• Memorable PowerPoint presentations generally consist of no more than 10 slides and very few words on each slide.
• If chefs would reduce their most popular menu item by only 100 calories (by ingredient or cooking method), it would save the American public millions of calories that lead to obesity or other health issues.
• It is more effective to “tell a story” than shake one’s finger in someone’s face.
• Visioning is more important than strategic planning, and to make it work, everyone needs to buy in.
• Food trucks go way beyond “fast food” and offer amazing cuisines.
• There is no use worrying about whether or not online learning will be a part of our programs in the future. The future is now, and we need to adjust to figuring out how to assess that learning and how to make it sustainable.
• Apprenticeships are making more and more sense.
• Health and food are linked positively.
• Convenience stores are the next big “food outlet.”
• We need to know more (pros and cons) about aquaculture, GMOs, MSG, oils, pairings, trends/fads, gluten-free, recycling costs, chemistry, program collaborations, higher-education trends, molecular applications and career options.

Most importantly, I learned that my own professional development benefits from hearing different voices and keeping an open mind. I encourage you all to participate in local or national or international events and then share your own lessons learned with colleagues so that we can all benefit from moving forward and continuing to enjoy our careers.

Happy New Year!

Mary Petersen is the founder and president of CAFÉ. The second-annual Deans and Directors Retreat, on “Managing Change,” will be held Feb. 21-23 in Chicago. Click here for more info.