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

The Culinary Arts Professional program at the Institute of Technology (IOT) has officially been identified as an “Exemplary” Culinary Arts Program by the American Culinary Federation (ACF).

At a July 2010 meeting, the ACF Foundations Accrediting Commission (ACFFAC) elected to grant the IOT Culinary division a seven year re-accreditation in addition to the exemplary status award. The IOT schools are now three of only 45 schools nation-wide, and the only schools in California to offer culinary training programs that have been deemed exemplary by the ACF.

A presentation of the awards is scheduled to be made at the 2010 ACF National Convention in Anaheim, CA, on Wednesday, August 4th.
The news was exciting for IOT Roseville’s Culinary Division Director, Don Dickinson, who has put in months of work preparing the campus for the re-accreditation visits that occurred in May and June.

Chef Dickinson said, “It was our goal to be granted exemplary status, it was our hope that we would get there. And we, of course, believe that we have exemplary programs, but in order to get there you can’t have one single thing go wrong (during the accreditation visits). So we were very proud and excited to have our programs be granted as exemplary.”

IOT’s Culinary programs offers students the choice between a fifteen month Associate’s of Occupational Science degree or an eight month diploma.
The awards received by IOT’s culinary divisions highlight their position as a leading provider of culinary training in the Central Valley. Each school utilizes their professionally equipped training facilities to produce polished graduates who have been finding entry-level careers in the local culinary scene. Carolyn Cozzi, in charge of culinary job placement at the Clovis campus, has found much success placing graduates in 2010.

“Despite the unemployment rate, local employers have been hiring IOT Culinary graduates consistently. They (employers) are extremely happy with their performance, professionalism and dedication, which is why these students come to IOT, to gain the confidence and skills to succeed when they find employment in the field,” said Cozzi.

Date: Tuesday, August 3rd, 2010
Category: News

Our Culinary Division just was awarded a 7 year accreditation and “Exemplary Program” status by the ACF. Only 35 schools in the country have this. In addition we have been granted full accreditation for Culinary Arts Specialist program as well.

Thank you to my team of outstanding chefs who make this school what it is!!!

Date: Friday, July 23rd, 2010
Category: Chef Don Dickinson, CEC, AAC, CCA, ACE

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

Hi Janice,

I know that Hospice Office will be sending letters to each of your amazing students who volunteered at our Gala, but I want to pass along my own personal thanks for their outstanding work and wonder if you would be so kind to be the person to convey my comments to everyone (since you are my easiest contact?). I have heard nothing but praise for your students - their level of commitment, professionalism, enthusiasm and energy is of the highest order. They exemplify the heart of Hospice and we could not have been so successful without them! Even though it was freezing, they were cheerful, on time, and on task. The caterer was very high on all of them. Believe me, you are on our list of “we want them back!” people! Some of them expressed to me their own experience with Hospice and their desire to give back, which was heartwarming to me and to the Hospice Board and staff. Thank you, on behalf of all of us who work to continue this service to our community. Please let everyone know how much we appreciate each one who stepped up for Hospice!

Date: Friday, June 4th, 2010
Category: News

Country Carnival

The Country Carnival is taking place in Modesto on June 18th!  Please click the link above to see more info!!

Date: Wednesday, May 26th, 2010
Category: News

The Roseville Institute of Technology partnered with a local High School to make the world’s largest ravioli.

The ravioli measures 5 square feet and came in at an estimated 200 pounds after an unveiling Friday night. The previous world record ravioli weighed 37 pounds.

Anthony Johnisse of the Institute of Technology oversaw his students as they made dough from scratch that included flour, olive oil and nutmeg.

On Friday, culinary students from both schools boiled the ravioli in a specially made pan created by Larry Gish at Roseville Sheet Metal Inc., who donated more than 30 hours of his time to make the pan and liner. Mike Philemon of WHS Site Maintenance helped design the pan and prepare the site for cooking the ravioli.

The young chefs filled the pan with water and heated the contraption with six propane burners. The ravioli was placed in the pan and boiled to perfection. After draining the pan, students covered the ravioli with class-made marinara sauce and parsley.

The finished ravioli will soon be distributed to local food banks, including Roseville Home Start, Roseville St. Vincent de Paul’s Food Kitchen and Sacramento Loaves and Fishes.

Date: Wednesday, May 19th, 2010
Category: Culinary in General, News

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