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.

By Adam Weiner

Is teaching a world of different cuisines possible in only 50 minutes? Probably not, says Chef Weiner, but international cuisines can be successfully taught in a short series of classes.

For most teachers, teaching international cuisines has two limitations: time and money.

Let’s be honest. I don’t think that you can teach international cuisines in only 50 minutes. But, I do think that you can teach international cuisines in a series of 50-minute classes. I would recommend allocating about five class periods for this.

By Christopher Koetke, MBA, CEC, CCE

Educators seeking solutions for environmental efforts and teaching greener foodservice practices will find a wealth of information, products, services and contacts, May 22-25 in Chicago.

As schedules ramp up in preparation for the 2010 National Restaurant Association (NRA) Restaurant, Hotel-Motel Show in Chicago, I wanted to let you know about a few things you won’t want to miss. NRA has gone all out to put together a cornucopia of sustainability resources for both operators and educators. From the brand-new Conserve Solutions Center and Greener Restaurants program to a full track of educational sessions that focus exclusively on sustainability and social responsibility, they’ve got it covered … and you won’t want to miss it!