91福利导航

Designed by the Culinary Institute of America (CIA), the program, composed of three-day modules that take place over the course of a year, is the only professional development initiative that provides specialized advanced culinary leadership training tailored for both commercial and non-commercial chefs. At the program's conclusion, participants are presented with a certificate of completion and become members of the Hormel Circle of Innovation, an elite networking group of chefs, and receive continuing education materials.

Kaplowitz鈥攕elected from a competitive pool of more than 400 applicants鈥攖ravelled to Napa, Calif., in the spring for the program鈥檚 first module. Over the course of three days, the chefs explored principles of global flavors, geographical influence on taste profiles, and culinary culture and tradition. The group also studied Caribbean, Indian, Korean, Eastern Mediterranean, Southeast Asian, and Japanese ingredients and cooking techniques.

鈥淭he first module was such an incredible experience,鈥� said Kaplowitz. 鈥淎 lot of it was about global flavors, the principles and depth of examining taste profiles, and how it shapes your geography, which is near and dear to my heart since over the past couple of years, I have worked with different student groups all across campus to create culinary pop-ups in our dining halls.鈥�

Kaplowitz and her fellow participants were broken up into groups and engaged in hands-on preparation, first with a Mediterranean focus and then the following day for a 鈥渕arket basket challenge鈥� with Mexican flavors where her team made a fusion-style pub menu.聽 聽

The participants also had an opportunity to explore the region鈥檚 farm-to-table resources and captured a glimpse of the appreciation for naturally grown and sourced ingredients, and what it takes to create something delicious.

鈥淲e went to an almost 100 percent sustainable farm鈥攅verything is literally farm to table,鈥� she said. 鈥淭hey have their own restaurant, their own winery, their own olive oil production. They raise their own cattle. There is responsibility and appreciation for what it takes to create a food. You know, sometimes I think we can forget that.鈥�

Since returning to campus, Kaplowitz has incorporated her learnings and takeaways into her everyday job.聽 Some of the hands-on production of global flavors from Napa may even influence a new pop-up in one of the campus鈥� dining halls next academic year, she said.聽

As she continues her journey through the Culinary Enrichment and Innovation Program, Kaplowitz is poised to make a lasting impact on the campus dining scene, inspiring others to explore the diverse spectrum of global flavors.

鈥淧hyllis has been a great leader in global flavors and even plant-based eating,鈥� said Director of Dining Services Beth Emery. 鈥淪he has done so much for our team, particularly this past year. Last January, we conducted research with the Asian Caucus group and other students to get a list of their favorite local foods and which restaurants they prefer to get them from. Phyllis and our team went to those restaurants, tried the food, observed the programming, and came back and tested some new recipes and the students鈥� liking of them.聽

鈥淭hrough efforts like this, in combination with the innovation program, hopefully we may have five or 10 new items that we could be rolling out in the next year or two.鈥�

Finding ways to make 91福利导航 dining more creative is one of the hopes Kaplowitz has for the program, and the networking opportunities with some of the country鈥檚 outstanding chefs offer great potential, she said. Looking forward to the remaining two modules and the next academic year at 91福利导航, Kaplowitz is focused on innovating and bringing new culinary ideas to life. The dining team鈥檚 top priority is enhancing the quality of popular menu items鈥攕ome of which have been staples for years鈥攂y updating them for better flavor, health benefits, or improved ingredients, she said.

In October, Kaplowitz will travel to San Antonio for module two, where she and her team will turn their global flavor insights into actionable concepts they have been developing since April. The program will conclude next spring at the CIA鈥檚 main campus in Hyde Park, NY, where participants will study culinary health and wellness, with an emphasis on protein-powered and plant-forward culinary strategies.