THANK YOU!
The 2010 ACF Chef Educator of the Year
award is sponsored by Le Cordon Bleu
Schools North America.
submit a complete lesson plan that included
assignments and rubrics, as well as a plan for
a lecture/demonstration with PowerPoint and
recipes. Each gave a 50-minute presentation
and produced a dish for tasting by the judges.
Competitors were judged on the quality of
their teaching materials/plans, execution of
the lecture/demonstration and quality of the
prepared dish.
Jeffrey Brown, left, 2010 Chef Educator
of the Year, is congratulated on his award
by Richard Exley, CEPC, chef-instructor,
Le Cordon Bleu College of Culinary Arts
Scottsdale, representing Le Cordon Bleu
Schools North America.
Brown’s presentation focused on shrimp.
His lecture included the identification,
fabrication and preparation of shrimp, and
he prepared Cajun Barbeque Shrimp, a
traditional Cajun dish that has a bold flavor
and a unique appearance. The dish allowed
him to discuss and demonstrate a number
of basic skills and cooking techniques,
such as proper deveining, dry- and moist-heat cookery, and the control of heat and
cooking time to deliver a fully cooked,
flavorful, yet tender shrimp. A critical
component of his dish and demonstration
was the use of head-on shrimp to retain
maximum flavor and presentation impact.
There is no question that Brown delivered
passion, energy and connection with
students. His presentation was high-energy,
with a wealth of information presented
in a short period of time. He delivered
the material in an easily understandable
form, and made excellent use of humor to
keep the energy level high. He engaged
attendees by asking questions and seeking
input during the presentation.
Brown offers this advice for his fellow culinary
educators: “Relax. Your students are not
professionals yet. Give them room to grow.”
Each competitor selected the subject of his
or her presentation. The subjects this year
were varied: Meyers focused on cheese, and
prepared Baked Cheesy Grits with Shrimp
and Cheddar Cheese Beurre Blanc Sauce;
Costello-Garfolo focused on technique
for the production of a plate centered on
Porcini Crusted Halibut Fillet; and Bourgoin
focused on basic skills, such as braising, and
prepared Chicken Chasseur.
The competition was judged by Frank
Costantino, CEC, CCE, AAC, Faith Jennetta,
CEPC, and John Kinsella, CMC, CCE. Lead
judge Kinsella said judges were looking
for “communication of the passion” and an
ability to teach from the heart. Jennetta said
she looked for energy and clear evidence
of the ability to connect with students. She
said the competition is important because it
showcases chefs in another role.
And to culinary students: “Do not be afraid. Do
not be timid. Ask questions and be involved.”
Jerald Chesser, Ed.D., CEC, CCE, FMP,
AAC, is a professor at The Collins College
of Hospitality Management, California State
Polytechnic University, Pomona, Calif.
Cajun Barbeque Shrimp
Yield: 2 servings
6 oz. Abita “Turbo Dog” beer
Kosher salt, to taste
½ t. ground cayenne pepper
1 t. fresh-ground black pepper
Louisiana Hot Sauce, to taste
8-12 slices baguette
Method: Melt butter in heavy-bottomed
skillet. Add garlic, shallot, green onion,
celery and red bell pepper; sauté 3-5
minutes until vegetables wilt. Add
shrimp, sachet of shells, basil, thyme and
Worcestershire sauce; simmer, turning
often, until shrimp are just pink and slightly
curled ( 3-5 minutes). Add beer, salt, peppers and hot sauce (do not be sparing with peppers and hot sauce). Return to a boil; immediately reduce to a low simmer, poaching until liquid is reduced by half. Remove from heat. Serve in bowl with broth and warm sliced baguette.
