flavors. He had a tiny sushi restaurant in Beverly Hills known as Matsuhisa where actor Robert DeNiro was a frequent diner. Matsuhisa partnered with DeNiro in 1994 and together they opened the high-end Nobu sushi restaurants around the world, three of which have been rated with one Michelin star.

9. Bobby Flay – $9 Million

Bobby Flay is a chef known for his Mexican-inspired recipes and burger restaurant chain. As an Emmy award winning culinary personality, he has hosted numerous cooking shows and specials on the Food Network, such as Boy Meets Grill and Throwdown! with Bobby Flay, and is an “Iron Chef” on the show Iron Chef America. Flay has also authored several cookbooks. He is a James Beard Foundation award winner, and in 2013, he was inducted into the Culinary Hall of Fame.

10. Guy Fieri – $8 Million

Having gotten his celebrity chef start as the winner of the second season of the Next Food Network Star in 2006, Guy Fieri is currently one of the Food Network’s biggest stars. His TV shows, which include Diners, Drive-Ins and Dives and Guy’s Big Bite among others, have a cult following that is largely made up of male viewers. Known for his rowdy TV personality, Fieri co-owns five restaurants in California, as well as a restaurant in New York City that received a notoriously scathing review from the New York Times.

Becoming a Top Celebrity Chef
From television shows to cookbooks and culinary merchandise, one thing many of these celebrity chefs have in common is that their income stems from more than just owning restaurants. While most chefs could only dream of earning as much as the culinary celebrities listed here, becoming a chef is nevertheless a rewarding career option for those who love food. If you would like to make a living in the art and science of food preparation, a good way to start is by exploring the culinary arts programs on CulinarySchools.com today. With hard work, talent, business savvy, and a bit of luck, maybe one day you too could become a celebrity chef.

Dinstinct Between Baking School and Pastry School


What is the difference between Baking School and Pastry Schoo?

Most of the time, “baking school” is an umbrella term used to describe everything related to the act of baking, including both baking and the pastry arts. After all, pastry and baking are really two sides of the same coin; each one includes a set of skills that leads to the creation of fabulous pies, cakes, and breads most often associated with the dessert course.

Both are required to become a truly accomplished pastry chef, but it is possible to focus on just one as a specialization.Although most schools offer baking and pastry arts as a combined course or diploma program, they are actually two different concepts.

Baking includes the real “meat” of the baking and pastry arts. It involves the creation of: Breads – Dough – Cookies – Scones – Pies – Tarts – RollsBaking includes the real “meat” of the baking and pastry arts. It involves the creation of: Breads – Dough – Cookies – Scones – Pies – Tarts – Rolls
Pastry is really just the fancy stuff. It requires the hand of an artist and quite a bit of delicacy. It is the chocolate embellishments on top of the cake, the sugar-sprinkled flowers, and often times the delicate puff of a successful meringue.
When you’re looking for a baking and pastry school, make sure the courses contain exactly what it is you’re after. A straight baking course will probably skip over the small intricacies that make desserts fun and light. A straight pastry course might not teach all the skills you need to successfully integrate ingredients for mass production in an industrial kitchen. If you’re looking for just one or the other, that’s great, and you might be able to save quite a lot of time and money by only focusing on one aspect.
Both are required to become a truly accomplished pastry chef, but it is possible to focus on just one as a specialization.But if you want a comprehensive culinary education that may lead to a restaurant job or the ability to open a bakery of your own, make sure both baking and pastry get a front seat role.

What Are the Different Types of Chefs?


So, you dream of becoming a chef? Perhaps, you have seen chefs on television cooking up delectable goodies and wowing audiences. Or maybe you grew up experimenting in the kitchen and preparing your family’s meals. But how do you make this dream a reality? Before you embark on your culinary career, you must first consider what type of chef you want to be and determine the kind of education you need.

