Institute of Technology http://culinary.it-colleges.edu Institute of Technology Tue, 11 Nov 2008 23:40:51 +0000 http://wordpress.org/?v=2.5 en What do we offer? http://culinary.it-colleges.edu/uncategorized/what-do-we-offer/ http://culinary.it-colleges.edu/uncategorized/what-do-we-offer/#comments Tue, 11 Nov 2008 23:39:15 +0000 iot-admin http://culinary.it-colleges.edu/?p=51 As a year winds down and the holidays approach, and with a fresh election under our belt, now is a tremendous opportunity to look at what we offer.  What makes Institute of Technology - Modesto the culinary school of choice? We offer ACF and ACCSCT accreditations, both organizations ensure that we provide a high caliber education for your success. What are our current offerings- Culinary Arts Specialist in two different sessions to meet most students needs- a weekday or weekend session. Now is the time to see what we do here…..Our Culinary Arts Professional program…15+ months to a higher level of education and sophistication.  Not quite ready to dive in that far to your education??? We offer monthly culinary classes to the general public!  The staff here has years of experience and continues to work in the field keeping us at the top of our games.

-Chef Paul

]]> http://culinary.it-colleges.edu/uncategorized/what-do-we-offer/feed/ My Crystal Ball http://culinary.it-colleges.edu/chef-paul-topping/my-crystal-ball/ http://culinary.it-colleges.edu/chef-paul-topping/my-crystal-ball/#comments Tue, 11 Nov 2008 23:35:26 +0000 iot-admin http://culinary.it-colleges.edu/?p=50 Our continued growth over the past year has lead to resounding success in supporting our community, placing our students with a tremendous level of success, continuing to improve our facility and enhancing our field trip selections.  In my crystal ball, I vision a growing student body, a larger bakeshop, more walk-in and storage space, a dedicated classroom dining room, and some other little goodies along the way I’m sure. So lets reflect for a moment and look forward to better times with outstanding new professionals coming from the best of the Institute of Technology.

-Chef Paul

]]> http://culinary.it-colleges.edu/chef-paul-topping/my-crystal-ball/feed/ A Great Place to Start http://culinary.it-colleges.edu/chef-paul-topping/49/ http://culinary.it-colleges.edu/chef-paul-topping/49/#comments Wed, 29 Oct 2008 15:35:08 +0000 iot-admin http://culinary.it-colleges.edu/?p=49            A new mod, a new set of challenges; today we saw a realignment of reality. As we prepare our students for their new careers, the soft skills or interpersonal skills are just as important as anything we teach with a knife. I sent a brave new group off to extern at their newfound careers just last Thursday. Friday, our staff was lucky enough to sojourn for an off campus bonding session. We came, we bowled, we ate pizza, and a good time was had by all.                  

          Yet today, the new challenges of new classes reared themselves on just day two. Student issues that took a swift hand, sharp mind, and deft touch of the director; The purpose not only to resolve, but to learn and inspire. At the end of this particularly trying day, I was greeted with just one more thing, the tears of a student with life in turmoil; Just another time to show soft skills. I took this students in tears from the shame in the hall, to a room so they could share quietly and listen carefully. When the day ends with newfound desire, and student with one more day of perseverance, then we have succeeded. Today, with respect, I taught, inspired, advised, problem solved, motivated and in true Chef form at the end of the day; I still took out the last of the trash.  Modesto is still an awesome place to start your new career.

            And the final thought; as we just had our accrediting visit and board of health visit; I am reminded how awesome it is to work with great students and the best staff a culinary school could want. Kudos to all……often not given enough.

Chef Paul

]]> http://culinary.it-colleges.edu/chef-paul-topping/49/feed/ Busy Times… http://culinary.it-colleges.edu/chef-paul-topping/busy-times/ http://culinary.it-colleges.edu/chef-paul-topping/busy-times/#comments Fri, 17 Oct 2008 17:07:23 +0000 iot-admin http://culinary.it-colleges.edu/?p=48 Last weekend, we started the new weekend session for CAS. We have now surpassed the 130 student culinary milestone.  Secondly, we were asked to support the 32nd annual Riverbank Wine and Cheese Expo.  Chef Diane delighted the crowd on Saturday with panna cotta with a port wine reduction. We followed up with a Sunday show as well.  Chef Melissa did a fresh mozzarella and  peppered strawberry kabob with balsamic; then to finish her time entertained with a series of fruit carvings.  The Thursday before, we hosted one of our culinary classes for the public- canning and preserving the harvest.

This week we are entertaining on campus with our Advisory boards; in addition, we also did our 3rd event at the Gallo Center for the performing arts.   And if that wasn’t enough for our busy schedules, I almost left out the 125th anniversary of the McHenry Mansion earlier this month.  

We are setting a new standard for all the events; not to just show up, but to be the best food, best arranged and provide outstanding service.  All of the events above have inspired the rewards of outstanding comments from guests and hosts.  We still set the standard for education and we now support it even better with our outstanding commitment to support local organizations.

-Chef Paul

]]> http://culinary.it-colleges.edu/chef-paul-topping/busy-times/feed/ Passing on the Passion http://culinary.it-colleges.edu/chef-paul-topping/passing-on-the-passion/ http://culinary.it-colleges.edu/chef-paul-topping/passing-on-the-passion/#comments Wed, 01 Oct 2008 22:03:25 +0000 iot-admin http://culinary.it-colleges.edu/?p=47 And so another Tuesday with another blog…

         I am always amazed by what we can achieve and how we get things done. We always strive to give more, teach more, and encourage more, a school and career of excess.  We want to grow and achieve and inspire…the rants of a madman?  No, just a director with a vision and drive to produce the best.  I reflect after having completed my first full year as director.  The staff has doubled, the students have doubled.  The passion I try to pass on has doubled.  The lives of our students change, and I want the passion to remain.

