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.

Sullivan University’s Derek Spendlove succeeds Guggenmos as chair; rest of commission named.

Derek Spendlove, CEPC, CCE, AAC, baking-and-pastry-arts chair for the National Center for Hospitality Studies (NCHS) at Sullivan University, Louisville, Ky., has been named chair of the American Culinary Federation, Inc. (ACF) Certification Commission and will assume the position’s responsibilities on Jan. 15, 2010. Spendlove will replace current chair Karl J. Guggenmos, AAC, University Dean of Culinary Education, Johnson & Wales University, Providence, R.I., who will remain on the commission as past chair.

By Douglas L. Alley

When we work together, the foodservice workplace provides many opportunities to do well by doing good.

The ancient fable of stone soup recounts the story of three hungry travelers who come upon a small town, plagued by years of war and meager harvest. Having not even enough for themselves, the villagers urge the travelers to move on without ceasing. "We have nothing for you,” they say.

By Edward Korry, CWE, CSS

Here’s what every wine server should know.

When making suggestions to guests, get a sense of the kinds of wines they enjoy to avoid making needless suggestions. The server should be very familiar with the establishment’s wine list. If a wine is unavailable, the guest should be informed prior to making a selection. The server should observe the following procedures: