By Ronald S. Wolf, B.S., M.A.

Florida—not California—is the nation’s largest producer of fresh tomatoes. This lesson plan will assist in demonstrating how increased menu usage of Florida tomatoes can increase profitability.

Like the sunny Mediterranean region, Florida has the warm temperatures necessary for cultivating tomatoes for much of the year. The state’s tomato industry is believed to have started in the 1870s. Florida ships more than 1.3 billion pounds of fresh tomatoes to the United States, Canada and abroad. Almost every county in the state grows tomatoes, and Florida produces virtually all the fresh-market, field-grown tomatoes in the United States from October through June.

Twenty-five culinary programs across the United States and in the Philippines, Puerto Rico and Switzerland received initial and renewal programmatic accreditation by the American Culinary Federation Education Foundation (ACFEF) Accrediting Commission at the Commission’s meeting in July in Colorado Springs, Colo.

When Rochelle Huppin enrolled at The Culinary Institute of America (CIA) in 1985, she was not comfortable in the polyester student-issue chef's uniforms of the day. With a doctor's note saying she was allergic to synthetic fabrics, she was allowed to wear a pair of handmade all-cotton houndstooth print pants.

Twenty-five years later, Huppin returned to the scene of her discomfort to inspire a new class of CIA alumni. She delivered the commencement address to 63 recipients of CIA associate degrees in culinary arts and baking and pastry arts on Friday, Sept. 10.

The Alaska Seafood Marketing Institute (ASMI) has released a new resource, titled “Like Their Fathers Before Them.” This 10-page brochure, designed for foodservice operators, shares the stories of four families who make their living fishing for Alaska’s wild seafood.

Sullivan University’s National Center for Hospitality Studies (NCHS) is proud to announce that alumnus Robin Richardson has been hired as head chef and manager of the school’s retail bakery, The Bakery at Sullivan University. Richardson brings considerable experience with specialty cakes to The Bakery, and customers can expect to find new offerings like full size cakes, cake by the slice, pies and expanded lunch selections alongside classic favorite pastries and candies.

Three Illinois high-school students—coached by Kendall College’s School of Culinary Arts—earned the distinction of top culinary team in America at the national Culinary Arts STAR (Students Taking Action with Recognition) competition during the Family, Career and Community Leaders of America’s (FCCLA) 2010 National Leadership Conference at Kendall College here in July.

The American Hotel & Lodging Educational Institute (AHLEI) has announced this year’s winners of its awards for champions of hospitality training and education. The following people were honored at the AH&LA Summer Summit during the AH&LA Stars of the Industry Awards Luncheon on June 16.

Consultant Jay S. Witzel, CHA, former president and CEO of Carlson Hotels Worldwide, is the 2010 recipient of the Arthur Landstreet Award. Named after the Tennessee hotelier who founded the Educational Institute, the Arthur Landstreet award is presented to an individual who has made a lasting impact on the quality of education and training in the hospitality industry.

Create The Best Recipes with Fresh Grapes from California and Win!

Contest Ends November 1, 2010

Who: Foodservice Chefs and Chef Educators

What: Submit an original recipe(s) featuring fresh California grapes as an ingredient and win!

Suggested categories include starters, small plates, entrees, salads, sides and desserts but any and all culinary inspirations are welcome.

Prizes: $1,500 (First Place); $1,000 (Second Place) and $500 (Third Place).

Deadline: November 1, 2010

Driscoll Strawberry Associates, Inc. announced the launch of its new foodservice Web site (www.driscolls.com/foodservice) at the Produce Marketing Association Foodservice Conference & Expo in Monterey, Calif., on August 1, 2010.

The resources on the site will help chefs, menu developers and purchasing managers plan healthy menus with fresh berries while enhancing their customers’ culinary experiences. Tools such as availability, packaging and distribution information for conventional and organic berries; menu ideas and recipes; and the ability to easily connect with the Driscoll’s foodservice sales team are designed to make the site a key point of frequent reference for foodservice operators and distributors.

By Mark Molinaro, CEC

When it comes to quality of guest service, the smallest example can make the biggest impression.

Reflecting on the guidance I received from the ladies and gentlemen of The Ritz-Carlton has served me well in my 15 years as a cook, chef, teacher and now director. It was a pleasure and a privilege to have been able to work with such passionate and dedicated people whose shared goal was to surprise and delight every guest who walked through our doors.

The Ritz-Carlton culture is a model for excellence in organizational behavior. From the daily line-ups to departmental meetings to hotel-wide seminars, I always felt connected and an important part of the organization. Examples of model leadership, behavior and expectation are expressed throughout the company, from the interactions between individual line employees to the daily briefs that were sent from corporate office.