By Edward Korry, CWE, CSS

Here’s what every wine server should know.

Service involves more than the step-by-step procedures of opening and pouring wine correctly. It includes suggesting wines that not only pair with the food being ordered, but also that guests will enjoy. That requires knowledge of how food and wines interact with each other so that both either taste the way their creators intended or are enhanced, and includes being able to help quests with their selection.

Latest accrediting brings total postsecondary programs to 377 globally

Postsecondary culinary programs at 13 schools across the United States received initial and renewal programmatic accreditation by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) at the Accrediting Commission meeting in early January in West Palm Beach, Fla.

Alain Roby of Hyatt Hotels and Resorts loves sharing his passion—and whimsy—for fine desserts

World-renowned pastry chef Alain Roby has published his first cookbook, Alain Roby’s American Classics: Casual and Elegant Desserts.

By Dr. Fred Mayo, CHE, CHT

Encourage students to use each other’s names and pronounce them correctly, and you will honor students and foster a community of learners.

Last month, we discussed getting students involved; this month, we will focus on building community in the classroom. Since the learning process is facilitated by an environment where students feel safe and honored as learners, creating a community is an important task for teachers.

By Audrey Heckwolf

Why is what consumers experience much closer to ordinary than extraordinary? Are we to blame as educators?

For the past 10 years I have made my living as a chef. As a chef, I need to advocate for the importance to possess the ability to provide excellent service more than expected. Too many chefs fail to understand that service is certainly as important—maybe even more important—than delicious food.

By Christopher Koetke, CEC, CCE

Deadline to submit efforts in sustainable/green practices that have affected the curriculum is April 1, postmarked.

As we begin 2010 and a traditional time of renewal, CAFÉ and Kendall College are looking forward to presenting the second-annual CAFÉ/Kendall Green Award. One deserving culinary program will receive recognition for its sustainability efforts plus $1,000—proving that sustainability pays!

Patrice Dionot, co-owner and administrative director of L’Academie de Cuisine, Gaithersburg, Md., has been accepted as a member of the board of the Restaurant Association of Maryland Education Foundation (RAMEF) for a two-year term. RAMEF serves as the preferred source of education, training, resources and research for Maryland's hospitality and tourism industry. The aim of the foundation is to improve the hospitality workforce by providing high-quality, low-cost training in food-safety awareness, customer service and management skills, as well as to increase the number and quality of tomorrow’s hospitality workforce by working with high schools to promote and facilitate the Pro-Start culinary and restaurant-management program.

The Denver campus of Johnson & Wales University (JWU) is pleased to announce that Kerstin Kleber has been appointed chair of the International Baking and Pastry Institute located in the College of Culinary Arts.

Kleber will be responsible for ensuring the success of the International Baking and Pastry Institute, which employs a hands-on learning approach to teach aspiring pastry-arts professionals. Facilities are equipped with top-of-the-line equipment, almost $2 million worth of goods and materials, and ovens imported from France.

Last December, the Research Chefs Foundation (RCF) announced the addition of two new scholarships to be funded by CuliNex, LLC. The CuliNex Organic and Natural Foods Culinology® Scholarship is a $4,000 higher-education scholarship for qualified individuals who exhibit a demonstrated interest in developing organic and natural foods. The CuliNex CRC and CCS Scholarship will provide financial assistance in the form of up to two $550 scholarships in 2010 for qualified professionals who meet the stated certification eligibility criteria.

The Professional Culinary Institute (PCI) welcomes Chef Gary Prell as its new president and chief executive officer. Located in Campbell, Calif., PCI opened its doors in 2005 and quickly established itself as a premier training facility in the hospitality industry, winning state, regional, national and international culinary competitions and awards.

“I am so excited to join the team at PCI and to be a part of their future,” Prell says. “The staff and faculty’s passion to impart knowledge and make a difference in the lives of their students is unparalleled.  They are truly successful.”