By Jackie Schulz

Create protein combinations that are low in saturated fat, high in fiber and from a mix of sources to get a “complete” protein.

According to a 2008 “Vegetarianism in America” study collected by the Harris Interactive Service Bureau and published by the Vegetarian Times, 3.2% of U.S. adults, or 7.3 million people, follow a vegetarian-based diet. Another 10% described their diet as “mostly vegetarian,” making them, in today’s lexicon, a “flexitarian”—those who follow a vegetarian diet some of the time. That prevalence makes having vegetarian options a necessity in any foodservice venue.

By Lynn Schwartz

Not that long ago, the idea of menuing local, seasonal ingredients was regarded as “stupid.” Now, more and more chefs are following the lead of this pioneer.

As a celebrated chef, restaurateur, food scientist and innovator, Jimmy Schmidt is a culinary renaissance man. Throughout his 30-year career, Schmidt has received numerous awards including the prestigious James Beard award for “Best Chef Midwest.” Schmidt’s success has not been limited to the kitchen. He is a founding board member of Share Our Strength in Denver, organizing the first “Taste of the Nation” benefit in 1987. The event has become the largest national food-related fundraiser. He also founded Chefs Collaborative in 1991, the nation’s leading nonprofit chefs’ organization devoted to fostering a sustainable food system.

By Dr. Fred Mayo, CHE, CHT

Providing clear information about how students will be evaluated helps them demonstrate their knowledge and skills as well as to evaluate themselves and others.

Last month, we discussed accountability and its importance in helping students become better professionals. One of the ways that we can help them develop as professionals is to encourage their thinking about evaluation. This month and next month, we will discuss various aspects of evaluation, something probably on everyone’s mind these days while we are reading papers, lab reports and tests, listening to presentations and judging food preparation and presentations.

By Audrey Heckwolf

Why is something so beneficial often overlooked? Encourage your students to develop their own service philosophies that they can use as a guide in their careers.

Here is a riddle: What is the one thing that hugely successful service companies have in common that is often overlooked? Sure, they all have an enormous bank account, excellent branding and a honed business sense, but that is not what got them their success. The answer is an excellent service philosophy.

By Sharon Olson

A recent survey of Culinology® students in their 20s and early 30s underscores interest in innovative, green and healthy cooking. What does it all mean for tomorrow’s menus?

Soon-to-be culinary professionals identified as part of Generation Y—the menu-makers of tomorrow—are starting to influence dining trends, from the use of molecular gastronomy to the increasing incorporation of artisan, farmstead and locally produced ingredients.