List of Chef Titles
Becoming a chef requires ambition, drive, creativity, patience, and stamina. Advancement opportunities for culinary students and workers depend on their training, ability to cook quickly and well, teamwork skills, and work experience. Below you will find information on the different types of chefs and the experience required at each level.

Short-Order Cooks
Short-order cooks have little to no cooking experience or education.  No degree is required, however, climbing up to higher level cooking positions without a degree or certification is not always easy for short-order cooks.They often work in lower level dining or fast food restaurants.

Line Chef
The line chefs (or station chef) work under the watchful eyes of the sous chef. Each line chef is in charge of a specific part of the meal. In most kitchens, the line chef is the only cook working on that part of the meal, but in very large operations, the line chef may have assistants and lower chefs under his or her supervision.

Line cooks can be chefs working their way up from lower positions and lower-skilled jobs and do not necessarily need a culinary degree. However, if the line chef aspires to a sous or head chef position, he or she may find a culinary degree, as well as an internship or apprenticeship, beneficial.

Types of Line Chef Positions

Sauté Chef. Responsible for all sautéed items and their sauce. This is usually the highest position of all the stations.
Fish Chef. Prepares fish dishes and often does all fish butchering and fish sauce assembly. This station may be combined with the saucier position.
Roast Chef. Prepares roasted and braised meats and their appropriate sauce.
Grill Chef. Prepares all grilled foods. This position may be combined with the rotisseur.
Fry Chef. Prepares all fried items. This position may also be combined with the rotisseur position.
Vegetable Chef. Prepares hot appetizers and often prepares the soups, vegetables, pastas, and starches. In a full brigade system, a potager would prepare soups and a legumier would prepare vegetables.
Roundsman. Also referred to as a swing cook, this position fills in as needed on any station in the kitchen.
Cold-Foods Chef. Also referred to as the pantry chef, cold-food chefs are responsible for preparing cold foods, including salads, cold appetizers, pâtés, and other charcuterie items.
Butcher. Butchers meats, poultry, and sometimes fish. They may also be responsible for breading meats and fish.
Pastry Chef. Prepares baked goods, pastries, and desserts. The pastry chef often supervises a separate team in their own kitchen or separate shop in larger operations. Some kitchens may have an executive pastry chef. This station may be broken down into smaller areas of specialization such as:
Confiseur. Prepares candies and petit fours.
Boulanger. Prepares unsweetened doughs for breads and rolls.
Glacier. Prepares frozen and cold desserts.
Decorateur. Prepares show pieces and specialty cakes.
Sous Chef
The sous chef is the executive chef’s assistant. He or she is second in charge and fills in when the executive chef is off duty. The sous chef is responsible for making sure the line chefs fulfill the executive chef’s orders. In small restaurants there may not be a need for a sous chef, whereas in larger operations there may be multiple sous chefs. A sous chef is usually on his or her way to becoming a head chef, and thus, would likely benefit from a formal culinary education, as well as work experience in the form of internships or apprenticeships under an executive chef. An apprenticeship in the culinary world usually lasts three years, including both the classroom and real working experience.

Executive Chef
The executive chef is the highest position in the kitchen—or, if you will, the cream of the crop. Often found in fine dining establishments and upscale restaurants, executive chefs (or head chefs) manage and direct the kitchen staff and are usually responsible for menu creation, ordering of inventory, and plating design. In order to become an executive chef, individuals typically attend a culinary school or a vocational center and then work their way up.

Life After Becoming an Executive Chef
Executive chefs may compete for certification as a Master Chef. This could lead to further advancement in the industry and higher paying positions, though it is not required. Another popular option among chefs is to start their own business in the form of a new restaurant, catering service or as a personal chef. Some even go on to become instructors in culinary schools.

In general, students of culinary schools start higher paying and higher status jobs without spending as much time in lower-level kitchen jobs. Culinary school graduates can also achieve higher positions with more ease in the culinary world. Not everyone is cut out for the hard work that goes on in a professional kitchen, but have faith that you have what it takes! Start exploring culinary schools throughout our site.