What are Challenges? We hear this word so often, we use it frequently. Everyone has a different perception, in our own unique way. A challenge to one is just another day to the next person. For some getting out of bed is a challenge, for others they bounce out excited to start a day?

School is challenge, for learning more should be harder than what we know today. When we achieve success and complete our challenge we are proud, better, wiser and many other attributes.

We all have challenges, what are yours? And if becoming the next food challenge winner is on your calendar why not give our program a try?

Date: Thursday, August 26th, 2010
Category: Chef Paul Topping

As we grow and evolve, one thing is always certain…change.  In Modesto, we have grown up in culinary to a program of 200 students.  This has taken a few years, but nonetheless we have changed.  Our students travel farther and wider, the dreams have gotten bigger and so they have achieved.  We have students working at Norwegian Cruise Lines in Hawaii, Disney World, Half Moon Bay…..and a full compliment in many places locally.   Some of our best friend extern sites have chefs changing, the one constant, they still take our students.

We are working on expansion of our walk-in cooler…times are changing.   The local economy is stabilizing; our students are getting employed faster, times are changing. The culinary program is getting stronger at retaining our students, we are booked with new students waiting to attend, times are changing.

With all the changes, it’s time to reflect, what are we doing well?  What still needs to change?  When is the right time to change?  And finally, when will you change and decide now is the right time to attend and change yourself.  We will continue our quest to change and strive for excellence, who wants to come along for the ride?

Until the next changes…

Date: Wednesday, June 30th, 2010
Category: Chef Paul Topping

Though times are tough, our culinary division seems to be flourishing on all campuses. I have had the pleasure of taking some time in Modesto and participating in a few career days with our High School admissions team. The interest in our industry is a strong as ever, good news for us. The high school programs have been hit hard by budget cuts and long time constraints. I am a firm believer in building relationships, and at one school, the instructor shared their struggle with finding decent cutlery to demonstrate and use effective knife skills. I listened then acted; upon my return to school I contacted our knife vendor, Mercer Cutlery. I asked if there was a way for them to donate some knives to a local high school. I got a resounding yes, and they would ship to me so I could present it to the school.

Today, not only did I have the privilege of representing IOT, I also represented a partner who believes in success. Through one relationship, I hopefully have launched another. I did a demo again with today’s focus on knife safety and some cuts. The instructor asked if I would return again at the beginning of the school year and start them off right….and so a relationship is born.

Date: Tuesday, May 18th, 2010
Category: Chef Paul Topping

We in Modesto like to get out and about in the community. We recently spent a long day with our old friends from the DMC Foundation. They are the sponsors of the Culinary Clash here in Modesto; think Iron Chef. This is our second time with extensive involvement. We begin the day with one class on a field trip to set up the competitor’s kitchens. From there, we are a vendor and prepare and produce food for the guests as one of many vendors.

When the event opens, we provide the service staff for the event, our students get to walk the floor and interact with many food and wine vendors to learn something, make an extern contact, taste something new. They also clear tables and empty trash…get their hands-on experience as it were. I have had the pleasure and privilege to be on the stage for two years running as one of the official judges. This makes for long days for staff and students, but long days of real world experience. It is wrapped up with a break down of the entire event. We had about 40 partake this year, industry experience, many of them with positive responses to speaking with chefs, seeing an event with 500 guests. Overall, a great night, awaiting the next one.

Date: Tuesday, April 13th, 2010
Category: Chef Paul Topping

This past weekend the semi-annual clash of the campuses was held in Modesto. Our 3 culinary programs gathered for honors to hold the trophy for a moment as the best campus around. We were honored to have one full ACF judge- Chef John Hui critique our charges. This gave us the next step into looking at stepping up to compete at higher levels.

Clovis and Roseville came to our campus as the middle geographic location to ease the travel time. We graciously welcome them and enjoy the camaraderie of the other chefs visiting and talking shop in general.

Onto the competition, Kitchens were picked, skills session readied and off the students went. The skills segment is first and always seems to separate the teams right at the beginning. Based on Judges Comments, it was going to be an interesting finish. After a brief reset, it was off to the plated portion, kitchens were readied, the staggered start commenced. All teams done, now time for the judges to tally the scores, ready their comments.

This time is the hardest for the teams, they have practiced, and prepared, got up early and worked hard….now they wait. Chefs and students alike wait for the door to swing open. This time the judges opened the door they offered their expertise, gave the scores based on ACF criteria, and then announced Roseville had retained the highest score and the trophy again.

With no one letting the ink dry on this event, we have targeted our next competition….stay tuned and see if the Reign of Roseville will continue.

Date: Tuesday, March 23rd, 2010
Category: Chef Paul Topping

I love the spring, the garden is a changing, the weather is getting a little warmer, and the shorts are a better choice, fewer layers of bike clothing. Oh Yeah…and spring cleaning.

Spring time causes a hayday of activity in many ways shapes and forms, a popular one being the spring cleaning. Lets see…my listed started with a thorough cleaning and painting of the garage, neat and orderly. Some items are donated to goodwill, some items go to the trash, some things just need a good cleaning. Next up is the nice weather: translation- long bike ride, after bike ride, bike cleaning in shorts and warm sunshine.

What does any of this have to do with cooking you may ask? Well, being organized and having a plan has everything to do with cooking. Planning a garden to reap a harvest or two, spring cleaning…perhaps taking a personal inventory and changing your growing year. We have many events coming up to support the school, outside catering to helps our young culinary blossoms grow. It’s a good time to grow, plant the seed of success and see what a culinary career can do for you! Make your personal garden rich in life and culture.

