By Chef Shea Gallante ~ Cru Restaurant
I recently returned home from the Chicago Food Show, aka “The National Restaurant Association Show”. WOW, what a huge show! I have been to Food/Restaurant Shows before, but never one like this. My purpose there was to support the Daymark team in their effort to bring Technology, Safety and Innovation to the Food Service Industry, at all levels. Oh yeah, and to sign books that we wrote about a very important topic -- Sous Vide/HACCP Safety.
While I was there signing books, I met a lot of people. The ones who interested me the most were the few associates from the CIA. As an alumnus, I thought that this was very genuine of them. We talked about the school, its direction, its growth and its future.
I Graduated in ’97 from the CIA. Although I was a local (I grew up in Dutchess Count), it was not a dream to attend the CIA. I actually never even dreamed of becoming a chef. Rather, it was a few years after cooking to make some extra money that I realized that I wanted a career in something that I was good at and allowed to be creative. I realized that I had potential to be a pretty good cook. When I finally decided to pursue professional cooking career, then it was a no brainer. The CIA it was. During my time there I was a blank slate. I really had no “formal dining” restaurant experience and was truly learning things for the first time. This was a true turning point in my life because I decided that I was going to accept and follow through with this to the best of my ability. Upon graduating, I left the CIA with the knowledge that I had just developed a foundation for what the future had in store for me and that I still had a whole world of knowledge ahead of me--nothing but hard work and dedication.
Fast forward 10 years. I received a letter from the CIA asking if I would be interested in being a Guest Graduation Speaker. This was probably one of the biggest honors of my career. What a great experience it turned out to be. I was given the opportunity to spend two days at the CIA with President Ryan, seeing everything from a different angle and in a new light. What impressed me most was their attention to detail and the high quality that appeared over and over again. The CIA is built and operated with the highest standards possible. The school is an enormous operation that is barely in the middle of its growth cycle. Yet, in spite of its many changes and intense growth the quality still shines through. In fact, it is the most noticeable attribute of the CIA – quality and pride.
I must say, the same holds true with Daymark. I do hope that the two could forge a relationship in the future. Now that would be a great partnership!
Wednesday, July 23, 2008
Wednesday, July 09, 2008
Food Safety in America... What has Happened?... What is Happening?
What has happened to the safety of our food supply in America? Everyday we see national and local news reports about unsafe food causing people to become sick, even hospitalized. In the past, we seldom experienced food recalls, and when we did, they were not as widespread and dangerous as they are today.
Is it because we consume more food as a result of population growth? But incredible advancements in agricultural output and productivity have been made, so increased consumption would not seem to be the cause.
Or is it because we have a diminished accountability for food safety? Is it because companies so want to maximize their profits that they compromise, and even endanger, the consumers that ultimately consume the food they produce, ship and sell?
Technology has facilitated increased productivity and profits in many industries. Has there been enough investments in the ways technology can help insure the safety of the food we consume? What examples are we hearing about that demonstrate the use of technology for food safety improvements?
We hear reports that the Senate is evaluating ways for improvements in food safety. Their research has determined that a large part of the problem exist because food travels through many different channels as it is logistically moved from the farm fields to the forks in homes and restaurant. Is there a standardized process of monitoring food as it moves through those various channels? If not, is the Senate going to legislate that procedures be implemented and adhered to.
Something serious has to be done! We can no longer go to the grocery store or restaurant feeling like we are "rolling the dice" because the food we buy and consume... just might put us or a loved one in the hospital... or worse!
Is it because we consume more food as a result of population growth? But incredible advancements in agricultural output and productivity have been made, so increased consumption would not seem to be the cause.
Or is it because we have a diminished accountability for food safety? Is it because companies so want to maximize their profits that they compromise, and even endanger, the consumers that ultimately consume the food they produce, ship and sell?
Technology has facilitated increased productivity and profits in many industries. Has there been enough investments in the ways technology can help insure the safety of the food we consume? What examples are we hearing about that demonstrate the use of technology for food safety improvements?
We hear reports that the Senate is evaluating ways for improvements in food safety. Their research has determined that a large part of the problem exist because food travels through many different channels as it is logistically moved from the farm fields to the forks in homes and restaurant. Is there a standardized process of monitoring food as it moves through those various channels? If not, is the Senate going to legislate that procedures be implemented and adhered to.
Something serious has to be done! We can no longer go to the grocery store or restaurant feeling like we are "rolling the dice" because the food we buy and consume... just might put us or a loved one in the hospital... or worse!
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