Continuing the theme of “connecting” from last month, this month Dr. Mayo asks us to consider the value of the four Ps.

By Dr. Fred Mayo, CHE, CHT

Last month, this column explained ways to help students connect with their peers and industry professionals. This month, we will talk about connecting students with ideas and best practices, a critical aspect of teaching the culinary arts.

The challenge of connecting students to ideas is a continuing one for most of us who teach culinary students. It is something we all like to see happen and work hard to make occur; sometimes it seems easy, but often it is a continuing experiment. One way to think about what you can do is to consider four strategies: Parallel, Promotional, Practical and Provocative.

Here are the first five of 10 critical things you must teach your students if you truly want them to earn gainful employment.

By Adam Weiner, CFSE

I am a firm believer that we must not only teach our students technical skills, but we must also teach them jobs skills and life skills. If they can’t get a job, can’t keep a job or can’t manage their lives, then they will be doomed to failure even if they have the cooking skills of Escoffier. This month and next month I am writing about how to teach your students to find a job.

I realize that it might seem an odd time to be publishing this article since for many of you the academic year just ended. However, for most of us, teaching our students how to find a job needs to be worked into our curriculum on a weekly, if not daily, basis. Below are five points to be included in your curriculum. The remaining five will be published next month.

Thai Fresh Pea Soup is merely one delicious creation that capitalizes on the fresh bounty of the season.

In 1970, the first Earth Day was organized to promote environmental awareness and encourage stewardship of our natural resources. That first, massive grassroots movement by student demonstrators, schools and communities began with Senator Gaylord Nelson’s efforts to put environmental concerns on the political agenda.

More than ever, Americans today are making smarter choices to help keep Mother Earth “green.” The Culinary Institute of America (CIA) is teaching the next generation of chefs to be stewards of the environment. The college’s green initiatives were recently featured on public radio’s Living on Earth. You can listen to the segment online here.

Now is a great time to “go green” in the kitchen. As our thoughts turn to gardening and farming, it’s time to turn over a new, green leaf. Farmers' markets are putting out their crops of the season.

A member of the American Culinary Federation’s chapter in Atlanta lauds the personal and professional value of attending a well-developed and executed monthly meeting.

by Eric Karell, CEC, AAC

I attended the April meeting of our chapter not really knowing what to expect. The last time I attended an ACF Greater Atlanta Chapter Inc. meeting was at least three years ago when I hosted the President’s Gala at the Atlanta Athletic Club. Even though it was a beautiful spring evening and I was fairly tired from a busy weekend, I decided to drive the nearly 30 miles to the Halperns’ Purveyors of Steak and Seafood’s kitchen, research and training facility.

I was greeted warmly by some old friends at the door, Halperns' employees I have known for a dozen years. They gave me a raffle ticket and informed me there would be a drawing for some boxed steaks at the end of the meeting. Sounded promising.

As revealed at this year’s IACP Conference in New York, on the map, but off the beaten path, is where today’s food trends are emerging.

Courtesy of Olson Communications

Chicago-based Olson Communications attended the annual International Association of Culinary Professionals (IACP) Conference in April, where food, fashion and media connected in New York City. The discussions were charged with passionate and often disparate beliefs on food, fashion and the emerging role of the chef as cultural curator.