2009 CULINARY SYMPOSIUM - Friday, March 27

(Full disclosure: via Culinary Historians of Chicago and Greater Midwest Foodways Alliance, I am a member of a sponsoring organization)

ROBERT MORRIS COLLEGE ANNOUNCES 2009 CULINARY SYMPOSIUM
CULINARY I.D.E.A.S. - INNOVATION, DIVERSITY, EXPLORATION, ARTS, SUSTAINABILITY -
FINDING OUR PAST ~ PREPARING FOR OUR FUTURE

Friday, March 27, 8:00 AM – 2:00 PM
Robert Morris College Chicago Campus,
401 S. State Street

Chicago –Some of Chicago’s most highly-regarded chefs and food professionals will participate in the second annual culinary symposium conducted by the Institute of Culinary Arts at Robert Morris College. This year’s event, Culinary I.D.E.A.S. – Innovation, Diversity, Exploration, Arts, Sustainability – Finding our Past ~ Preparing for Our Future, will be held Friday, March 27, from 8:00 AM – 2:00 PM at the Robert Morris College Chicago Campus, 401 S. State Street, eighth floor.

Nancy Rotunno, executive director of the Institute, has found that an annual symposium is an excellent way to showcase trends and innovations in the culinary field. “Our culinary curriculum consistently strives to top the last one by enabling each attendee to learn something that they can immediately apply to their studies and eventually, their careers.”

Under the direction of Associate Dean Jennifer Bucko Lamplough and Director of Purchasing Amy Keck, workshops and sessions specifically designed for culinary students, industry professionals and culinary educators will address such timely issues as leadership challenges for women chefs, sustaining a business in today’s economy, building a successful professional kitchen and preserving a wide variety of foods.

Key note speaker, Jeff Stratton, McDonald’s Corporate Executive Vice President and Chief Restaurant Officer, kicks off the day’s activities at 8:30 AM. Distinguished culinary professionals conducting sessions are Chef Gale Gand, Tru Restaurant; Chef Carrie Nahabedian, Naha Restaurant; Chef Michelle Garcia, The Bleeding Heart Bakery; Chef Shelley Young, The Chopping Block; Peter Testa, Testa Produce; Robert C. Marshall, Vice President Operation, McDonald’s; Chefs Allison and Rob Levitt, Mado Restaurant; Chefs Ryan Hutmacher and Jill Houk, Centered Chef Food Studios; Lara Field, University of Chicago; Chef Myk Banas, Chicago Marriott; Ralph Aylward, Boelter; Chef Gail Huesmann, Assaggia Cafe and Trattoria; Camille Stagg, food author and journalist; Chef Dan McGee, Dan McGee Restaurant and Catering; Randy Vickery, Wyncroft Wines; and Chef Nathan Chappell, The Michael Fields Agricultural Institute.

Sessions are divided into three tracks:

Innovation

“How to Sustain your Business in a Weakened Economy”

Add one “Building a Successful Kitchen Today/Managing Staff and Kitchen Design”

“Business Sense, Using Your Senses to Maximize Profit.”

Exploration

“Butcher, the Re-emergence of Charcuterie”

“Baker – New Techniques Using Old World Methods”

“Winemaker: The Forgotten Vine, Revisiting Ancient Varietals”

Diversity

“Out of the Frying Pan – Menu and Product Diversity”

“Into the Fire, Leadership for Women Chefs”

“Today for Tomorrow – Preserving the Seasons.” (Please note: This Master Class requires a separate $25.00 fee and attendance is limited to 20 participants.)

In addition to the workshops there will be a student cake decorating competition, culinary expo and job fair. Chefs Gale Gand and Michelle Garcia will judge the cake competition and announce the winners at an afternoon reception.

Proud sponsors of the Culinary Symposium are Wilton Industries, Inc., Cabot Creamery, Callebaut, The Culinary Historians of Chicago/Greater Midwest Foodways Alliance, RMC Bookstore, Cooks for a Cause, and Real Health, LLC. Sponsorship opportunities are still available; for information, please contact Tony Spadaro, 630-375-8250 or Jon Sherman, 708-226-5360 at Robert Morris College Institute of Culinary Arts.

Admission to the Symposium is free to students with a valid student ID. The fee for culinary educators is $35.00 and for industry professionals, $50.00.

All participants will receive a complimentary continental breakfast, coffee and snack, lunch and a cake reception. To register online visit http://www.robertmorris.edu/culinary/symposium or call Maria Garcia at 312-935-6918.