Date: Tuesday, March 9th, 2010
Category: Chef Paul Topping

As the weather takes a nice turn here in Modesto, proving the legendary groundhog wrong for a moment; new life of spring comes to mind. Regrowth and renewal begin to happen at a gratuitous pace. I look at our garden, is it time for the lettuce? For life in the garden, timing is everything. Much like the success of our students, timing is everything.

Two graduates recently stopped by to share their harvest news. One is in the process of embarking (nautical reference intended) on the next step from the Grand Canyon to Norwegian Cruise Lines. He ventured to the South Rim and excelled, and further pursued his dreams of sailing the seas on a cruise ship. He stopped by not only to share details, for not only has he found career changes, he has lost 80 pounds along the way. A positive, confident graduate full of promise, we nurtured him well in the garden, and harvested a gem.

My second graduate came by looking for some encouragement, “Business is slow, I’m getting bored and I’m looking,” she said, her energy and passion bottled up, waiting to explode.

I quickly replied, “Be patient my strong, young seedling, time will make you grow. Don’t run too far without looking carefully.”

“Thank you, Chef!” she replied as she walked away.

The spring is time for change. Students change, life changes, and our garden too shall change. My cycling legs are getting the yearning for the warmer days, time to change, time to grow. Is it time for you to plant the seeds of your success? Come see us grow, come see yourself grow…why wait until we start without you, when is your time??

Date: Wednesday, February 17th, 2010
Category: Chef Paul Topping

Winter has come into full effect recently here in Modesto. With endless rain, it seems our drought should be ending, but alas we still need to conserve. Why should this matter to a culinary program?? Well we require food, and we live in the heart of farm country. It takes lots of water to grow the nation’s food here in the Central Valley. Still the lingering question…why does it matter to the culinary program? Quite simply with no food, we can’t teach how to cook.

The larger issue, teaching chefs to be good stewards of the land and environment; what we demand is what is grown. Not recognizing the true seasons of food created new hybrids, weak genes require more fertilizer; more fertilizer means nitrogen runoff to what….our water. We all need water in basic form to consume, yet we are poor stewards of our own supply. Most Californians poorly understand snowpack and water supply, and we want green grass year round. We also want the largest reddest strawberries year round. We don’t understand agriculture, we want gratification.

I have watched our little garden grow for two seasons, a nice little broccoli crop is getting ready for harvest; the frost from December took care of most of our herbs. Soon….lettuce, then herbs, and cycle lives. All driven by water…

Our lives revolve upon the availability of water, and the lack of. Stewards of the land is what we need, a little awareness is what we offer. We try here as part of a culinary education being a chef is stewardship of our land, of each other. Trying to make the world a little better place from our little corner of the Central Valley in Modesto; may the rains darken our days until our drought ends, then to the sun shall shine making our days brighter and crops stronger, washing away the impurities that linger from one rainy season to the next.

Until we grow some more literally and figuratively.

Date: Thursday, February 11th, 2010
Category: Chef Paul Topping

We focus on seasons as the year winds down, the holiday season, winter season, some waiting for spring season already, giving season, sharing season. As the first day of winter just passed, winter solstice did as well. From here on out, brighter longer days. For the spring season waiters, it’s getting better all the time. The cyclist in me still rides the cold mornings; trips to the snow for cross country skiing replaces some riding. We just had a multiple family bonding yesterday, a group of staff and family members went for a walk in the snow, not just any snow. We trekked up to bear valley at 7000 feet, strapped on some snowshoes, went for a little walk to a quiet hut with awesome views. We did what chefs do; we shared some food in the middle of nowhere, then as a celebration for our hard work, stopped at a favorite haunt to replace those hard burned calories.

Seasons, we share more this time of year. I had the pleasure of speaking to a local chef at our ACF meeting this week. We shared lots of students with him this season. They have volunteered and have done field trips to help him in this busy foodservice season. He appreciated all of their hard work, and invited a group to their Christmas party to be recognized in front of the whole hotel staff. He also gave them special boxes of truffles. Seasons I say, make some people feel special in our own ways. Many of these students strive for excellence, gain experience, and bond; this is a great season for all of us on earth to share a little, bond a little.

Most of my staff is enjoying our two week break, spending this season with families who support them throughout the year, I encourage them to take this time. This is also a season to recharge, refocus, and reflect; time to start a New Year with a fresh perspective ,for the seasons will never stop changing. I wish everyone a safe holiday season, give a little, share a little, and reflect a little. For there is no time like this time of many seasons to enjoy; and don’t forget in the New Year times can change and maybe now is the right season to change your life and start a new career.

Date: Tuesday, December 29th, 2009
Category: Chef Paul Topping

As the thanksgiving holiday approaches, and a mod ends, reflections of life are bound to occur. As we all get caught in our busy lives we often take many things for granted. Our jobs, our families, our abilities, are all things to give thanks for.  It says right in the word ‘restaurant’….restore. As we get caught  up in our lives, we take many things for granted. Now is a good time to pause, and give thanks. I encourage us to be a kinder,  gentler group, conscious of our place in society,and willing to help those who are less fortunate.

That leads to my next thought: A bunch of my staff were bid on recently, we took a pie in the face from the highest bidder. What was the purpose, you might ask? We raised money to buy baskets for Thanksgiving for our own students who have some needs. This was driven by a group of students, all we had to do was show up and take the pie, they took all the money raised and went shopping…..this week will be a happy Thanksgiving for some of our struggling student’s families. This is the spirit of giving thanks and taking part in helping. We had another group go support the Salvation Army’s feed the homeless drive, we restore yes we do.

Date: Tuesday, November 24th, 2009
Category: Chef Paul Topping