肯代尔大学真空低温烹饪法网络课程
芝加哥，2012年11月12日，随着肯代尔大学西餐西点学院Cuisine Solutions真空低温烹饪法（sous vide）培训厨房于2012年10月19日正式开放，全美国和世界各地的食品服务专业人士都可以注册学习真空低温烹饪法网上理论课程，并和认证的真空低 温烹饪法讲师进行专题讨论。
芝加哥，2012年11月12日，随着肯代尔大学西餐西点学院Cuisine Solutions真空低温烹饪法（sous vide）培训厨房于2012年10月19日正式开放，全美国和世界各地的食品服务专业人士都可以注册学习真空低温烹饪法网上理论课程，并和认证的真空低 温烹饪法讲师进行专题讨论。
Renee Zonka
观看肯代尔大学西餐西点学院院长Renee Zonka（RD, CEC, CHE）演示真空低温烹饪法的视频，请点击此处。
Zonka于8月1日在伊利诺伊州罗斯蒙特（Rosemont）2012年研发应用研讨会（2012 R&D Applications Seminar）上就有关食品服务和食品制造业的趋势发表演讲，主题为“真空低温烹饪法：为什么这种‘再次复活’的烹饪方法适合你？”
Zonka简单介绍了真空低温烹饪法的历史。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。Zonka还进一步解释了肉类和蔬菜的细胞壁在高温烹饪下是如何被损坏的，高温能使食物变成糊状并变干。在接近理想的温度下加热食物，肉类会保持 鲜嫩，蔬菜会变得紧致/纤柔，保持完好。因为真空低温烹饪法还包括真空密封，所以能使调味料和香料有效渗入食物中。
由于肯代尔大学的专业西餐西点培训课程以及从1971年以来其与真空低温烹饪法大师Cuisine Solutions的良好合作伙伴关系，Zonka受邀出席了研发应用研讨会。这种合作关系带来了Cuisine Solutions真空低温烹饪法培训厨房和肯代尔大学Riverworks校园课程的开设。除了通过Cuisine Solutions的教育分支机构——烹饪研究和教育学院（CREA，Culinary Research and Education Academy）为经验丰富的烹饪专业人士提供真空低温烹饪法专业培训和证书之外，新厨房和新课程也会使肯代尔的副学士和学士学位课程烹饪学生受益匪浅。
未来学校还会提供如法语、普通话和西班牙语授课的真空低温烹饪法网络课程。更多关于肯代尔大学合作伙伴Cuisine Solutions和Cuisine Solutions真空低温烹饪法培训餐厅的更多信息，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。
观看肯代尔大学西餐西点学院院长Renee Zonka（RD, CEC, CHE）演示真空低温烹饪法的视频，请点击此处。
Zonka于8月1日在伊利诺伊州罗斯蒙特（Rosemont）2012年研发应用研讨会（2012 R&D Applications Seminar）上就有关食品服务和食品制造业的趋势发表演讲，主题为“真空低温烹饪法：为什么这种‘再次复活’的烹饪方法适合你？”
Zonka简单介绍了真空低温烹饪法的历史。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。Zonka还进一步解释了肉类和蔬菜的细胞壁在高温烹饪下是如何被损坏的，高温能使食物变成糊状并变干。在接近理想的温度下加热食物，肉类会保持 鲜嫩，蔬菜会变得紧致/纤柔，保持完好。因为真空低温烹饪法还包括真空密封，所以能使调味料和香料有效渗入食物中。
由于肯代尔大学的专业西餐西点培训课程以及从1971年以来其与真空低温烹饪法大师Cuisine Solutions的良好合作伙伴关系，Zonka受邀出席了研发应用研讨会。这种合作关系带来了Cuisine Solutions真空低温烹饪法培训厨房和肯代尔大学Riverworks校园课程的开设。除了通过Cuisine Solutions的教育分支机构——烹饪研究和教育学院（CREA，Culinary Research and Education Academy）为经验丰富的烹饪专业人士提供真空低温烹饪法专业培训和证书之外，新厨房和新课程也会使肯代尔的副学士和学士学位课程烹饪学生受益匪浅。
未来学校还会提供如法语、普通话和西班牙语授课的真空低温烹饪法网络课程。更多关于肯代尔大学合作伙伴Cuisine Solutions和Cuisine Solutions真空低温烹饪法培训餐厅的更多信息，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。
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
Register Now for Online Sous-Vide Courses through Kendall College
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.
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.
【原文引自】：http://www.gheac.com/thread-3611-1-1.html
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”。
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
Register Now for Online Sous-Vide Courses through Kendall College
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.
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.
【原文引自】：http://www.gheac.com/thread-3611-1-1.html
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”。
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