By Adam Weiner

Is teaching a world of different cuisines possible in only 50 minutes? Probably not, says Chef Weiner, but international cuisines can be successfully taught in a short series of classes.

For most teachers, teaching international cuisines has two limitations: time and money.

Let’s be honest. I don’t think that you can teach international cuisines in only 50 minutes. But, I do think that you can teach international cuisines in a series of 50-minute classes. I would recommend allocating about five class periods for this.

By Christopher Koetke, MBA, CEC, CCE

Educators seeking solutions for environmental efforts and teaching greener foodservice practices will find a wealth of information, products, services and contacts, May 22-25 in Chicago.

As schedules ramp up in preparation for the 2010 National Restaurant Association (NRA) Restaurant, Hotel-Motel Show in Chicago, I wanted to let you know about a few things you won’t want to miss. NRA has gone all out to put together a cornucopia of sustainability resources for both operators and educators. From the brand-new Conserve Solutions Center and Greener Restaurants program to a full track of educational sessions that focus exclusively on sustainability and social responsibility, they’ve got it covered … and you won’t want to miss it!

Delmar, part of Cengage Learning and a leading provider of learning solutions for ongoing career development and education, announces the publication of Guide to Produce Identification, Fabrication, and Utilization (ISBN-13: 978-1-4354-0121-1, $58.49), a comprehensive guide to fruit and vegetables. Written by Brad Matthews and Paul Wigsten, this resource is part of the successful Kitchen Pro Series focusing on kitchen preparation skills from The Culinary Institute of America (CIA), the world’s premier culinary college, based in Hyde Park, N.Y.

Produce is a definitive manual on selection, purchasing, and fabricating produce for professional chefs, foodservice personnel, culinary students and food enthusiasts. This user-friendly, full-color resource provides practical and detailed information on product identification, seasonality, availability, proper receiving and storage, maturity and ripeness, flavor and nutrition.

Leaders of two travel and tourism giants came together for the April 5, 2010, groundbreaking of Florida International University (FIU) School of Hospitality’s new Carnival Student Center.

FIU President Mark B. Rosenberg, FIU School of Hospitality and Tourism Management Interim Dean Joan Remington and FIU Board of Trustees Chairman Albert E. Dotson, Sr., joined Carnival Cruise Lines President and CEO Gerald R. Cahill, Carnival Foundation Director Linda Coll, Carnival Sr. Vice President and Chief Marketing Officer Jim Berra, guests and dignitaries to break ground on the new center on the grounds of FIU’s Biscayne Bay Campus.

From high-fructose corn syrup to lactose, there are many types of sugar with varying levels of sweetness. There are also numerous widespread questions when it comes to sweeteners—from which ones are best for diabetics to which ones are said to cause cancer. The April issue of “Culinary Nutrition News: Sweeteners Exposed,” presented by the American Culinary Federation Chef & Child Foundation (CCF) and Clemson University, Clemson, S.C., answers these questions and more. Download the free article at www.acfchefs.org/CNN.

By Laura Vaughn, MCFE

Encouraging students to participate in professional organizations can help them excel in their careers.

As president of the Northern Illinois branch of the International Food Service Executives Association (IFSEA) and a culinary educator, I recognize the value of participating in a professional organization. Students and recent graduates, however, can also benefit from belonging to IFSEA, even if their careers in the culinary industry have yet to begin.

Finding jobs in today's market is difficult, and making professional connections is often instrumental to getting one’s foot in the door and advancing in the industry. IFSEA supports students in networking and mentorship, and the more they participate, the greater the benefits to their careers.

My role as a culinary educator is to train students to master the foundations of their craft so they can get a job. But technical skills are only a portion of the tools needed for successful career growth in the hospitality or culinary industry. I'm often asked, “What are some skills that I need to climb the ladder” in order to rise to the top of the field? My reply is this: Mastering the basics of the culinary arts is important, but equally important is making contacts within your chosen field, and learning how to interact professionally with those contacts.

By Brent T. Frei

The fourth-annual Student Culinology® Competition at RCA’s 2010 conference exemplified the blending of culinary art and food science.

An enthusiastic student team from Johnson & Wales University in Providence, R.I., took first-place honors, along with a $5,000 cash award and industry-wide recognition as rising stars in food-product development, at the fourth-annual Student Culinology® Competition, March 18 during the Research Chefs Association (RCA) 2010 conference & Culinology® Expo at the Hyatt Regency in Phoenix. The award was presented at the 2010 RCA Annual Luncheon on March 20.

By Brent T. Frei

The keynoter at the recent RCA Conference & Culinology Expo also said lowering sodium will be the next big health issue among Americans, mushrooms are a vitamin D “powerhouse,” and not every olive oil offers equal benefits.

More than 1,200 attendees at this year’s Research Chefs Association Conference & Culinology Expo in Phoenix, March 17-20, heard keynoter Clare M. Hasler, Ph.D., executive director of the Robert Mondavi Institute for Wine and Environmental Services at the University of California-Davis, speak to prevailing food trends as they pertain to health and wellness.

Hasler launched her presentation by looking back at past decades and Americans’ attitudes toward nutrition and health. The 1950s approach was prayer; the 1960s were marked by support groups and cabbage soup to aid weight loss. Diet pills reigned in the 1970s, and the Scarsdale Diet in the 1980s. We watched our fat consumption in the 1990s, and switched to counting carbs in the early-2000s. Americans today, Hasler said, are interested in whole-health eating: moving away from highly processed foods in lieu of whole foods.

By Brent T. Frei

Successful operations today communicate flavor, attitude and spirit, and are using less-expensive ingredients far more than before. Say hello to serving lunch on the loading dock, and goodbye to the toque.

At ACF’s Central Regional Conference in Indianapolis, March 26, Chef Gerry Ludwig of Gordon Food Service based in Grand Rapids, Mich., presented on the “megatrend” of casualization, particularly “upscaled flavor with humble ingredients,” to a packed room.

Ludwig’s chief job is to analyze consumer dining trends. “It’s a huge misconception that half of all meals are in foodservice,” he said. “Nearly three-quarters of all meals are prepared at home.” In 2009, only 19% of meals were served in foodservice outlets, according to NPD Group. “If you’re a full-service restaurant, the number of times a diner chooses places like yours is very infrequent.”

By Jackie Schulz

Create protein combinations that are low in saturated fat, high in fiber and from a mix of sources to get a “complete” protein.

According to a 2008 “Vegetarianism in America” study collected by the Harris Interactive Service Bureau and published by the Vegetarian Times, 3.2% of U.S. adults, or 7.3 million people, follow a vegetarian-based diet. Another 10% described their diet as “mostly vegetarian,” making them, in today’s lexicon, a “flexitarian”—those who follow a vegetarian diet some of the time. That prevalence makes having vegetarian options a necessity in any foodservice venue.