By Adam Weiner

Letting students fail a few times before showing them the tricks of the trade will make them more receptive.

I teach my students that there are five Ps to professional cooking: Planning, Preparation, Presentation, Passion and Pride. Last year in the January/February issue I wrote about presentation, so I am a bit out of order on how to teach planning.

By Christopher Koetke, CEC, CCE

NRA’s latest “What’s Hot” survey lists “local” and “sustainable” as the biggest menu trends.

The National Restaurant Association’s (NRA) annual survey of more than 1,800 professional chef members of the American Culinary Federation reveals that local sourcing of ingredients and sustainability will be the hottest trends on restaurant menus in 2010. Locally grown produce, locally sourced meats and seafood, sustainability and locally produced wine and beer top the list of nearly 215 items in the “What’s Hot in 2010” survey.

By Christopher Koetke, CEC, CCE

A pioneering program will inspire similar programs nationwide.

Across the country, educators are beginning to integrate sustainability into their curricula and operations. At Kendall, we’re taking it a step further by reaching out to the industry with education to help foodservice operations embark on their own sustainability journey. At the Culinary Institute of the Pacific at Kapi’olani Community College in Hawaii, students have been the catalyst for their sustainability movement. San Shoppell and a few other dedicated students, supported by culinary-arts chair Ron Takahashi, have changed the face of their school.

By Dr. Fred Mayo, CHE, CHT

Even good students need to review to ace tests. Here’s how to help them.

During the middle of a semester and, more typically, at the end of a term, students often are overwhelmed with preparing for and taking tests. In some schools and colleges, tests come in clumps at mid-term and finals or in thirds throughout the semester. In the best of all possible worlds, students would be studying and reviewing material as the semester progresses, but they often have to learn a lot of new material and do not take the time to review. Therefore, even good students need to review in order to do well in tests.

By Lynn Schwartz

Veteran chef to two administrations, Scheib believes Americans’ biggest culinary challenge is to figure out how to meet increasing demand for fresh, local and artisanal food products.

Walter Scheib is modest about how he found himself “inexplicably” at the White House, chef to America’s chief executive and the First Family. But his arrival in April 1994 can be explained as a clear case of opportunity meets preparedness.