#Chris Liano

[may8chan]

The Toxic Avenger - Michael Herz & Lloyd Kaufman 1984

#The Toxic Avenger #Michael Herz #Lloyd Kaufman #Mitch Cohen #Andree Maranda #Jennifer Babtist #Cindy Manion #Robert Prichard #Gary Schneider #Pat Ryan #Mark Torgl #Dick Martinsen #Chris Liano #David Weiss #Dan Snow #Doug Isbecque #Charles Lee Jr. #Patrick Kilpatrick #Larry Sulton #Michael Russo #Norma Pratt #Poster #Japanese Poster

[phgq]

SBP unveils Gilas Men lineup for FIBA Asia Cup Qualifiers

#PHnews: SBP unveils Gilas Men lineup for FIBA Asia Cup Qualifiers

MANILA – The Samahang Basketbol ng Pilipinas (SBP) has named the Gilas Pilipinas Men pool that will play in the second window of the FIBA Asia Cup Qualifiers later this month.

Headlining the list that was revealed on Friday are Philippine Basketball Association (PBA) draftees Isaac Go, Rey Suerte, twin brothers Matt and Mike Nieto, and Allyn Bulanadi.

Joining them are Kobe Paras, Javi and Juan Gomez De Liano, Balti Baltazar, Dave Ildefonso, Will Navarro, Kenmark Carino, Calvin Oftana, Jaydee Tungcab, Dwight Ramos, and naturalization candidate Ange Kouame.

While Gilas Men mainstays like Kiefer Ravena, CJ Perez, and naturalized player Chris Standhardinger have become available for the November window following their respective PBA teams' early exit from the bubble season in Angeles, the SBP opted to bring in the Gilas Cadets instead in the buildup for the 2023 FIBA World Cup that the Philippines will co-host with Indonesia and Japan.

"The SBP has always wanted to start forming a core of younger players in preparation for 2023," SBP president Al Panlilio said.

He added that he also wanted the Gilas Men veterans to have some rest after having to play a compressed schedule that even saw them in action on consecutive days.

The best talents are in the PBA and we'll continue working closely with them but, for this window, we also have to take into consideration what the PBA players went through. They were apart from their families for at least six weeks and had to go through a grueling schedule. We know some of them are willing to play for flag and country and we appreciate them reaching out to us but it's important that they give themselves time to recover physically and mentally," Panlilio further said.

He then expressed bullishness on the amateur stars.

"We appreciate the commitment of all of these young athletes in joining our training camp. They have a lot of work to do in a short period of time but we're confident they'll all be up to the task. I'm sure they're all excited to be on the court again after being away from basketball for so long," Panlilio quipped

Gilas Men are now at the Inspire Sports Academy in Calamba for their training camp.

Coaching them are Jong Uichico, Tab Baldwin, and Boyet Fernandez. (PNA)

***

References:

* Philippine News Agency. "SBP unveils Gilas Men lineup for FIBA Asia Cup Qualifiers." Philippine News Agency. https://www.pna.gov.ph/articles/1121760 (accessed November 14, 2020 at 01:32AM UTC+14).

* Philippine News Agency. "SBP unveils Gilas Men lineup for FIBA Asia Cup Qualifiers." Archive Today. https://archive.ph/?run=1&url=https://www.pna.gov.ph/articles/1121760 (archived).

#Philippines #News #Filipino #Pinoy #Tourism #Politics #Culture #Editorial #Environment #Society #History

[easyfoodnetwork]

Just Like Restaurants, Culinary Schools and Their Students Are in Limbo

Yuriy Golub/Shutterstock

Culinary schools rely on hands-on training. Can they survive during the pandemic?

The morning of March 13 was normal until the intercom interrupted a discussion during Sarah Roundtree’s fine dining concepts lab at the Providence, Rhode Island, campus of Johnson & Wales. “They made the announcement that campus was shutting down,” she remembers. Roundtree, who graduated from the Charlotte campus of Johnson & Wales with a bachelor of science in culinary arts and food-service management in 2018, was working as a student teacher in the culinary arts program and had no idea what to tell the class about what to do next or when they’d be back. “The students had questions that I couldn’t answer,” she says.

She also didn’t know what it meant for her own studies. Roundtree was in Providence to complete a master of arts in teaching degree with a concentration in culinary arts education, and she was set to graduate in May, with an entry-level job at a restaurant already lined up. Instead, she left campus soon after that announcement, and in the coming weeks, the restaurant rescinded the job offer; it was forced to shut down due to COVID-19.

Today, Roundtree is living in Connecticut with her family, weighing her options for a career in a post-COVID-19 food industry. “Technically, I graduated a week ago,” she says via video call on a recent afternoon. “I’m sure I’ll do a Zoom celebration or something.”

As traditional college campuses shut down in early March, culinary schools followed, vacating their teaching kitchens, classrooms, and on-campus restaurants. But unlike traditional colleges, many of which shifted to online learning, culinary schools have had to contend with moving cooking classes, tactile in nature, to a virtual setting. Most have opted not to, meaning culinary schools and culinary students are stuck in limbo until campuses are cleared to reopen.

San Francisco Cooking School closed its campus March 16 and is not offering virtual learning for cooking courses, effectively putting the current stream of 42 full-time and part-time students on hold. “A hasty pivot to virtual learning didn’t make sense for SFCS because our curriculum is designed around hands-on instruction in a small class environment,” says San Francisco Cooking School founder Jodi Liano. Being in a kitchen-classroom setting ensures students learn to braise, cut, saute, chop, and dice under the tutelage of a trained culinary professional, an environment that’s hard to replicate via video call.

