肯代尔大学携手谢德水族馆（Shedd Aquarium）共襄可持续性海产品盛举！
芝加哥（2014年9月2日） - 肯代尔大学（Kendall College）与谢德水族馆（Shedd Aquarium）携手为肯代尔西餐西点学院的学生讲授可持续性海产品的重要性，与此同时谢德水族馆Right Bite项目，将分享厨师和餐厅如何通过他们菜单上的食材做出可持续性的海鲜美食。
谢德水族馆的获奖项目Right Bite旨在帮助人们做出有利于我们海洋世界健康发展的简单和美味的海鲜美食选择。Right Bite是中西部地区领先的可持续性海鲜创举，并且已经建立了一个拥有超过25个当地合作伙伴的社区，其中包括烹饪学校、餐厅、零售商、海鲜分销商，以增强芝加哥这个生机勃勃市场的可持续性海产品的可获得性。水族馆的专家建立了值得信赖的合作伙伴关系，以支持可持续性海产品的供应，并提供量身定制的教育项目，与当前和未来的厨师以及美食服务专业人士分享解决严峻的海产品问题的方法。
肯代尔大学一直都是烹饪可持续性领域的领导者，2005年它专门创立了一个项目以加强课程以及教育性和操作性实践的指导原则。肯代尔大学开展了诸多可持续性实践如堆置肥料、循环再利用、采购当地产的有机食材等。与谢德水族馆Right Bite项目合作的院校进一步提高了他们的可持续性实践水平，而且业内的专家也参与其中帮助院校设置自身烹饪项目。该项目旨在教育谢德水族馆的参观者和合作伙伴传播关于可持续性海产品的意识，这意味着维持鱼类物种的丰富性，以环保的方式合理养殖、管理和捕捞。
“作为帮助学生发展烹饪职业生涯的芝加哥排名第一的烹饪学校，确保学生获得成功所需的必备知识和技能一直都是我们的使命。”肯代尔大学校长Emily Williams Knight表示，“除了确保学生了解最新的烹饪趋势、造型风格和烹饪方法之外，让学生意识到影响顾客食物选择的因素也至关重要。我们感到非常高兴能够与谢德水族馆及其Right Bite项目合作。”
过度捕捞以及损害生态系统和鱼类种群健康的捕鱼方式正在成为一个越来越严重的问题，全球渔场的85%都正处于生物极限的边缘或者已经严重超出他们的生物极限。海洋会输出全球70%的氧气，影响天气系统，并支持经济状况。此外，鱼类目前是大约30亿人口的主要蛋白质来源，使其成为厨师、餐厅和顾客需要关注这个问题的关键因素。迄今为止，90%的所有大型捕食性鱼类，包括金枪鱼、鲨鱼、箭鱼、鳕鱼和比目鱼都已灭绝，科学家预测，在当前的趋势下，全球渔业将在2050年之前全部耗尽。
“食用可持续性海产品是人类可以做的保护全球海域健康的最美味的行动之一。”谢德水族馆五大湖和可持续性经理Aislinn Gauchay表示，“我们与肯代尔大学的合作关系帮助我们向下一代烹饪专业人士传授可持续性海产品的重要性，促使他们跳出口味之外，开始思考他们的食物选择如何影响自然世界。肯代尔大学学生将在现场进行自创烹饪展示，为我们的顾客奉上美味佳肴，这也是一个鼓励我们每一个人在每天的生活当中成为一个烹饪环保主义者的令人兴奋的教育创举。”
在2014年全年当中，肯代尔大学和谢德水族馆将在水族馆举办以可持续性海产品为特色的烹饪演示活动，届时肯代尔大学烹饪专业的学生将会献上一场场海鲜盛宴。学生们会相互比拼，通过使用一种Right Bite项目批准的海鲜食材制作美味菜肴以争取领导演示团队的机会。这些比赛赢家将会在成百上千的水族馆游客面前领导这些演示和品尝活动。这些烹饪演示将重点强调可持续性海产品对我们海洋健康的重要性，并为顾客提供有用的烹饪和食谱建议。
更多信息，以及未来烹饪展示的时间信息，请访问：www.sheddaquarium.org/plan-a-visit/Explore/Calendar。更多有关Right Bite项目的信息，请访问：www.sheddaquarium.org/Conservation—Research/Right-Bite。
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，是罗瑞特国际大学网络（Laureate International Universities network）成员之一。肯代尔为超过1650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。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TNS全球-2013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）认证了肯代尔的西餐西点副学士项目（Culinary Arts associate program）；2008年，认证了烘焙和西点副学士项目（Baking and Pastry associate program）。肯代尔大学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。
关于约翰•G•谢德水族馆
约翰•G•谢德水族馆（John G. Shedd Aquarium），是一个致力于公共教育和环保的非盈利组织，它是世界上最大的室内水族馆之一。馆内容纳32,000个水生动物，代表了海洋界大约1500种鱼类、爬行类、两栖类、无脊椎类、鸟类和哺乳类物种。谢德水族馆优雅地坐落在密歇根湖（Lake Michigan）湖滨，被视为“世界水族馆”（The World’s Aquarium）。自从它于1930年开放以来，水族馆的使命一直都是加强公众对水中世界的理解力和欣赏力。谢德水族馆一直致力于发展很多旨在保护那些受威胁或濒危水生生物物种的项目。更多信息，请访问 www.sheddaquarium.org。
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Kendall College expands partnership with Shedd Aquarium to find the Right Bite
CHICAGO (September 2, 2014) – Kendall College and Shedd Aquarium have partnered together to teachKendall College’s School of Culinary Arts students the importance of sustainable seafood, with Shedd’s Right Bite program sharing valuable instruction on how chefs and restaurants can contribute to the sustainable seafood movement through what they include on their menus.
