Incorporating sustainability and social-responsibility elements into an operator’s business is no longer a “nice to have,” according to Technomic, as Americans increasingly demand that foodservice become more responsible and transparent.

Sustainability and social responsibility are taking on greater importance within the foodservice industry, according to a landmark study recently completed by Chicago-based Technomic. The research included input from foodservice consumers, operators and suppliers to better understand the current state and future expectations for these key issues.

In June 2008, Technomic conducted a landmark study on the impact of corporate social responsibility (CSR) in foodservice, examining consumer, operator and distributor concerns and priorities relating to the three Ps of corporate social responsibility: people, planet and product. It also identified “best in class” companies and recommended initiatives to formalize a comprehensive CSR strategy.

Career technical education (CTE) programs such as the National Restaurant Association Educational Foundation’s ProStart give students the skills and experience they need to achieve rewarding, long-term careers in the high-growth restaurant sector.

By Rob Gifford

For nearly 20 years, the National Restaurant Association Educational Foundation’s (NRAEF) ProStart program has been supporting the restaurant sector by providing a steady pipeline of talent to support the industry’s growth. ProStart exposes high-school students to rewarding career opportunities and the skills needed to succeed in the foodservice field, and is considered one of the pre-eminent CTE programs in the United States

ProStart has achieved phenomenal, sustained growth based on its ability to interest young people in an industry that is creating career opportunities like few others. ProStart is stronger than ever through unique engagement between industry and educators and extends into more than 2,200 high schools across 48 states to reach nearly 100,000 students.

ProStart’s rigorous teaching materials, assessment tools and partnerships with restaurant-sector employers prepare students for careers or additional studies in hospitality programs offered at postsecondary institutions. Students also compete annually in the National ProStart Invitational, the country’s premier high-school competition focused on restaurant management and culinary arts. Furthermore, ProStart students are eligible each year for millions of scholarship dollars to help continue their studies.

In the culinary world, learning the “how” and its many variations is a critical part of students’ education. One way to teach curiosity is to capitalize on the five “W”s.

By Dr. Fred Mayo, CHE, CHT

Last month, we discussed the habit of curiosity and ways that it can change how students pursue their education and develop as professionals. This month and next, we will review a range of strategies for encouraging curiosity with various teaching strategies and learning activities.

Basic Standards
One part of our challenge in educating and training students in culinary and hospitality programs comes from teaching them basic information while getting them to think about what they are learning and challenge it in a way that builds their long-term creativity. Our challenge as teachers involves helping them learn and practice being curious while accepting and learning from standard and useful ways of preparing and serving food.

The January 20, 2014, issue of Forbes magazine honored the best up-and-comers in a wide range of fields. In its annual “30 Under 30” list, four graduates of The Culinary Institute of America (CIA) were named in the area of food and beverage. That’s more than any other college or university.

“We are proud that so many graduates quickly become standouts in the food world,” said CIA President Dr. Tim Ryan, CMC. “In addition to being highly skilled chefs, they are managers, owners, sommeliers, and leaders in many other areas of hospitality.”

The honorees from the CIA:

More than 850 Chicagoans looking to warm up their winter blues helped make things hot at the 9th Annual For the Love of Chocolate Gala on Feb. 22.  The event brought the 1920s roaring back to life at the 130-year-old Union League Club of Chicago in the name of raising scholarship funds for students of The French Pastry School of Kennedy-King College at City Colleges of Chicago.

In the lobby alone, newsies hawked headlines, menacing gangsters and their carefree molls lined the marble staircase, a Madame bedecked guests for an old-fashioned photo booth, and a down-on-her-luck moonshiner from Redmoon Theater made bootleg gin in her bathtub.

A sea bass, a chicken and a mousse—that’s the menu that sealed the third straight ProStart state championship for the culinary team from Technology Center of DuPage (TCD) in Addison, Ill. The team competed Feb. 8 at the 13th Annual Illinois ProStart® Student Invitational for high-school culinarians, hosted by the Illinois Restaurant Association Educational Foundation (IRAEF) at Kendall College in Chicago.

