Florida Technical College Hosts Semifinals of Global Chef Challenge The winners of the early July competition will go on to represent the Americas next year at the WorldChefs Congress in Malaysia KISSIMMEE, Fla., July 15, 2017– The knives came out and it was on. Culinary teams representing Argentina, Colombia, Mexico and the United States and other countries, battled it out this weekend at Florida Technical College Kissimmee for the right to represent the Americas in the WorldChefs Congress & Expo 2018 in Kuala Lumpur, Malaysia. Founded in France in 1928, WACS is the largest global network of chefs, representing more than 10 million professionals worldwide. The competition to select the representation of the Americas was held in three different categories: Global Chefs, Global Pastry Chefs and the Hans Bueschkens Young Chefs Challenge for chefs 25 and under. The winners are: Global Chef category: Chef Robert Pineda, Colombia Hans Bueschkens Young Chefs Challenge for chefs 25 and under: Shayne McCrady, line and sauté cook at The Gatesworth, in St. Louis, MO Global Pastry Chef: Cher Harris, CEPC, executive pastry chef, Hotel Hershey, Hershey, PA “We are ecstatic to host such an important culinary event at FTC’s kitchens,” said Chef Peter Vossenberg, Director of Hospitality Programs at Florida Technical College. “It’s a fantastic experience for our students, many of which volunteered to assist during the competition and had the chance to interact and learn from some of the most talented individuals in this industry at global level.” Florida Technical College Kissimmee campus, is also a Regional Chef Training Facility for the Chaîne des Rôtisseurs, the world’s oldest gastronomic society founded in Paris in 1248. FTC is one of only five schools in the United States to currently hold the coveted designation, which will enable students and food preparation professionals to learn from nationally and internationally recognized chefs. At the same time, the campus is the headquarter of The American Culinary Federation Central Florida Chapter Orlando Chef Reimund Pitz, a certified world master who is a Chaîne official, said FTC´s partnerships with the professional culinary groups will enable the school to access top talent for the benefit of its students. “The school is now in a position to tap some truly dedicated professionals and master chefs to come here and hold seminars and training events for its students,” Pitz said. “These partnerships will enrich FTC’s culinary program and take it to the next level.” For additional information about Florida Technical College Culinary Arts and Baking and Pasteleria Diploma Programs call 888-906-5730 or visit www.FTCcollege.edu . About Florida Technical College: FTC offers associate and bachelor’s degrees and diploma programs in a range of professions, including healthcare, computer networking, graphic design, criminal justice, culinary arts and cosmetology. FTC campuses are located in Orlando, Lakeland, Deland, Kissimmee, Pembroke Pines and Cutler Bay. Founded in 1982 to provide private, post-secondary education in specialized fields.
Posts Tagged ‘culinary programs’
Kissimmee, Fla. – May 09, 2017 – Felipe Perez Grajales, cofounder of Puerto Rico’s most celebrated restaurant chain Meson Sandwiches, visited Florida Technical College this week as the headliner of the school’s ‘’Influencer Series”. This is a monthly event that brings business and civic leaders to campus for an honest conversation about success and ethics, as well as personal and professional growth. With 37 stores in the island, Meson Sandwiches is Puerto Rico’s largest and most successful restaurant chain. It was designated as one of the “Best Fast-Food Chains in the World” by Travel + Leisure magazine. The chain began with one single store in the island’s northwestern coast, launched by Pérez Grajales’ father, in which all of his children worked from a very early age. The chain’s success is a story worth sharing with the students, FTC Kissimmee Executive Director Gabriel Garcés said, because it has a good dose of reality. “We want to motivate our students to stay focused on their goals, as well as to instill in them an accurate perception of how success is really attained,” Garcés said. “Meson didn’t become what they are overnight. There were ups and downs, but mostly there was focus, dedication and a determination not to fail. That’s an important life lesson.” Meson began its expansion into the mainland U.S. in 2015 with its first store in Orlando. To date, it has three restaurants in the area and two in the making. “To be an entrepreneur, you must love what you do and love it a lot,” said Perez about the long hours and personal sacrifices his family made while developing the business. “Don’t waste time looking around to see what others are doing. Look ahead and