Summer Reading

[Jim]

I am looking to keep my students engaged in Culinary Arts over the summer. One idea I have been kicking around for some time is to get a book in their hands. I have gone back and forth over a fiction book that has food/cooking themese throughout or using one of the food essay-style books out there. Thus far, I have narrowed it down to If you can Stand the Heat.



Any other ideas? Remember... they are high school age, so the content has to be 'sensitive.'

[cakerookie]

Jim what about Jacque Pepins book....gosh darn cannot remember the name of it.I will be back when I find it. I will just edit this post instead of starting a new one. OK I found it "The Apprentice" my life in the kitchen. I knew it had something to do with life.

Best Regards Cakerookie

[brewchef]

you might wanna consider "Letters to a young chef" by Daniel Boulud. excellent book detailing what it takes to be a chef in today's kitchens. it's a short read as well, so should hold the attention of most high schoolers.

[Andrew563]

Jacques Pepins biography is an absolute awesome read. Just finished reading it for the second time.

[chrose]

I have always been a fan of Food in history by Reay Tannahill. IT looks at what people have eaten throughout history. It's an interesting look at how some of what we eat has been passed through the ages (pardon the pun). Makes you feel really lucky to be living in the times that we do!

[cape chef]

I agree with Chrose, excellent culinary history. Another one I love is "food, a culinary history" by flandrin and montanari. English edition by Albert Sonnenfeld. Published by penguin books.

I just finished the 50th anniversary edition of M.F.K. Fishers The Art of Eating. Wonderful stories.

[eponodyne]

Can't go wrong with Michael Ruhlmann and Anthony Bourdain. Bourdain's latest, The Nasty Bits, is a pretty good read and since it was just released, is offered at a deep discount at my local Borders.

[dinerminer]

Absolutely make them read "Down and Out in Paris and London" by George Orwell.

[Jim]

Well, I am going with Letters to a Young Chef. I appreciate everybody's input.
If you are interested, below is the criteria for the assignment... just in case you have free time.
_____
Title: Letters to a Young Chef

Last day to submit assignment: 1st Day of School! – there will be NO exceptions; any paper submitted late will receive a zero.

Format: Typed, 2 pages, double-spaced, 12-point font, Times New Roman, Stapled in the left corner. A cover sheet will state your name, class name, assignment title and submission date on the center of the page. Obviously improperly formatted projects will not be considered for a grade.

Details:
· Read the book to develop an understanding of the author’s intent. Make some connections with what he says and your journey into our industry. Ask questions as you read. Be sure you understand what is going on; highlight, write margin notes, underline, whatever works for you. Interact with the book!

Choice of (1) of the following:
You will have your choice of 3 different options. If you choose option #3, the format mentioned above MUST be used!

1. Create a professional-looking PowerPoint presentation to sell the book to future chefs. Include at least (3) quotations, specific references and your input to make a convincing sales pitch. The presentation should use no fewer than 12 slides. The slides should illustrate the various aspects of the book, including professional insight, styles of cooking, determination and quality.

2. Construct a book “Window.” The window should contain 4 panes. Pane #1 should explain at least (5) interesting facets from the book. What is keeping you interested in reading this book? What surprises you? Pane #2 should describe at least (5) ‘feelings’ and/or personal reflections. How do you feel about what the author is saying? How do you feel about what he is telling you is necessary to be successful in our industry? Pane #3 should have at least (5) ideas that you can apply to your own training, taken from the book. What can you use? What will use as a second-year culinary student? What will use as an industry professional 5, 10, 20 years from now? Lastly, pane #4 should have at least (5) questions that were raised about becoming an industry professional. The questions can be about your progress or some concepts from the author. The “Window” should look like a well-constructed reflection of your professionalism; visually stimulating, grammatically correct and interesting!

3. Write a book review. Identify sources of inspiration. Specifically, what did the author say that moves you? Why? How can you relate to what he is saying? Explain your opinion of the book; use illustrative details, including citing specific entries, recipes, commentary and the author’s intent. Ask questions! Express your opinion.





Criteria:
· The book provided will be the sole source of information other than those experiences you have gained over the past year
· Grammar and word choice as well as mechanics will count towards your overall grade
· The work will be your own – 3 consecutive words ‘borrowed’ from another source is plagiarism; any work suspected of plagiarism will receive a 0 with further consequences, as determined by the Principal
· A photograph or illustration is optional and will not be counted as part of the (2) page minimum, if you choose the “Review” option.

Example:
http://www.cheftalk.com and click on <book reviews> for insight on how book reviews look. Specifically, look for examples that inject the reader’s perspective rather than a technical analysis.

Questions:
If you have any questions, comments or concerns, it is your responsibility to get assistance NOW rather than the day before school returns! You may email me a draft for review prior to returning to school. I will make suggestions and return your draft to you.
However, your final copy must be submitted in hard copy.
The PowerPoint option (#1) should be submitted on disc or emailed and a hard copy of the slides will be submitted, as well.

[phoebe]

Jim,

What a GREAT assignment! It sounds both fun and useful.

Please remind us: is this a special culinary specialization in a "regular" public high school? If so, how many classes and what are the requirements?



I feel like running out and getting the book, just to have fun with your assignments! Creative teachers like you are all too rare.

EDIT: I just realized that this was in the Pro forum, and, lord knows I ain't no Pro. Sorry! And I also took out my assignment suggestion. You don't need any help from me, Pete. This is a great summer project for your students.

[Jim]

Please remind us: is this a special culinary specialization in a "regular" public high school? If so, how many classes and what are the requirements?

I teach in a technical high school (formerly known as a vocational high school... technical sounds better, I suppose!) My students are 9th, 10 & 11th grades. This particular assignment is for the upcoming Juniors.