Culinary Arts at IMI/ICI

Seasoned greetings to all

2011-12-07T09:23:00.001+01:00

stay warm, stay healthy and have a wonderful Christmas, Merry Christmas everybody, and se you all in 2012!
Happy Turkey cooking
Chef Leonard

In January we begin again

2011-12-07T09:22:00.001+01:00

after Christmas we begin with the new semester which we will be ready for in the kitchens of IMI, competitions are also in full flow in February and for the students in September with Zagg. the culinary course is going to get a face lift in the A semester and an overhaul in time for 2012B, stay tuned.

Hectic but getting there

2011-12-07T09:19:00.002+01:00

it has been a fast and furious 2011B everybody and most recent activities can be now found on Twitter and the IMI websites shaunleonard@73 and IMI. with the usual events and concepts taking place I have also just successfully completed my Masters in Education after a 6 year study period came to climax in Autumn, as well as this the Luzern cooking team is also taking part in the elimination process to be the next national cooking team of Switzerland and currently we are in second place, pictures here. I have also been on some culinary fact finding missions to Kenya and Nepal and I'm definitely looking forward to Christmas with my feet up.

Happy Birthday IMI

2011-12-07T09:18:00.002+01:00

It's IMI's 20th Birthday Party tonight, it's been a busy semester so far but the celebrations are taking place on week 9. we have had the most amazing weather in recent weeks as we completed sports day and the BBQ but tonight is all about the students and 20 years of IMI. finger food galore is to be experienced tonight, a full list of activities can be found here.

Happy Birthday IMI, check Twitter and FB for pictures and more info. soon we will also have International night and an external event for students to assist service a banquet for 400 people in Sursee, stay tuned!

Chef Leonard

Happy Birthday IMI

2011-12-07T09:15:00.001+01:00

Hacked!

2011-12-07T09:11:00.003+01:00

it seems that some of my posts have been lost due to them being published onto a different blog which conflicted with this one, I had to open a new temporary blog for my studies and it seems there was some confusion, i have saved 1 post and will add a few more.
Chef Leonard

next Wednesday is graduation!

2011-06-13T13:31:00.002+02:00

and the semester will be over until July, looking forward to seeing you all on Wednesday and don't forget, that's when we announce the winner of the IMI culinary cup.
Chef Leonard

IMI University Centre - Luzern, Switzerland hospitality, events and tourism - Swiss Hotel Management School - study hospitality, tourism or events management in Switzerland

2011-06-13T13:26:00.000+02:00

IMI University Centre - Luzern, Switzerland hospitality, events and tourism - Swiss Hotel Management School - study hospitality, tourism or events management in Switzerland

Reading Price et al. (2007)

2011-05-05T14:51:00.000+02:00

I’m a great believer in perception and preparation being vital to organization and execution of any task, the results from the research gathered in the paper from Price et al (2007) would lead us to believe that on-line tutoring is not as successful as f2f tuition as a means of interaction and support to the learner, although overall general satisfaction results are not to dissimilar, obviously there are pros and cons of both forms of facilitation in my opinion depending upon the needs and attributes and to an extent the social skills of the learner. Sometimes our experience as learners from a young age has taught us that the typical classroom scenario is a place where we learn, this impregnated experience is sometimes hard to shake (even during post graduate learning) and can in my opinion lead to a very different styled learning experience, sometimes this can be positive or negative depending on previous experiences of the learner. My question is, are these classroom experiences taken into account as being an influence on the results? Perhaps this is why Price et al concludes with the call for more research on this topic, certainly as teaching seems to be heading (pushed) into this direction this would seem to be prudent.

Do you agree with Price et al. that online tuition is a pastoral activity and not a purely academic activity? Isn't any sort of tuition pastoral to some extent?

Beauty is in the eye of the beholder as they say! This is to me very old-fashioned approach to take and I feel that learning in itself is (and has been rapidly over the last 20 years) changing rapidly, and that’s not just the techniques and tools but also the mindset of the whole educational institution. As learning develops and changes so do the environments in which we learn, we need not abandon the values that traditional techniques can give us but at the same time we must not reject future techniques and tools or dismiss them as a new fad.

Do you agree that the absence of what the authors call ‘paralinguistic cues’ in an online environment can limit the effectiveness of online tuition? What do you think Ricahrdson means by 'effectiveness' here?

Sometimes the body language issue can work against you in many respects, people gladly stereotype other people according to age group, gender, fashion and personal interests, which is not always a positive pastime which can also have detrimental effects when F2F tuition is taking place, when I was at school all teachers dressed and looked the same, this was my experience, that they were all the same, possibly due to this reason. However I would be foolish to think the same today. Sometimes not seeing the oracle can be an advantage so I fail to see the political correctness of this statement. ‘Effectiveness’ there’s that word again Lesley that I have also be guilty of using, the word that is very difficult to measure, therefore effectiveness is going to be a different interpretation for each of us.

