Your students will groan with shock and surprise to learn that for every $100 in sales a foodservice operation earns only $4 to $7. But your job is to show them the real world they’re training to excel in.

By Adam Weiner, CFSE

At the June 2011 CAFÉ Leadership Conference roundtable discussion on the 50-minute classroom, one of the concerns raised was that students have no idea of foodservice economics. They have grown up watching “Iron Chef” and “Master Chef,” where expensive ingredients like truffles and caviar are tossed around like water. They have watched “Hell’s Kitchen,” where allegedly experienced chefs mishandle and mis-cook scallops, lobster and lamb, yet still remain eligible for the grand prize of running a restaurant.

A new e-learning module focusing on practical foodservice uses for this fascinating fruit launches on the CIA ProChef Web site.

Courtesy of CIAprochef.com

The U.S. Highbush Blueberry Council (USHBC) announces “Blueberry Kitchen: Contemporary Recipes,” a new, easy-access online curriculum developed in partnership with The Culinary Institute of America (CIA). The program includes entertaining and informative video instruction by the CIA’s Chef Scott Samuel, who demonstrates preparation of 14 innovative blueberry dishes spanning breakfast, salads, entrées, cocktails and desserts. Designed for chefs, foodservice professionals and culinary educators, “Blueberry Kitchen” is on the CIA ProChef website at www.ciaprochef.com/blueberries.

In addition to recipe know-how, the ProChef site delivers inspiration for incorporating blueberries into world cuisines and offers ideas for adding various forms of blueberries, including fresh, frozen, dried and juice, to add blueberry flavor, color and nutrition to year-round menus.

“Blueberries are a fascinating fruit,” says Samuel. “As I worked with them in the kitchen—cooking, blending, baking, adding spices and other ingredients—I learned how they behave and incorporated what I learned into the program content.”

“Blueberry Kitchen” also links to the USHBC site, www.littlebluedynamos.com, where further blueberry information is available for foodservice and consumers, and foodservice pros can sign up to receive Blue Plate Special, the quarterly e-newsletter from the USHBC.

Senator Schumer launches a push to secure new funding to help The Culinary Institute of America and Hudson Valley farmers get products on local shelves and into local restaurants.

U.S. Senator Charles E. Schumer on September 30 called on the U.S. Department of Agriculture (USDA) to tap the federal Sustainable Agriculture Research and Education (SARE) program and the Beginning Farmer Development program to fund The Culinary Institute of America's (CIA) Sustainable Farming Program. The CIA, working with local farms, food stores, restaurants and small businesses, is creating a Sustainable Farming Program that will help local farmers grow products that are currently in demand at local stores and restaurants in a sustainable manner. The program seeks to connect local growers with new, local markets based on the needs of Hudson Valley stores and restaurants. With funding from the USDA, the CIA will be able to expand its reach and help more farmers get their products from their fields and into local markets.

Olivewood Gardens and Learning Center in San Diego County connects and motivates students and families through organic gardening, environmental stewardship, nutrition education and cooking.

By Candy Wallace

I live in San Diego County, one of the most beautiful areas in the United States. Perched north of the U.S. border with Mexico, my county has 70 miles of coastline and a landscape of rolling hills against a backdrop of mesas and small canyons. We enjoy a mild, Mediterranean-like climate where tall palm trees thrive. As the second-most-populous county in California, to many residents, to live here is to live in Paradise.

Interest in Mediterranean-inspired fare continues to grow as more diners demand simple preparations, use of fresh ingredients and cooking methods that instill flavor without adding unhealthy fats.

Mediterranean items are becoming more prevalent on restaurant menus across numerous segments, as operators are able to position these items by taking advantage of growing consumer interest in ethnic cuisines, better-for-you fare and vegetarian foods.