By Eric Stein, M.S., R.D.

‘Tis the season for incorporating a wealth of Mediterranean-origin fruits and vegetables in menu development.

The spring season brings a major increase in the variety of fresh fruits and vegetables to markets around the country. Some examples of produce that come into harvest in the spring include artichokes, cardoons, citrus, fennel, an assortment of greens and lettuces, spring onions and an array of different herbs. While many of these items are common on restaurant menus in the United States, throughout a variety of cuisines, they also share a common trait that most are also used extensively in the Mediterranean diet.

By Edward Korry, CWE, CSS

Here’s what every wine server should know.

Service involves more than the step-by-step procedures of opening and pouring wine correctly; it includes suggesting wines that not only pair with the food being ordered, but also that guests will enjoy. That requires knowledge of how food and wines interact with each other so that both either taste the way their creators intended or are enhanced and includes being able to help quests with their selection.

By Brent T. Frei

DC Central Kitchen’s Linda Vogler—who will present at CAFÉ’s upcoming Leadership Conference—helps transform despair into triumph for adult learners through food and service.

Chef Linda Vogler, culinary coordinator at DC Central Kitchen in Washington, D.C., trains people in the culinary arts who are otherwise challenged at finding meaningful employment. For her work, Vogler received Women Chefs & Restaurateurs’ 2009 Community Service Award honoring her contributions that have made a strong impact on the lives of others.

By Dr. Fred Mayo, CHE, CHT

Making students responsible for assessing their own performance can yield real differences in the way you teach and impact students’ attitude toward evaluation.

Last month, we mentioned the five elements of grading including: feedback, methods, criteria, grading mix and recording; we also discussed, in some detail, the topics of feedback and methods of evaluating student work. This month, we shall focus on the criteria—the standards that are used to judge the success or lack of it in performing work or demonstrating knowledge and skills—and ways to have student practice self assessment.

By Wendy Gay, CHE

Teach students to communicate intent, enhance impact and add value by using business-building phrases and gestures at service.

Every profession has a language. We have at least two. In the kitchen, for example, we sometimes “86” an item, saying it is not available. When orders fly in, we can be “in the weeds.” In the front of the house, language is an extremely important part of what we do. The words we speak can create business or take it away.