foodfighter

If you are in Woodbridge on Saturday please stop by the Bake Sale. The Pastries will be delicious and a tremendous value benefiting a great cause. Stratford is one block from IKEA and Potomac Mills Mall. Eat some sweets in the Heat! Jordan

Stratford University, Woodbridge Campus, Bake Sale for No Kid Hungry (Share Our Strength) Saturday, June 1st, 10am-3pm 14349 Gideon Drive, Woodbridge, VA 22192 Contact: Jordan Lichman, 202-277-8307, jlichman@stratford.edu WWW.STRATFORD.EDU/BAKESALE This is no ordinary bake sale! Our sweet stuff will be prepared under the supervision of Stratford University Chef Instructors and Alumni including those with experience at the White House, Ritz-Carlton and Inn at Little Washington, and even Chef Peter Brett, who was just nominated for Best Pastry Chef in the DC Region by the Restaurant Association of Metropolitan Washington. These Super Stars will be working with their Stratford Students to help us acheive our goal of raising $5000 to help end childhood hunger. All of the proceeds will benefit Share Our Strength programs to end childhood hunger. WWW.STRATFORD.EDU/BAKESALE Please donate now! Maximize the value of your donation by pre-paying to fill your $20 or $40 box of pastries. You can print your donation record and pick-up a luscious box of pastries (selected by you) on the day of the event. Of course, you can purchase individual items like any bake sale, if you choose not to 'Donate Now'. · Donate $20 using the "Donate Now" Button: Receive a $20 box of Pastries* · Donate $40 or more using the "Donate Now" Button: Receive (2) two $20 Boxes of Pastries* *Pastry Boxes must be picked up on June 1st at the Bake Sale. You select the items to fill your box with. Every cookie sold and every dollar donated can make a huge impact. 1 in 5 Children in the U.S. does not have enough food. $1 can help provide a hungry child with 10 healthy meals. $46 can help connect a child to meals all year long.

Stratford University (www.Stratford.edu) is actively seeking adjunct (part-time) Baking and Pastry Instructors at our Woodbridge and Falls Church Campuses. Adjunct instructors typically teach 1-4 classes every ten week term. Each class lasts 5 weeks and meets, 2-3 times per week, for 4.5 hours. Classes are offered in both the morning (8am-1pm) and evening (6-11pm). There is a particular need for AM instructors. Students in the Associates of Applied Science in Culinary Arts, take core subjects including: Cakes, Custards and Creams Artisan Breads Plated Desserts Wedding and Specialty Cakes Confectionery Arts Position requirements (partial list): Bachelors Degree (required for accreditation standards) Minimum of 5 years industry experience Formal teaching or training experience, preferred Desire to turn the passion of inexperienced culinarians into the technical and professional abilities required to succeed in our field Ability to work legally in the U.S. English Fluency Ablility to stay on feet for up to 5 hours and to lift items up to 30 pounds. Contact Jordan Lichman at 202-277-8307 (m) or jlichman@stratford.edu

FOR IMMEDIATE RELEASE CONTACT: Cher Murphy chermurphypr@gmail.com 571.263.2128 Whitney Stringer wstringer@bwfcom.com 703.534.4600 Stratford University to Hold Culinary Camp for High School Students FALLS CHURCH, VIRGINIA – (April 18, 2011) – High school students with an interest in learning about culinary skills will have the opportunity to explore those skills at Stratford University’s “Professional Kitchen Summer Camp.” The camp will provide week-long sessions throughout the month of July, covering both baking and cooking skills. Students will have fun, hands-on opportunities to learn how a professional kitchen is run. “This is a great opportunity for any high school student who is interested in gaining practical experience, as well as doing some career exploration,” explains Chef Gordon Carlson, the chef instructor at Stratford University (www.stratford.edu). “With these small, intense classes, students will learn a great deal and leave here excited and confident about the culinary options that await them.” The program is ideal for high school students, ages 15-18, who would like to further their culinary experience, explore the culinary career field, or enter a culinary program at the high school or college level. Those who simply seek to gain culinary experience and skills for personal use can also benefit from this summer camp. Students will receive a certificate of completion at the end of each weekly camp. Students will prepare their own healthy lunches each day, as well as take tasty creations home to enjoy with their family. Cooking camp will cover such skills as measuring and knife skills, sushi, sauce preparation, vegetarian cooking, and pasta from scratch. The baking camp will focus on scones and pies, cookies, bread making, cake baking, and icing cakes. Additionally, both camps will include lessons in kitchen set-up, teamwork, sanitation, clean-up, creating and adjusting recipes, nutrition, and decision making. The program consists of two one-week sessions that are repeated throughout the month, with daily hours running from 9:00 a.m. to 3:00 p.m. The schedule and cost are as follows: First week July 5 to July 8, 2011 Baking Camp - $320 (four-day camp) Second week July 11 to July 15, 2011 Cooking Camp - $399 Third week July 18 to July 22, 2011 Cooking Camp (repeat) - $399 Fourth week July 25 to July 29, 2011 Baking Camp (repeat) - $399 To enter the program, students must meet the age requirement, as well as a height requirement of 4’6” in order to comfortably work in the kitchen, and must purchase a mandatory knife and tool kit ($75). “We are happy to offer this great culinary experience to area high schoolers,” added Carlson. “It is truly a unique and effective summer-camp experience that will provide students with skills they can immediately put to use.” Those interested in registering for the program should contact Gordon Carlson at gcarlson@stratford.edu or (703) 734-5315. About Stratford University: Stratford University operates campuses in Tysons Corner, Richmond, and Woodbridge. It offers 31 undergraduate and graduate degrees in the areas of Culinary Arts and Hospitality, Health Sciences, Business Administration, and Information Technology. The degree programs are offered both on campus, as well as online. For more information on the competition or Stratford University, please visit www.stratford.edu. # # #

Glad to hear it. This summer we are having a similar program for high school aged students (15-18). I'll post some info to the blog early next week with details.

I have lived in the DC metro since August 2001. I am a originally from California and after graduating from Berkeley went to the Culinary institute of America in Hyde Park. Since Graduation, I have worked in a very wide range of roles in Culinary and Hospitality. Winery Manager in the Hudson Valley, Pastry Chef and Executive Chef in Madison Wisconsin, Organic Farm intern, Cooking Class instructor, and working chef at DC restaurants such as Galile...ugh, The Willard, and the Inn at Little Washington. Also throw in some time as a Private Chef for a wealthy DC Family, A UMD Smith School MBA, and consulting gigs for an early DC street food start-up (On The Fly) and government food service contractor. Currently I am the Dean of Culinary Arts and Hospitality Management at Stratford University. Favorite DC Restaurants: Komi (ever since they were serving a standard a la carte menu, just after Vivo shut down). Blue Duck Tavern Amsterdam Fallafel Further Afield: Ashby Inn (or anywhere/anything Tarver King cooks) Foti's in Culpeper