In an era of social networking, having real conversations and deepening your connections with people takes skill and will. But the byproducts are new energy and excitement—and being heard.

By Dr. Fred Mayo, CHE, CHT

Last month, this column discussed helping students connect with ideas; this month we turn the focus to ourselves and discuss our connections with other persons—a fitting subject for your summer when you have a chance to slow down and reflect on what you do and why you do it. I hope this column encourages you to expand your reflections.

Meaning of Connection
Currently, when we think of being connected, we typically refer to the forms of social media and the ways we use them. It means we are proud of using Facebook, Twitter, YouTube, Foursquare and other programs. We also look for suggestions about how to maximize the benefits of being electronically connected since that means being up to date and technologically literate.

Here are the remaining five of 10 critical things you must teach your students if you want them to earn meaningful jobs, plus some sound advice on how to interact with potential employers.

By Adam Weiner, CFSE

Last issue I explained that it is critical to not only teach your students technical skills, but also the soft skills needed to get a job, keep a job and prosper in life. I suggested that you spend the summer revising and updating your curriculum to add job-searching skills. I published the first five things to teach, and now here are the remaining five:

Seattle Culinary Academy and UMass Dining recognized for innovations in sustainability.

Kendall College in Chicago and the Annapolis, Md.-based Center for the Advancement of Foodservice Education (CAFÉ) on June 24 presented the 2012 CAFÉ/Kendall College Green Award to Seattle Culinary Academy, a division of Seattle Central Community College, at the CAFÉ Leadership Conference in San Antonio, Texas. Chef-instructor Keijiro Miyata, CEC, CCE, AAC, accepted the award on behalf of Seattle Culinary Academy from Christopher Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and Laureate International Universities Center of Excellence in Culinary Arts.

“Seattle Culinary Academy was one of the first culinary schools in the nation to offer formal coursework in sustainability, highlighting the value of local and seasonal sourcing,” Koetke said. “The program is exceptional because it integrates health and environmental sustainability throughout the educational experience.”

Recognized for its elegance and flavor, lamb is a favorite protein of chefs across the globe.  While most chefs think of rack of lamb, today’s economy as well as a desire to utilize the whole carcass challenges chefs to look at some of the lesser-known and economical cuts.

By Christopher Heath Stone, CEC, MEd

The shoulder is one of the most affordable cuts of lamb. A square-cut bone-in shoulder can be barbecued, braised or slow roasted. It can also be broken down in a variety of ways to create shoulder arm and blade chops, shoulder ribs or various BRT roasts. Lamb-shoulder meat is also commonly used to create kabob and stew meat, as well as grind.

A career educator with 42 years in the food business divulges “musts” to achieve the critical successful relationship between culinary graduate and employer.

By Paul Sorgule, MS, AAC

Even with unemployment looming as one of our country’s greatest challenges, restaurants, hotels and resorts still struggle to find enough qualified, professionally committed individuals to staff their kitchen brigades. Last count there were somewhere between 1,500 and 2,000 schools in the United States with culinary programs. Why is there still a gap between supply and demand?

This year marks my 42^nd year in some facet of the food business. I spent 10 years in kitchens from line cook to executive chef after a two-year college program in hotel management. Twenty-six years followed in college-level culinary education beginning as instructor and finishing as the dean of Culinary Arts and Hospitality Management. During that time I completed both baccalaureate and master’s degrees in related fields and dedicated a few weeks each year working in kitchens to stay fresh. I worked diligently with the American Culinary Federation to earn accreditation for the program, served a few years on the Accreditation Committee and was appointed as the chair of the ACF National Education Committee. This time in education afforded me the opportunity to serve as a member of the 1988 New England Culinary Olympic Team and in 2001 was honored as the ACF National Culinary Educator of the Year.