Elaine Sikorski
芝加哥——2013年1月10日，肯代尔大学西餐西点学院讲师Elaine Sikorski（CEC, CCE）是最近出版的烹饪书籍《Cooking to the Image: A Plating Handbook》（怀利，2012）的作者。这本书是Sikorski的处女作，是Sikorski根据多年教学和烹饪经验撰写，将菜品展示与厨师对于美食的信念，在更广阔的烹饪意义下联系起来。这本书从传统菜谱角度开始，提供菜品展示的一套完整的设计方法。章节主题包括“浅盘菜品展示：经典风格”、“板式车架：新美式风格和融合风格”、“新兴菜单：互动餐桌布置”、“设计和烹饪展示典型”。最后的章节阐述了如何寻找烹饪灵感、评论了西餐西点艺术和烹饪价值。
据Sikorski所言，越来越多的专业烹饪书籍都在介绍如何制作美食。成功做到这一点，厨师需要知道如何利用造型来展示菜肴的外观和口感。Sikorski表示：“大约十年前，我在肯代尔大学教授菜品展示课程时，我意识到自己可以告诉学生有些菜品是不能这样摆放的，但是我却解释不清楚为什么不能这么做。我不能将心中所想完全表达清楚。”
“我走上了一条探索菜品展示发展原型之路，我发现这并不是仅仅关于展示的‘工作‘，菜品摆放还要符合烹饪风格。为了成功培训明日厨师，我们不仅要给他们提供必要的技术技能使他们获得理想的职业发展，而且还要培养他们识别过去美食风格的能力，以便他们能够发展表达味道的个人风格。”
书籍《Cooking to the Image: A Plating Handbook》是Sikorski10年探索和发现的结晶。这本175页高度形象化、色彩丰富的书籍是专门为厨师、食品服务经理、零售商、烹饪学生和讲师而设计的平装本书籍。电子版书籍也已出版。教师还可以看到书籍的补编，包括网上指导手册、图片展、幻灯片演讲、参考材料、测试题和答案。
1997年，当Sikorski作为厨师讲师加入肯代尔大学教师团队时，她为肯代尔带来了丰富的行业经验。她还领导著名的芝加哥Le Perroquet餐厅和Les Nomades餐厅的厨房。她还曾在法国阿尔萨斯（Alsace）地区担任厨师6年。
肯代尔大学西餐西点学院：
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。1988年，美国烹饪联合会教育基金会认证委员会（American Culinary Federation Education Foundation Accrediting Commission）认证了西餐西点副学士项目（Culinary Arts associate program）；2008年，认证了烘焙和糕点副学士项目（Baking and Pastry associate program）。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。
中文网站：http://www.gheac.com/edu/kendall/
咨询电话：010-8447 6928
189 0119 3685
咨询QQ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座A座19F咨询电话：010-8447 6928
189 0119 3685
咨询QQ：800093391
电子邮件：info@gheac.com
Instructor Authors Cooking to the Image: A Plating Handbook
Chicago- January 10, 2013 –Chef Elaine Sikorski, CEC, CCE, an instructor at Kendall College School ofCulinary Arts, is the author of the recently publishedCooking to the Image: A PlatingHandbook (Wiley,2012). This is Sikorski’s debut publication. Resulting from years of teachingand cooking practice, Plating relates the look of platepresentations to chefs’ beliefs about food, situated in the larger culinarycontext. Beginning from a historical menu perspective, the book offers acomplete design methodology to plating. Chapter topics include “Platter toPlate: Classical Style,” “Plate Frame: New American Style and Fusion Style,”“The Emerging Menu: Interactive Table Setting” and “Design and Culinary PlateArchetypes.” End chapters address finding inspiration, critiquing culinary artand culinary values.
According to Sikorski, more professional cooks are thinking visually aboutcreating food. To do so successfully, a chef needs to recognize how form andfunction translate to appearance and flavor on a plate. “About 10 years ago, Iwas teaching plate presentation at Kendall, and realized that I could tellstudents that something wasn’t working, but I couldn’t really tell them why,”Sikorski says. “I couldn’t express what I knew.
“I embarked on an exploration of plate presentations to develop archetypes, andI discovered that it’s not just about the presentation ‘working’; the platemust also fit a culinary style. To successfully train the cooks of tomorrow, wehave to provide them not only with the necessary technical skills to achievetheir desired results, but also the ability to recognize previous food stylesso that they may develop a strong personal style to express flavor.”
Cookingto the Image: A Plating Handbook is the result of Sikorski’sdecade-long exploration and discovery. Her highly visual, full-color, 175-pagepaperback text is designed for chefs, foodservice managers, retailers, culinarystudents and instructors. An electronic version is also available. Forteachers, available supplements include an online Instructor’s Manual, imagegallery, PowerPoint lecture and reference materials, and a test bank and answerkey.