“Cooking is using all five senses,” says Lachlan Sands, campus president for the Institute of Culinary Education. Its campuses in Los Angeles and New York City both closed on March 16, affecting an undisclosed number of students (the school won’t say how many people are currently enrolled). “We believe it’s better to teach culinary arts in a kitchen in person.”

Culinary classes require an infrastructure that’s hard to mimic at home. A typical day of class involves students retrieving whisks, bowls, spoons, mixers, and stock pots from communal storage areas and retrieving ingredients from walk-in refrigerators or pantries to make the dishes that are part of the day’s lessons. Even if basic recipes were provided to students, there’s no guarantee that they would have access to the technology required for video calls. “Most of our students aren’t properly equipped for home study in terms of kitchen equipment, or even access to a kitchen where multiple roommates might be involved,” Liano says. Offering virtual cooking courses that may leave some students behind because of a lack of access, or asking them to venture out to secure ingredients during a pandemic, didn’t seem like the right move. “Simply put,” says Liano, “neither the school nor the students were set up to enable SFCS to fulfill our educational promise through virtual learning.”

Most culinary schools, though, have lecture-style courses for general education and professional studies classes related to specific majors, like menu planning and cost control, foodservice financial systems, food safety, culture, and technical writing; the Institute of Culinary Education, San Francisco Cooking School, Johnson & Wales, and New Orleans Culinary & Hospitality Institute have moved their lecture courses online.

Schools hope to keep their students engaged with cooking during lockdowns, even if not officially for credits. The Institute of Culinary Education started offering cooking demos via Instagram Live with chefs like Marcus Samuelsson and Chris Scott to encourage students to cook along with industry pros. “We really want to get them to try new things and new dishes,” Sands says. But there’s no way to ensure that students are tuning in, and administrators are not monitoring who’s accessing the demos. It’s not a foolproof way of teaching cooking, but it is a way of doing something. “Part of what we can do right now is cultivate an atmosphere of community,” Sands says. San Francisco Cooking School has started a “Conversations With…” Zoom series that connects industry leaders and students via regular calls to “just to get together and talk about things like what they’ve been cooking for friends/family,” Liano says. “Teachers help troubleshoot during these calls, and classmates do the same — it’s been a really nice way to keep them together.”

As many states think about reopening, culinary schools are waiting for the go-ahead to resume classes. Leah Sarris, executive director for New Orleans Culinary & Hospitality Institute, which opened in January of 2019, says the school’s 100-day certificate program moved lecture classes online. Administrators are planning on reopening the campus to “whenever it is safe to do so.” As New Orleans restaurants begin to reopen, NOCHI has a tentative plan “to resume classes whenever the city enters Phase 2,” Sarris says.

Culinary schools are adjusting to adhere to new safety guidelines at both local and federal levels, says Miriam Weinstein, communications director for Johnson & Wales University. Right now the Providence campus is planning on reopening July 6 with class sizes reduced from 18 to 14 students; a requirement that all staff, students, and faculty wear masks; and plexiglass partitions between cooking stations in hands-on classes. Both Johnson & Wales and San Francisco Cooking School will also introduce separate tasting rooms where students will bring a deli container of whatever they’re cooking to taste with disposable utensils. There, they’ll discuss with their instructor what adjustments should be made before disposing of the utensils and returning to the kitchen. Both schools say it will take some adjusting, but it’s something the students will eventually get used to. “It takes time and it adds steps, but it feels like a precaution worth taking,” says Liano. “I think it will become a routine that will be pretty easy to execute.”

That is, of course, if students elect to come back. Culinary school enrollment has long been in decline: According to data from the Integrated Postsecondary Education Data System (IPEDS), 16,792 culinary school degrees were awarded in 2017, down more than 8,000 compared to numbers from five years before. For many students, the costs associated with attending school (tuition for one undergraduate year at the Culinary Institute of America is more than $36,000; at Johnson & Wales, it’s more than $34,000), coupled with a downturned economy, might mean opting out of completing school altogether. And for both current and potential students, the restaurant industry’s crisis — and the likelihood of a lack of jobs after graduation — might affect decisions. An International Culinary Institute spokesperson says the school’s New York and LA campuses expect a “less than 2 percent withdrawal rate” after COVID-19, noting “students have expressed their desires to return to our campuses and resume their studies as soon as they are permitted to do so.” Weinstein, of Johnson & Wales, offers a slightly more pessimistic post-pandemic look: “We anticipate that the difficulties that our students and their families are facing will translate into future enrollment challenges.”

For those staying put, Sarris says that the New Orleans Culinary & Hospitality Institute is being flexible with students’ timelines for class completion. “We understand that the current situation has a lot of unknowns, so for students who are high-risk when it comes to COVID-19 or who wish to take some time off, we are working with them on a personalized completion plan,” Sarris says. Johnson & Wales is offering undergraduates who are part of the 3,366 students across four campuses that were in lab courses (hands-on classes taught in kitchens) the opportunity to finish their studies in July or in the fall semester, according to Weinstein. Students who were on track to graduate with bachelor’s degrees were offered virtual lecture courses to complete their degrees, Weinstein says, leading to their graduation on time this year.

