Dec 18, 2017, 14:25

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.

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.

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:

Lamb on the Menu

food3_june10A master class at the CAFÉ Leadership Conference this month will lend educators hands-on know-how applying several prevailing menu trends to versatile (and economical) lamb cuts.

Educators signed up for the “Deliver 2010’s Top Menu Trends with American Lamb” master class at the 2010 CAFÉ Leadership Conference at Baltimore International College, Friday, June 25, are in for a treat: The class will be led by veteran educator Frank Terranova, MCFE, assistant instructor at Johnson & Wales University in Providence, R.I.

“Lamb is my favorite meat,” Terranova says, adding that he’s an aficionado of domestically raised lamb, in particular.

Sponsored by the American Lamb Board and working with economical shoulder, leg and ground lamb, as well as the rack, Terranova’s class will address several leading menu trends this year—small delicious plates, street foods migrating indoors, comfort-with-a-twist and exotic ethnic on the cusp of mainstream. What’s more, Terranova will instruct on sous vide with American lamb. Select dishes prepared by class participants will be served at the conference’s welcome reception that evening following the three-hour hands-on immersion.

The Dirt on Garlic

Courtesy of Christopher Ranch

food2_june10Media scares over tainted Chinese products have led U.S. consumers to investigate how garlic is produced, resulting in a resurgence of domestic sources—which actually have greater cooking and health benefits.

Garlic is grown globally, and has become a critical flavor component for a variety of international cuisines. China has emerged as the world’s leading source, growing two-thirds of global supply. Even in the United States, where California-grown garlic is available year-round, Chinese garlic amounts to well over half of domestic supply. The International Trade Commission reports that Chinese garlic exports into the United States in 2009 alone totaled 145 million pounds.

Most California garlic production is centralized in Gilroy, Calif., known as “the garlic capital of the world.” Gilroy-based Christopher Ranch has been an industry leader since 1956, when founder Don Christopher started farming garlic with a planting of 10 acres. Today, his son, Bill, oversees cultivation of more than 3,000 acres and shipment of more than 60 million pounds annually, distinguishing the ranch as the nation’s premier grower for the fresh market and the only commercial source of heirloom garlic.