Sikorski brought a wealth of industry experience to Kendall when she joined thefaculty as a chef instructor in 1997. She had led the kitchens at famed LePerroquet in Chicago, as well as Les Nomades. For six years, she worked as achef in the Alsace region of France.
At Kendall College, Sikorski teaches advanced sauces and fish cookery, amongother courses. She has received two of the college’s highest honors forteaching excellence. For more information on Cooking tothe Image: A Plating Handbook, visit www.wiley.com.
Aboutthe Kendall College School of Culinary Arts:Kendall College, founded in 1934, is located in Chicago, Illinois. Kendalloffers undergraduate degrees in business, culinary arts, earlychildhood education and hospitalitymanagement to a diverse and passionate community of more than2200 students. The curriculum combines strong academics with practicalexperience and international educational opportunities that help give studentsin business, hospitality and culinary arts programs the skills and expertise tobe leaders in their professions. Kendall College was ranked the number oneprogram in Chicago for preparing students for careers in hospitality managementand culinary arts in a survey of management at Chicago’s leading hotels andMichelin Guide restaurants (ORC International - 2011 Survey). The AmericanCulinary Federation Education Foundation Accrediting Commission has accreditedthe Culinary Arts associate program since 1988 and the Baking and Pastry associateprogram since 2008. Kendall College, a member of the Laureate InternationalUniversities network, is accredited by the Higher Learning Commission and is amember of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org.
Chicago- January 10, 2013 –Chef Elaine Sikorski, CEC, CCE, an instructor at Kendall College School ofCulinary Arts, is the author of the recently publishedCooking to the Image: A PlatingHandbook (Wiley,2012). This is Sikorski’s debut publication. Resulting from years of teachingand cooking practice, Plating relates the look of platepresentations to chefs’ beliefs about food, situated in the larger culinarycontext. Beginning from a historical menu perspective, the book offers acomplete design methodology to plating. Chapter topics include “Platter toPlate: Classical Style,” “Plate Frame: New American Style and Fusion Style,”“The Emerging Menu: Interactive Table Setting” and “Design and Culinary PlateArchetypes.” End chapters address finding inspiration, critiquing culinary artand culinary values.
According to Sikorski, more professional cooks are thinking visually aboutcreating food. To do so successfully, a chef needs to recognize how form andfunction translate to appearance and flavor on a plate. “About 10 years ago, Iwas teaching plate presentation at Kendall, and realized that I could tellstudents that something wasn’t working, but I couldn’t really tell them why,”Sikorski says. “I couldn’t express what I knew.
“I embarked on an exploration of plate presentations to develop archetypes, andI discovered that it’s not just about the presentation ‘working’; the platemust also fit a culinary style. To successfully train the cooks of tomorrow, wehave to provide them not only with the necessary technical skills to achievetheir desired results, but also the ability to recognize previous food stylesso that they may develop a strong personal style to express flavor.”
Cookingto the Image: A Plating Handbook is the result of Sikorski’sdecade-long exploration and discovery. Her highly visual, full-color, 175-pagepaperback text is designed for chefs, foodservice managers, retailers, culinarystudents and instructors. An electronic version is also available. Forteachers, available supplements include an online Instructor’s Manual, imagegallery, PowerPoint lecture and reference materials, and a test bank and answerkey.
Sikorski brought a wealth of industry experience to Kendall when she joined thefaculty as a chef instructor in 1997. She had led the kitchens at famed LePerroquet in Chicago, as well as Les Nomades. For six years, she worked as achef in the Alsace region of France.
At Kendall College, Sikorski teaches advanced sauces and fish cookery, amongother courses. She has received two of the college’s highest honors forteaching excellence. For more information on Cooking tothe Image: A Plating Handbook, visit www.wiley.com.
Aboutthe Kendall College School of Culinary Arts:Kendall College, founded in 1934, is located in Chicago, Illinois. Kendalloffers undergraduate degrees in business, culinary arts, earlychildhood education and hospitalitymanagement to a diverse and passionate community of more than2200 students. The curriculum combines strong academics with practicalexperience and international educational opportunities that help give studentsin business, hospitality and culinary arts programs the skills and expertise tobe leaders in their professions. Kendall College was ranked the number oneprogram in Chicago for preparing students for careers in hospitality managementand culinary arts in a survey of management at Chicago’s leading hotels andMichelin Guide restaurants (ORC International - 2011 Survey). The AmericanCulinary Federation Education Foundation Accrediting Commission has accreditedthe Culinary Arts associate program since 1988 and the Baking and Pastry associateprogram since 2008. Kendall College, a member of the Laureate InternationalUniversities network, is accredited by the Higher Learning Commission and is amember of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org.
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
没有评论:
发表评论