Gold Medal Classroom

Dec 5, 2021, 12:25

At-a-Glance Refresher

Sunday, 31 May 2009 22:28
By Adam Weiner, JobTrain and the Sequoia Adult School

To help the student who’s prepping for an interview, share this compendium of need-to-knows.

One of our key responsibilities as instructors is to make sure that our students can do well in interviews. If they cannot give a good interview, they can’t get a job. I repeatedly work on teaching soft skills to my students on how to interview. I will write about that in the next issue of The Gold Medal Classroom.

Below is a culinary cheat sheet that I give to my students to study before every interview. Now, it probably isn’t useful to just copy it as is, but it might be useful to you to modify it for your students.

Preparing Students to Change the World

Sunday, 31 May 2009 22:01
By Christopher Koetke, CEC, CCE, Kendall College School of Culinary Arts

10 ideas to encourage your students to make sustainability part of their careers.

As educators, our mission is to prepare future culinarians, not only for the foodservice landscape as it exists today, but as we expect it will be in the future. Trends come and go, but sustainability marks a paradigm shift in the way we will do business. The debate over the validity of climate change is over, and the challenge is staring us in the face.

But with great challenge comes great opportunity. Given its size and energy consumption, the foodservice industry can be the tipping point in preserving the world for future generations. To put it in perspective, there are approximately 945,000 restaurant locations operating in the United States. According to the National Restaurant Association Conserve: Solutions for Sustainability initiative. Those restaurants use five times more energy per square foot than other commercial buildings. Furthermore, with energy costs accounting for 30% of a typical building’s annual budget, it’s about financial sustainability, as well.

A Quest for Gnocchi

Sunday, 31 May 2009 21:53
By Wendy Gay, CHE

Service makes it special, wherever you are.

As a part of my celebrating one of those birthdays that has a 0 in it (why do they always seem so significant?), I just returned from a visit to France. It was a wonderful trip with a number of experiences that will probably find their way into future articles.

One of our first lessons in customer service came on our first night, in Nice, and at one of the most inexpensive restaurants we visited on the entire trip.

Nice is a beautiful port city on the Mediterranean, and a favorite of many famous artists, from Chagall to Matisse to Picasso. Its food is influenced by its ready supply of seafood, fresh produce and a strong Italian influence.

Honey in the Classroom

Sunday, 31 May 2009 21:14
By Mitch Stamm, CEPC, Johnson & Wales University

For baked goods, honey is more expensive than sucrose, but like butter, honey is prized for its taste, aroma and mouthfeel.

Honey by the numbers

  • Bees are responsible for one in every three bites of food in our country.

  • A bee weighs .004 of an ounce; it can transport half (.002 of an ounce) of its weight in nectar.

  • For every 9 pounds of honey in the hive, 1 is harvested for human consumption and 8 remain to sustain the hive.

  • That 1 pound of honey represents more than 2 million flowers visited with more than 50,000 miles of flight, approximately three times around the world

  • A bee’s life is measured in miles, not time. An average is 500 miles or until its wings are worn and tattered.  In the spring, when nectar flow is at its peak, this can be as short as five to six weeks.

Starting with Sparklers

Sunday, 31 May 2009 20:45
By Dr. Fred Mayo, CHE, CHT, New York University

Each of these strategies can help your students get ready for class and build their enthusiasm for the topic of the day.

The best way to motivate students and help them get ready for learning new material, reviewing old material, or trying out new skills remains starting each class session with a sparkler. A sparkler connotes something that is typically bright, draws attention, and brings everyone’s focus to one thing at one time. It can be a way to get students to focus on terms and concepts they need to learn and skills they need to develop or practice.

There are a wide range of sparklers that you can use to begin your classes.They include quotes, numbers, images, anagrams, provocative questions and outcomes. The rest of this article highlights some examples and suggests ways that you might use them.

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