Looking further ahead, culinary schools are thinking about the trickle-down effects the crisis will have on their curriculums, which will need to be adjusted to prepare students to enter a changed food industry. “How are restaurants going to be staffed? What are menus going to look like? How do businesses balance delivery and dine in? There’s so many questions that we won’t be able to answer yet,” Sands says. “Before we can make changes to the curriculum, we have to see what the industry wants.” But he’s also hopeful that the industry will adapt to its new reality, whatever that may look like. “The demand for restaurants has existed for hundreds of years; you’ve got to give credit to the resiliency of chefs and restaurateurs,” he says. “It’s a big challenge, but I don’t want to undercut the resiliency of the leaders of the food industry.”

Roundtree is also looking to industry leaders and thinking about starting an ice cream sandwich business. Her goals have changed a bit, but she’s sure she wants to stay in the food industry. “Long term, I don’t know if I want to go into education,” she says. “I see myself owning a restaurant and maybe writing a cookbook.”

Korsha Wilson is a food writer and host of A Hungry Society, a podcast that takes a more inclusive look at the food world. She lives in New Jersey.

from Eater - All https://ift.tt/2UCX5AG https://ift.tt/3d0UgiR

Yuriy Golub/Shutterstock

Culinary schools rely on hands-on training. Can they survive during the pandemic?

The morning of March 13 was normal until the intercom interrupted a discussion during Sarah Roundtree’s fine dining concepts lab at the Providence, Rhode Island, campus of Johnson & Wales. “They made the announcement that campus was shutting down,” she remembers. Roundtree, who graduated from the Charlotte campus of Johnson & Wales with a bachelor of science in culinary arts and food-service management in 2018, was working as a student teacher in the culinary arts program and had no idea what to tell the class about what to do next or when they’d be back. “The students had questions that I couldn’t answer,” she says.

She also didn’t know what it meant for her own studies. Roundtree was in Providence to complete a master of arts in teaching degree with a concentration in culinary arts education, and she was set to graduate in May, with an entry-level job at a restaurant already lined up. Instead, she left campus soon after that announcement, and in the coming weeks, the restaurant rescinded the job offer; it was forced to shut down due to COVID-19.

Today, Roundtree is living in Connecticut with her family, weighing her options for a career in a post-COVID-19 food industry. “Technically, I graduated a week ago,” she says via video call on a recent afternoon. “I’m sure I’ll do a Zoom celebration or something.”

As traditional college campuses shut down in early March, culinary schools followed, vacating their teaching kitchens, classrooms, and on-campus restaurants. But unlike traditional colleges, many of which shifted to online learning, culinary schools have had to contend with moving cooking classes, tactile in nature, to a virtual setting. Most have opted not to, meaning culinary schools and culinary students are stuck in limbo until campuses are cleared to reopen.

San Francisco Cooking School closed its campus March 16 and is not offering virtual learning for cooking courses, effectively putting the current stream of 42 full-time and part-time students on hold. “A hasty pivot to virtual learning didn’t make sense for SFCS because our curriculum is designed around hands-on instruction in a small class environment,” says San Francisco Cooking School founder Jodi Liano. Being in a kitchen-classroom setting ensures students learn to braise, cut, saute, chop, and dice under the tutelage of a trained culinary professional, an environment that’s hard to replicate via video call.

“Cooking is using all five senses,” says Lachlan Sands, campus president for the Institute of Culinary Education. Its campuses in Los Angeles and New York City both closed on March 16, affecting an undisclosed number of students (the school won’t say how many people are currently enrolled). “We believe it’s better to teach culinary arts in a kitchen in person.”

Culinary classes require an infrastructure that’s hard to mimic at home. A typical day of class involves students retrieving whisks, bowls, spoons, mixers, and stock pots from communal storage areas and retrieving ingredients from walk-in refrigerators or pantries to make the dishes that are part of the day’s lessons. Even if basic recipes were provided to students, there’s no guarantee that they would have access to the technology required for video calls. “Most of our students aren’t properly equipped for home study in terms of kitchen equipment, or even access to a kitchen where multiple roommates might be involved,” Liano says. Offering virtual cooking courses that may leave some students behind because of a lack of access, or asking them to venture out to secure ingredients during a pandemic, didn’t seem like the right move. “Simply put,” says Liano, “neither the school nor the students were set up to enable SFCS to fulfill our educational promise through virtual learning.”

Most culinary schools, though, have lecture-style courses for general education and professional studies classes related to specific majors, like menu planning and cost control, foodservice financial systems, food safety, culture, and technical writing; the Institute of Culinary Education, San Francisco Cooking School, Johnson & Wales, and New Orleans Culinary & Hospitality Institute have moved their lecture courses online.

Schools hope to keep their students engaged with cooking during lockdowns, even if not officially for credits. The Institute of Culinary Education started offering cooking demos via Instagram Live with chefs like Marcus Samuelsson and Chris Scott to encourage students to cook along with industry pros. “We really want to get them to try new things and new dishes,” Sands says. But there’s no way to ensure that students are tuning in, and administrators are not monitoring who’s accessing the demos. It’s not a foolproof way of teaching cooking, but it is a way of doing something. “Part of what we can do right now is cultivate an atmosphere of community,” Sands says. San Francisco Cooking School has started a “Conversations With…” Zoom series that connects industry leaders and students via regular calls to “just to get together and talk about things like what they’ve been cooking for friends/family,” Liano says. “Teachers help troubleshoot during these calls, and classmates do the same — it’s been a really nice way to keep them together.”

