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Baton Rouge Culinard news

Aug 12, 2014

Baton Rouge Culinard news

Chef Dusty Cooper, Program Director of Culinard, the Culinary Institute of Virginia College in Baton Rouge, recently attended the American Culinary Federation's National Conference, a six-day event held in Kansas City, Mo. Here's a summary in Chef Cooper's own words.

"There were over 1,000 chefs in attendance for the event including numerous educators and students. There was a very touching tribute to the late Chef Charlie Trotter by his wife, Rochelle Trotter, and many of the chefs he influenced in his career.

Many awards were given including ACF Pastry Chef of the Year, Student of the Year and Educator of the Year.

Over 60 workshops were offered ranging from new ways to serve vegetarian food to 'The Art of Butchery' presented by Pat LaFrieda highlighting how to handle aged beef. Chef Homaru Cantu (pictured below) was the key speaker at the opening of the event presenting a culinary demonstration to the group showcasing the Miracle Berry pill which dissolves on your tongue and makes foods taste sweet. His goal is to create a line of healthy foods that taste sweet but aren't sugar-laden. Chef Rick Moonen was on hand to present 'Aquaculture – How It Can Help,' describing how sustainable aquaculture can help not only the food industry but the environment."

Baton Rouge Culinard news


Baton Rouge Culinard news

Also in Baton Rouge, pastry instructor Chef Jeanne Mancuso recently gave a cake-decorating demonstration using chocolate lace for the Human Services, Hospitality, Tourism, Education and Training Conference in Birmingham. She showed how to design a template, temper chocolate, and place the template on a cake, cupcake, and doilies. She was assisted by four current Culinary students from Virginia College in Birmingham and a recently-graduated Virginia College pastry student, Barry Brock. With help from the Birmingham students, over 200 cake pops were made and given out for the audience to decorate and enjoy. A question and answer period followed.


Baton Rouge Culinard news

What do the Cookie Monster and the New Orleans Saints have in common?

They were both part of Celebration Cake Day recently in Baton Rouge.

Since pastry is part of the Culinary track at Culinard, Chef Jeanne Mancuso, in her attempt to convert the budding culinarians into pastry pros, guided the students to design and create celebration cakes, including the bright blue Sesame Street favorite and cakes highlighting the Cowboy-Saints rivalry between two classmates.