Chef Weiner is no food-allergy expert, nor need you be, he says. The fact is, students must know all the ingredients in all dishes everyone on the team prepares. When they become professional cooks, their wait staffs must also know. Otherwise, guests could be in severe danger.
As a new term begins, here are eight lessons you must teach each of your students if he and she are to become leaders in our industry.
When are ingredients considered “local” on a luxury yacht with impeccable foodservices? And do football fans really care where their hot dogs are made?
If you think you can’t teach sauces within a 50-minute context, you absolutely can, says Chef Weiner. But first, you need to prep … yourself.
By Adam Weiner, CFSE
Sauces can greatly elevate a dish. A poached egg is nothing special. Take that poached egg and put it in a muffin and add a slice of ham and you have a breakfast sandwich served throughout the country at countless fast-food places. Place that poached egg on top of an English muffin with a slice of ham and add hollandaise sauce, and you have something wonderful.
CAFÉ’s president, editor-in-chief of “Gold Medal Classroom,” reports on an important keynote presentation at the 11th-annual Leadership Conference in Niagara Falls, N.Y., in June.
By Mary Petersen
Chef Christian De Vos (pictured), vice president of Food & Beverage and Guest Services for Delaware North Parks & Resorts based in Buffalo, N.Y., addressed attendees of the 2015 CAFÉ Leadership Conference at Niagara Falls Culinary Institute with a keynote presentation on June 20.