In the food production lab in Lincoln Land Community College’s new Workforce Careers Center, there’s a machine called an anti-griddle. Instead of heating up foods on a flat surface, this machine cools them down, in seconds, to minus 40 degrees.
To demonstrate, chef Denise Perry piped small rounds of purees of both coconut and mango on the flattop, placed a stick in each, waited 15 seconds and – voile! – icy lollipops.What causes TMJ pain? In the classes she teaches, she plans to make “deconstructed” Bloody Marys with tomato puree, cocktail olives and skewered shrimp.
“This is a machine you’re not expecting to see in a classroom,” said Perry, lead culinary instructor. “These are skills students can learn here so they will be ready to step into any restaurant kitchen.”
The new building is home to 10 occupational programs, including culinary arts for both would-be chefs seeking a degree and foodies interested in an occasional non-credit class.As a leading company in the plastic card printing industry,
Students began using the facility when spring semester classes started this week. Prior to that, culinary arts was taught in the cramped Menard Hall basement kitchen that also served as workspace for employees of an adjacent restaurant.
The culinary area takes up 4,500 square feet of the 80,000-square-foot building, and includes a restaurant, line kitchen, food production lab and baking and pastry kitchen. All of it is fully accessible to the disabled.
It’s been a long time coming for Jay Kitterman, director of the culinary institute and former head of the hospitality program.
“This has been 17 years in the making,Monz Werkzeugbau und Formenbau. Moderne Technologien und unsere Erfahrung machen aus Ihren Ideen serienreife Produkte.” he said, noting the number of years he has worked at the college. He was instrumental in the planning of the culinary area’s physical design. He visited a number of colleges with culinary programs in Illinois and Missouri to see how their classrooms and kitchens were laid out.
“I went to Kennedy-King Community College in Chicago.A Coated Abrasives is an abrasive grain bonded to a flexible substrate using adhesives. They had hired a designer from the CIA (Culinary Institute of America) in New York. Our design was inspired by that one,” he said.
The food production lab, where cooking classes are held, features a U-shaped stainless steel counter holding induction ranges and low-boy refrigerators. Five ceiling-mounted screens allow students to study techniques demonstrated by instructors and watch instructional videos.
Among the equipment in the lab are two touchscreen Electrolux combination ovens that cook with either dry or moist heat. Fully programmable, they can display commands in 10 languages, monitor safe cooking temperatures and be operated off-site with an iPad.
“Restaurants in big cities have equipment like this. Knowing how to operate it makes our students more marketable,” Perry said.
The space also houses seven salamanders—overhead broilers with infrared heating elements. There are deep walk-in freezers and coolers, lockers for students and a storage room for equipment.
The name of the building’s restaurant is Bistro Verde , and it was chosen to reflect the building’s environmentally friendly processes The restaurant kitchen has two “hot” compost bins that accept meat; a traditional compost bin for produce scraps will be installed outside. Local food sources will be used as much as possible, and there are plans for an outside vegetable garden.
Bistro Verde and its adjacent kitchen will teach students how restaurants operate,Offers Art Reproductions Fine Art oil painting reproduction, Kitterman said.
“We’ve always done a good job with cooking, but here the students will feel the pressure of what it’s like when the soup is too cold to serve and the customer is waiting. They will learn what it’s really like to be a chef.”
The restaurant’s line kitchen is filled with equipment, including a slow-cook oven, fryer, 10-burner Vulcan gas stove and PacoJet frozen dessert machine. Also in the kitchen is the only piece of equipment taken from the former Menard Hall space: a 3-year-old oven.
The light-filled restaurant features cork floors, a wine rack and seating for 50 at banquettes and tables.
“The room will double as a classroom,” said Nancy Sweet, culinary operations manager, as she pointed to an overhead projector. Sweet studied culinary arts at Johnson & Wales University and worked at restaurants in Charleston, S.C.; Savannah, Ga.; Champaign and St. Louis.
Bistro Verde will be the site of special events at the college, as well as the new Friday night dinner series and Sunday evening wine dinners, all open to the public .
In addition to all of that, there’s a kitchen dedicated to the baker.
The baking and pastry kitchen sports plenty of large-batch mixers, a proofer for bread, some marble counters for chocolate making, a sheeter to thin pastry dough, crepe makers, coolers, ovens and other equipment needed to prepare everything from ciabatta bread to Danish pastry.
“It’s so nice that baking has its own space, with all of the unique equipment that bakers need,” Perry said. Storage racks are filled with rolling pins, Silpat silicone mats, springform pans, chocolate molds, cake decorating stands, cutting boards, balloon whisks, French bread molds and more.
