School of Hospitality Visitors
Published 10.08.2009
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School of Hospitality students and faculty benefited from visits by culinary experts who shared their knowledge during classes and special events. Klaus Wahl, professor of viticulture at the Technical University of Munich in Germany, and an internationally recognized expert in the field, spoke to several hospitality management classes and provided a professional development opportunity for the staff of Le Jeune Chef Restaurant. His visit culminated Wednesday evening, Oct. 7, with “A German Food and Wine Tasting,” a fund-raising event during which he shared his expertise with diners as they sampled German wine paired with elegant food courses prepared by School of Hospitality students and faculty. Also visiting were Genaro Gonzalez, creative services specialist for the California Raisin Marketing Board, and Dominique Homo, owner of L’Ecole du Pain (The School of Bread) in Quebec. Homo spent Wednesday morning with baking and pastry arts classes, teaching them artisanal raisin bread-making recipes. In preparation for the visit, 16 students developed their own raisin-bread recipes for a contest sponsored by the marketing board. Products were judged and winners were announced that afternoon.
— Photos by Jennifer A. Cline, news bureau writer/editor
Hospitality Management student Hannah Fisher learns about labeling conventions on German wine bottles during the Wine and Beverage Management course, which was visited by German wine expert Klaus Wahl. The course teaches students the concepts of beverage operations and service concepts, including responsible alcoholic beverage service techniques.
Klaus Wahl speaks to students during the Wine and Beverage Management class.
Culinary arts students in the Wines of the World class (including student Michael Yaw, above) and Le Jeune Chef staff examine the color and aroma of German wines. The class teaches culinary arts students about the science of wine making and the effect of climate, topography and tradition on wines from around the world.
Daniel Moyer, a culinary arts student in the Wines of the World class, tests the aroma of a German wine during a visit by viticulture expert Klaus Wahl.
Klaus Wahl, a viticulture expert from Würzburg, Germany, joins Chef Paul Mach, assistant professor of hospitality management/culinary arts, in leading the Wines of the World.
Baking and pastry arts students Kathleen Ferguson and Chelsea Igo prepare an artisanal raisin bread during a visit by representatives by the California Raisins Marketing Board.
Baking and pastry arts student Emily Mead prepares a “farmers bread” during a class visit by internationally renowned baker Dominique Homo.
Baking and pastry arts student Jessica Kitzmiller portions raisin bread dough.
Visiting baker Dominique Homo offers guidance to baking and pastry arts student Kayla Shultz.
Baking and pastry arts student Trent Musheno shapes raisin-cookie dough.
Dominique Homo, a baking consultant and owner of L’Ecole du Pain in Quebec, instructs baking and pastry arts students in making raisin cookies.
“Communion Focaccia,” a recipe by culinary arts student Sarah Shoop, earned second place in a raisin bread contest sponsored by the California Raisin Marketing Board.
From left: Genaro Gonzalez, creative services specialist for the California Raisin Marketing Board; third-place winning team member Gabrielle Bricker; School of Hospitality Dean Frederick W. Becker; third-place winning team member Aimee Stout; Dominique Homo, owner of L’Ecole du Pain; and first-place raisin-bread recipe winner Kayla Keever.
The third-place winning entry in the student raisin bread competition combines the autumn tastes or raisins and caramel apples. The bread was made by culinary arts and systems student Aimee Stout and baking and pastry arts student Gabrielle Bricker.
“Chocolate-covered raisins bread,” created by culinary arts and systems student Kayla Keever, earned top honors in the student raisin bread contest.
— Photos by Jennifer A. Cline, news bureau writer/editor
Hospitality Management student Hannah Fisher learns about labeling conventions on German wine bottles during the Wine and Beverage Management course, which was visited by German wine expert Klaus Wahl. The course teaches students the concepts of beverage operations and service concepts, including responsible alcoholic beverage service techniques.
Klaus Wahl speaks to students during the Wine and Beverage Management class.
Culinary arts students in the Wines of the World class (including student Michael Yaw, above) and Le Jeune Chef staff examine the color and aroma of German wines. The class teaches culinary arts students about the science of wine making and the effect of climate, topography and tradition on wines from around the world.
Daniel Moyer, a culinary arts student in the Wines of the World class, tests the aroma of a German wine during a visit by viticulture expert Klaus Wahl.
Klaus Wahl, a viticulture expert from Würzburg, Germany, joins Chef Paul Mach, assistant professor of hospitality management/culinary arts, in leading the Wines of the World.
Baking and pastry arts students Kathleen Ferguson and Chelsea Igo prepare an artisanal raisin bread during a visit by representatives by the California Raisins Marketing Board.
Baking and pastry arts student Emily Mead prepares a “farmers bread” during a class visit by internationally renowned baker Dominique Homo.
Baking and pastry arts student Jessica Kitzmiller portions raisin bread dough.
Visiting baker Dominique Homo offers guidance to baking and pastry arts student Kayla Shultz.
Baking and pastry arts student Trent Musheno shapes raisin-cookie dough.
Dominique Homo, a baking consultant and owner of L’Ecole du Pain in Quebec, instructs baking and pastry arts students in making raisin cookies.
“Communion Focaccia,” a recipe by culinary arts student Sarah Shoop, earned second place in a raisin bread contest sponsored by the California Raisin Marketing Board.
From left: Genaro Gonzalez, creative services specialist for the California Raisin Marketing Board; third-place winning team member Gabrielle Bricker; School of Hospitality Dean Frederick W. Becker; third-place winning team member Aimee Stout; Dominique Homo, owner of L’Ecole du Pain; and first-place raisin-bread recipe winner Kayla Keever.
The third-place winning entry in the student raisin bread competition combines the autumn tastes or raisins and caramel apples. The bread was made by culinary arts and systems student Aimee Stout and baking and pastry arts student Gabrielle Bricker.
“Chocolate-covered raisins bread,” created by culinary arts and systems student Kayla Keever, earned top honors in the student raisin bread contest.