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.

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.

By Brent T. Frei

Michael Holleman gets to the bottom of a top-of-mind foodservice issue.

“Sustainable” is one of the hottest buzzwords in the foodservice industry today. Yet, ask 10 people to explain what sustainable food production means, and get 10 different responses. At least one supplier has defined the term, the result of maintaining a business model that has remained virtually unchanged for more than 30 years.

Michael Holleman, corporate chef of Bemidji, Minn.-based Indian Harvest, Inc., a niche supplier of rice and rice blends, exotic grains and legumes to foodservice, believes that diners today are looking for more than food. They want an event. “It has to be something special: stunning plate presentation, culinary adventure, distinct pairing,” he says.

He also believes diners hanker for a story behind the food that brings the experience to life, evidenced by unprecedented interest in foods’ origins before they land on the plate. That’s why Indian Harvest grains and grain blends are borne of a passion that extends from farm to fork.

The third-annual Student Culinology® Competition at RCA’s 2009 conference exemplified the blending of culinary art and food science.

An enthusiastic student team from University of Cincinnati took first-place honors, along with a $5,000 cash award and industry-wide recognition as rising stars in food-product development, at the third-annual Student Culinology® Competition, May/June 7, during the Research Chefs Association’s (RCA) 2009 conference at the Sheraton Dallas Hotel. The award was presented by Agnes Jones, principal culinologist at National Starch Food Innovation, at the 2009 RCA Annual Luncheon, where nearly 500 food-product-development professionals gather each year to celebrate industry achievements.

The competition is designed to challenge and recognize the industry’s young talent in the Culinology field–the blending of culinary arts and food science.

The winning team from UC was led by faculty advisor Christopher Keegan, CEC, senior research chef at Cargill Flavor Systems, and team leader Christian A. Serrato, CC. Team members included Robert Coltrane, CC, John Parsons, CC, and Andrew Scholle, CC.

By Allison Shaskan, M.A., CSCE, El Centro College

What do you do when one student takes charge, and the others stand around talking?

I am a chef-educator at El Centro College, a regional two-year community college located in the South. As my culinary program “lives” within a larger college, we admit all students no matter their cooking ability.

This means that on the first day in the kitchen I have 18 students in new uniforms waiting for instruction. Some have worked for years in professional kitchens, some have extensive experience in home kitchens, and some have never turned a stove on to boil water.