CFK Keys Currents-2020-21

Culinary
New Degree
break up the crab too much.
3. Form into golf ball size balls with hands
and set on a dish. You should have enough
to make 8-10 balls.
4. Place breadcrumbs in a separate bowl.
5. Gently pour Panko breadcrumbs over
crab balls. Press bread crumbs onto crab
balls with both hands while maintaining ball
shape. If cake loses it's shape, no worries,
gently press back into ball and set on dish.
6. Heat cast iron skillet on medium/high
heat for two minutes.
7. Add enough butter or olive oil so bottom
of pan is nicely coated.
8. When oil is hot, add crab ball to pan.
Cook until golden and turn. Lower heat
if necessary.
9. Cook second side until golden (usually
3-4 minutes per side). Add more butter/oil to
pan if needed and cook second batch.
NOTE: Crab balls will start to look more
like crab cakes at this point.
10. Place on paper towel to absorb excess oil.
Kenaro Malcolm (AS, Marine Env Tech ’20)
is among the first students in CFK’s new
BS in Marine Resource Management.
Originally from Nassau, Bahamas,
Kenaro earned a prestigious Bahamas
Environmental Stewards Scholarship
and chose CFK to train for a career
in marine science.
Uncharted
Waters:
CFK
Launches
Unique Marine
Science Degree
For Sriracha Mayonnaise:
Crab Cakes with Sriracha
Mayonnaise and Coral Tuile
By The College of the Florida Keys Culinary Students Fall 2020
SERVES 8-10
For Aioli:
2 egg yolks
Juice of half a lemon
From our Kitchen
to Yours
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 garlic clove, peeled and finely minced
1 teaspoon hot sauce
2 pinches sea salt
A few turns of freshly ground pepper
2 cups canola oil
Combine all ingredients in a bowl except
oil. Slowly drizzle in oil, in a steady stream
as you whisk with an emersion blender or
in a food processor. Set aside when thick
and looks like mayonnaise.
For Crab Cakes:
1 pound lump crab meat
¹⁄ ³ cup prepared aioli
1 tablespoon chives, finely sliced
1 tablespoon red pepper, finely chopped
1 tablespoon parsley, chopped
1 pinch sea salt
1 pinch pepper
2 cups Panko bread crumbs
1 cup oil or butter for frying
1. Place crab meat between paper towels
and press until all excess water is removed.
2. In a large bowl, mix crab meat, ¹⁄³ cup
aioli, chives, parsley, salt, and pepper until
well combined. DO NOT OVERMIX and
1 garlic clove, finely grated
1 cup aioli
3 tablespoons Sriracha
2 tablespoons fresh lemon juice
Kosher salt
Stir garlic, mayonnaise, Sriracha, and lemon
juice in a small bowl to combine; season
with salt.
For the Coral Tuile:
10g flour
90g water
2 drops of red food color
2 tablespoons oil for pan frying
1. Combine ingredients (except for the oil)
and whisk together well. Pour into a squeeze
bottle.
2. Heat the oil in a frying pan.
3. Shake the mixture well and squeeze into
the oil, allowing to fry until the mixture
resembles a coral texture.
4. Gently remove and place on paper towel
to drain the excess oil, and allow to cool.
Place crab cakes on plate. Place a small
dollop of mayonnaise on top to hold tuile
and serve with Sriracha mayonnaise on side
and garnish with coral tuile. (See photo)
T
he College of the Florida Keys embarked into uncharted waters
this August with the launch of the nation’s first-ever Bachelor
of Science in Marine Resource Management (BS-MRM). The new
baccalaureate degree program prepares future marine scientists to
be ready to enter the workforce directly after graduation.
Unlike many university-based marine science programs where
students are high and dry in lecture halls, CFK’s BS-MRM
program encourages students to get their feet wet and their
hands dirty with a curriculum that emphasizes the development
of technical skills. The College’s ideal location — on an island
chain, in the heart of a national marine sanctuary, and just five
miles away from the only barrier coral reef in the continental U.S.
— allows students to learn in environments representative
of where they may actually work one day.
Courses include field work in marine settings around the Keys
that enable students to integrate knowledge learned in class
with real-world practice. Students acquire specialized skills in
restoration and conservation biology/ecology as well as extensive
practical skills in data collection techniques and technology.
The program also covers best management practices and policies
for both biological and submerged cultural resources.
In the senior capstone course, students build their bridge to
employment. The College will work with each student and partner
organizations to match students with internship experiences that
best align with the students’ interests. The four-credit internship
provides opportunities for students to hone their skills in a
professional setting and build their resume with real experience.
The organizations benefit from the students’ contributions and the
chance to observe their work ethic, which could lead to a job offer.
Marine resource management careers abound throughout
the U.S. and beyond. As modern society places more value on
natural resources, the need for professional environmental leaders
is expected to grow. Graduates may work for state or federal
entities or for non-profit organizations, leading and contributing
to projects such as marine environmental assessment and
monitoring; marine restoration operations in coastal, nearshore,
and offshore environments; or managing abiotic cultural resources
like archeological sites and artificial reefs.
The College consulted with its marine science advisory board,
comprised of businesses, government agencies, and non-profit
organizations that manage marine resources, to create the new
BS-MRM degree. Such collaboration ensures that graduates of
the program are well equipped to lead as the next generation
of marine stewards. In addition, the College works closely
with other industry partners: Florida Keys National Marine
Sanctuary, Florida Fish and Wildlife Conservation Commission,
NOAA Fisheries, National Park Service, Mote Marine Lab,
Rising Tide Conservation, Reef Relief, Coral Restoration
Foundation, Key West Aquarium, and the American Academy
of Underwater Sciences.
CFK’s BS-MRM follows a “2+2” model, in which students first
earn an Associate in Arts, an Associate in Science, or equivalent
before entering two years of upper level, bachelor’s degree
coursework.
The BS-MRM is CFK’s third bachelor’s degree following a
Bachelor of Applied Science in Supervision and Management,
which began in 2017, and a Bachelor of Science in Nursing,
which began in 2019.
8 KEYS CURRENTS A PUBLICATION OF THE COLLEGE OF THE FLORIDA KEYS
A PUBLICATION OF THE COLLEGE OF THE FLORIDA KEYS KEYS CURRENTS 9