To demonstrate, chef Denise Perry piped small rounds of purees of both coconut and mango on the flattop, placed a stick in each, waited 15 seconds and – voile! – icy lollipops.What causes TMJ pain? In the classes she teaches, she plans to make “deconstructed” Bloody Marys with tomato puree, cocktail olives and skewered shrimp.
“This is a machine you’re not expecting to see in a classroom,” said Perry, lead culinary instructor. “These are skills students can learn here so they will be ready to step into any restaurant kitchen.”
The new building is home to 10 occupational programs, including culinary arts for both would-be chefs seeking a degree and foodies interested in an occasional non-credit class.As a leading company in the plastic card printing industry,
Students began using the facility when spring semester classes started this week. Prior to that, culinary arts was taught in the cramped Menard Hall basement kitchen that also served as workspace for employees of an adjacent restaurant.
The culinary area takes up 4,500 square feet of the 80,000-square-foot building, and includes a restaurant, line kitchen, food production lab and baking and pastry kitchen. All of it is fully accessible to the disabled.
It’s been a long time coming for Jay Kitterman, director of the culinary institute and former head of the hospitality program.
“This has been 17 years in the making,Monz Werkzeugbau und Formenbau. Moderne Technologien und unsere Erfahrung machen aus Ihren Ideen serienreife Produkte.” he said, noting the number of years he has worked at the college. He was instrumental in the planning of the culinary area’s physical design. He visited a number of colleges with culinary programs in Illinois and Missouri to see how their classrooms and kitchens were laid out.
“I went to Kennedy-King Community College in Chicago.A Coated Abrasives is an abrasive grain bonded to a flexible substrate using adhesives. They had hired a designer from the CIA (Culinary Institute of America) in New York. Our design was inspired by that one,” he said.
The food production lab, where cooking classes are held, features a U-shaped stainless steel counter holding induction ranges and low-boy refrigerators. Five ceiling-mounted screens allow students to study techniques demonstrated by instructors and watch instructional videos.
Among the equipment in the lab are two touchscreen Electrolux combination ovens that cook with either dry or moist heat. Fully programmable, they can display commands in 10 languages, monitor safe cooking temperatures and be operated off-site with an iPad.
“Restaurants in big cities have equipment like this. Knowing how to operate it makes our students more marketable,” Perry said.
The space also houses seven salamanders—overhead broilers with infrared heating elements. There are deep walk-in freezers and coolers, lockers for students and a storage room for equipment.
The name of the building’s restaurant is Bistro Verde , and it was chosen to reflect the building’s environmentally friendly processes The restaurant kitchen has two “hot” compost bins that accept meat; a traditional compost bin for produce scraps will be installed outside. Local food sources will be used as much as possible, and there are plans for an outside vegetable garden.
Bistro Verde and its adjacent kitchen will teach students how restaurants operate,Offers Art Reproductions Fine Art oil painting reproduction, Kitterman said.
“We’ve always done a good job with cooking, but here the students will feel the pressure of what it’s like when the soup is too cold to serve and the customer is waiting. They will learn what it’s really like to be a chef.”
The restaurant’s line kitchen is filled with equipment, including a slow-cook oven, fryer, 10-burner Vulcan gas stove and PacoJet frozen dessert machine. Also in the kitchen is the only piece of equipment taken from the former Menard Hall space: a 3-year-old oven.
The light-filled restaurant features cork floors, a wine rack and seating for 50 at banquettes and tables.
“The room will double as a classroom,” said Nancy Sweet, culinary operations manager, as she pointed to an overhead projector. Sweet studied culinary arts at Johnson & Wales University and worked at restaurants in Charleston, S.C.; Savannah, Ga.; Champaign and St. Louis.
Bistro Verde will be the site of special events at the college, as well as the new Friday night dinner series and Sunday evening wine dinners, all open to the public .
In addition to all of that, there’s a kitchen dedicated to the baker.
The baking and pastry kitchen sports plenty of large-batch mixers, a proofer for bread, some marble counters for chocolate making, a sheeter to thin pastry dough, crepe makers, coolers, ovens and other equipment needed to prepare everything from ciabatta bread to Danish pastry.
“It’s so nice that baking has its own space, with all of the unique equipment that bakers need,” Perry said. Storage racks are filled with rolling pins, Silpat silicone mats, springform pans, chocolate molds, cake decorating stands, cutting boards, balloon whisks, French bread molds and more.
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