Classes with the Culinary Institute of America in Napa, CA and Wheat Foods Council

So...I finally got to go to the CIA. Tim O'Conner, the President of Wheat Foods Council

invited me to attend this remarkable event in Napa last week! It was by and far one of the most amazing experiences yet! There were about 50 chefs there from all over the country that they considered the "most influential in wheat foods." To be honest, I was humbled beyond words to be invited, but also thrilled! The facility was gorgeous, and the instructors were world-class. 

In this elite invitation-only event, I was asked to attend the workshop at the CIA COPIA campus with Chefs Victor Gielisse and Chef Lisa Brefere, Consulting Partners of The Culinary Institute of America, Consulting Group. We explored the opportunity of differentiating in a competitive foodservice and hospitality market, driven by the challenges for Chefs in creating and implementing high-performing culinary teams. First, I explored the options that Chefs face and must understand in their business to determine what adds value. Then, learned at what stage to initiate another point of menu differentiation to stay ahead of the competition. New and natural value creation for organizations and teams were also highlighted.

Key outcomes from this two-day hands-on culinary session included:

• Understanding and improving upon culinary repertoires by exploring creative uses of wheat foods within the global flavor palette
• Analyzing the importance of plant-based approaches to create delicious culinary dishes with cultural appeal
• Explore the principles of menu concepts and the impact on food and ingredient use
• Continue to approach a diversity of menu strategies by leveraging globally inspired culinary strategies.
• Lead with menu strategies around flavor development

I look forward to continuing my work with Wheat Foods Council and building on this friendship. I've learned so much from my relationships with wheat farmers across the country and seeing the change that is taking place in the world of food because of the hard work that state wheat councils are doing together nationally under the direction of the Wheat Foods Council is impressive.  

Always My Very Best,
Your Friend Chef Tess

Judging the National Festival of Breads

2 years ago at my first Home Baking Association meeting, the Co-founders and directors of the National Festival of Breads from Manhattan, Kansas asked me to be a judge at the 2019 festival. It seemed like a long time away...but it sure came fast! This was my first trip to Kansas and I have never felt more loved and welcomed into a community!

I arrived a few days early to get ready for my demonstrations and I got a glimpse at all the preparations that happen. I can tell you, it was really remarkable! I worked really hard to be ready, but also had so much fun.

One of the best parts was that my mom and dad were there...way ahead of time. Ha ha!

The co-founders and directors Cindy Faulk and Julene Derouchey are two of the the most outstanding women ever. It was truly an honor to work with them!

Apparently my parents liked it there too...

Part of the trip included a visit to the wheat fields of Kansas and the working farms in the area.

My dad loved looking at all the farm equipment and getting a first hand view of the growing techniques. So did I!

We also got to see the Kansas Wheat Commission's  Innovation Center at Kansas State. The greenhouse was growing heirloom wheat varieties from all over the world and I was in grain geek heaven!

 The labs are state-of-the-art!

 So is the Wheat Genetic Genomic Resources Center Gene Bank!

 The greenhouse tests and grows thousands of varieties and keeps the seeds viable.

 It was phenomenal to see the process in person!

 It was also remarkable to see the actual testing of the genetics!

Look how tall some of these wheat varieties are!

The wheat variety seed vault was awesome!

Then it was back to the festival for more dough prep and getting ready for the big event.

 My view from the stage was pretty epic!

 The winners were great!

I will never forget this experience!

Thank you so much National Festival of Breads for having me as a judge and for allowing me to demonstrate my breads. It was an amazing honor!

Always My Very Best,
Chef Tess