Reading Richardson (2005)

2011-05-04T23:46:00.000+02:00

Reading Richardson (2005)

Read the article by Richardson (2005), ‘Students’ approaches to learning and teachers’ approaches to teaching in higher education’.

Do you think the innovations described in Weeks 8 and 9 as ‘learning design’ would induce more desirable approaches to studying on the part of the students? What do you think Richardson means by 'more desirable approaches'? Desirable to whom? The learner? The designer?

In the H800 course we have discussed a number of technological tools which have been designed with course design in mind and not only facilitation, compendium for example. Judging by the 5 (or 6) ‘conceptions of learning’ (Säljö 1979) which are documented in Richardson (2005) I believe that Richardson is keen to explore the deeper elements of what makes learning a more concise experience, to somehow allow the subject matter the possibility to penetrate the surface and impregnate itself into the core of the learner in a very deep approach to facilitation through memorizing, reflection and therefore understanding.

Compare Marton’s idea that some students regard learning as something that just happens to them with Sfard’s account that you read in Week 3. What similarities/differences do there seem to be?

Marton (1976) assumes that learning by being involved in the learning process is a way in which learners learn, some actively participate and some are just passively taking part in a sort of ‘Peripheral Participation’ (Wenger 1998). Sfard (1998) argues that a duel metaphor is required to have successful learning through the ‘acquisition’ and’ participation’ metaphors (AM & PM), only using one of these two metaphors would not lead to a successful learning process. The participation is there but not the acquisition, this is however later identified as the sixth learning conception where “A conscious process, fuelled by personal interests and directed at obtaining harmony and happiness or changing society” Van Rossum and Taylor (1987) or AM.

You may not have encountered the literature that Richardson describes. In Week 4, Chris Jones asked you to think about your own definition of ‘learning’.

Do the concepts, theories and evidence described in Richardson's paper fit your own experience as a learner? How? How not?

I’m not sure that all of the elements of what Richardson states is appropriate to me as a learner however some of the learning conceptions are present in my learning style, which I think alter from topic to topic, I think these have developed with time however and this leads me to believe that the young undergrads would struggle to come to terms with these theories.

Which of Säljö’s five conceptions of learning best fits your own definition? Why?

As mentioned above this alters from topic to topic however ‘learning to increase knowledge ‘and ‘learning as the acquisition of facts or procedures’ tend to be present in many of the topics, this is in a way a sort of semi AM and would therefore make sense to be present being that I see sense in the claims of Sfard. Certainly the actual AM metaphor as mentioned by Van Rossom and Taylor as the sixth conception of learning is also often present in my experience.

If you have (or have had) a role in teaching or training, do the concepts, theories and evidence described in Richardson's paper fit your own experience as a teacher or trainer? Why? Why not?

Being that I teach a vocational subject the elements of ‘learning to increase knowledge’ and ‘learning as memorizing’ feature prominently but again I cannot see all of them applying equally or all upon the same subject.

Do you find Richardson's argument convincing? Why? Why not?

Elements of it yes for the reasons above, in that some of the theories he claims are relevant for certain topics, however some of them are not always present and this could be detrimental to the learning process, especially if Richardson sees them all as being part of a successful learning process.

You may find the similarity between the models in Figure 1 and Figure 2 beguiling, but are the models really justified? Why do you think that?

I just get the feeling that if this is the result of 25 years of research then we really have a long way to go! They seem a little simple and learning seems to me to encompass a more complex (and this is growing) set of skills and tools.

Mid Semester Break

2011-03-17T16:45:00.003+01:00

Hi Guys,
well here it is it's Mid Semester break time, 1 week in which you can re charge the batteries ready for week 13 when the tough get going, have a great week and see you on week 13. Upon our return for the BACM we have the kitchen projects and the slow food/food wastage event and for the HDCM we have the excursions and professional visits. all followed by exams at some point in May.
Chef

And there off.....!

2011-01-28T11:27:00.003+01:00

Monday 31st and the Swiss Room reopens, teaching begins and we are readyyyyyyyyy! 2011A

Expogast Culinary World Cup in Luxembourg

2010-12-13T13:10:00.003+01:00

November was the final competition for this year for the CCCL team, and gold was the colour! now it's time to take a deep breath and enjoy the graduation which takes place on the 15th December, as of the 23rd of December i will be taking a well earned holiday with the family in the mountains until the beginning of January, and then i will be of to KDU to teach for a week before returning for the beginning of the semester.
a Merry Christmas to you all.
Chef Leonard

exams!

2010-11-08T12:57:00.001+01:00

we enter week 19 and all of the culinary exam have begun, heads down guys, it's the final furlong!
Chef

Luzern Marathon!

2010-11-08T12:50:00.004+01:00

31st of October was Marathon day, which meant that IMI was there in support with the fruit stall bonanza for all runners and visitors to the Luzern marathon we had 4000 apples, 3000 bananas and 1000 oranges professionally cut and served for the day by the IMI culinary and events teams, all this and a warm dry and sunny 17 degrees, how very sporting!

Cheers Guys.
Chef Leonard

Stadt der Genüsse Luzern

2010-09-17T16:27:00.002+02:00

as part of the "Genüss woche" in Luzern the chef association, IMI and Cocolino will have a huge marque with 90 seats as part of the food mile in Luzern, young school children will be cooking with the profi's from the chefs association and making the menu for sale, come on down the price (and quality) is right.

Gold is the colour!

2010-09-17T16:25:00.002+02:00

another successful day at Zagg yesterday for the students as we won one more gold in the hot cooking arena with Chef Edwin of the BACM group. 3 culinary students, 2 golds and 1 silver, well done guys. tomorrow is Stadt Der Genüsse" in Luzern and once again the students are in action.

ZAGG

2010-09-16T10:38:00.002+02:00

IMI has been busy over the last few months preparing for the competitions of Zagg and over the last few days so of those fruits of our labour were present. 2 students in Service with medals for service table presentations but also from the culinary side, Mia and Gabriel achieved a Silver and Gold medal for their work in the live cooking arena, I also received a gold medal for the cold table presentation as part of the CCCL competition team. but... it's all still to play for as their is still one more competition today as Edwin enters the live cooking arena, final update tomorrow!
Chef Leonard

2010-09-13T10:40:00.001+02:00

on the 15th September the IMI culinary crew and CCCL team will be in action at ZAGG more info to follow with pictures as to how we got on.

2010-09-13T10:34:00.002+02:00

on the 30th September IMI will host an event in conjunction with the Luzern Marathon, a cooking course for all those athletes who wish to use modern techniques with modern cooking styles in order to make pre marathon meals more exciting than pasta and tomato sauce with a banana! as a follow on, on the 31st of Octber the IMI crew will once again be manning the fruit stalls at the Luzern Marathon offering the perfectly cut and served apple to those runners crossing the finishing line.

September

2010-08-31T13:09:00.003+02:00

just to keep you all in the loop, September is busy with, International night, ZAGG competitions for CCCL and for the culinary students in the cooking arena, Luzern city of enjoyment lunch on the 18th and then sme excursions.

more info on all with pics to follow

Chef Leonard

sports day

2010-08-31T13:08:00.003+02:00

this semester saw the Converse Old Stars take to the football pitch on Sports day, and they weren't all that bad either!

semester in full swing!

2010-08-31T13:05:00.004+02:00

the semester is in full swing and the first of many events has occurred! last weekend was sports day with the famous IMI BBQ, Freddy Maria and Abhi wouldn't lave until those grills were all shiny and new again!

Graduation

2010-06-17T12:38:00.002+02:00

this semesters graduation took place yesterday on the 16th June, this semesters best in year was Deby Wongso from Indonesia, well done Deby. This years IMI culinary cup winner was TC Low (in the picture) well done TC, both students were just 2 of many who graduated this semester with BA Hons degrees in European culinary management from IMI and MMU, i wish you both and all other culinary students who have now completed the BA programs, all the best for your futures.
Chef Leonard

mini alumni

2010-06-07T16:16:00.002+02:00

poster from Jakarta

2010-06-07T15:55:00.000+02:00

Bandung and Jakarta

2010-06-07T14:40:00.003+02:00

During week 20 i was off to Indonesia which i mentioned in an earlier post, i visited Bandung and Jakarta where i gave demo's in 2 university's which are linked with IMI, Enhaii STP Bandung and STP Trisakti. I really enjoyed the hospitality the demos and of course the mini Alumni i had with some former students of IMI on my final day, i will post a couple of pictures of this event.
now we are just finishing all of the final marks and will have the exam board over the next few days, then its time for stock takes, clean ups and then holiday before we all start again in July.
Chef Leonard

Indonesia trip

2010-05-06T09:06:00.002+02:00

Hi Everyone,
I will be coming to Indonesia on the 23rd May until the 28th May, check out the IMI face book page for further infos but if your out there and wish to meet up then drop me a line via FB and we will arrange a mini alumni.

see ya soon
Chef Leonard

LUGA

2010-05-06T08:57:00.003+02:00

Well on the 26th of April we had our CCCL Chefs Banquet to support the culinary team of the Luzern chefs association, 4 course menu gastronomique was created and served with the assistance of the IMI culinary and service students, an excellent night with entertainment, videos, speeches, local celebrities and food was had by all on the LUGA that night, the next planned test cook is planned for the 16th and 17th of May, and now having completed the April event we are confident that we have earned enough to enable us to continue with the test cooking days, as well as fund our competitions at both Zagg in Luzern and at the World culinary cup in Luxembourg in November.
Chef Leonard

Food Wastage Week

2010-04-23T16:41:00.002+02:00

it's become a bit on an IMI tradition now for the BACM students to prepare a day of awareness elating to world hunger and food wastage within the school, this semester as per in previous semesters the students ran the day, and rewarded those who did not waste food whilst reprimanding those who did, it was all carried out with fun involved but of course the message is serious and therefore the students also created a shirt video to accompany the awareness campaign here is the video from this semester.
and the video from last semester in case you have not seen it
Chef Leonard

fast and furious

2010-04-21T10:29:00.005+02:00

just like the market behind some of our former students this semester has been fast and furious, a busy start to the semester followed by the mid semester break has been followed closely by the concept dinners from HM008 which we are in the middle of now, also we have International night his Friday and with Sports day in 2 weeks it's all systems go go go! lets also not forget on Monday 26th that we will also be taking part at an event at the LUGA Luzern for a gala dinner for the competition team of the Luzern Chefs Association. phew take a deep breath and lets get jiggy!
reports to follow, stay tuned
Chef Leonard

And There off!

2010-03-12T09:50:00.004+01:00

a 1/3 into the semester and already lots happening, with Fasnacht, Chinese New Year and the new semester party's and food festivals behind us we look forward to International night and Sports day (when the snow stops that is!), Today is another Friday themed day in the MDH with Chef Dawei and the BACM making some Indian delights, whilst I'm in the Swiss Room with the HDCM as we make some French classics finished off with a French Themed Desert buffet, Yum Yum.
see you all soon
Chef Leonard

we are ready!

2010-01-28T12:23:00.005+01:00

it's that time again, on Monday 1st February we begin with all under graduate courses and are officially open for the 2010 A semester.

Malaysia

2010-01-28T12:11:00.002+01:00

straight after the Christmas holidays it was back into the hot kitchens and in Malaysia the kitchens are hot in January. 2 weeks at KDU working with the students and sharing foods and ideas.

Singapore

2010-01-28T12:08:00.002+01:00

on the way back from the teaching trip from Malaysia I popped into Singapore in order to visit some former students, we had a long but great day of catching up and still had time for a photo on Sentosa beach, here is myself with the camera, Haresh Sambnani, Milan Gurung and Glynn Maung

Holidays

2009-12-15T19:58:00.002+01:00

Dear all.

from the kitchen team at IMI we wish you all a very Merry Christmas and a Happy New Year for 2010. i will be on holiday until early next year and then on the 10th of January i will be off to sunny Malaysia to teach for 2 weeks at KDU college, i will be back at IMI for the 25th of January, just in time for the start of the new semester. see you all then.

Chef Leonard and the kitchen team

Super Slick Silver

2009-11-30T16:07:00.003+01:00

The CCCL competition team under myself and Chef Schwarzenbach achieved a Silver medal at this years IGEHO competitions, an excellent achievement being that we are a newly formed team. we are already looking forward and planning for next year for ZAGG (Luzern) and Luxemburg (Expogast) we are newly crowned competitionaholics, join in the success.

Chef Leonard

the watchful eye!

2009-10-29T14:43:00.001+01:00

Mr C and I, keeping toot on the market stall and making sure that all was well amongst students and runners.

Luzern Marathon

2009-10-29T11:57:00.002+01:00

the lecturers and students were busy last weekend assisting with the Luzern Marathon, 60 students took part in organizing a fruit stall carving and cutting apples and bananas for the 8000 runners, we re created a market stall and offered all the products to the runners via a butler service. a great day out was had by all, and it was even warm and sunny on the 25th October this year, all of the fruits were sponsored the bananas came from Max Havelaar and CSS insurance and the apples came from the Swiss fruit association

Oktoberfest

2009-10-29T11:53:00.002+01:00

we cant take all the students to the Oktoberfest, but we can bring the Oktoberfest to the Students! the DMHT students had a treat during week15 as we re created a classic Bavarian gastronomic lunch of Brotzeit, Haxen and Knödel, all washed down with a few cheeky alcohol free beers. lots of fun, lots of pictures and lots of food, excellent!
Chef Leonard

mid semester, slow food and CCCL

2009-09-25T13:54:00.003+02:00

well the mid semester break is almost over and the kitchen team has been preparing for next weeks events which include another visit from the cooking competition team of the Luzern Chefs Guild on Sunday and Monday, as well as our project days on Wednesday and Thursday. on wednesday we are running the slow food presentation to all students http://www.slowfood.com/ which will also inclusse some tasting. as well as this we will also prepare a menu for the whole school according to the slow food principles on Thursday 1st October which i have branded "Fast-Slow food" where we will create students fast food favorites but my way! fresh good quality home made burgers with slow food ingredients, juicy fresh pizzas, wedges, fresh pasta etc etc. cant wait! who said slow food was not exciting. so if you want to eat quality food on Thursday, you know where we are.

Happy Cooking

Chef Leonard

the semester is in full swing!

