You're passionate about culinary education. How can you incorporate technology to elevate your lesson plans?

I leverage online platforms, including social media, to create a virtual cooking environment where people can practice and hone their culinary skills. These platforms not only enable me to share cooking techniques and recipes but also provide a space for others to share their own creations and feedback. In return, I receive valuable insights and discover new recipes to expand my culinary repertoire. This collaborative exchange fosters a dynamic learning community, allowing us to learn from each other and grow as cooks

Use video conferencing tools or pre- recorded video to demonstrate cooking techniques, tips and recipes, this allow students to set the process up closely and replay sections when needed

Not really. VR can be a fun thing to do, but it can't clearly give reality of basic culinary skills needed. It gives different perspective but many features can't be tested (fx. Knife skills, advanced production techniques preparation, etc.).

Virtual Kitchens are opportunities to learn and experience possibilities within their abilities to develop a new skill, to recreate a new dish, or to improve culinary techniques. It is important to integrate technology and innovation into our kitchens. Virtual Culinary Education is an excellent accessibility educational platform for anyone, anywhere, anytime.

From experience, i use zoom and google meet, sometimes whatsapp video calls to have cooking classes with students (clients ). they find it easier to do the things as I am saying it than having to read out the steps from a written note and as such, they remember the process very easily as they had done it before.

I don't agree that a virtual kitchen is a source for effective learning as only theoretical knowledge is not enough but a guidance when a cook is doing something practically and providing instructions what could be done to make it better based upon the teacher's experience ans also elaborating it when needed is necessary. That's how better chefs are created and a culinary enthusiast can learn from others experiences.

Having taught virtually during the pandemic, VR would work as a formative assignment as an introduction to technique or topic. The only true summative would be the student repeating in a kitchen.

Segun mi experiencia, estar a la vanguardia ya no es un lujo, si quieres llegar y mantenerte en el éxito, debes adoptar las nuevas tecnologías.

For years, we would say that a recipe was not complete without a photo of the finished dish. Today, it is all about micro-videos. If a picture says 100 words, a short-form video says a million! It is the best way to transfer knowledge. Let me know how I can help.

Incorporating a digital recipe database into a culinary curriculum is a fantastic idea. It offers several advantages: 1. Broader Exposure:Students gain access to a vast array of recipes from different cuisines, which broadens their culinary knowledge and skills. 2. Research Skills:Using a digital database teaches students how to search for and evaluate recipes, a crucial skill in today’s information-rich world. 3. Adaptation and Creativity:Experimenting with ingredient substitutions and dietary modifications encourages creativity and problem-solving, essential traits for any chef. 4. Cultural Appreciation:Exploring recipes from various cultures fosters an appreciation for diversity and the rich tapestry of global cuisine.

Con más de 30 años de experiencia en gastronomía, valoro la integración de bases de datos de recetas digitales en los planes de estudios. Esta herramienta no solo amplía el repertorio culinario de los estudiantes, sino que también fomenta habilidades de investigación y adaptabilidad. Es crucial animar a los estudiantes a utilizar estas bases para experimentar con sustituciones de ingredientes, ajustes dietéticos y exploraciones de variaciones culturales, promoviendo así una comprensión profunda del arte culinario y las tradiciones gastronómicas a nivel global.

A recipe database must follow current trends to engage current and future chefs. An interesting approach could be following the fast-paced content standard, producing a 30-60 sec video with strategic cuts and background narration while prepping a fast-forwarded recipe. If it works in SM and everyone's plugged into it, why not mimick SM to increase interest and engagement?

Having students create a video cookbook database along with a digital database will broden there soft and hard skills. We create a recipe wall of all the international dishes we have created.

Augmented reality cooking simulators are like movies, they could give a perspective of an experience but nothing compares to the reality of the experience itself because all sensory experiences related to food are unique. However, AR cooking simulators could be used as an Intro to many topics related to cooking but nothing like the feeling the kitchen itself.

Los simuladores con AR ofrecen ventajas como seguridad, accesibilidad y flexibilidad en el aprendizaje culinario. Permiten practicar técnicas peligrosas sin riesgos y aprender sin necesidad de una cocina equipada. Sin embargo, tienen limitaciones significativas: no desarrollan habilidades sensoriales completas ni preparan totalmente para situaciones reales imprevistas. Aunque son valiosos para el aprendizaje inicial, no deben reemplazar la experiencia práctica real. La cocina involucra todos los sentidos y requiere una intuición que solo se adquiere con práctica. Estos simuladores podrían ser más efectivos como complemento de la formación tradicional. Su implementación debe considerar la posible brecha digital en educación culinaria.

I believe this is one amazing tool. The more we learn the better we will be. Students learn from interaction. By having an online forum students from different parts of the wold can have access to new ideas, projects, techniques form their peers. Technology is a very powerful tool that in our culinary circle is important. It’s actually the best way to share traditional culinary heritage from culture to culture, from the history behind, all the way to how to serve it.

This is a great way to create connections between peers and add to advanced learning experiences with shared ideas and conversations.

In my experience as a chef instructor and food media professor, the abilities of gastronomy or culinary arts students to create and introduce videos, photos, and storytelling of cooking and food experiences offer another level of education. Also, they are showcasing themselves as they build up resilient self-esteem by exposing their stories as a reflection of their experiences creatively but also as an opportunity to build up a portfolio based on their perspective of culinary achievement.

In this world of social media, we have to embrace the use of micro-videos to share and transfer knowledge. The science behind it is very clear. And it has never been easier and cheaper to produce short-form videos. Let me know how I can help you create training videos.

Having a platform where chefs can have an in-depth knowledge of Food and human biochemistry, will enable them to make more informed decisions when choosing ingredients for a recipe.

Las aplicaciones de ciencia de los alimentos son un avance significativo en la educación culinaria, combinando cocina tradicional y conocimiento científico. Ofrecen ventajas como fomentar un enfoque analítico, inspirar innovación, mejorar la comprensión nutricional y preparar para técnicas avanzadas. Sin embargo, es crucial mantener un equilibrio entre ciencia y arte culinario, evitar el exceso de teoría a costa de la práctica, y contar con educadores versados en ambos campos. Estas herramientas tienen gran potencial para elevar la educación culinaria, pero deben integrarse cuidadosamente, complementando las técnicas tradicionales sin reemplazarlas.

Usually, getting chefs to engage in a new app for the sake of learning is a risky bet, since everybody already has their habits and preferred apps and is looking to unplug after work. An idea worth pursuing could be tailored apps for the business or type of cuisine that teaches about food restrictions, nutritional value and applied biochemistry, quizzes the users and rewards learning, consistency in the app and progress.

For online platforms students we use ROUXBE for formative assignments and Chef Steps for recipe development. Both have well thought out effective recipes for the classroom.

Using online platforms and microlearning training is a fast and effective way for companies to onboard and train their frontline staff. The best way is to deliver the short videos in a way they can be accessed right in the work by using either a smartphone or a tablet. Pineapple Academy, Inc. has a platform that enables businesses to select training video content from a library or allows user-generated to be uploaded and assigned to the team. It is very cost-effective.

You can use Interactive Learning Platforms Quizzes and Games. Use tools like Quizlet to create fun, interactive quizzes and games that test students’ culinary knowledge.