Delmar, part of Cengage Learning and a leader in skills-based solutions for educational institutions, businesses and professionals, announces the publication of Case Scenarios in Hospitality Supervision, a resource guide for hospitality personnel. The book is based on common challenges in the industry and actual encounters in the field by author Dr. Peter Szende, a faculty member in the School of Hospitality Administration at Boston University.

Case Scenarios in Hospitality Supervision (ISBN: 1428321403, $49.95) presents 75 vignettes depicting real-life managerial dilemmas in the setting of the fictional Royal Hotel. The book focuses on scenarios that often happen to new managers, with particular emphasis placed on sharpening critical-thinking abilities and developing leadership. The setting of the Royal Hotel simulates real life, engaging students in a particular situation and helping to bridge the gap between classroom and industry.

By Colin Roche, CEC, CCE, CHE

Expose your students to a culinary experience that most likely know nothing about.

Game has come a long way, and today more and more chefs are increasingly featuring game dishes on their menus. The old belief that game meat is tough with strong flavors is quickly disappearing because today’s game is mostly farm-raised, making it tender and delicious. Though it usually has a stronger flavor than the meat of domesticated animals, it is also lower in fat, cholesterol and calories, while being higher in minerals and protein.
 

Due to its unique taste, popularity and health benefits compared to domesticated meats, game is a food product that all culinary students should be exposed to and is a great topic to add to the culinary curriculum. Some of the most widely available game animals found frequently on menus is venison, rabbit, wild boar, bison and game birds.

American Culinary Federation

• Certified Master Chef (CMC)
• Certified Master Pastry Chef (CMPC)
• Certified Executive Chef (CEC)
• Certified Executive Pastry Chef (CEPC)
• Certified Culinary Educator (CCE)
• Certified Chef de Cuisine (CCC)
• Certified Personal Executive Chef (CPEC)
• Certified Secondary Culinary Educator (CSCE)
• Certified Working Pastry Chef (CWPC)
• Certified Sous Chef (CSC)
• Certified Personal Chef (CPC)
• Certified Culinarian (CC)
• Certified Pastry Culinarian (CPC)
• Certified Culinary Administrator (CCA)

Tips of the Week:

• Demonstrate the use of one specific knife—its advantages, disadvantages, limitations, use, care, storage, design and features.

The Center for the Advancement of Foodservice Education (CAFÉ) announces dates of 2010 events.

March 5-7       Front-of-House Operations National Symposium, Le Cordon Bleu College of Culinary Arts, Las Vegas

June 18-20     Mastering French Cooking: from Classics to Contemporary, L’Academie de Cuisine, Gaithersburg, Md.

June 25-27     6th-Annual Leadership Conference, Baltimore International College

July 23-25      The Healthy Menu—Cooking for Tomorrow, Kendall College School of Culinary Arts, Chicago

For more information, visit www.CAFEMeetingPlace.com or contact Mary Petersen at (410) 268-5542, This email address is being protected from spambots. You need JavaScript enabled to view it..

Olson Communications, a full-service agency that specializes in delivering innovative marketing communication strategy to its portfolio of select food-industry clients, announces the winning recipient of its second-annual 20th Anniversary Chefs of Tomorrow™ grant program for culinary educators.

David Colombe, a culinary student at Okanagan College in Vernon, B.C., was the grand-prize winner in the 20th-annual Florida Tomato Committee’s Best of the Best Recipe contest. The contest, the longest-running competition for student cooks, is open to entrants from the United States and Canada.

McHenry County College, Crystal Lake, Ill., welcomes Thomas Kaltenecker, a European-trained chef, as the new full-time instructor/executive chef for its first-ever culinary-management certificate program.

La Chaîne des Rôtisseurs of Greater Washington hosted the Mid-Atlantic Assemblage on May 30, 2009. The festivities began with the multi-Bailliage Grand Induction and black-tie dinner at the elegant Park Hyatt Hotel in Washington, D.C.