Shedd Aquarium’s award-winning Right Bite program exists to help people make easy, enjoyable seafood choices that benefit the health of our waters worldwide. Right Bite is the leading sustainable seafood initiative in the Midwest and has built a community of more than 25 local partners, including culinary schools, restaurants, retailers, seafood distributers, to increase the availability of sustainable seafood in Chicago’s vibrant marketplace. The aquarium’s staff experts build trusted partnerships to support the sourcing of sustainable seafood and deliver tailored educational programs that share critical seafood issues with current and future chefs and food-service professionals.
Kendall College has long been a leader in culinary sustainability, creating a dedicated program in 2005 to enhance both the curriculum and guiding principles of the educational and operational practices. Kendall addresses everything from composting and recycling to sourcing locally grown, organic ingredients and more. The college partners with Shedd Aquarium’s Right Bite program to further elevate their sustainable offerings and to tap experts within the field to help shape their culinary program. This program works to educate Shedd visitors and partner to spread awareness about sustainable seafood, meaning fish that are abundant, well managed, and caught or farmed in environmentally friendly ways.
“As the No. 1 Culinary School in Chicago in preparing students for culinary careers, it’s always been our mission to make sure our students develop the skills and knowledge to help them succeed,” said Emily Williams Knight, president of Kendall College. “In addition to ensuring our students know the latest culinary trends, preparation styles and cooking methods, it’s important that they know of the issues impacting consumer food choices. We’re so pleased to partner with Shedd Aquarium and their Right Bite program.”
Overfishing and fishing methods that damage ecosystem and fish population health are becoming an increasingly larger problem, with 85 percent of the world’s fisheries being pushed to or beyond their biological limits. Oceans produce 70 percent of the world’s oxygen, influence weather systems and support economics. In addition, fish currently act as a primary protein source for about three billion people, making it critical for chefs, restaurants and consumers to be educated about this issue.1 To date, 90 percent of all large predatory fish, including tuna, sharks, swordfish, cod and halibut, are gone, and scientists predict that with the current trends, world food fisheries could completely deplete by 2050.
“Eating sustainable seafood is one of the most delicious actions you can take to protect the health of our waters worldwide,” said Aislinn Gauchay, manager of Great Lakes and sustainability at Shedd Aquarium. “Our partnership with Kendall College allows us to teach the next generation of culinary professionals the importance of sustainable seafood and ask them to think beyond taste to how their food choices affect the natural world. Featuring Kendall student-created recipes at live cooking demos will be a treat for our guests and an exciting educational initiative that will encourage each of us to be culinary conservationists in our everyday lives.”
Throughout 2014, Kendall College and Shedd will host cooking demonstrations at the aquarium featuring sustainable seafood recipes created by students in Kendall College’s catering class. Students will compete for the chance to lead the cooking demonstrations by creating a dish using a Right Bite-approved seafood item. The winners will lead the demonstration and tasting in front of hundreds of aquarium visitors. These cooking demonstrations will highlight the importance of sustainable seafood to the health of our oceans and provide guests with helpful cooking tips and recipe ideas.
More information and future dates for the cooking demonstrations will be available atwww.sheddaquarium.org/plan-a-visit/Explore/Calendar. For additional information on the academic programs at Kendall, visit www.kendall.edu. For more information about the Right Bite program, visitwww.sheddaquarium.org/Conservation—Research/Right-Bite.
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1,650 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 (TNS Global – 2013 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 is accredited by The Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org; 1-312-263-0456.
About John. G Shedd Aquarium:
The John G. Shedd Aquarium, a nonprofit organization dedicated to public education and conservation, is among one of the world’s largest indoor aquariums. The facility houses over 32,000 aquatic animals representing some 1,500 species of fishes, reptiles, amphibians, invertebrates, birds and mammals from waters around the world. Beautifully situated on the shores of Lake Michigan, Shedd Aquarium is known as “The World’s Aquarium.” Since its opening in 1930, the aquarium’s mission has been to enhance public understanding and appreciation of the aquatic world. Shedd Aquarium is committed to a number of projects designed to preserve threatened or endangered aquatic species. Visit www.sheddaquarium.org to learn more.
