By Wendy Gay, CHE

Teach students to communicate intent, enhance impact and add value by using business-building phrases and gestures at service.

Every profession has a language. We have at least two. In the kitchen, for example, we sometimes “86” an item, saying it is not available. When orders fly in, we can be “in the weeds.” In the front of the house, language is an extremely important part of what we do. The words we speak can create business or take it away.

By Adam Weiner

Is teaching a world of different cuisines possible in only 50 minutes? Probably not, says Chef Weiner, but international cuisines can be successfully taught in a short series of classes.

For most teachers, teaching international cuisines has two limitations: time and money.

Let’s be honest. I don’t think that you can teach international cuisines in only 50 minutes. But, I do think that you can teach international cuisines in a series of 50-minute classes. I would recommend allocating about five class periods for this.

By Christopher Koetke, MBA, CEC, CCE

Educators seeking solutions for environmental efforts and teaching greener foodservice practices will find a wealth of information, products, services and contacts, May 22-25 in Chicago.

As schedules ramp up in preparation for the 2010 National Restaurant Association (NRA) Restaurant, Hotel-Motel Show in Chicago, I wanted to let you know about a few things you won’t want to miss. NRA has gone all out to put together a cornucopia of sustainability resources for both operators and educators. From the brand-new Conserve Solutions Center and Greener Restaurants program to a full track of educational sessions that focus exclusively on sustainability and social responsibility, they’ve got it covered … and you won’t want to miss it!

By Laura Vaughn, MCFE

Encouraging students to participate in professional organizations can help them excel in their careers.

As president of the Northern Illinois branch of the International Food Service Executives Association (IFSEA) and a culinary educator, I recognize the value of participating in a professional organization. Students and recent graduates, however, can also benefit from belonging to IFSEA, even if their careers in the culinary industry have yet to begin.

Finding jobs in today's market is difficult, and making professional connections is often instrumental to getting one’s foot in the door and advancing in the industry. IFSEA supports students in networking and mentorship, and the more they participate, the greater the benefits to their careers.

My role as a culinary educator is to train students to master the foundations of their craft so they can get a job. But technical skills are only a portion of the tools needed for successful career growth in the hospitality or culinary industry. I'm often asked, “What are some skills that I need to climb the ladder” in order to rise to the top of the field? My reply is this: Mastering the basics of the culinary arts is important, but equally important is making contacts within your chosen field, and learning how to interact professionally with those contacts.

By Brent T. Frei

The fourth-annual Student Culinology® Competition at RCA’s 2010 conference exemplified the blending of culinary art and food science.

An enthusiastic student team from Johnson & Wales University in Providence, R.I., took first-place honors, along with a $5,000 cash award and industry-wide recognition as rising stars in food-product development, at the fourth-annual Student Culinology® Competition, March 18 during the Research Chefs Association (RCA) 2010 conference & Culinology® Expo at the Hyatt Regency in Phoenix. The award was presented at the 2010 RCA Annual Luncheon on March 20.