Sous Chef from KP Systems To Be at Career and Tech Education Expo
Press Release 11-15-2005

Educators attending the annual Association of Career and Technical Educators (ACTE) Convention in December will be able to see demonstrations of the Sous Chef™, a complete multimedia, computer-based education resource designed to help students learn the culinary arts.

The newly released version 5 of the Sous Chef will be exhibited in Booth 1200 at the convention’s Career and Tech Expo.  The convention, with this year’s theme “Connecting Education and Careers,” will be held December 8-10 at the Kansas City Convention Center, Kansas City, MO.

The Sous Chef is a state-of-the-art tool to increase teacher effectiveness, according to publisher KP Education Systems. 

“We are excited to be bringing our newest version of the system to one of the premier events for career and vocational administrators and teachers,” said Jim Murray, director of sales and marketing. “Vocational education is rapidly growing on the secondary, college, and adult level. This convention brings together the leaders and opinion makers in these fields.”

The Sous Chef designed to be used in place of, or as a supplement to, a text-based curriculum. It is a teaching tool that, instead of being printed, is based on Computer-DVD technology.

The unique advantage of the Sous Chef system is its use of high-quality video to teach culinary techniques and principles, explained Murray.

A traditional text uses one or more static photographs to demonstrate a skill like dicing an onion or making an omelet. The Sous Chef instead has a master chef/instructor demonstrating the same skill in a voice-over video. Over 250 instructional videos are contained in Version 5 of the Sous Chef. They cover everything from handwashing and knife skills to cooking techniques and advanced garde manger, he said.

The Sous Chef is not just videos, however. The program includes eleven chapters and over 850 “text” pages with words and pictures that can be viewed individually on the computer screen or shown through a projector or monitor to a large group. Schools that purchase or license the Education Edition of the Sous Chef are also permitted to print out these pages to use as student handouts and study aids.

The newly released Version 5 increases the content of the program by almost fifty percent from earlier editions, according to the company. “Due to the interest in and popularity of the Sous Chef™, we have spent almost a quarter million dollars enlarging and improving the program,” said Murray.

“Not only have we added material, but much of the original video and audio material has been remastered,” he added. “We have improved both content and quality.”

“This system can enhance, or even replace, traditional textbooks in high schools, colleges, and adult vocational schools and programs,” according to Dominic O’Neill, principal author and instructor for The Sous Chef™.  Chef O’Neill is Director of the Culinary Arts Program at Scottsdale Community College in Arizona.
The Sous Chef™ mixes classic culinary knowledge and techniques with the latest in e-learning (computer-based) technology, said Chef O’Neill.  

“The system is used just like a book. The program opens with a view of the title page; from there, you choose and click on a chapter.  Each chapter begins with an overview and a listing of competencies taught in that section. Then you either scroll through each “page’ in the section or use the complete index to find the exact lesson you are seeking.

“Imagine learning a specific kitchen job -- dicing an onion, preparing salad dressing, grilling a chop. Like any textbook, The Sous Chef™ will tell you how. Unlike any other text, however, The Sous Chef™ also shows you how,” he said.  “After reading about the process, click on a bar and I or another chef display the technique on video, demonstrating and explaining from beginning to end.”

The unique features and benefits of the Sous Chef system are why it is being exhibited at the ACTE Expo.

“The Sous Chef approach offers a number of advantages to both teacher and student,” said O’Neill. “Most importantly, it eliminates repetitive demonstrations. Students who miss a kitchen demonstration or need multiple viewings can watch a video as often as needed.”

While traditional culinary instruction is at the heart of the Sous Chef™ system, KP Systems believes they have taken a unique step forward in delivering that instruction.

“This multimedia approach is especially effective for many of today’s students of the ‘television generation,’” said Nai Wang, programming manager for the project.  “The program offers both audio and visual reinforcement of the text. It is especially helpful for those with lower literacy levels.”

The Sous Chef™can also be of special help in working with advanced students by giving them access to culinary topics and techniques that might not be applicable to everyone in a class.  Struggling students can benefit by seeing and hearing repetitive material and demonstrations that might not continue to engage the entire classroom.  The system also audiovisually reinforces the material those students have already been taught, Wang added.

“We believe we have a product that is both unique and ‘cutting-edge,’” Murray concluded. “I hope the leaders in the vocational education field who attend this convention will feel the same way.”