Delmar, part of Cengage Learning, announces the publication of The Dessert Architect by chef, teacher and foodservice consultant Robert Wemischner of Los Angeles Technical Trade College.

The interviews for your first jobs are critically important because these jobs will help set the course for your career.  Treat these meetings with the reverence and respect they deserve and you will project the professionalism and confidence that will put you head and shoulders above the other applicants.

The purpose of one’s resume is not to get a job, but to get the first interview. Interviewing skills are very important, no matter the skill level or career level of the individual.  Communication and chemistry are very rarely overlooked just because a candidate’s skill level is high.  In hospitality we do not work alone.  We work as part of a team, and therefore companies rarely ignore a potentially disastrous culture fit because someone’s skills are superior.

Even though text-messages, email and casual attire sends the message that the world is a totally casual place, many “old school” business communication standards still thrive.  Using these methods effectively will establish you as a proper professional.  Crafting persuasive cover letters and courteous thank you notes will help set you apart as the right candidate for the job.

In this section you can read essays composed by students in the foodservice industry:

• Interview with Farmer Lee Jones from The Chef's Garden
• A Blind Student's Culinary Journey

Send us your contact information to This email address is being protected from spambots. You need JavaScript enabled to view it. to be added to this list.

• American Beverage Institute www.abionline.org/
• American Culinary Federation www.acfchefs.org
• American Dietetic Association (ADA) www.eatright.org
• American Institute of Baking (AIB) www.aibonline.org
• American Institute of Wine and Food www.aiwf.org
• Black Culinarians Alliance www.blackculinarians.com/
• Careers through Culinary Arts Programs (C-CAP) www.ccapinc.org
• Council on Hotel, Restaurant, & Institutional Education (CHRIE) www.chrie.org
• Culinary Associations (extensive list) http//kitchens-today.com/links/culinary-associations.htm
• Distinguished Restaurants of North America (DiRoNA) www.dirona.com
• Educational Associations and Organizations through Department of Education www.ed.gov/about/associations.jsp
• Hospitality Financial and Technology Professionals (HFTP) www.hftp.org
• Institute of Food Technologists www.ift.org
• International Association of Culinary Professionals http://www.iacp.com/
• International Food Service Executives Association www.ifsea.org
• International Foodservice Editorial Council (IFEC) www.ifec-is-us.com
• International Hotel & Restaurant Association (ih & ra) www.ih-ra.com
• James Beard Foundation www.jamesbeard.org
• Kitchen Arts & Letters www.kitchenartsandletters.com
• MultiCultural Foodservice & Hospitality Alliance www.mfha.net/
• National Restaurant Association www.restaurant.org/
• National Society for Healthcare Foodservice Management (HFM) www.hfm.org
• Network Executive Women in Hospitality (NEWH) www.newh.org
• North American Food Equipment Manufacturers (NAFEM) www.nafem.org
• North American Vegetarian Society www.navs-online.org
• Oregon State University’s Food Resource http//food.orst.edu/
• Research Chefs Association www.researchchef.org/
• Retailer’s Bakery Association www.rbanet.org
• Slow Food www.slowfood.com
• Societe Culinaire Philanthropique www.societeculinaire.com
• Society for Foodservice Management (SFM) www.sfm-online.org
• Society of Wine Educators www.wine.gurus.com
• Sustainability Issues www.circleofresponsibility.com sponsored by Bon Appetit, www.kona-kampachi.com sponsored by Alaska Seafood
• The American Institute of Wine and Food (AIWF) www.aiwf.org
• The Bread Bakers Guild of America www.bbga.org
• United States Personal Chef Association www.uspca.com
• Wine Brats www.wine.brats.org

Bellow you will find recommended food blogs that may be useful.

• Here is an interesting blog I ran across about our future with food.  “Futurism is sensible thinking about the most likely and logical evolution that will take place in the years to come.
  It requires analysis, understanding from the past, vision and intuition.  Therefore, it is neither having a crystal ball nor creating science fiction.”  Go to www.hfgfoodfuturist.com

• Chocolate & Zucchini is a food blog written by Clotilde Dusoulier, a 29-year old Parisian woman who lives in Montmarte and shares her passion for all things food-related:  thoughts, recipes, cookbook acquisitions, quirky ingredients, nifty tools, restaurant experiences, ideas and inspirations. http://chocolateandzucchini.com/

Online websites that are specific to Food:

• Online sources for Food Safety:
  • Food Safety Information: www.foodsafety.gov
  • 1999 Food Code: US Department of Health and Human Services: http://vm.cfsan.fda.gov/~dms/fc99-toc.html
  • Food Establishment Inspection: http://vm.cfsan.fda.gov/~dms/fcannex4.html
  • Center for Food Safety and Applied Nutrition: http://www.cfsan.fda.gov/
  • Food Safety and Inspection Service USDA: http://www.fsis.usda.gov/oa/whatsnew.htm
  • Partnership for food safety education: http://www.fightbac.org/press/index.cfm
  • Food Safety Daily News: http://www.foodhaccp.com/indexcopynews.html
  • Food Safety Network: http://www.plant.uoguelph.ca/safefood/welcome.home.htm
  • Food Safety Training and Education Alliance: http://www.fstea.org/
  • World Health Organization Food Safety Programme: http://www.who.int/fsf/
  • Food Irradiation Information Website: http://www.food-irradiation.com/
  • Center for Food Safety & Applied Nutrition (HACCP) http://www.cfsan.fda.gov/~lrd/haccp.html

Courtesy of Québec Delegation Chicago for DoMoreWithMaple.com

It’s more than just a topping for pancakes.

This downloadable education guide in MS Word provides an overview of the production, grading and flavor of real maple syrup. Focuses of study include storage, cooking and baking, nutrition, a tasting sensory profile, a classroom activity, discussion questions and additional research and resources.

Upon completion of this guide and tasting, the student will have a basic understanding of maple-syrup production and maple products available, and will be able to differentiate real maple syrup from maple-flavored table syrups.

1. Instead of investing in rolling pins for fondant (wood is too porous), I go to my local hardware or plumbing supply and buy a full piece of PVC and have it cut into 18- or 20-inch pieces. (KS)