       Now the end of the rant, a graduate just came back and asked, “How do I start a business plan?”  I never hesitate to offer guidance and reassurance; to continue to inspire passion and vision.  It’s what we do and part of who we should be.  

Chef Paul

]]> http://culinary.it-colleges.edu/chef-paul-topping/passing-on-the-passion/feed/ Reflections http://culinary.it-colleges.edu/chef-paul-topping/reflections/ http://culinary.it-colleges.edu/chef-paul-topping/reflections/#comments Thu, 18 Sep 2008 21:34:14 +0000 iot-admin http://culinary.it-colleges.edu/?p=46 We have reached another exciting milestone here in Modesto. We are finishing our classes, and with great anticipation are announcing that our humble campus will now offer our CAS program on the weekend. My how time has changed in my tenure; I look back and started in a school with barely 30 students, now we are 120 and growing.

Reflections of things good and bad, successes and failures; we continue and time marches on. Time waits for none of us. I started as instructor and moved to director.  As we have grown, my staff has grown, the next step is the continued growth of our program. All are exciting challenges, looking back at graduates seeing them succeed, watching them grow.

Seeds are planted in mod 1, then they move forward and grow.  Every time they leave we get a fresh batch to plant and grow.  The faces change and successes differ, but as a proud director, sometimes father, it’s always a great to see them fly and spread their wings to the new path of success.

Chef Paul

]]> http://culinary.it-colleges.edu/chef-paul-topping/reflections/feed/ Two Exciting Events and Some Great Questions http://culinary.it-colleges.edu/chef-paul-topping/two-exciting-events-and-some-great-questions/ http://culinary.it-colleges.edu/chef-paul-topping/two-exciting-events-and-some-great-questions/#comments Thu, 11 Sep 2008 21:20:07 +0000 iot-admin http://culinary.it-colleges.edu/?p=45     We have just finished two exciting events here in Modesto. The Edible Extravaganza, which is a fundraiser and local showcase of foodservice, and an event supporting the Sund/Carrington Foundation.  Both of these events occurred last week on Thursday and Friday nights.  Our support and recognition for the school continues to grow. Our students and faculty always impress and give me, as the Director, a reason to be proud. Ocotber will bring some more exciting events to our calendar as well.

      Today, as I gathered the morning session students, I asked of them “Why are you here?”

“Are you making the dream you started come true?”

“How are you going to out and make yourself successful?”

      This isn’t an easy commitment, but neither is life. Our industry is a passionate and proud one, so stand up and make your dreams and passion come true….thats what you all started, that’s what you’re here for…now get back to class, pass this mod, and grow closer to your dreams.

Chef Paul

]]> http://culinary.it-colleges.edu/chef-paul-topping/two-exciting-events-and-some-great-questions/feed/ Exciting Times http://culinary.it-colleges.edu/chef-don-waddell-cc/exciting-times/ http://culinary.it-colleges.edu/chef-don-waddell-cc/exciting-times/#comments Thu, 04 Sep 2008 19:30:29 +0000 iot-admin http://culinary.it-colleges.edu/?p=44 Hello,

Exciting times here at the Clovis campus as we have two students training with a world class Chinese chef and another making in roads with top chefs around the world, i.e., Napa Valley and Spain.

Just goes to show how far students can reach once they obtain some knowledge and skills, and follow their culinary passions.

These students are all great examples of what can be accomplished when students put in max effort and make their culinary desires known.

Chef Don Waddell

]]> http://culinary.it-colleges.edu/chef-don-waddell-cc/exciting-times/feed/ Fall Fundraising Events http://culinary.it-colleges.edu/chef-paul-topping/fall-fundraising-events/ http://culinary.it-colleges.edu/chef-paul-topping/fall-fundraising-events/#comments Thu, 04 Sep 2008 19:28:47 +0000 iot-admin http://culinary.it-colleges.edu/?p=43 The fall fundraising season is under way. The Institute of Technology is doing our part to help the community in many endeavors. We are scheduled to hold at least 4 events throughout September and October. Our first event in downtown Modesto is The Edible Extravaganza this Thursday. We also are getting ready to open our Culinary Arts Specialist program with a special weekend session for those who can’t find the time to switch careers during the week. Same great education, different time, same great success stories to follow.

]]> http://culinary.it-colleges.edu/chef-paul-topping/fall-fundraising-events/feed/ New Instructors and a New Opportunity http://culinary.it-colleges.edu/chef-paul-topping/new-instructors-and-a-new-opportunity/ http://culinary.it-colleges.edu/chef-paul-topping/new-instructors-and-a-new-opportunity/#comments Wed, 27 Aug 2008 23:24:26 +0000 iot-admin http://culinary.it-colleges.edu/?p=42 This past weekend, the culinary program participated with Chef Ryan and a group of students in a fund-raiser for The American Cancer Society at The Fruityard Restaurant. This past week saw us growing once again. We have added 3 new Instructors to our staff, including Chef Mike Midgley from Season two of “Top Chef” on the Bravo tv network. We are also ready to unveil a San Francisco bus trip on a semi-regular basis. This trip will include the Ferry building, with all its culinary splendor, and farmers market.  In addition, we will spend some time along the piers. This trip will be on Fridays to allow all students a chance to go without missing any class time.

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