Courtesy of The Perishables Group

With the recent fluctuation in seafood sales and the oil spill in the Gulf, how the industry will fare this year is difficult to predict. But one thing’s for sure: Eating healthier is driving increased interest in seafood.

The seafood industry suffered during the onset of the recession in 2008, but it came back in a big way in 2009.

While other fresh ingredients benefited from the boost in sales spurred by people cooking at home more often in 2008, the seafood business took a hit. The only notable bright spots occurred in catfish and lobster, which people stocked up on after the lobster industry experienced an oversupply.

Winners of a recipe contest developed by CAFÉ and the Wisconsin Milk Marketing Board will enhance chef-instructors' cheese knowledge in August to better prepare tomorrow’s chefs to meet diner demand for healthier, flavorful fare.

Following a call-out “To Honor the Healthy Menu” in a joint recipe contest created by CAFÉ and Madison-based Wisconsin Milk Marketing Board (WMMB), winners will participate in an all-expenses-paid “cheese immersion” August 15-18, 2010.

By Samuel Glass, M.Ed., CEC, CCE, AAC

One 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.

Courtesy of The Perishables Group

Berries, 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:

A 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.