As many states think about reopening, culinary schools are waiting for the go-ahead to resume classes. Leah Sarris, executive director for New Orleans Culinary & Hospitality Institute, which opened in January of 2019, says the school’s 100-day certificate program moved lecture classes online. Administrators are planning on reopening the campus to “whenever it is safe to do so.” As New Orleans restaurants begin to reopen, NOCHI has a tentative plan “to resume classes whenever the city enters Phase 2,” Sarris says.

Culinary schools are adjusting to adhere to new safety guidelines at both local and federal levels, says Miriam Weinstein, communications director for Johnson & Wales University. Right now the Providence campus is planning on reopening July 6 with class sizes reduced from 18 to 14 students; a requirement that all staff, students, and faculty wear masks; and plexiglass partitions between cooking stations in hands-on classes. Both Johnson & Wales and San Francisco Cooking School will also introduce separate tasting rooms where students will bring a deli container of whatever they’re cooking to taste with disposable utensils. There, they’ll discuss with their instructor what adjustments should be made before disposing of the utensils and returning to the kitchen. Both schools say it will take some adjusting, but it’s something the students will eventually get used to. “It takes time and it adds steps, but it feels like a precaution worth taking,” says Liano. “I think it will become a routine that will be pretty easy to execute.”

That is, of course, if students elect to come back. Culinary school enrollment has long been in decline: According to data from the Integrated Postsecondary Education Data System (IPEDS), 16,792 culinary school degrees were awarded in 2017, down more than 8,000 compared to numbers from five years before. For many students, the costs associated with attending school (tuition for one undergraduate year at the Culinary Institute of America is more than $36,000; at Johnson & Wales, it’s more than $34,000), coupled with a downturned economy, might mean opting out of completing school altogether. And for both current and potential students, the restaurant industry’s crisis — and the likelihood of a lack of jobs after graduation — might affect decisions. An International Culinary Institute spokesperson says the school’s New York and LA campuses expect a “less than 2 percent withdrawal rate” after COVID-19, noting “students have expressed their desires to return to our campuses and resume their studies as soon as they are permitted to do so.” Weinstein, of Johnson & Wales, offers a slightly more pessimistic post-pandemic look: “We anticipate that the difficulties that our students and their families are facing will translate into future enrollment challenges.”

For those staying put, Sarris says that the New Orleans Culinary & Hospitality Institute is being flexible with students’ timelines for class completion. “We understand that the current situation has a lot of unknowns, so for students who are high-risk when it comes to COVID-19 or who wish to take some time off, we are working with them on a personalized completion plan,” Sarris says. Johnson & Wales is offering undergraduates who are part of the 3,366 students across four campuses that were in lab courses (hands-on classes taught in kitchens) the opportunity to finish their studies in July or in the fall semester, according to Weinstein. Students who were on track to graduate with bachelor’s degrees were offered virtual lecture courses to complete their degrees, Weinstein says, leading to their graduation on time this year.

Looking further ahead, culinary schools are thinking about the trickle-down effects the crisis will have on their curriculums, which will need to be adjusted to prepare students to enter a changed food industry. “How are restaurants going to be staffed? What are menus going to look like? How do businesses balance delivery and dine in? There’s so many questions that we won’t be able to answer yet,” Sands says. “Before we can make changes to the curriculum, we have to see what the industry wants.” But he’s also hopeful that the industry will adapt to its new reality, whatever that may look like. “The demand for restaurants has existed for hundreds of years; you’ve got to give credit to the resiliency of chefs and restaurateurs,” he says. “It’s a big challenge, but I don’t want to undercut the resiliency of the leaders of the food industry.”

Roundtree is also looking to industry leaders and thinking about starting an ice cream sandwich business. Her goals have changed a bit, but she’s sure she wants to stay in the food industry. “Long term, I don’t know if I want to go into education,” she says. “I see myself owning a restaurant and maybe writing a cookbook.”

Korsha Wilson is a food writer and host of A Hungry Society, a podcast that takes a more inclusive look at the food world. She lives in New Jersey.

from Eater - All https://ift.tt/2UCX5AG via Blogger https://ift.tt/3fh5nWE

#Blogger #cooking #Eater #food #recipes

[gtlover-blog1]

GT Story

This is my vent writing 😅 ___|-/___ "Timothy come on," Chris laughed, his boyfriend was on top of the dresser. Chris could only see him if he stood on his tiptoes. "I wanna see you! Come down!" There was no response, "If you come down I will give you five thousand hugs." He teased, "How about one million kisses." There was no reply, Chris pulled up a chair and stood up so he could see the borrower. The smile that was resting on his face fell and shattered on the floor. Timothy was curled up in a ball, he looked at Chris with teary eyes. "Baby, what's wrong?" He asked, Chris's joking demeanor had vanished. Timothy just shook his head, avoiding eye contact, "What's wrong, Timothy please." He begged, he hated when Timothy cried. He was always too big to do anything, "Please, I can't-" "Are you cheating on me?" Timothy asked suddenly, his teary but sharp blue eyes trained on Chris's shocked face. His voice was shaky, weak, and hoarse. "W-What? Baby, no. No, no, no I would never, could never." Chris was shocked, why would even think that? Did he not trust him? "Baby, wh-why would you think that?" Timothy broke eye contact, a tear slipped down his face. He sniffled and wiped it away, "I-I just, I-I'm so s-small. T-Too small to d-do, to do any-anything. I-I-I understand i-if you were. I'm so, so, so fat, and I-I-I'm ugly a-and-and-" he choked out before he broke down, sobbing uncontrollably. He could feel his boyfriend's shocked eyes on his body. "I'm sorry!" He cried, "I-I'm sorry, I'm overreacting. Y-You wouldn't. I shouldn't have said anything. I shouldn't have said anything, I shouldn't have said..." He rocked back and forth and tugged at his hair. Timothy didn't fight the giant hand that curled around him, he slumped against Chris's knuckle as he sobbed. Monsters were infested in his brain; monsters that fed on joy and happiness, that produced darkness, sadness, and horrible, horrible thoughts. "Timothy look at me." The borrower shook his head unable to speak through the tears, a giant finger lifted his chin, forcing him to make eye contact. Tears streamed down his cheeks and pooled on Chris's finger. "I love you." Timothy froze looked up in confusion, "I love you, and you are the sweetest, kindest, the best. And I love you for it." Chris told him. Timothy squeezed his eyes shut and shook his head, "Didn't anyone tell you not to lie?" He asked, choking up once again. "Your smile." Timothy looked up. "Your eyes." Timothy felt tears prick his eyes. "Your hair." One slipped free, a flood followed. "Your stomach." Sobs ripped out of his throat. "You are the prettiest person I have ever met, and I mean that. You Timothy Liano are beautiful." Timothy sobbed into his hands, "Y-You're the f-first person to ever call me b-beautiful." He sobbed softly, it felt good. It felt really good. "And I mean it," Chris's voice was strained, as if he was ready to cry, "I will always mean it. I love you." And for the first time in years, the monsters in Timothy's brain began to retreat.

#gt #emotion #giant #tiny #sad #depression #boyfriends #notenoughlgbtgt

[24australia-blog]

Crocs, celebs and bulletproof hair, it's the reel Oz

#Private Sydney #Bob Katter #Chris Hemsworth #Tourism Australia #Real Housewives of Melbourne #Gina Liano #Janet Roach

[instantdeerlover]

Just Like Restaurants, Culinary Schools and Their Students Are in Limbo added to Google Docs

Just Like Restaurants, Culinary Schools and Their Students Are in Limbo

 Yuriy Golub/Shutterstock

Culinary schools rely on hands-on training. Can they survive during the pandemic?

The morning of March 13 was normal until the intercom interrupted a discussion during Sarah Roundtree’s fine dining concepts lab at the Providence, Rhode Island, campus of Johnson & Wales. “They made the announcement that campus was shutting down,” she remembers. Roundtree, who graduated from the Charlotte campus of Johnson & Wales with a bachelor of science in culinary arts and food-service management in 2018, was working as a student teacher in the culinary arts program and had no idea what to tell the class about what to do next or when they’d be back. “The students had questions that I couldn’t answer,” she says.

She also didn’t know what it meant for her own studies. Roundtree was in Providence to complete a master of arts in teaching degree with a concentration in culinary arts education, and she was set to graduate in May, with an entry-level job at a restaurant already lined up. Instead, she left campus soon after that announcement, and in the coming weeks, the restaurant rescinded the job offer; it was forced to shut down due to COVID-19.

Today, Roundtree is living in Connecticut with her family, weighing her options for a career in a post-COVID-19 food industry. “Technically, I graduated a week ago,” she says via video call on a recent afternoon. “I’m sure I’ll do a Zoom celebration or something.”

As traditional college campuses shut down in early March, culinary schools followed, vacating their teaching kitchens, classrooms, and on-campus restaurants. But unlike traditional colleges, many of which shifted to online learning, culinary schools have had to contend with moving cooking classes, tactile in nature, to a virtual setting. Most have opted not to, meaning culinary schools and culinary students are stuck in limbo until campuses are cleared to reopen.

San Francisco Cooking School closed its campus March 16 and is not offering virtual learning for cooking courses, effectively putting the current stream of 42 full-time and part-time students on hold. “A hasty pivot to virtual learning didn’t make sense for SFCS because our curriculum is designed around hands-on instruction in a small class environment,” says San Francisco Cooking School founder Jodi Liano. Being in a kitchen-classroom setting ensures students learn to braise, cut, saute, chop, and dice under the tutelage of a trained culinary professional, an environment that’s hard to replicate via video call.

“Cooking is using all five senses,” says Lachlan Sands, campus president for the Institute of Culinary Education. Its campuses in Los Angeles and New York City both closed on March 16, affecting an undisclosed number of students (the school won’t say how many people are currently enrolled). “We believe it’s better to teach culinary arts in a kitchen in person.”

Culinary classes require an infrastructure that’s hard to mimic at home. A typical day of class involves students retrieving whisks, bowls, spoons, mixers, and stock pots from communal storage areas and retrieving ingredients from walk-in refrigerators or pantries to make the dishes that are part of the day’s lessons. Even if basic recipes were provided to students, there’s no guarantee that they would have access to the technology required for video calls. “Most of our students aren’t properly equipped for home study in terms of kitchen equipment, or even access to a kitchen where multiple roommates might be involved,” Liano says. Offering virtual cooking courses that may leave some students behind because of a lack of access, or asking them to venture out to secure ingredients during a pandemic, didn’t seem like the right move. “Simply put,” says Liano, “neither the school nor the students were set up to enable SFCS to fulfill our educational promise through virtual learning.”

Most culinary schools, though, have lecture-style courses for general education and professional studies classes related to specific majors, like menu planning and cost control, foodservice financial systems, food safety, culture, and technical writing; the Institute of Culinary Education, San Francisco Cooking School, Johnson & Wales, and New Orleans Culinary & Hospitality Institute have moved their lecture courses online.

