The School of Culinary Arts won “Best Poster” in the second-annual Poster Session of the Foodservice Educators Network International (FENI) Summit for TAAT®—“Taste, Analyze, Adjust, Taste,” an ongoing program that teaches students to taste and, if necessary, adjust their dishes before presenting to instructors.
TAAT is a major initiative conceived by Dean Christopher Koetke, CEC, CCE, that launched in 2007. “On the surface, it seems like a pretty obvious and maybe unnecessary teaching tool,” Koetke says. “Certainly, one would assume that those studying the culinary arts would taste their food. Based upon my experience in culinary education over the last decade, I am convinced that this assumption is false. That is where TAAT is proving powerful.”
Kendall presented its winning poster at the 2009 FENI Summit in Las Vegas on February 14. Koetke received a plaque on Kendall’s behalf at FENI’s Awards Reception on February 16 at Le Cordon Bleu College of Culinary Arts-Las Vegas.
“What started as a simple idea has become a very useful teaching tool,” Koetke says. “When chef instructors taste a student’s work, they will often ask the student if he or she used TAAT, and if the dish is not successful, what part of TAAT was not performed. This continually reinforces the tasting process. Additionally, we have seen students write ‘TAAT’ as the last step of a recipe, which acknowledges that the tasting process is the ultimate quality control in the culinary arts.”