Kendall College Interim President Kim Shambrook expands on the need of culinary students to be master builders of a balance sheet just as if it were an award-winning dish.
We have a responsibility as educators to lead by example by innovating in the kitchen—and asking our students to do the same.
Kendall College’s Chef Christopher Quirk describes the real-world lessons obtained in the college’s lunch QSR. Students get a feel for the harried pace and how teamwork, leadership and speed are all part of the successful business plan.
An overview of Dawn Sweeney’s keynote address to the American Culinary Federation at its national convention.
CAFÉ’s president, editor-in-chief of “Gold Medal Classroom,” reports on an important keynote presentation at the 11th-annual Leadership Conference in Niagara Falls, N.Y., in June.
By Mary Petersen
Chef Christian De Vos (pictured), vice president of Food & Beverage and Guest Services for Delaware North Parks & Resorts based in Buffalo, N.Y., addressed attendees of the 2015 CAFÉ Leadership Conference at Niagara Falls Culinary Institute with a keynote presentation on June 20.