A new year in food

Happy New Year, Everyone! 2010 was an amazing year of food, and I’m looking forward to more in 2011. Last year was about learning. This year, is about teaching others what I’ve learned, and I can’t wait to get started.

I’ve teamed up with our local grocery store and library to sponsor a series of free cooking classes for the community. I was also humbled by an offer to become part of the board of directors for our local Slow Food Chapter; I excitedly accepted and started the new year as the vice president of communications. Through Slow Food, I hope to spread the word, further than my blog, about eating locally, responsibly and how important it is to cook from scratch for your families and your customers.

I’m also hoping to start my cook book this year. I’ve been talking about it for years, but this year is the year for doing and teaching; so this year, my goal is to get past the table of contents.

What are your food goals for 2011?

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
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            • Externship opportunities are available at numerous famous New York City restaurants.
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
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            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
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