La Chaîne des Rôtisseurs of Greater Washington hosted the Mid-Atlantic Assemblage on May 30, 2009. The festivities began with the multi-Bailliage Grand Induction and black-tie dinner at the elegant Park Hyatt Hotel in Washington, D.C.
The American Academy of Chefs (AAC), the honor society of the American Culinary Federation, honored Dr. L. Timothy Ryan, CMC, AAC, president of The Culinary Institute of America (CIA) in Hyde Park, N.Y., with the Sharing Culinary Traditions Award during a formal ceremony and dinner at the 2009 ACF National Convention held at the Orlando World Center Marriott, Orlando, Fla., July 10.
Delmar, part of Cengage Learning, announces the publication of The Dessert Architect by chef, teacher and foodservice consultant Robert Wemischner of Los Angeles Technical Trade College.
The interviews for your first jobs are critically important because these jobs will help set the course for your career. Treat these meetings with the reverence and respect they deserve and you will project the professionalism and confidence that will put you head and shoulders above the other applicants.
The purpose of one’s resume is not to get a job, but to get the first interview. Interviewing skills are very important, no matter the skill level or career level of the individual. Communication and chemistry are very rarely overlooked just because a candidate’s skill level is high. In hospitality we do not work alone. We work as part of a team, and therefore companies rarely ignore a potentially disastrous culture fit because someone’s skills are superior.
Even though text-messages, email and casual attire sends the message that the world is a totally casual place, many “old school” business communication standards still thrive. Using these methods effectively will establish you as a proper professional. Crafting persuasive cover letters and courteous thank you notes will help set you apart as the right candidate for the job.
In this section you can read essays composed by students in the foodservice industry:
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Bellow you will find recommended food blogs that may be useful.
Here is an interesting blog I ran across about our future with food. “Futurism is sensible thinking about the most likely and logical evolution that will take place in the years to come.
It requires analysis, understanding from the past, vision and intuition. Therefore, it is neither having a crystal ball nor creating science fiction.” Go to www.hfgfoodfuturist.com
Online websites that are specific to Food: