By Samuel Glass, M.Ed., CEC, CCE, AAC

One of the more unique benefits of using case studies in teaching is the “investment of mental energy,” which ultimately results in enhancing critical-thinking skills.

As an educator, I have found that too often there is a perceived difference between the theory being taught in the classroom and the reality of industry. One way to address that gap is the use of case studies. In using case studies, the lessons learned from reality can be used as part of a theoretical approach to learning that focuses not only on the concept of learning from mistakes, but the application of best practices, as well.

Dr. Peter Szende, from Boston University, is the author of Case Scenarios in Hospitality Supervision (Delmar Cengage Learning, 2010). At the recent CAFÉ Leadership Conference, Szende facilitated a breakout session titled “Using Case Studies to Bridge the Gap between Classroom and Industry” in support of his recently published book. The book is based on the journaling of his experiences and personal challenges during his hospitality career prior to academia.

Courtesy of The Perishables Group

Berries, now available year-round, are the largest-selling item in the produce department of grocery stores, and the tomato category has been transformed by newly introduced varieties and innovations in packaging. And then there’s “living” lettuce.

The fresh-produce industry has changed tremendously in recent years, most notably with the growth of value-added options, new varieties and the proliferation of branding. The Perishables Group, an industry-leading consulting firm in the fresh-foods business, identified five produce items to watch in 2010. These items are evolving and appealing because they capitalize on current trends such as health, convenience and sustainability. Here are the fresh produce items to watch:

By Lynn Schwartz

At CAFÉ’s 2010 Leadership Conference, the president of The Culinary Institute of America revealed a food democracy afoot: an endless variety of great foods served quickly, anywhere, anytime to anyone.

From the helm of The Culinary Institute of America, Dr. Timothy Ryan, CMC, has a unique vantage point—an overview of a rapidly diversifying hospitality industry. A 1977 graduate of the prestigious CIA, Ryan is the first alumnus and first faculty member to become president. Throughout his career, he has received numerous gold medals in international competitions and captained the team that won the World Championship at the 1988 “Culinary Olympics.” He was also among the youngest chefs to become a Certified Master Chef and the youngest president of the American Culinary Federation.

By Christopher Koetke, CEC, CCE

Technology Center of DuPage wins the second-annual CAFÉ/Kendall Green Award.

As instructors, we plant seeds of knowledge each day that we hope bloom in our students. And once in a while, they do the same for us. So it was with Faith Jennetta, program coordinator and baking instructor for a high-school program, the Technology Center of DuPage (TCD) based in Addison, Ill., and recipient of this year’s CAFÉ/Kendall Green Award.

The award was presented at the CAFÉ Leadership Conference held in Baltimore at the end of June. Peggy Ryan, chef instructor and executive chef of The Dining Room at Kendall College, presented the award, which consisted of a plaque and a $1,000 cash prize provided by Kendall College. In presenting the award, Ryan said, “Faith is such an inspiration to her students and I know that she will also inspire educators with her successes in sustainability.”

By Dr. Fred Mayo, CHE, CHT

The task of departmental leaders involves educating faculty members in the need for change and in the changes to be undertaken. As part of that process, it can be helpful to try out new ideas.

Last month, we reviewed the process of developing curriculum by identifying and involving the key stakeholders in the curriculum. The next task in the process of making significant curriculum change involves developing a sense of the goals for the curriculum and the overall vision for the new curriculum. However, the most difficult task can be the third step—making changes in individual courses.

By Colin Roche, MBA, CEC, CCE, FMP, CHE

Whether French, American or Italian, an omelet is one of the easiest dishes to prepare once the technique is mastered.

Eggs are reasonably priced high-quality proteins that lend themselves to an endless number of flavor combinations. They are also the basis of a large variety of wonderful dishes, including the omelet.

So ... what is an omelet? An omelet, sometimes spelled “omelette,” is a dish consisting of beaten eggs that are cooked without stirring until set. It is then folded over in half, often around a filling, right in the pan. Omelets are remarkably easy to prepare, and can provide a quick, yet impressive, dish that can be served at any meal period.

Maple Leaf Farms is calling for entries for The 2010 Discover Duck™ Chef Recipe Contest now through September 10, 2010. Open to professional chefs and culinary students, the contest challenges entrants to create up to three original recipes that showcase duck in creative ways.

“The possibilities are endless with duck. It’s so versatile,” said Cindy Turk, Maple Leaf Farms’ marketing manager. “This contest gives chefs a chance to use their culinary creativity. We look forward to seeing a lot of innovative and inspired recipes.”

Recipe entries may be submitted for any menu part—appetizer, soup, salad or entrée—and must include a Maple Leaf Farms duck product. The recipes will be judged according to originality, flavor, simplicity (easily sourced ingredients and ease of preparation) and accuracy of the recipe ingredients and method.

Entrants have a chance to win one of three prizes. The grand-prize-winning recipe will be awarded $5,000; second place $3,000; and third place $1,500.

The contest is open to U.S. residents, 18 years old or older. Entrants must be one of the following: professional chef, sous chef or lead line cook in a restaurant or non-commercial foodservice establishment, or a student currently enrolled at a professional culinary school.

Complete contest rules and entry details are available online at http://www.mapleleaffarms.com/chefcontest/. All entries must be postmarked or submitted online no later than September 10, 2010.

Sullivan University based in Louisville, Ky., is pleased to announce that Scott A. Stromer has joined the team as its new director of food and beverage operations.

Stromer will head all food and beverage activities for the Sullivan University System, including Winston’s restaurant, the A la Carte Café, The Bakery, Juleps Catering and all commissaries. He also will oversee the dining facility at Sullivan University’s new Gardiner Point Residence Hall, which opens on June 23. This state-of-the-art housing project will feature a freestanding eatery operated primarily by Sullivan University students and graduates along with a professional management team, setting it apart from the majority of the country’s residence halls, which typically offer cafeteria-style dining.

“Scott brings a wealth of industry experience in both university and restaurant environments to Sullivan University,” said chancellor A.R. Sullivan. “His 30 years of experience with high-profile organizations and universities all across the country will certainly be an asset to our students and faculty. We’re thrilled to have him join our team.”

Most recently, Stromer was dining and culinary executive director for Michigan State University, operating club divisions and student dining in East Lansing, Mich. Prior to joining the educational community, he was owner of Culinary Restaurant Group and executive director of culinary for Restaura, Inc., both located in Phoenix, Ariz. He began his career in food and beverage operations for Hyatt Hotels and Amway Grand Plaza, working in markets throughout the country.

Stromer earned degrees from The Culinary Institute of America in Hyde Park, N.Y. and Michigan State University.

Francois Dionot, founder and director of L’Academie de Cuisine based in Gaithersburg, Md., was chosen one of the 25 CEOs You Need to Know for 2010 in The Montgomery County Gazette of Politics and Business. Dionot received his award at a luncheon held on May 13 at the AFI Silver Theater in Silver Spring, Md. As stated by the Gazette’s publisher, “In a tough economy, a good CEO helps a company survive and a great CEO helps a company thrive.”

Dionot established the school in 1976 when gourmet cooking was becoming popular and people were teaching cooking classes out of their homes. The school has grown to include two campuses, full-time professional culinary and pastry-arts programs and more than 1,000 recreational cooking classes each year. In an industry with a reputation for chasing the latest trends, LAC has remained relevant for more than 30 years by focusing on classic French techniques. “It’s like learning to walk before you can run,” says Dionot. “Even the most progressive and innovative chefs first master the basics.”

Dionot teaches students in each phase of the professional program and counsels the students on their final project and on their externships. As a school that places each of its students in area fine-dining restaurants, pastry shops and hotels, Dionot is a major influence within the Washington, D.C., culinary community. For more info, visit www.lacademie.com.

By John Lawn

Jamie Oliver's "Food Revolution" treats a serious subject, but turns it into reality-show spectacle.

On March 21, Americans with an interest in either child nutrition or reality TV (or both) got the chance to view the first installment of “Jamie Oliver's Food Revolution,” a stunt-driven, 21st century moral tale that will run as a series on ABC in coming weeks. If you missed it, here's a handy synopsis: