The current challenges we face as educators have been exacerbated by demands for political correctness, wavering student enrollment, new students’ habits and attitudes, and now COVID regulations. How we can face these challenges – which started out as a sprint but which have become a marathon – confounds many of us. As educators and culinarians, we need to move from surviving to thriving, which we can do by finding a new perspective to structure our thinking. We need to focus on adopting, adapting, and amending: teaching strategies, new materials, approaches to our students, and our professional growth. 

Fred Mayo, MBA, PhD, CHE, CHT, currently operates Mayo Consulting Services, his training, coaching, and consulting firm, and recently retired from the Jonathan M. Tisch Center of Hospitality at New York University. Dr. Mayo has spent most of his career working with hospitality and liberal arts faculty members to improve their range of teaching strategies, career options, professional development, and managerial skills. He has led many workshops for CAFÉ, coordinated the Best Practices in Education for the CAFÉ Culinary Leadership Conference, and made several presentations at I-CHRIE Conferences. His book Planning an Applied Research Project in Hospitality, Tourism and Sports Management was published in 2013 by Wiley, and Modern American Manners: Etiquette Advice for Hosts and Guests was published in 2017 by Skyhorse Press.  He holds a Diploma from the Institute for Educational Management at Harvard University, a Ph.D. in Education from The Johns Hopkins University, an MBA in Management from Syracuse University, and a BA degree in History from Amherst College, cum laude.  

 

To register for the conference, go to CAFE-Events.