By Birch DeVault

More easily applied in the culinary lab than the classroom, keep the learning active, engaging and authentic.

In my culinary classes, I attempt to direct my students’ learning activities from the basic to the complex. I’ve had success with this kind of cognitive scaffolding when it comes to the food itself, the method of preparation, the care in the process of cooking, and in the construction of the final plate presentation. Many of my students consider themselves artists in the making or formative craftsmen, so the idea of building them as business people is a little difficult for some to approach. I find that containing the idea of cost within the pursuit of art or craft is not only challenging, but adds authenticity to tasks committed within an applied learning environment.

By Lynn Schwartz

Part of Berkeley’s now-famous “gourmet ghetto,” TV cooking personality, author, restaurateur and chef John Fields says he’s done with pretentious food.

Like many chefs, John Shields first learned a love and respect for food from a family member. In Shield’s case, it was his grandmother, Gertie Cleary. Shields has had an accomplished career, which includes two acclaimed restaurants, four cookbooks and two television series: “Chesapeake Bay Cooking” and PBS’ “Coastal Cooking with John Shields.” What now captures his interest is the kind of cooking that his grandmother originally taught him—simple, healthy and local food.

By Dr. Fred Mayo, CHE, CHT

Students give high marks to reporting on current events—even though it requires more work from them—and indicate they learn more as a result.

Making your subject relevant and helping students see what is happening in our industry are only two of the many reasons to use current events in your teaching. Making it a regular part of your classroom activities also keeps students reading newspapers, Web sites and industry publications and encourages them to use search engines on a regular basis.

Since I have been using current events in several of my classes, I have found that students eagerly bring current events to classes and even send me current events by e-mail if they must miss class. It has really expanded the range of activities I use in class, and I encourage you to try it if you are not already.

By Adam Weiner

Part 1 of a two-part series from Chef Weiner on advising your students on selecting and maintaining knives.

All culinary students will ask you, at one time or another, about buying knives. Since we are all busy, I thought I would make your life a bit simpler. Just print out the below and give it to your students.

By Christopher Koetke, CEC, CCE

Interactive activities for communicating foodservice principles of “green.”

Sustainability education is rapidly becoming a part of culinary and hospitality curricula cross the country, and there are few teaching tools that front-line educators can easily access and use in their classrooms. Attendees at the last CAFÉ Leadership Conference were given one such tool that we created at Kendall. For those who couldn’t attend, we’re sharing it today, along with another one, which will be posted permanently on the CAFÉ Web site in the Resource Center under Lesson Plans.

By Ronald S. Wolf, B.S., M.A.

Florida—not California—is the nation’s largest producer of fresh tomatoes. This lesson plan will assist in demonstrating how increased menu usage of Florida tomatoes can increase profitability.

Like the sunny Mediterranean region, Florida has the warm temperatures necessary for cultivating tomatoes for much of the year. The state’s tomato industry is believed to have started in the 1870s. Florida ships more than 1.3 billion pounds of fresh tomatoes to the United States, Canada and abroad. Almost every county in the state grows tomatoes, and Florida produces virtually all the fresh-market, field-grown tomatoes in the United States from October through June.

Twenty-five culinary programs across the United States and in the Philippines, Puerto Rico and Switzerland received initial and renewal programmatic accreditation by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission at the Commission’s meeting in July in Colorado Springs, Colo.

When Rochelle Huppin enrolled at The Culinary Institute of America (CIA) in 1985, she was not comfortable in the polyester student-issue chef's uniforms of the day. With a doctor's note saying she was allergic to synthetic fabrics, she was allowed to wear a pair of handmade all-cotton houndstooth print pants.

Twenty-five years later, Huppin returned to the scene of her discomfort to inspire a new class of CIA alumni. She delivered the commencement address to 63 recipients of CIA associate degrees in culinary arts and baking and pastry arts on Friday, Sept. 10.

The Alaska Seafood Marketing Institute (ASMI) has released a new resource, titled “Like Their Fathers Before Them.” This 10-page brochure, designed for foodservice operators, shares the stories of four families who make their living fishing for Alaska’s wild seafood.

Sullivan University’s National Center for Hospitality Studies (NCHS) is proud to announce that alumnus Robin Richardson has been hired as head chef and manager of the school’s retail bakery, The Bakery at Sullivan University. Richardson brings considerable experience with specialty cakes to The Bakery, and customers can expect to find new offerings like full size cakes, cake by the slice, pies and expanded lunch selections alongside classic favorite pastries and candies.