Gold Medal Classroom

Apr 1, 2020, 2:15

Spendlove to Lead ACF Commission on Certification

Thursday, 17 December 2009 16:06

food3_jan10Sullivan University’s Derek Spendlove succeeds Guggenmos as chair; rest of commission named.


Derek Spendlove, CEPC, CCE, AAC, baking-and-pastry-arts chair for the National Center for Hospitality Studies (NCHS) at Sullivan University, Louisville, Ky., has been named chair of the American Culinary Federation, Inc. (ACF) Certification Commission and will assume the position’s responsibilities on Jan. 15, 2010. Spendlove will replace current chair Karl J. Guggenmos, AAC, University Dean of Culinary Education, Johnson & Wales University, Providence, R.I., who will remain on the commission as past chair.

Stone Soup for the Modern Day

Thursday, 17 December 2009 16:00

By Douglas L. Alley

food2_jan10When we work together, the foodservice workplace provides many opportunities to do well by doing good.

The ancient fable of stone soup recounts the story of three hungry travelers who come upon a small town, plagued by years of war and meager harvest. Having not even enough for themselves, the villagers urge the travelers to move on without ceasing. "We have nothing for you,” they say.

The Essentials of Wine Service

Thursday, 17 December 2009 15:55

By Edward Korry, CWE, CSS

food1_jan10Here’s what every wine server should know.

When making suggestions to guests, get a sense of the kinds of wines they enjoy to avoid making needless suggestions. The server should be very familiar with the establishment’s wine list. If a wine is unavailable, the guest should be informed prior to making a selection. The server should observe the following procedures:

In the Lap of Luxury—Working as a Private Chef

Thursday, 17 December 2009 15:49

By Lynn Schwartz

chef_jan10What’s the difference between a private chef and a personal chef? Audrey Heckwolf of Grand Rapids Community College, who cooked for a Fortune 500 family, can tell you.

Private chef and personal chef are titles that evoke “glamour job” images—globetrotting with celebrity employers and preparing ultra-luxe dinners for very important people. But do we really understand what these jobs entail? Audrey Heckwolf, a former private chef, says, “Most chefs don’t know. And they don’t know the difference between a private and personal chef. This is a growing part of the culinary industry. Chefs need to educate each other and their clients about the differences.”

Mayo’s Clinics: Encouraging Student Participation

Thursday, 17 December 2009 15:34

By Dr. Fred Mayo, CHE, CHT

fredmayoThe more you establish your expectation of participation and help students reach it, the better the learning experience for all.

One of the most challenging aspects of teaching is getting our students involved in class discussion and other class activities. Sometimes, they are shy or reluctant because of fear of not being articulate or making errors; other times their cultural backgrounds limit their willingness to participate in active discussions. They may also be anxious about appearing stupid or afraid they may not understand. Since we know that students who use ideas and discuss them tend to learn and remember them better, this issue of Mayo’s Clinics provides four suggestions about this dimension of teaching.