Schools hope to keep their students engaged with cooking during lockdowns, even if not officially for credits. The Institute of Culinary Education started offering cooking demos via Instagram Live with chefs like Marcus Samuelsson and Chris Scott to encourage students to cook along with industry pros. “We really want to get them to try new things and new dishes,” Sands says. But there’s no way to ensure that students are tuning in, and administrators are not monitoring who’s accessing the demos. It’s not a foolproof way of teaching cooking, but it is a way of doing something. “Part of what we can do right now is cultivate an atmosphere of community,” Sands says. San Francisco Cooking School has started a “Conversations With…” Zoom series that connects industry leaders and students via regular calls to “just to get together and talk about things like what they’ve been cooking for friends/family,” Liano says. “Teachers help troubleshoot during these calls, and classmates do the same — it’s been a really nice way to keep them together.”

As many states think about reopening, culinary schools are waiting for the go-ahead to resume classes. Leah Sarris, executive director for New Orleans Culinary & Hospitality Institute, which opened in January of 2019, says the school’s 100-day certificate program moved lecture classes online. Administrators are planning on reopening the campus to “whenever it is safe to do so.” As New Orleans restaurants begin to reopen, NOCHI has a tentative plan “to resume classes whenever the city enters Phase 2,” Sarris says.

Culinary schools are adjusting to adhere to new safety guidelines at both local and federal levels, says Miriam Weinstein, communications director for Johnson & Wales University. Right now the Providence campus is planning on reopening July 6 with class sizes reduced from 18 to 14 students; a requirement that all staff, students, and faculty wear masks; and plexiglass partitions between cooking stations in hands-on classes. Both Johnson & Wales and San Francisco Cooking School will also introduce separate tasting rooms where students will bring a deli container of whatever they’re cooking to taste with disposable utensils. There, they’ll discuss with their instructor what adjustments should be made before disposing of the utensils and returning to the kitchen. Both schools say it will take some adjusting, but it’s something the students will eventually get used to. “It takes time and it adds steps, but it feels like a precaution worth taking,” says Liano. “I think it will become a routine that will be pretty easy to execute.”

That is, of course, if students elect to come back. Culinary school enrollment has long been in decline: According to data from the Integrated Postsecondary Education Data System (IPEDS), 16,792 culinary school degrees were awarded in 2017, down more than 8,000 compared to numbers from five years before. For many students, the costs associated with attending school (tuition for one undergraduate year at the Culinary Institute of America is more than $36,000; at Johnson & Wales, it’s more than $34,000), coupled with a downturned economy, might mean opting out of completing school altogether. And for both current and potential students, the restaurant industry’s crisis — and the likelihood of a lack of jobs after graduation — might affect decisions. An International Culinary Institute spokesperson says the school’s New York and LA campuses expect a “less than 2 percent withdrawal rate” after COVID-19, noting “students have expressed their desires to return to our campuses and resume their studies as soon as they are permitted to do so.” Weinstein, of Johnson & Wales, offers a slightly more pessimistic post-pandemic look: “We anticipate that the difficulties that our students and their families are facing will translate into future enrollment challenges.”

For those staying put, Sarris says that the New Orleans Culinary & Hospitality Institute is being flexible with students’ timelines for class completion. “We understand that the current situation has a lot of unknowns, so for students who are high-risk when it comes to COVID-19 or who wish to take some time off, we are working with them on a personalized completion plan,” Sarris says. Johnson & Wales is offering undergraduates who are part of the 3,366 students across four campuses that were in lab courses (hands-on classes taught in kitchens) the opportunity to finish their studies in July or in the fall semester, according to Weinstein. Students who were on track to graduate with bachelor’s degrees were offered virtual lecture courses to complete their degrees, Weinstein says, leading to their graduation on time this year.

Looking further ahead, culinary schools are thinking about the trickle-down effects the crisis will have on their curriculums, which will need to be adjusted to prepare students to enter a changed food industry. “How are restaurants going to be staffed? What are menus going to look like? How do businesses balance delivery and dine in? There’s so many questions that we won’t be able to answer yet,” Sands says. “Before we can make changes to the curriculum, we have to see what the industry wants.” But he’s also hopeful that the industry will adapt to its new reality, whatever that may look like. “The demand for restaurants has existed for hundreds of years; you’ve got to give credit to the resiliency of chefs and restaurateurs,” he says. “It’s a big challenge, but I don’t want to undercut the resiliency of the leaders of the food industry.”

Roundtree is also looking to industry leaders and thinking about starting an ice cream sandwich business. Her goals have changed a bit, but she’s sure she wants to stay in the food industry. “Long term, I don’t know if I want to go into education,” she says. “I see myself owning a restaurant and maybe writing a cookbook.”