2009-09-04T12:47:00.003+02:00

Sports day came early this year so we could take advantage of the good August weather, and as usual we had an excellent day of fun packed events lead by Mrs Brühlmann and her team of helpers. the BBQ which followed was accompanied by a warm climate on the terrace which made an excellent day to be enjoyed for all. Week 9 is almost at a close and we have continued with our themed Friday lunch buffets in the MDH which this semester were being prepared by the BACM students as part of an extra Friday Duty to compliment their course. International night will be held tonight so i will follow up with some pictures later, as well as on week 13 we will have our project days which you can keep up to date with on the IMI website as always, what we will be organizing from the kitchen team will be here on the my blog for all to share, lots of exciting stuff to come as we build up to mid semeester break time where i will be truffle hunting in Piemont in northern Italy. Happy Cooking Chef Leonard

CCCL competition team results

2009-07-29T10:21:00.003+02:00

after much deliberation, the team was satisfied with with our work over the 2 days. we really have now somthing exciting to build on in time for IGEHO in November

CCCL competition team

2009-07-28T15:53:00.003+02:00

this week saw also the 3rd test cook off for the CCCL competition team here at IMI, 2 intensive cooking days followed and the results can be viewed here. http://animoto.com/play/jCshAyCMAJnBgvxpMCFGRQ?utm_campaign=share_email&utm_medium=email&utm_source=share_email

it's screaming

2009-07-28T15:47:00.002+02:00

a right roaring screaming trade is being had by all at IMI this semester as we are now officially selling the ice creams to support out student council in this se,ester of sustainability, chere it out here.http://animoto.com/play/UUrupMldGEteXfxW13FQLA?utm_source=facebook&utm_medium=share&utm_campaign=one_click_share

Preparations Cont.....

2009-07-10T09:29:00.006+02:00

as the preparations for the new semester begin academically, we are also in the midst of preparing for the theme of this new semester. this semesters theme will be based upon Sustainability, and to this end from the kitchen perspective we are contributing with 2 planned events, the first of which is entitled "the I scream for the children campaign". this is where the students will manage, order, sell and organise the profit created from the sale of ice creams on campus, the profits of which will be deposited into the student council account to create a sustainable income from which to draw upon to fund student events. http://www.youtube.com/watch?v=LPC-fRb9GKo. the second event will follow later in the semester and will center around creating "Fast-Slow food" using slow food ingredients to create exciting student fast food dishes using only the best ingredients and no processed foods, http://www.slowfood.com/ more on that later. incidentally i have set the pricing of the ice creams in a way that we still make money from them but are still able to have cheaper prices than anywhere in Luzern! you heard it hear first, lets hope for a hot summer and bumper sales to benefit the student council.

Chef Leonard

preparations

2009-07-01T09:37:00.003+02:00

well the end of the semester has arrived and after a successful graduation ceremony and excellent buffet lunch back here at IMI, some of the guys are now on vacation but soon we will all be back in the middle of July in preparation for the next semester 2009 B. hope you all have a good summer, more posts to follow at the end of July. chef Leonard

Art Basel

2009-06-07T10:18:00.002+02:00

On Monday the 8th June 15 culinary students will be once again taking part in the annual Art Basel event the worlds largest sale of modern art, where under the watchful eye of Chef Andrew Clayton of 3-2-1 Catering, will prepare the finest quality food experience at this exclusive event for up to 100 people daily for 1 week. the event only takes place twice a year, once in Miami and once in Basel and we are privilaged to have our students work allongside Chef Clayton and his team for this high profile event. last year saw Brad Pit and Angeline Jolie visit Art Basel, buying some of the worlds finest modern art. http://www.artbasel.com/

Kulinarische Halbinsel

2009-06-07T10:07:00.003+02:00

Today the 7th of June see's 700 people trek through the site of IMI and around the area of Horw and Kastanienbaum, members of the association will have a walk which will take all day, moving in groups of 100 pax every 30 minutes visiting the gastronomic paradise of this area of Luzern, and being given food offerings in each establishment. http://kulinarischehalbinsel.ch/index.html the first port of call for the trekers is here at IMI for breakfast where we have a freshly made cooffe for all 700 guests and a freshly baked lemon and coconut Brioche. more pictures to follow! Chef Leonard

Heiko Antoniewicz

2009-05-11T10:16:00.002+02:00

you heard it hear first! Heiko Antoniewicz and Michelin starred Molecular Gastronomy chef will be in IMI on the 29th May for a Molecular Worshop with the Culinary students and guests. this will mark the launch of the intergration of the molecular cookery style into our culinary program.

prepare to be amazed!

Chef Leonard

Malaysia trip in May

2009-05-11T10:12:00.002+02:00

well if your up to date with the blog, then drop me an email and we can meet up when i come to Malaysia, i will be in KDU Penang from 18th 21st and in KDU KL from the 21st until 27th. photos and report to follow, and get emailing now to arrange something !

MMU trip for BACM students

2009-05-11T09:38:00.004+02:00

this semester saw the first student exchange take place between BA culinary students from both IMI and Manchester Metropolitan University. as we entertained the BA students from MMU in January, the return leg with IMI BACM students took place in April '09. we shared cheesemaking, schnapps distilling and Swiss specialities, when we were in Manchester the guys made sugar works, good old British bangers (sausages), English wine and cheese tasting (yes, English wine) and a trip to the famous Black Sheep Brewery we just some of the events we shared during our trip. the cheese which the students made in January was presented to them after being stored in the cheese cave, which made a really cool gift for up and coming foodies. On the final day we had our usual culinary competitive streak show as we paired the MMU and IMI students together for a cook off using the same ingredients, judged by restauranteur Mark Ruby owner of CRO retaurants and bars and graduate of the MMU BA culinary program, the suprise winners were Charlotte (MMU) and Sira (IMI) well done ladies excellent dishes and flavours produced. a similar event will take place with the new intakes of both facilities in 2010, can't wait. Chef Leonard

International night!

