for Managers) for Free on the Dish Network
A Public Service of Northern Arizona University,
Underwritten by Kendall-Jackson Wineries
|By Marilyn McDonald
Flagstaff, Arizona - March 2004 - While other chefs are bamming it up and hamming it up for home cooks dreaming about their next potluck presentation, Chef Donald Carlson of NAU is dishing out a cooking show of a totally different kind. And though fun-loving, he can be strict!
That's because Carlson's class on the DISH network
is Culinary Arts for Managers - for those who suddenly find themselves
managing food-service operations without previous culinary training. Folks
who probably think Campylobacter is the sequel to Jurassic Park and Listeria
is a mouthwash. And there are plenty of them (both managers and bacteria)!
So - don't know a chinois from a shinbone? A bain marie from a beignet? There's help from Chef Carlson, whether you're a manager or a hobby cook. General viewers who want to know more about what works in the kitchen and why will also benefit from Culinary Arts for Managers.
"Some concepts are so foundational that understanding, say the differences between dry heat and moist heat - can turn your cooking around," says Carlson.
"If you understand what happens to proteins in different heats and environments, you'll do better with your barbequing and you won't be afraid to add scallops or a pot roast to your repertoire," he says. "And that's just the beginning. Wait till you understand sauces!"
The program also includes modules on baking, soups, seafoods, and vegetables.
"People want to add more vegetables to their daily lives, but they get tired of eating them raw or micro-waved," says Galen Collins, associate dean of the School of Hotel & Restaurant Management. "Chef Carlson explains the basic science behind other methods of cooking veggies - caramelizing and roasting, for example. He flings open new doors of flavor that will be appreciated by all audiences - families - or clients and customers."
Collins originated the idea of featuring Carlson on the DISH Network. "Chef's classes are always full and he is one of our most popular professors. He is that rare culinarian who is an excellent teacher as well as an excellent chef. And practical. When you're done with his class, you won't think HACCP is a hassle. You'll know it is a necessity."
HACCP (pronounced "hass-up") is an acronym for Hazard Analysis Critical Control Points, a self-inspection system that helps increase food safety.
Culinary Arts for Managers-had a soft debut in
January, and has already attracted a loyal fan base. More information is
available at www.nau.edu/hrm/NAUcooks
or by contacting HRM's Vickie Derryberry (Vickie.Derryberry@nau.edu
or 928 523-8346).
Marilyn McDonald, M.Ed., CHE
Director of Public Information
School of Hotel & Restaurant Management
Northern Arizona University
Flagstaff, AZ 86011-5638