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The
New Kid on Campus: Steel Cans
AISI's
Steel Packaging Council (SPC) has completed "An Overview
of Canned Foods in the Contemporary Foodservice Setting,"
a culinary arts and foodservice management curriculum for
colleges with academic programs aimed at educating future
culinary professionals.
"A
key objective of SPC is to increase the use of canned foods
by the foodservice industry," said Rich Tavoletti, director
of AISI's container market program. "The SPC decided
to provide information on the canning process and the positive
attributes of steel packaging to future foodservice professionals.
Since a curriculum focusing on steel packaging was not available,
we created it ourselves. The curriculum allows us to introduce
the benefits of steel packaging to university professors by
offering a ready-made curriculum that they can adapt for their
own use."
The curriculum
covers the history of canning and provides an overview of
the canning process and advantages of canned foods, as well
as information on purchasing, receiving and storage and recipes.
It contains updated and contemporary information for a variety
of courses in basic foods, purchasing and receiving, nutrition,
menu planning, sanitation and safety. In addition, the curriculum
provides classroom activity suggestions, plus additional resources
and recipes to put theory into practice in the classroom.
 Another
outreach to students and professionals is the "Inspiration
in a Can" recipe contest, which encourages culinary students
and professional chefs to submit original recipes featuring
canned foods as key ingredients in one of two categories:
"American Regional" and "Classic with a Twist."
To enter, contestants must fill out an application available
on www.steel.org and submit
their recipes between September 1, 2006 and November 30, 2006.
One professional and one student chef will win in each category,
for a total of four prizewinners. The chefs will receive a
$1,000 cash award for their winning entries and the student
chefs will receive a $1,000 scholarship. A panel of chefs
and industry professionals will make a decision on the winners
on December 15, 2006. Entries will be judged on category excellence,
taste, creativity and originality, presentation, and menu
fit. For more information, visit www.steel.org/foodservice
or contact
Rich Tavoletti.
For
additional articles in this issue, click here
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