Seattle Culinary Academy wins top annual award among U.S. culinary-training programs for innovations in teaching environmental sustainability to tomorrow’s cooks
西雅图烹饪学院在教授未来厨师环境可持续性方面的创新性西餐西点项目中脱颖而出，荣获年度最高奖项
Chef Keijiro Miyata (l.)
accepts the2012 CAFé/
Kendall College Green Award
from Chef Christopher Koetke
—Kendall College and the Center for the Advancement of Foodservice
肯代尔大学和美食服务教育发展中心（CAFé，Center for the Advancement of Foodservice Education）于6月23日在得克萨斯州圣安东尼奥CAFé领导人会议（Leadership Conference）上将2012年CAFé/肯代尔大学绿色奖（CAFé/Kendall College Green Award）颁给西雅图中央社区大学（Seattle Central Community College）分支西雅图烹饪学院（Seattle Culinary Academy）。厨师讲师Keijiro Miyata（CEC, CCE, AAC）代表西雅图烹饪学院从肯代尔大学西餐西点学院行政总监和LAUREATE国际大学联盟西餐西点卓越中心（Laureate International Universities Center of Excellence in Culinary Arts）副总裁Christopher Koetke（CEC, CCE, HAAC）那里接受了这一奖项。
Koetke表示：“西雅图烹饪学院是美国提供可持续性的正式课程的第一批烹饪学校之一，课程注重当地采购和季节性采购的价值。这个项目非常棒，因为它将健康和环境可持续性贯穿在整个教育当中。”
西雅图烹饪学院相信并一直传授这样的观点：厨师是食品体系的首位者。2000年，西雅图烹饪学院开始努力将可持续性的原则和实践融入课程中。如今，可持续性食品体系实践是学习西餐西点、特色甜点和面包的学生的必修课程。
此外，学生会在2英亩的捐赠土地上学习如何种植、照料和收获作物，并在学校将收获的产品制作成菜肴。学校也在维护一个种植科学实验室/温室，并教授从头到尾的宰杀方法和食物保存技巧，同时运营非转基因厨房。
西雅图烹饪学院副院长Linda Pal Chauncey表示：“我们将可持续性实践融入课程中，积极影响我们的学生和环境。我希望我们的成功能够激励更多的人，尤其是那些在公立机构工作但是却和我们一样受到削减预算开支困扰的人士，开展可持续性举措对于西餐西点专业的学生和我们的食品体系的健康至关重要。”
西雅图烹饪学院于2009年加入前CAFé/肯代尔大学绿色奖获得者约翰逊威尔士大学（Johnson & Wales University）北卡罗来纳州夏洛特校区；2010年加入伊利诺伊州艾迪生杜佩奇技术中心（Technology Center of DuPage）；2011年加入科罗拉多州立大学（Colorado State University）酒店管理项目。
CAFé/肯代尔大学绿色奖是第一个认可西餐西点和烘焙/糕点高等教育对可持续性做出的贡献的奖项。获奖标准基于可持续性与教育项目或运营的融合度，该奖项的目标是在食品教育中建立可持续性资源体系。获奖项目也会获得1000美元的现金。
关于肯代尔大学
肯代尔大学成立于1934年，位于伊利诺伊州芝加哥市。肯代尔为2200多名学生提供商务、西餐西点、儿童早期教育和酒店管理专业的本科学士学位。课程将一流的学术活动与实践经验、国际教育机会相结合，帮助商务、酒店和西餐西点课程的学生发展成为行业佼佼者所需的专业技能和技术。根据ORC国际2011年对芝加哥顶级酒店和米其林指南餐厅的管理层的调查，结果显示肯代尔大学是芝加哥为学生发展酒店管理和西餐西点职业生涯最好的学校。肯代尔大学是LAUREATE国际大学网络的一员，获得高等教育委员会（Higher Learning Commission）认证，并且是北部中央院校协会North Central Association of Colleges and Schools(NCA）的成员。网址为www.ncahlc.org。
关于美食服务教育发展中心(CAFé)
CAFé成立于2002年，它将美食服务课程和美食服务行业联系起来，为教育者提供所需的资源使其更加成功地培训学生，使他们在不断发展的美食服务行业开启生机勃勃、令人满意的职业生涯。CAFé通过它的门户网站、网上杂志《金牌教室》、年度领导人会议以及全国系列地区技能研讨会，致力于满足兼有烹饪师和教师双重身份的高度专业化人士的独特需求。更多信息，请访问www.CafeMeetingPlace.com。
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办公地址：北京市 东城区 东直门外大街48号 东方银座A座19FKendall College and CAFé Announce 2012 Green Award Recipient
Seattle Culinary Academy wins top annual award among U.S. culinary-training programs for innovations in teaching environmental sustainability to tomorrow’s cooks
Education (CAFé) presented the 2012 CAFé/Kendall College Green Award to Seattle Culinary Academy, a division of Seattle Central Community College, June 23 at the CAFé Leadership Conference in San Antonio, Texas. Chef-instructor Keijiro Miyata, CEC, CCE, AAC, accepted the award on behalf of Seattle Culinary Academy from Christopher Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and the Laureate International Universities Center of Excellence in Culinary Arts.
“Seattle Culinary Academy was one of the first culinary schools in the nation to offer formal coursework in sustainability, highlighting the value of local and seasonal sourcing,” Koetke said. “The program is exceptional because it integrates health and environmental sustainability throughout the educational experience.”
Believing and teaching that chefs are gatekeepers of the food system, Seattle Culinary Academy’s efforts to embed sustainable principles and practices into its curriculum began in 2000. Today, sustainable food-system practices are part of mandatory coursework for students enrolled in culinary arts and specialty desserts and breads.
Additionally, students learn how to plant, tend and harvest 2 acres of donated land, with harvested produce incorporated into menus at school. The school also maintains a plant-science lab/green house, teaches nose-to-tail butchery and food-preservation skills, and operates a GMO-free kitchen.
“We embrace and integrate sustainable practices into our curriculum to positively impact our students and the environment,” says Linda Pal Chauncey, Seattle Culinary Academy’s associate dean. “It is my hope that our success will inspire others—especially those at public institutions who have felt constrained by budgetary cuts similar to ours—to move forward on sustainability initiatives so crucial to the development of culinary students and the health of our food system.”
Seattle Culinary Academy joins past CAFé/Kendall College Green Award recipients Johnson & Wales University’s Charlotte, N.C., campus (2009); Technology Center of DuPage (2010), Addison, Ill.; and Colorado State University’s hospitality-management program (2011).
The CAFé/Kendall College Green Award is the first-ever national award to recognize secondary and postsecondary culinary-arts and baking/pastry programs for their commitment to sustainability. Selection criteria are based on the integration of sustainability into educational programs and/or operations, and the objective of the award is to build the body of sustainability resources in foodservice education. The winning program also receives a $1,000 cash prize.
Kendall College:
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). 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. For more information, visit www.ncahlc.org.
About the Center for the Advancement of Foodservice Education (CAFé)
Founded in 2002, CAFé links the foodservice classroom to the foodservice industry to provide needed resources to educators so that they may more successfully train students for vibrant, fulfilling careers in the ever-evolving foodservice industry. Through its Web portal, online magazine “The Gold Medal Classroom” and annual Leadership Conference, as well as its series of regional skills workshops nationwide, CAFé is dedicated to addressing the unique needs of highly specialized professionals who wear two hats as culinarians and teachers. For more information, visit www.CafeMeetingPlace.com.
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