#GHEAC#肯代尔: 九月 2015

肯代尔大学西餐西点学院副院长Christopher Koetke分享食谱：蕃薯泥配橙皮和姜粉

该食谱由肯代尔大学西餐西点学院副院长、罗瑞特国际大学西餐西点卓越中心副总裁Christopher Koetke（CEC, CCE, HAAC）提供。

     蕃薯泥配橙皮和姜粉

   份额：12份

   不同于传统包裹在棉花糖里的蕃薯泥，这是一道素食主义者喜爱的假日美食的不同呈现。香甜姜糖刺激你的味蕾，将这道菜肴提升至新的味觉高度。这些番薯可以最早提前两天准备好，保存在冰箱里。食用的话在微波炉里稍热一下即可。这是肯代尔大学西餐西点学院提供的食谱：

   原料：

   -8个半熟的番薯（大约4磅，1磅=0.4536千克）

   -4汤匙黄油

   -1杯热牛奶

   -1杯橙汁

   -1汤匙橙皮

   -半汤匙盐

   -1汤匙新鲜研磨的黑胡椒

   -1汤匙姜粉

   -1汤匙红糖

   -3汤匙切碎的姜糖（再加上装饰所需的量）

     指导

   1. 将烤箱预热至350华氏度。

   2. 用叉子穿透番薯，将其放在烤板上烘焙1至2小时，或直至番薯变得非常松软。

   3. 将番薯肉舀进一个碗中，去皮。随后，用马铃薯搅拌机搅拌直至顺滑。（如果你想要完全顺滑的蕃薯泥，将其放入食品加工机里。）之后，加入剩余的原材料，搅拌直至顺滑。

   4. 在蕃薯泥上面撒上一些姜粉装饰，之后即可享用美味了。

美国肯代尔大学 - Kendall College
中文介绍页面：http://www.gheac.com/edu/kendall/
咨询联络电话：010-8447 6928
　　　　　　　189 0119 3685
在线咨询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 C座16E
　　邮政编码：100027

FROM THE KITCHENS AT KENDALL COLLEGE: MASHED SWEET POTATOES WITH ORANGE & GINGER

Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president, Laureate International Universities Center of Excellence in Culinary Arts and the Kendall College School of Culinary Arts.

Mashed Sweet Potatoes with Orange & Ginger

Yield: 12 servings

Unlike traditional sweet-potato mash smothered in marshmallow, this is a different take on a common and loved holiday veggie. Candied ginger lends a tantalizing taste dimension that takes this dish to flavorful heights. These sweet potatoes can be prepared up to two days in advance and stored in the refrigerator. To serve, simply reheat in the microwave. Recipe courtesy of Kendall College, School of Culinary Arts.

Ingredients
8    medium sweet potatoes (about 4 lbs.)
4 T. unsalted butter
1 c. hot milk
1 c. orange juice
1 t.    orange zest
½ t.    salt
1 t.    freshly ground black pepper
1 t.    ground ginger
1 T. brown sugar
3 T.    minced candied ginger (plus as needed for garnish)

Directions
1. Preheat the oven to 350°F.

2. Pierce the potatoes with a fork. Place on a cookie sheet and bake for 1 to 2 hours or until the potatoes are very tender.

3. Scoop the sweet-potato flesh into a bowl, discarding the skins. Mash with a potato masher until smooth. (If you want a completely smooth mashed potato, purée in a food processor.)  Add the remaining ingredients and mix until smooth.

4. Garnish the sweet potatoes with a sprinkling of candied ginger on top, and serve.

【原文引自】：http://www.gheac.com/thread-6153-1-1.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”。

我们正在为自己热爱的职业生涯努力奋斗！

2014年12月3日

Q: 你为什么选择去肯代尔大学学习呢？
A: 在印度的一家酒店和西点店工作之后，我感觉尽管我已经学到很多，但是我仍然需要完善自己的技能。虽然在印度也有烹饪学校，但是它们并不提供烘焙和西点课程，而且几乎没有一个学校非常专业或者能够提供有针对性的专业课程。而我想要的是一种既能够让我获得个人关注，也能使我得到烘焙与西点理论和实践经验的课程。我从我在印度的教授厨师Vernon Coelho那里听说了肯代尔大学。之后，我访问了肯代尔的学校官网，查看了教师履历、设施、专业、课程设置，当时我就知道这是我想要学习的地方。而看完学生感言则帮助我更容易下这个决定。每一个学生都发自内心讲述了自己在肯代尔读书的感受，然而最让人印象深刻的是他们对肯代尔有多么的自豪。之后，我就知道我必须成为他们其中的一员，我不会后悔自己的决定。

Q: 你走到如今的经历如何呢？
A: 肯代尔大学真的不负众望。在这里度过的每一天都是一种充满挑战的学习体验，为你增添自豪感和成就感。肯代尔提供的设施都是行业级别，个人工作台、搅拌机、感应燃烧器和特种设备等都是大部分商业面包店不敢自夸有的设备。烘焙和西点教师团队都非常卓越，他们每一个人都充满热情、孜孜奉献、行业和教学经验丰富。在肯代尔学习使我们为以后进入行业工作做好准备，这样当我们进入真实的职业环境时，我们不会茫然不知所措，沉浮其中。无论学生之前的行业经验、年龄或教育背景如何，厨师导师都对所有学生一视同仁。从第一天开始我们就清楚地知道是我们自己做出选择来到这里学习，我们正在为我们热爱的职业生涯做准备。我已经有点迫不及待想要进行我的高级烘焙课程了，我等不及想要好好利用这里所提供的所有资源，学到更多的知识和技能。