Korsha Wilson is a food writer and host of A Hungry Society, a podcast that takes a more inclusive look at the food world. She lives in New Jersey.

via Eater - All https://www.eater.com/2020/6/12/21285538/culinary-arts-schools-covid-19-pandemic-impact-reopening-changing-curriculums

Created June 12, 2020 at 10:26PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

[catherinelouise-blog1]

Chris Ross lauds progress of UP's Jun Manzo, Juan Gomez de Liano under Alex Cabagnot tutelage. Good morning friends

[leiyupi-blog]

Download The Movie Keeping Mum online

Keeping Mum movie download

Download Keeping Mum

"Masaya kasi talaga ang movie," sabi ng young actress sa PEP.ph (Philippine Entertainment Portal). Keeping Mum Movie Download HD-DivX DVD | South African Article. Actors: Rowan Atkinson=Walter Goodfellow Kristin Scott Thomas=Gloria Goodfellow Maggie Smith=;Grace Hawkins; Patrick Swayze=Lance Tamsin Egerton=Holly Goodfellow. Movie Title: Keeping Mum Average customer review: Keeping Mum is available for streaming or downloading. Bhandarkar secretly made a call to Bebo and re-approached her for ;Heroine;. Download Keeping Mum Movie : Full In High Quality articlehangar.comDownload Keeping Mum Movie <<<. Keeping Mum also features Patrick Swayze, playing the role of the archetypal sleazy golf pro almost as a self-parody.. Lionsgate Keeping Mum On Rumored Hunger Games Script Leak. Saturday, July 9, 2011 01:05 PM. As the film progresses, it begins to show it;s dark side once more. Download Keeping Mum Movie : How To Watch Online Rauls PhotosDownload Keeping Mum Movie <<<. When the actress was asked about the film, she preffered to keep mum. Keeping Mum (2005) DVDRip Xvid-LKRG Download BRRIP movie Free. She neither made any comment about the film nor declined the report.. Letter From Joshua: Movie Sunday: Keeping MumI;m not really going to say much about the plot, because it unfolds so nicely in the film. Keeping Mum (2005) DVDRip Xvid-LKRG Language: English | 1h 38m | DVDRip | avi | 672 x 288 | XviD @ 1004 Kbps | MP3 @ 114 Kbps | 800 MB. Download Keeping Mum Movie : Full Length In Divx FormatKeeping Mum Movie.SkinTampa Blog Archive Download Keeping Mum Movie : Full Good. Keeping Mum Movie.Keeping Mum Movie Streaming | Izayahs BlogKeeping Mum Movie Streaming. Actors: Rowan Atkinson=Walter Goodfellow Kristin Scott Thomas=Gloria Goodfellow Maggie Smith=;Grace Hawkins; Patrick Swayze=Lance Tamsin Egerton=Holly Goodfellow. The party sources say that there is a calculated strategy behind

#Keeping Mum #Dante D'Andre #Chris Liano #Jeremy Swift

[easyfoodnetwork]

Yuriy Golub/Shutterstock Culinary schools rely on hands-on training. Can they survive during the pandemic? The morning of March 13 was normal until the intercom interrupted a discussion during Sarah Roundtree’s fine dining concepts lab at the Providence, Rhode Island, campus of Johnson & Wales. “They made the announcement that campus was shutting down,” she remembers. Roundtree, who graduated from the Charlotte campus of Johnson & Wales with a bachelor of science in culinary arts and food-service management in 2018, was working as a student teacher in the culinary arts program and had no idea what to tell the class about what to do next or when they’d be back. “The students had questions that I couldn’t answer,” she says. She also didn’t know what it meant for her own studies. Roundtree was in Providence to complete a master of arts in teaching degree with a concentration in culinary arts education, and she was set to graduate in May, with an entry-level job at a restaurant already lined up. Instead, she left campus soon after that announcement, and in the coming weeks, the restaurant rescinded the job offer; it was forced to shut down due to COVID-19. Today, Roundtree is living in Connecticut with her family, weighing her options for a career in a post-COVID-19 food industry. “Technically, I graduated a week ago,” she says via video call on a recent afternoon. “I’m sure I’ll do a Zoom celebration or something.” As traditional college campuses shut down in early March, culinary schools followed, vacating their teaching kitchens, classrooms, and on-campus restaurants. But unlike traditional colleges, many of which shifted to online learning, culinary schools have had to contend with moving cooking classes, tactile in nature, to a virtual setting. Most have opted not to, meaning culinary schools and culinary students are stuck in limbo until campuses are cleared to reopen. San Francisco Cooking School closed its campus March 16 and is not offering virtual learning for cooking courses, effectively putting the current stream of 42 full-time and part-time students on hold. “A hasty pivot to virtual learning didn’t make sense for SFCS because our curriculum is designed around hands-on instruction in a small class environment,” says San Francisco Cooking School founder Jodi Liano. Being in a kitchen-classroom setting ensures students learn to braise, cut, saute, chop, and dice under the tutelage of a trained culinary professional, an environment that’s hard to replicate via video call. “Cooking is using all five senses,” says Lachlan Sands, campus president for the Institute of Culinary Education. Its campuses in Los Angeles and New York City both closed on March 16, affecting an undisclosed number of students (the school won’t say how many people are currently enrolled). “We believe it’s better to teach culinary arts in a kitchen in person.” Culinary classes require an infrastructure that’s hard to mimic at home. A typical day of class involves students retrieving whisks, bowls, spoons, mixers, and stock pots from communal storage areas and retrieving ingredients from walk-in refrigerators or pantries to make the dishes that are part of the day’s lessons. Even if basic recipes were provided to students, there’s no guarantee that they would have access to the technology required for video calls. “Most of our students aren’t properly equipped for home study in terms of kitchen equipment, or even access to a kitchen where multiple roommates might be involved,” Liano says. Offering virtual cooking courses that may leave some students behind because of a lack of access, or asking them to venture out to secure ingredients during a pandemic, didn’t seem like the right move. “Simply put,” says Liano, “neither the school nor the students were set up to enable SFCS to fulfill our educational promise through virtual learning.” Most culinary schools, though, have lecture-style courses for general education and professional studies classes related to specific majors, like menu planning and cost control, foodservice financial systems, food safety, culture, and technical writing; the Institute of Culinary Education, San Francisco Cooking School, Johnson & Wales, and New Orleans Culinary & Hospitality Institute have moved their lecture courses online. Schools hope to keep their students engaged with cooking during lockdowns, even if not officially for credits. The Institute of Culinary Education started offering cooking demos via Instagram Live with chefs like Marcus Samuelsson and Chris Scott to encourage students to cook along with industry pros. “We really want to get them to try new things and new dishes,” Sands says. But there’s no way to ensure that students are tuning in, and administrators are not monitoring who’s accessing the demos. It’s not a foolproof way of teaching cooking, but it is a way of doing something. “Part of what we can do right now is cultivate an atmosphere of community,” Sands says. San Francisco Cooking School has started a “Conversations With…” Zoom series that connects industry leaders and students via regular calls to “just to get together and talk about things like what they’ve been cooking for friends/family,” Liano says. “Teachers help troubleshoot during these calls, and classmates do the same — it’s been a really nice way to keep them together.” As many states think about reopening, culinary schools are waiting for the go-ahead to resume classes. Leah Sarris, executive director for New Orleans Culinary & Hospitality Institute, which opened in January of 2019, says the school’s 100-day certificate program moved lecture classes online. Administrators are planning on reopening the campus to “whenever it is safe to do so.” As New Orleans restaurants begin to reopen, NOCHI has a tentative plan “to resume classes whenever the city enters Phase 2,” Sarris says. Culinary schools are adjusting to adhere to new safety guidelines at both local and federal levels, says Miriam Weinstein, communications director for Johnson & Wales University. Right now the Providence campus is planning on reopening July 6 with class sizes reduced from 18 to 14 students; a requirement that all staff, students, and faculty wear masks; and plexiglass partitions between cooking stations in hands-on classes. Both Johnson & Wales and San Francisco Cooking School will also introduce separate tasting rooms where students will bring a deli container of whatever they’re cooking to taste with disposable utensils. There, they’ll discuss with their instructor what adjustments should be made before disposing of the utensils and returning to the kitchen. Both schools say it will take some adjusting, but it’s something the students will eventually get used to. “It takes time and it adds steps, but it feels like a precaution worth taking,” says Liano. “I think it will become a routine that will be pretty easy to execute.” That is, of course, if students elect to come back. Culinary school enrollment has long been in decline: According to data from the Integrated Postsecondary Education Data System (IPEDS), 16,792 culinary school degrees were awarded in 2017, down more than 8,000 compared to numbers from five years before. For many students, the costs associated with attending school (tuition for one undergraduate year at the Culinary Institute of America is more than $36,000; at Johnson & Wales, it’s more than $34,000), coupled with a downturned economy, might mean opting out of completing school altogether. And for both current and potential students, the restaurant industry’s crisis — and the likelihood of a lack of jobs after graduation — might affect decisions. An International Culinary Institute spokesperson says the school’s New York and LA campuses expect a “less than 2 percent withdrawal rate” after COVID-19, noting “students have expressed their desires to return to our campuses and resume their studies as soon as they are permitted to do so.” Weinstein, of Johnson & Wales, offers a slightly more pessimistic post-pandemic look: “We anticipate that the difficulties that our students and their families are facing will translate into future enrollment challenges.” For those staying put, Sarris says that the New Orleans Culinary & Hospitality Institute is being flexible with students’ timelines for class completion. “We understand that the current situation has a lot of unknowns, so for students who are high-risk when it comes to COVID-19 or who wish to take some time off, we are working with them on a personalized completion plan,” Sarris says. Johnson & Wales is offering undergraduates who are part of the 3,366 students across four campuses that were in lab courses (hands-on classes taught in kitchens) the opportunity to finish their studies in July or in the fall semester, according to Weinstein. Students who were on track to graduate with bachelor’s degrees were offered virtual lecture courses to complete their degrees, Weinstein says, leading to their graduation on time this year. Looking further ahead, culinary schools are thinking about the trickle-down effects the crisis will have on their curriculums, which will need to be adjusted to prepare students to enter a changed food industry. “How are restaurants going to be staffed? What are menus going to look like? How do businesses balance delivery and dine in? There’s so many questions that we won’t be able to answer yet,” Sands says. “Before we can make changes to the curriculum, we have to see what the industry wants.” But he’s also hopeful that the industry will adapt to its new reality, whatever that may look like. “The demand for restaurants has existed for hundreds of years; you’ve got to give credit to the resiliency of chefs and restaurateurs,” he says. “It’s a big challenge, but I don’t want to undercut the resiliency of the leaders of the food industry.” Roundtree is also looking to industry leaders and thinking about starting an ice cream sandwich business. Her goals have changed a bit, but she’s sure she wants to stay in the food industry. “Long term, I don’t know if I want to go into education,” she says. “I see myself owning a restaurant and maybe writing a cookbook.” Korsha Wilson is a food writer and host of A Hungry Society, a podcast that takes a more inclusive look at the food world. She lives in New Jersey. from Eater - All https://ift.tt/2UCX5AG

http://easyfoodnetwork.blogspot.com/2020/06/just-like-restaurants-culinary-schools.html

#EasyFoodNetwork #ComfortFoodRecipes #EasyRecipes #GoodFood #BestComfortFoodRecipes #TastyFoodv