2009-05-11T09:31:00.002+02:00

17/4/09.

16 food stands 210 students and guests and dignitaries, what an event. The event which is never boring creating an Asian food market throughout the school offering excellent quality, authentic spcialities from around the world, with traditional costumes and entertainment from the students, the even which is International Night, and what a night it was a success as always and fun was had by all as we played the night away with our student band. already looking forward to our next one in 2009 B. Chef Leonard

Chef Zam's Visit

2009-05-01T10:07:00.003+02:00

Chef Zamzani of KDU famous for his TV shows in Asia visited us here in IMI as part of a lecturer exchange between the two facilities in April. during his time here we enjoyed some mouthwatering Malaysian dishes which also happens to be one of my favorite kitchens (lucky me), he spent time with the students from Diploma through to degree demonstrating his skills in savory and dessert foods. In a few weeks i will be heading back out to Malaysia to visit and teach in KDU PJ and Penang campuses and look forward to meeting up again with Zam and the other memebrs of the KDU team.

Green Day

2009-04-17T15:55:00.003+02:00

during week 13 of this semester at IMI we have incorporated a new week of study which is linked with theme of the semester, this semesters theme of social responsibility was backed up on week 13 with the HDCM culinary students preparing the lunch on the Monday (The Green Day) which comprised of food products from the local area so that IMI could support the local infrastructure, many of the products can from Kastanienbaum itself like the meat from Uelihof. other products like the fish and veegetables came from Luzern, the fish was transported to the jetty of the quai of Kastanienbaum as was picked up by us and the vegetables were delivered by bicycle courier. some products which we used which were not available such as bananas and pineapples were purchased under the Max Havelaar brand. local products were used where possible, with few food miles! this was our aim, and the food was excellent (as always)

Chef Leonard

Connoisseurs of SRM Chennai India

2009-03-10T10:33:00.003+01:00

last week i was taking part in the connoisseurs program launched by SRM university of Chennai India, arranged and coordinated by Chef Nageesh Waran and his team, we created a Swiss food culinary workshop which was shared with the students of SRM as part of a series of workshops lined up for the coming year at the university. a big thank you goes out to Chef Nageesh and his team as well as the staff of the SRM hotel for their expertize and assistance during the week.

valentines culinary delights

2009-02-20T13:36:00.003+01:00

the HDCM students were in full production this valentines day, as we produced and sold some 160 indiviual boxes of chocolates. Full of fresh pralines, cookies and truffles the boxes sold with 2 hours of going on sale, proceeds went to the student council for student events. every student or teacher who purchased a box of chocolate had their picture taken with a friend, a vote was cast to find the sweetest couple and the winner won a candellit dinner for 2 in the hotel Felmis, Kastanienbaum. unfortunately Chef Yong Chul and I did'nt win.

Valentines day boxes of joy!

2009-02-20T13:26:00.003+01:00

ohh! chocolates for me young man...why thank you.

Urs leads the way

2009-02-05T13:17:00.001+01:00

Urs the cheese maker, nice guy shame about the sandles. the MMU students look on as we attempt to make our own cheeses which will be aged for 3 months in the cheese cave before being sent on to be devoured.

MMU culinary BA students visit IMI

2009-02-05T13:07:00.002+01:00

the Culinary BA students from Manchester Metropolitan University visited IMI last week for a busmans holiday trip. included in the weeks activities were, a ready steady cook styled cook off between IMI and MMU students, lectures and deonstrations of Swiss specialites, a trip to see and make cheese and more importantly, discover a little more of what IMI and Switzerland has to offer cluinary students who study with us. the week went so quick as all students got involved in the procedings. a lot of experiences were shared, alot of learning took place and alot of fun was in the process, the IMI BA culinary students look forward to the return fixture when we visit MMU in April.

IMI Team Captain Chef Azmi explains his teams dishes

2009-02-05T13:04:00.000+01:00

Ready Steady Cook IMI Vs MMU

2009-02-05T12:58:00.001+01:00

The First Supper!

2009-01-07T07:48:00.002+01:00

a happy new year to all, it's that time of year again as on the 5th January we began the new semester 2009 A. with 12 BACM students this semester and more HDCM students to follow in Feb, it's going to be a busy and fun semester for all. As well as the hustle and bustle of IMI life I will also be spending time working with some of the many talented chefs of the Luzern region as I will now also be in charge of the competition team for the Luzern Chefs Guild http://www.cccl.ch the Swiss room kitchen will be the one which is used most often this semester as all practice cooking and show pieces will be produced with the assistance of the culinary students there. So as I said, a busy but fun and very eventful semester is ahead of us in 2009 A.

