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Items filtered by date: June 2010

20 Foodservice Educators to Immerse Themselves in Cheesemaking

food4_july10Winners of a recipe contest developed by CAFÉ and the Wisconsin Milk Marketing Board will enhance chef-instructors' cheese knowledge in August to better prepare tomorrow’s chefs to meet diner demand for healthier, flavorful fare.

Following a call-out “To Honor the Healthy Menu” in a joint recipe contest created by CAFÉ and Madison-based Wisconsin Milk Marketing Board (WMMB), winners will participate in an all-expenses-paid “cheese immersion” August 15-18, 2010.

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Reaching Millennials

By Paul DeVries

food3_july10For those born after 1982, technology has become the social equalizer. Are the fundamentals we’re teaching preparing students to succeed in their world? Or in ours?

After nearly a year’s worth of research focused on millennial students, much of what I found highlighted a subject that is largely misunderstood and self conflicting. Despite this enigma, one fact is undisputable: their predilection toward emergent technology and the communication that it affords. Much of this communicative technology is proffered as immediate, asynchronous, collaborative and multi-sensory. Millennial students—those born after 1982—have become prodigies of this tech environment. They are connected 24/7, a connection that allows unprecedented access to almost any word ever written. It should be noted that this technology has allowed millennials to multi-task, a trait that can sometimes be misconstrued as antisocial.

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Using Case Studies to Bridge the Gap between Classroom and Industry

By Samuel Glass, M.Ed., CEC, CCE, AAC

food2_july10One of the more unique benefits of using case studies in teaching is the “investment of mental energy,” which ultimately results in enhancing critical-thinking skills.

As an educator, I have found that too often there is a perceived difference between the theory being taught in the classroom and the reality of industry. One way to address that gap is the use of case studies. In using case studies, the lessons learned from reality can be used as part of a theoretical approach to learning that focuses not only on the concept of learning from mistakes, but the application of best practices, as well.

Dr. Peter Szende, from Boston University, is the author of Case Scenarios in Hospitality Supervision (Delmar Cengage Learning, 2010). At the recent CAFÉ Leadership Conference, Szende facilitated a breakout session titled “Using Case Studies to Bridge the Gap between Classroom and Industry” in support of his recently published book. The book is based on the journaling of his experiences and personal challenges during his hospitality career prior to academia.

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Five Produce Items to Watch

Courtesy of The Perishables Group

 

food1_july10Berries, now available year-round, are the largest-selling item in the produce department of grocery stores, and the tomato category has been transformed by newly introduced varieties and innovations in packaging. And then there’s “living” lettuce.

The fresh-produce industry has changed tremendously in recent years, most notably with the growth of value-added options, new varieties and the proliferation of branding. The Perishables Group, an industry-leading consulting firm in the fresh-foods business, identified five produce items to watch in 2010. These items are evolving and appealing because they capitalize on current trends such as health, convenience and sustainability. Here are the fresh produce items to watch:

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