Q: 如果你已经完成或者目前正在进行实习，你能和我们讲讲你的经历以及你如何从中获益的吗？
A: 下个学期我会进行实习，不过我曾在Vanille Patisserie西点店工作过一天，他们为我提供了一次暑期实习机会。Vanille吸引我的地方是他们的特色菜单以及他们准备每一道甜点的复杂精细。仅仅在那里工作一天就足以说服我成为一家专业性强、安排有序和注重细节的西点店的一员。我很兴奋能够在明年7月份开始自己的实习，我知道自己会从这次实习当中获益匪浅。

Q: 你能和我们谈谈肯代尔大学的国际学生团体吗？
A: 目前肯代尔大学的在校国际学生数量正在增加。有来自50多个国家的学生注册学习肯代尔的各种专业课程。从第一天开始我就曾设想过自己在一个新的国家学习和生活是什么样子的，这使我更加容易适应这种转变。国际俱乐部也会组织多种活动，它是探索新文化和新传统的好地方。在一天里与来自法国、俄罗斯和印度尼西亚的学生交流会使让人感觉这个世界更小了。

Q: 在芝加哥的学生生活如何呢？
A: 芝加哥有很多大学，为学生提供多种选择。几乎所有的电影院、剧院和博物馆都为学生提供折扣。这是一个各种活动精彩不断的城市，餐饮形势大好。芝加哥遍布大量的当地特色、专业化和手工类面包房。湖泊，这个影响着天气、左右着你的出行计划的重要因素，吸引着来自世界各地的人士，各种各样精彩纷呈的节日全年都在芝加哥上演着。我基本上从未觉得无聊过，也根本不用考虑接下来要做什么。仅仅坐上车随便选一个地点即可，因为这里总是让我乐趣无穷！

美国肯代尔大学 - Kendall College

中文介绍页面：http://www.gheac.com/edu/kendall/

咨询联络电话：010-8447 6928

　　　　　　　189 0119 3685

在线咨询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 C座16E

　　邮政编码：100027

We were being prepared for a career we are so passionate about

03-Dec-2014

Q: Why did you choose to study at Kendall?
A: After working in India for a hotel and patisserie, I felt that even though I had learned a lot, I needed to accomplish more. Though there were colleges back in India, which did offer courses in Bakery and Pastry, none of them was intensive enough or offered specialized courses. I wanted a course where I would get personalized attention and experience both the practical and theoretical side to Baking and Pastry. I heard about Kendall College upon speaking to my Professor back in India, Chef Vernon Coelho. I subsequently visited the college website, went through the faculty profile, the facilities being offered, the courses being offered, the course structure, and I knew that this was ‘the’ place for me. Going through student testimonials was another factor, which helped make my decision even easier. Each student spoke from the heart and what stood out most was how proud they were of their college. I knew then that I had to be a part of this, and I have not looked back on my decision.

Q: How has your experience here been so far?
A: Kendall College has really lived up to its expectations. Each day spent here is a learning experience, filled with its daily challenges, which gives you a sense of pride and accomplishment. The facilities being offered in terms of industrial sized equipment, a personal work table, mixers, induction burners and specialty equipment is something that most commercial bakeries cannot boast of providing! The Bakery and Pastry faculty are amazing and each and every one of them is a passionate, dedicated, vast pool of knowledge. You are taught to prepare yourself for this industry so that when you enter a professional environment you are not all at sea and sinking. The Chef Instructors treat all students the same regardless of prior industrial experience, age or educational background. It was made clear from day one that it was our choice to be there, and we were being prepared for the career that we are so passionate about. I look forward to my advanced baking classes with some sort of impatience and eagerness, as I cannot wait to take advantage of all these resources being offered and learn more.

Q: If you have completed or are currently undergoing an internship, can you describe your experience and how you have benefitted from it?
A: I will be going on internship next quarter, however I worked for a day at Vanille Patisserie after which they offered me a summer internship. What drew me to Vanille was their specialized menu and the intricacy in which they prepare each dessert. A single day spent there was enough to convince me that I needed to be a part of a committed, professional, organized and detailed oriented Patisserie. I am very excited to start this July and I know I will take back a lot from this internship.

Q: Can you tell us about the international student community at Kendall?
A: The number of international students present on campus is staggering. There are students from over 50 countries enrolled in various programs at college. From day one I was enlightened on what my life in a new country would be like and this made the transition much easier. The International Club also organizes a number of activities, events and also serves as the opportune place to discover new cultures and traditions. The world really seems so much smaller after having a conversation with a student from France, Russia and Indonesia all in one day!

Q: How would you describe student life in Chicago?
A: Chicago contains a large number of colleges and provides a lot for students. There are student discounts offered at almost all cinemas, theatres and museums. It is a city buzzing with activity and the food scene here is incredible. There are a large number of local, specialized and artisanal bakeries spread all over the city. The lake, which governs the weather and subsequently how your day will pan out, serves as a magnet for people all over the world, festivals and much, much more. I have not spent a single day bored or wondered what I should do next. I just hop on a train, pick a spot and there is always something affordable to entertain me!

#GHEAC#肯代尔

2015年9月26日星期六

#GHEAC#“不醉不归啊”

#GHEAC#[校园新闻] 肯代尔大学西餐西点学院副院长Christopher Koetke分享食谱：蕃薯泥配橙皮和姜粉

#GHEAC#[校园生活] 我们正在为自己热爱的职业生涯努力奋斗！