I wish everyone a good start into 2009

Chef Leonard

Christmas display

2008-12-03T13:02:00.002+01:00

This year the culinary students of 2008 B completed a Christmassy show piece in the lobby of the school next to the Christmas tree, from Ginger Bread and pastilage we re created a mini Luzern complete with Mount Pilatus.

merry Christmas to you all.

Chef Leonard

BACM dinner

2008-11-28T07:51:00.002+01:00

one of the assessments to be completed by out BACM culinary students was that of an elaborate themed dinner buffet in the MDH, this years group created "Eurasian" cuisine, their own brand of mixing European and Asian foods. culinary delights for the whole school witth plenty of live cooking.

Final HDCM dinner

2008-11-28T07:46:00.003+01:00

well as the semester 2008B draws to a close, we have of course the little matter of examinations to complete, last week we had the final Ala carte dinner from the HDCM students which was excellent, 6 starters, 6 mains and 6 desserts with 36 guests in the restaurant for a real gourmet experience created by the culinary students as part of their assessment, pictured is the vegetarian main course made by April. mmmmmmmmm not always an easy brief to follow but his dish was good.

role reversal

2008-11-28T07:41:00.003+01:00

as part of the semester of creativity we had a role reversal experiment in the school where the teachers had to complete the students duties for the day, i was on the dinner shift and had to keep thoses commis waiters in check!

a lot of fun and another chance to get amongst the service team and see how things work from their perspective

The New Leonard

2008-10-23T09:52:00.002+02:00

I have been a little quiet over the last few weeks with regard to blog postings, no it's not because we have run out exciting new developments here in the kitchens of IMI, but because we have had new developments of a new kind. on the 08/10/08 baby Ruby Meghan Leonard was born, the newst edition to the Leonard family. let's she if she grows up to be a chef like her old man.

Chef Leonard

Sports day

2008-09-10T13:57:00.002+02:00

this years sports day which can be seen on the main website was rounded off with our world famous IMI BBQ, no amount of rain could undermine the passion of the culinary students on the grills in preparation of those sausages, chickens, steaks and burgers, it's funny all the vegetarians disappear during sports day!

great job guys, PA marks in the post

Chef Lloyd's visit

2008-09-10T13:20:00.002+02:00

When chef Hughes left for Bonnie Scotland he was replaced by Chef Lloyd who remained with us for 2 weeks to share with the CIMI and HDCM students the foods from the Scottish kitchen, we also had a bakery workshop with chef Lloyd involving the culinary students as well as traditional Haggis neeps and Tatties in the Swiss room restaurant, thanks Chef Lloyd, see you next semester.

Chef Hughes and some of the Higher Diploma Culinary students

2008-08-23T10:12:00.001+02:00

Chef Hughes takes time out to pose for a photo with some of the Higher Diploma Culinary Students (oh and myself of course) on our terrace outside the Swiss room restaurant Kitchen.

British classics

2008-08-23T10:06:00.003+02:00

over the last couple of weeks Chefs Michael Hughes and Ivor Lloyd have been introducing the school and culinary students to some British classics, sharing their knowledge on everything from Liver parfaits, fish in Guinness to stovies and roast beef.
Chef Ivor Lloyd will remain until the 29th August sharing his baking knowlegde, after this we will turn our attentions and culinary instruction to central European cuisines.
Chef Leonard

Guinness and cheese Fondue anyone!

2008-07-23T07:36:00.002+02:00

The Culinary students of IMI's BACM course were already in action last weekend, the students were taking part in the Guinness book of records "world largest Cheese Fondue table" in Sörenberg. the attempt was successful and I'm sure the students enjoyed the Fondue. For more info click here

Guest lecturers for August

2008-07-14T14:25:00.003+02:00

the semester 2008 B kicks off in full swing on week 5 (August 4th) and on weeks 5 & 6 we will have Chef Michael Hughes (the smallest of those 3 chef hats) with us from Strathclyde university as part of the kitchen teaching team, Chef Hughes will be sharing his experience and knowledge and performing some culinary delights for our "British classics" themed meal periods which will be taking place during that time. For weeks 7 & 8 Chef Ivor Lloyd (right of the picture) will be with us for for his interpretation of some classic Highland cuisine. So lots to digest for all those new students in the month of August.

See you all soon Chef Leonard.

play time is over it's time to get busy!

2008-07-14T14:18:00.002+02:00

the 2008 B semester has alreay begun for the Degree and MBA students and as of August 4th we will be in full swing again with all remaining courses starting with their inductions, the kitchen team and i look forward to welcoming all of the new students to IMI especially those culinary students from the HDCM course. we are finalizing the preparations for you right now and we kick off the semester with guest lecturers visiting over the month of August.

