Latest accrediting brings total postsecondary programs to 377 globally

Postsecondary culinary programs at 13 schools across the United States received initial and renewal programmatic accreditation by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC) at the Accrediting Commission meeting in early January in West Palm Beach, Fla.

Alain Roby of Hyatt Hotels and Resorts loves sharing his passion—and whimsy—for fine desserts

World-renowned pastry chef Alain Roby has published his first cookbook, Alain Roby’s American Classics: Casual and Elegant Desserts.

By Dr. Fred Mayo, CHE, CHT

Encourage students to use each other’s names and pronounce them correctly, and you will honor students and foster a community of learners.

Last month, we discussed getting students involved; this month, we will focus on building community in the classroom. Since the learning process is facilitated by an environment where students feel safe and honored as learners, creating a community is an important task for teachers.

By Audrey Heckwolf

Why is what consumers experience much closer to ordinary than extraordinary? Are we to blame as educators?

For the past 10 years I have made my living as a chef. As a chef, I need to advocate for the importance to possess the ability to provide excellent service more than expected. Too many chefs fail to understand that service is certainly as important—maybe even more important—than delicious food.

By Christopher Koetke, CEC, CCE

Deadline to submit efforts in sustainable/green practices that have affected the curriculum is April 1, postmarked.

As we begin 2010 and a traditional time of renewal, CAFÉ and Kendall College are looking forward to presenting the second-annual CAFÉ/Kendall Green Award. One deserving culinary program will receive recognition for its sustainability efforts plus $1,000—proving that sustainability pays!