inward. See what you can improve and don’t stop innovating.” Joel Borges, a Baking & Pasteleria student who attended the event, said that he was leaving it inspired to pursue his goal of owning a cake business. “My Amaretto cake is the best,” said Borges, who expects to graduate in the fall. “It just melts in your mouth. What if I can take that and turn it into how I support my family? That would be the dream. I’m confident than with the education I’m getting and hard work I can get there.” FTC’s Culinary Arts and Baking & Pasteleria programs are hands-on. Students learn by practicing dishes and techniques in a commercial grade kitchen. The programs also teach skills to manage food service businesses such as cost control, menu creation and facility operations. FTC’s Culinary Arts and Baking & Pasteleria are offered only at the Kissimmee campus. About Florida Technical College: FTC offers associate and bachelor’s degrees and diploma programs in a range of professions, including healthcare, computer networking, graphic design, criminal justice, culinary arts and cosmetology. FTC campuses are located in Orlando, Lakeland, Deland, Kissimmee, Pembroke Pines and Cutler Bay. Founded in 1982 to provide private, post-secondary education in specialized fields. Program Availability varies by location. Important information about the educational debt, earnings, and completion rates of students who attended this program is available at www.ftccollege.edu/disclosures.html.
Thinking about a career in the kitchen? FTC’s Culinary Arts Diploma Program will give you the necessary knowledge to work, manage and cook in the heat of a busy kitchen. The program is only 13-months in duration and new sessions begin every month. The structure is a combination of hands-on-deck experience and lectures. When you join the diploma program at FTC you will learn how to read a recipe, be confident in the kitchen, the importance of having a good knife, what ingredients you must have in your kitchen at all times, and how to use your imagination to transform simple ingredients into delicacies. How to read a recipe: You may think you know how to read, however, learning this is like taking a trip to a foreign country. You have to know where you are going. Do you need a car? What to pack? A cell phone charger that works abroad? The last thing one want to do is start a trip and realize you don’t have all the necessary tools to get to the final destination. Reading recipes has its tricks. Do you have all of the ingredients? Do you understand all of the steps? A positive execution will depend on all of these factors. Benefits of having a good knife: Have you ever cut an onion or a pineapple with a dull knife? The final product might not even look appealing to the eye. Having the right knife to cut a product will make the difference. If you slice onions with an extremely sharp knife, the sulfur that the onion contains does not break as much, meaning you won’t tear up as much. Use of imagination: You never know what new chic dish you will come up with. This program will allow you to use your imagination and make incredible creations. Don’t get upset if you mess up, it happens to the best in the business, keep on cooking and you will create that tasty dish you thought about in your mind. Safety in the kitchen: Anything can happen in a kitchen; you will learn what to do in any situation that could arise. For example, an automatic reaction to a fire is to use water to douse the flames, however, you should never use water on a grease fire. You will also learn what to keep handy in case of a cut or burns. Accidents are fixable: There will be times you may run to your instructor fearing you have messed up a plate. FTC culinary program will give you techniques and hands-on experience to fix mistakes. There could be a few baking disasters, however, most foods are salvageable after adjusting some seasonings and textures. It’s okay not to measure anything when cooking (unless you are baking): This program will allow you to trust your eye and mouth. Unless you are baking, you don’t need to measure anything, use your eye to measure a teaspoon of salt, then use your mouth to taste and see if you need more salt or more water! Eyeballing will make you a stronger faster cook. Must have ingredients: You will learn that having some key ingredient always stocked in your fridge and pantry will excel your creations. For instance, butter makes everything better, salt make your dish tastier, lemons add that exquisite fresh taste and eggs can do anything to your plate. FTC’s Culinary Arts Diploma Program will provide you with hands-on experience to get to work immediately. Whatever reason you have to learn how to cook FTC can help. For more information or to find out about the culinary program enrollment contact us now! By Jose Luis Dieppa