【原文引自】：http://www.gheac.com/thread-5775-1-1.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”。
Kendall College expands partnership with Shedd Aquarium to find the Right Bite
CHICAGO (September 2, 2014) – Kendall College and Shedd Aquarium have partnered together to teachKendall College’s School of Culinary Arts students the importance of sustainable seafood, with Shedd’s Right Bite program sharing valuable instruction on how chefs and restaurants can contribute to the sustainable seafood movement through what they include on their menus.
Shedd Aquarium’s award-winning Right Bite program exists to help people make easy, enjoyable seafood choices that benefit the health of our waters worldwide. Right Bite is the leading sustainable seafood initiative in the Midwest and has built a community of more than 25 local partners, including culinary schools, restaurants, retailers, seafood distributers, to increase the availability of sustainable seafood in Chicago’s vibrant marketplace. The aquarium’s staff experts build trusted partnerships to support the sourcing of sustainable seafood and deliver tailored educational programs that share critical seafood issues with current and future chefs and food-service professionals.
Kendall College has long been a leader in culinary sustainability, creating a dedicated program in 2005 to enhance both the curriculum and guiding principles of the educational and operational practices. Kendall addresses everything from composting and recycling to sourcing locally grown, organic ingredients and more. The college partners with Shedd Aquarium’s Right Bite program to further elevate their sustainable offerings and to tap experts within the field to help shape their culinary program. This program works to educate Shedd visitors and partner to spread awareness about sustainable seafood, meaning fish that are abundant, well managed, and caught or farmed in environmentally friendly ways.
“As the No. 1 Culinary School in Chicago in preparing students for culinary careers, it’s always been our mission to make sure our students develop the skills and knowledge to help them succeed,” said Emily Williams Knight, president of Kendall College. “In addition to ensuring our students know the latest culinary trends, preparation styles and cooking methods, it’s important that they know of the issues impacting consumer food choices. We’re so pleased to partner with Shedd Aquarium and their Right Bite program.”
Overfishing and fishing methods that damage ecosystem and fish population health are becoming an increasingly larger problem, with 85 percent of the world’s fisheries being pushed to or beyond their biological limits. Oceans produce 70 percent of the world’s oxygen, influence weather systems and support economics. In addition, fish currently act as a primary protein source for about three billion people, making it critical for chefs, restaurants and consumers to be educated about this issue.1 To date, 90 percent of all large predatory fish, including tuna, sharks, swordfish, cod and halibut, are gone, and scientists predict that with the current trends, world food fisheries could completely deplete by 2050.
“Eating sustainable seafood is one of the most delicious actions you can take to protect the health of our waters worldwide,” said Aislinn Gauchay, manager of Great Lakes and sustainability at Shedd Aquarium. “Our partnership with Kendall College allows us to teach the next generation of culinary professionals the importance of sustainable seafood and ask them to think beyond taste to how their food choices affect the natural world. Featuring Kendall student-created recipes at live cooking demos will be a treat for our guests and an exciting educational initiative that will encourage each of us to be culinary conservationists in our everyday lives.”
Throughout 2014, Kendall College and Shedd will host cooking demonstrations at the aquarium featuring sustainable seafood recipes created by students in Kendall College’s catering class. Students will compete for the chance to lead the cooking demonstrations by creating a dish using a Right Bite-approved seafood item. The winners will lead the demonstration and tasting in front of hundreds of aquarium visitors. These cooking demonstrations will highlight the importance of sustainable seafood to the health of our oceans and provide guests with helpful cooking tips and recipe ideas.
More information and future dates for the cooking demonstrations will be available atwww.sheddaquarium.org/plan-a-visit/Explore/Calendar. For additional information on the academic programs at Kendall, visit www.kendall.edu. For more information about the Right Bite program, visitwww.sheddaquarium.org/Conservation—Research/Right-Bite.
About the Kendall College School of Culinary Arts:
Kendall College, founded in 1934, is located in Chicago, Illinois and is a member of the Laureate International Universities network. Kendall offers undergraduate degrees in business, culinary arts, early childhood education and hospitality management to a diverse and passionate community of more than 1,650 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 (TNS Global – 2013 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 is accredited by The Higher Learning Commission and a member of the North Central Association of Colleges and Schools (NCA), www.ncahlc.org; 1-312-263-0456.
About John. G Shedd Aquarium:
The John G. Shedd Aquarium, a nonprofit organization dedicated to public education and conservation, is among one of the world’s largest indoor aquariums. The facility houses over 32,000 aquatic animals representing some 1,500 species of fishes, reptiles, amphibians, invertebrates, birds and mammals from waters around the world. Beautifully situated on the shores of Lake Michigan, Shedd Aquarium is known as “The World’s Aquarium.” Since its opening in 1930, the aquarium’s mission has been to enhance public understanding and appreciation of the aquatic world. Shedd Aquarium is committed to a number of projects designed to preserve threatened or endangered aquatic species. Visit www.sheddaquarium.org to learn more.
【原文引自】：http://www.gheac.com/thread-5775-1-1.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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