肯代尔和Cuisine Solutions合作提供真空低温烹饪法课程
New relationship enables Kendall’s School of Culinary Arts to give unprecedented training in cutting-edge cooking technique to students and professionals
新的关系使肯代尔大学西餐西点学院能为学生和专业人士提供尖端烹饪技能培训
芝加哥——2012年5月1日，自从1971年以来，肯代尔大学一直和真空低温烹饪法大师Cuisine Solutions保持合作伙伴关系，在校园内开展了一项新的真空低温烹饪法（sous-vide）培训项目和专用厨房。Cuisine Solutions的教育分支机构烹饪研究和教育学院（CREA，Culinary Research and Education Academy）将分享技术资产和专业知识，促进肯代尔的真空低温烹饪法课程的发展。项目将于2012年秋季开始，有益于副学士学位和学士学位的学生以及那些想在真空低温烹饪法课程中获得专业培训和证书的烹饪专业人士。
真空低温烹饪法（sous-vide），是一种烹饪技巧，将食物真空密封在特制的小袋子中，然后放入特定温度的恒温水中低温烹饪，直到煮熟。真空低温烹饪法能够保留食物的质地和原味、保留营养成分和食物的安全。
真空低温烹饪法的正式培训严格按照卫生部门的规章制度执行，因为它严格的食品安全要求必须符合危害分析关键控制点（HACCP，Hazard Analysis Critical Control Points）的标准。所以在这之前专业的西餐西点高等教育和培训项目并没有符合条件的教职员工、设备或资金提供真空低温烹饪法课程。
肯代尔大学校长Emily Williams Knight表示：“肯代尔大学感到非常高兴能成为Cuisine Solutions的独家教育伙伴，为美食服务行业培养既对真空低温烹饪法有着深入了解又在这方面拥有专业技能的专业人才。我们新的真空低温烹饪法厨房不仅会为我们的学生提供培训，而且还会为世界各地的美食服务业和制造业人员提供培训。“
肯代尔大学新的厨房和培训设施将建在学校的第一层，并使用伊利诺伊州奈尔斯PolyScience制造的真空低温烹饪法设备。真空低温烹饪法HACCP证书和真空低温烹饪法入门课程将融合在包含烹饪基础的副学士和学士学位课程中。经验丰富的专业人士可以在网上进行真空低温烹饪法和HACCP证书理论课程学习，还能与肯代尔受认证的真空低温烹饪法讲师和现代真空低温烹饪法的“鼻祖“Bruno Goussault一起参与研讨会，他也是CREA的创始人和Cuisine Solutions的首席厨师科学家。刚开始时，网上课程将使用英语和西班牙语授课，其它语言如中文和葡萄牙语的课程将在未来几年内提供。
院长Renee Zonka（RD, CEC, CHE）表示：“我们与Cuisine Solutions 合作提供高品质高技能的真空低温烹饪法培训，使肯代尔大学西餐西点学院成为世界上顶级专业西餐西点项目之一。目前学校的这种培训稀缺，而全世界美食服务运营者中使用和依靠真空低温烹饪法的企业越来越多。多亏了我们与Cuisine Solutions 这种新的关系，我们的毕业生能在肯代尔大学获得西餐西点专业学位的同时，具备现代烹饪最前端的知识和经验，当他们开始职业生涯时，他们会非常具有竞争力。“
Cuisine Solutions的企业厨师和首席战略官Gerard Bertholon表示：“这不仅对于我们而言是一项重大的成就，而且对于学习烹饪的学生、专业人士和整个行业而言都是一项重大的成就。Cuisine Solutions 和肯代尔大学的关系将一个拥有40年真空低温烹饪法专业知识的机构与世界上最好的烹饪学校之一联系起来。我们现在能够为世界各地的顾客和烹饪爱好者提供尖端的真空低温烹饪法网上培训。“
真空低温烹饪法可追溯至18世纪末，它在20世纪60年代中期作为一种工业食物保存方法被美国和法国工程师再次发现。1971年，Bruno Goussault博士，后来成为Cuisine Solutions的首席科学家，改善了真空低温烹饪法，使之能够保存烤牛肉的鲜嫩、香醇的味道和口感。如今，真空低温烹饪法已应用在世界各地的专业厨房和食品生产设施中，从最受欢迎的餐厅、酒店、乡村俱乐部、游艇、赌场到航空公司、学校、卫生保健设施、军事机构和食品制造商。
肯代尔大学和Cuisine Solutions的代表将在2012年国家餐厅协会餐厅和汽车旅馆展览（National Restaurant Association Restaurant, Hotel-Motel Show）上讨论西餐西点学院新的真空低温烹饪法课程强化和设施计划，展览将于5月5日至8日在芝加哥迈考密展览中心（McCormick Place）举行，位于booth #588南厅（South Hall）。更多信息，请访问sousvide.kendall.edu。
关于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。
关于Cuisine Solutions
真空低温烹饪法大师Cuisine Solutions，是一个由获奖厨师组成的国际化团队，他们开创和完善了慢烹饪技巧，也称为真空低温烹饪法。1971年，Bruno Goussault博士发展了该烹饪法，他后来成为首席科学家，真空低温烹饪法密封了水分和营养物质，使得Cuisine Solutions的食物香醇可口、松软多汁。整个烹饪过程的精确无误才能确保每一次烹饪后食物达到理想的效果。Cuisine Solutions成立于1990年，是高档餐厅、高级酒店和会议中心、大型航空公司、铁路公司、游艇、美食市场和食品商店、美国军事和国家餐厅链受信任的供应商。更多信息，请访问 www.cuisinesolutions.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 Partners with Cuisine Solutions to Teach Sous Vide
New relationship enables Kendall’s School of Culinary Arts to give unprecedented training in cutting-edge cooking technique to students and professionals
Chicago—May 1, 2012—Kendall College has partnered with Cuisine Solutions, Masters of Sous Vide since 1971, to launch a new sous-vide training program and dedicated kitchen at the college’s campus. Cuisine Solutions’ education arm, the Culinary Research and Education Academy (CREA), will share intellectual property and expertise for the development of Kendall’s sous-vide curriculum. The program will launch in the fall 2012 term for the benefit of associate- and baccalaureate-degree students as well as for culinary professionals who seek expert training and certification in the sous-vide process.
Sous vide—French for “under vacuum”—is a cooking technique in which food is vacuum sealed in a specially designed pouch and slow cooked in water at precision temperatures until it is cooked. The sous-vide method produces consistently excellent texture and flavor, maintaining the nutritional integrity and safety of the food.
Formal training in sous vide is heavily regulated by health departments because its exacting food-safety demands must conform to Hazard Analysis Critical Control Points (HACCP) standards. As a result, professional culinary-arts higher education and training programs have not had the skilled faculty, equipment or funding to offer programs in the sous-vide process.
“Kendall College is thrilled to be the exclusive education partner of Cuisine Solutions for preparing professionals in the foodservice industry with an in-depth familiarity and expertise in sous vide,” says Emily Williams Knight, president of Kendall College. “Our new sous-vide kitchen will provide training not only for our students but also for foodservice and manufacturing personnel worldwide.”
The new kitchen and training facility at Kendall will be built on the first floor of the college and will house sous-vide equipment manufactured by Niles, Ill.-based PolyScience. Sous-vide HACCP certification and introductory sous-vide coursework will be integrated into the associate- and bachelor-degree curricula that include the foundations of cooking. Seasoned professionals can take the online theoretical courses on sous vide and HACCP certification, as well as participate in workshops with Kendall’s certified sous-vide instructors and the “godfather” of modern sous vide, Bruno Goussault, founder of CREA and chief chef-scientist for Cuisine Solutions. Initial online training will be offered in English and Spanish, and programs in additional languages such as Mandarin and Portuguese will be made available in coming years.
“Our collaboration with Cuisine Solutions to deliver quality, skilled training in sous vide further distinguishes the Kendall College School of Culinary Arts as one of the leading professional culinary-arts programs worldwide,” says Dean Renee Zonka, RD, CEC, CHE. “The rarity of such training among schools coincides with unprecedented global use of and reliance on sous-vide cookery among foodservice operations. Thanks to our new relationship with Cuisine Solutions, graduates armed with a Kendall College degree in culinary arts will begin their careers with a competitive advantage through their knowledge of and experience with one of the most cutting-edge advancements in contemporary cooking.”
“This is a major development, not only for us, but for culinary students, professionals and the industry in general,” says Gerard Bertholon, corporate chef and chief strategy officer of Cuisine Solutions. “The relationship between Cuisine Solutions and Kendall College will combine four decades of sous-vide know-how with one of the best culinary schools in the world. We can now offer our customers and culinary enthusiasts around the world access to cutting edge sous-vide training online.”
The sous-vide method, which traces to the late-18th century, was rediscovered by American and French engineers in the mid-1960s as an industrial food-preservation method. In 1971 Dr. Bruno Goussault, who would become chief scientist at Cuisine Solutions, improved the sous-vide process to achieve ideal tenderness, savory flavor and mouthfeel of roast beef. Today, sous vide is used in professional kitchens and food-production facilities the world over—from the most celebrated restaurants, hotels, country clubs, cruise lines and casinos to airlines, schools, healthcare facilities, military branches and food manufacturers.
Representatives from Kendall College and Cuisine Solutions will be available to discuss the School of Culinary Arts’ new sous-vide curriculum enhancement and facility plans at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, May 5-8 at McCormick Place in Chicago, in booth #588 located in the South Hall. For more information, 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.
About Cuisine Solutions:
Cuisine Solutions, Masters of Sous Vide since 1971, is an international team of award-winning chefs who pioneered and perfected the slow-cooking technique called sous vide (French for “under vacuum”). Developed in 1971 by Dr. Bruno Goussault, who would become the chief scientist, the sous-vide method seals in moisture and nutrients, making Cuisine Solutions foods naturally flavorful, fork-tender and incredibly juicy. The precision inherent in the process means that the results are perfect, every time. Founded in 1990, Cuisine Solutions is a trusted supplier to fine-dining restaurants; premier hotels and convention centers; major airlines, railways and cruise lines; gourmet markets and grocery stores; the U.S. military and national restaurant chains. For more information, visit www.cuisinesolutions.com.
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