The champion culinary team includes: Kristy Fogle, senior (Aurora); Mary Hoare, junior (Wheaton); Courtney O'Neal, senior (Glen Ellyn); and Julio Valeriano, senior (Wood Dale). Jacob Stellmach, another senior from Aurora, is the team alternate. Their first-place state win includes thousands of dollars in scholarship awards. As the state champ, the TCD team has the honor of competing as “Team Illinois” in the culinary competition at the National ProStart® Invitational, May 3-5 in Minneapolis. 

All team members are enrolled in TCD’s Culinary, Pastry Arts & Hospitality Management program as an elective part of their respective high schools. Fogle and Stellmach attend Waubonsie Valley; Hoare, Wheaton North; Valeriano, Fenton H.S.; and O’Neal, Glenbard West. Technology Center of DuPage (www.tcdupage.org) offers 20 advanced career and technical education electives to DuPage-area juniors and seniors through a partnership among 14 high-school districts.

Beef University boosts beef knowledge of educators and students.

Last month, the Beef Checkoff Program unveiled a new web-based platform for its popular training program, Beef University. For nearly a decade, foodservice professionals have relied on checkoff training tools to educate staff on how beef is brought to market, from farm to fork.

Beef University educates on all facets of beef—from production and product quality to marketing and merchandising. Downloadable tools include PowerPoint presentations, fact sheets and videos, all of which can be used for customized training in the classroom. 

Change is challenging, but necessary for growth. When striving to be the instrument of positive change, a successful, simple way to intercept every reason given for resistance is to utter the single word, “Why?”

By Paul Sorgule, MS, AAC

Understanding that students learn differently today, the industry we serve requires evolving skill sets, and the impact of technology provides interesting alternatives to our established methods of delivery places educators in a position to think change.

Change is a concept that draws a good deal of conversation and a multitude of “how to” theories. When I checked in with amazon.com, there were more than 17,000 titles listed regarding the concept of change management. Everyone talks about change, yet the reality is that no one truly embraces the concept.

Below are some delicious small plate recipes featuring almonds as an essential ingredient. Click on a recipe below to watch a video demonstration by a chef from The Culinary Institute of America.

• Andalucían Cold Almond Soup (Ajo Blanco)
• Fromage Blanc with Toasted Almonds, and Popped Aromatic Spices and Fresh Mint Chutney
• Spicy Merguez Sausage Meatballs with Toasted Almonds and Pomegranate Syrup, Served with Almond Tabouleh
• Malaysian Barbecued Almond Chicken
• Pan-Roasted Salmon with Aromatic Green Pipán
• Trio of Dips: Smoked Trout and Almond Dip
• Roasted Honey-Orange Almonds with Aged Cheddar
• Green Bean Salad with Almonds and Goat Cheese
• Chocolate Baklava with Almonds and Figs
• Almond Frangipane Pound Cake with Apricots

Chef Weiner’s dad has chemical-engineering degrees all over his wall, written hundreds of articles and flown around the world to advise companies, yet his cooking was never as good as that of Weiner’s grandmother, who only made it through the second grade.

By Adam Weiner, CFSE

“Food is love.”
—Culinary instructor Adam Weiner

“Cooking is a mistake, baking is a science.”
—Elihu Kittell, chef for the County of San Mateo and longtime friend of the author

“Cooking takes advantage of many basic science principles that apply in the kitchen and throughout the universe. Knowing these principles will enable you to perform endless culinary experiments, and to view the world through the eyes of a scientist.”
—Page 7 of The Epicurean Laboratoryby Tina Seelig,1991

In January 2013 I tackled the controversy of whether culinary instructors need to emphasize technique or recipe. Please see my 50-Minute Classroom articles on Reading and Writing Recipes, Braising, Baking, Sauté, Steamingand Grilling.