1st Malaysian Gastronomic Tourism Conference 2008

2008-06-13T19:01:00.004+02:00

Whilst in Malaysia I was not only giving presentations and performing cooking demonstrations but I was also taking part in the 1st Malaysian Gastronomic tourism conference which took place at KDU college in KL. Many influencial figures from our industry were present to share experiences and views. there were also some very interesting keynote speeches as well as demos on Molecular gastronomy, an area I will be expanding into future culinary courses here at IMI. I was there not only to enjoy this first ever conference of this type, but also to present my paper entitled "Genetically modified foods and their effects on our nations health" which was put together with the help of Haru sang min Lee, one of my currently graduating culinary students from the BACM course of 2008 A. to find out more click Here.

It pays to keep in touch

2008-06-13T17:56:00.002+02:00

Whilst in Korea I also met up with some students from Alumni, as well as a new student who will join us for the 2008 B semester. a Korean BBQ feast was in order which really went down well. thanks guys it was really good to see you all again.

Chef

Korea

2008-06-13T17:53:00.002+02:00

last but not least I visited Korea to the KTC college just outside Seoul. thanks go again to the team in KTC who organised all of the foods for my demostrations. they seemed pretty popular, the students polished those plates of "Züri Geschnetzeltes" off in no time

Singapore

2008-06-13T17:49:00.002+02:00

In Singapore I visited ITE college for more food demos and presentations with students and staff, a real buch of characters but all as keen as mustard, thanks for your participation guys

the flying visit

2008-06-13T17:44:00.002+02:00

A flying visit to KDU Penang was also really well recieved, thanks go to Peggy, Darren, Syed and the team for creating a wonderful backdrop and Swiss buffet for us, as I again talked food and culinary programs with guests and students.

KL Malaysia

2008-06-13T17:34:00.002+02:00

after a sumptuous Swiss buffet of cheese fondue & carrot cakes we were ready to talk food and all things culinary with the students and guests of KDU college in KL Malaysia. Kitty, Oliver and the team had organised an excellent setting which was fitting for the presentations of IMI culinary courses. Hospitality is so natural for Malaysians and this is especially so at KDU. Thanks Guys for all your hard work.

Culinary roadshow in Asia

2008-06-13T17:23:00.003+02:00

From the 25th May to the 12th June I was on a culinary expedition to Asia, travelling to Indonesia, Malaysia, Singapore and Korea. during each stop I visited partner schools of IMI to conduct food demonstrations as well as culinary presentations spreading the word of the culinary courses which we run here in Switzerland. First stop was Indonesia where I visited STP Bandung, as always the chefs and staff looked after me and after a long day of demos and presentations I got to sample some of the marvelous Sundanese foods which were available, really excellent food. Thanks to all at STP Bandung for your support. Chef Leonard

Mid Semester break in the Scottish hotel school

2008-04-07T16:01:00.003+02:00

This mid semester break i was in the Scottish hotel school in Strathclyde University to share culinary quandaries with fellow Chef Lecturers Chef Michael Hughes and Chef Ivor Lloyd(pictured) during the visit we shared ideas and recipes as well as giving the students demonstrations on some Swiss speciality's such as Cheese Fondue. Chefs Michael and Ivor will both be coming to IMI in August for more culinary endevours as well as adding a Scottish theme to some of our planned events during that month. Can't wait.

Chef Leonard

What to cook tonight!

2008-03-25T15:38:00.001+01:00

stuck for recipe of what to cook tonight, click here

Grills at the ready

2008-03-25T14:55:00.000+01:00

IMI sports day and BBQ always a feast for the eyes

2008-03-25T14:08:00.000+01:00

Swiss room Kitchen webcam

2008-03-25T14:05:00.000+01:00

Coming soon

the live web link to the Swiss room kitchen, watch this space and i will post the link when it's up and running.

The Wow factor

2008-03-25T14:03:00.000+01:00

The view from the main kitchen and Swiss room kitchen on to lake Luzern is still the same

keeping warm in the kitchen

2008-03-25T13:59:00.000+01:00

Chef Leonard flanked by chef Dawei and Chef Stephan

Hot Chefs

2008-03-25T13:52:00.000+01:00

Azmir and his motley crew

2005 A

2008-03-25T13:49:00.000+01:00

Ainkaran, Seng and last but not least Hamdy

2005 B

2008-03-25T13:47:00.000+01:00

Cannan and Indresan

Where are they now?

2008-03-25T13:43:00.000+01:00

I have published a few photographs of culinary students both past and present, you guys get typing and send me some photos and details of your current employment so we can keep in touch.

Take care

Chef Leonard

The New Culinary Blogspot

2008-03-25T11:27:00.002+01:00

welcome to the all new culinary blog spot, in the coming weeks and months I will be adding various new features in order for all past and present students to see and enjoy the new culinary events taking place here at IMI in Switzerland. Feedback is welcomed so feel free to contact me or add your comments to the blog under the comments tab.

Think that's all for now so keep logging on and keep up to date with the blog, as well as keeping me up to date with what your up to.

Take care and Happy Cooking

Chef Leonard