This week's Game-Changer is all about teaching the next generation of chefs and hospitality professionals. Dorothy Hamilton has earned her way onto this list by observing the best of vocational education in Europe and bringing the model to the States via her French Culinary Institute, which has morphed to become The International Culinary Institute. What started as a small school for students of French cuisine in Manhattan has become a well-respected school of culinary arts with a west coast branch in San Francisco. To boot, Hamilton has branched out to lend support to an alternative education and rehabilitation program for incarcerated folk and their families. She has also worked on developing a vocational program designed to train housekeeping professionals with the knowledge and savvy it takes to run an estate from the winecellar up to the housekeeping quarters - kind of like an Upstairs, Downstairs training camp. Yes, of course, I'm simplifying, but you do get the ghist, right?
Her niche has been education - vocational education that implements a strong immersion model - an 'in the trenches' approach that specializes students, giving them skills and knowledge of the food and hospitality industry - laudable work, I say, in this age where there is such a huge stress on getting into the right college, getting your degree, going for the degree that will get you big bucks ... blah, blah, blah.
So, my quandry has been deciding on what to make as a small tribute to this powerhouse of a woman? Well, I read a Dorothy Hamilton interview in which she stated her love of making chicken paella ... I KNOW! Paella!?! Well, there you go ... a French chef with a love of the cuisine to the south of France! Since I love paella ...
This one's for you, Dorothy! This is my version of Chicken Paella ... enjoy!
chickpeas in lieu of green peas