By Michael Riggs, Ph.D., CEC, FMP

Part 1 of a two-part story of an educator’s learning excursion this past summer.

Over the summer of 2010 I was given a unique opportunity to spend 14 days in England at Oxford University studying the history of European cuisine. First let me say that what took thousands of years to develop could not be researched in 14 days even with the 100 miles of books at the Oxford Bodleian Library. But what I did learn and experience came in the form of the best kind of research, eating and having conversations with chefs, restaurateurs and the people of the countries I visited. Let’s begin my journey …

London
Truly an “international cuisine city” with more than 100 cuisines being served in some of the finest restaurants in Europe. London has gone through a culinary explosion in the past decade, according to Geoff Booth, assistant principal (vice president) of the oldest culinary school in London, which was established by Chef Auguste Escoffier and Hotelier Cesar Ritz, two of Europe’s leading industry icons of the 1900s at Westminster Kings College of Hospitality.

By Faith Jennetta, CEPC

Don’t forget the most important part of the training process—helping students develop their critical-thinking and problem-solving skills.

Does your school have a culinary football team? At the Technology Center of DuPage (TCD), a high-school career and technical center in Addison, Ill., the answer is certainly yes. TCD participates in various approved culinary competitions through ProStart, Skills USA, local ACF chapters and even in-school scholarship-program competitions.

Principal Edward A. Susmilch likens the TCD culinary-competition teams to high-school football teams. Both help participants enhance their talents, professional behavior, team and leadership skills and scholarship opportunities. How can your school build a winning team?

By Mark Molinaro, CEC

When it comes to quality of guest service, the smallest example can make the biggest impression.

Reflecting on the guidance I received from the ladies and gentlemen of The Ritz-Carlton has served me well in my 15 years as a cook, chef, teacher and now director. It was a pleasure and a privilege to have been able to work with such passionate and dedicated people whose shared goal was to surprise and delight every guest who walked through our doors.

The Ritz-Carlton culture is a model for excellence in organizational behavior. From the daily line-ups to departmental meetings to hotel-wide seminars, I always felt connected and an important part of the organization. Examples of model leadership, behavior and expectation are expressed throughout the company, from the interactions between individual line employees to the daily briefs that were sent from corporate office.

By Lynn Schwartz

As we enter new positions, many of us (including graduates just starting out) will want to hurry to implement our passions and agendas for change. Dr. Linda Schaumann Reese explained at CAFÉ’s recent Leadership Conference why this common approach is NOT a recipe for success.

Businesses spend millions of dollars investing in new leaders, but research shows that many of these enthusiastic, qualified leaders will fail. With the hospitality industry expanding and diversifying, higher levels of education and expectations are required. Chefs need to be more than cooks; they need to be strong, effective leaders. What keeps leaders from succeeding and what can you do differently to avoid failure?

By John Lawn

Jamie Oliver's "Food Revolution" treats a serious subject, but turns it into reality-show spectacle.

On March 21, Americans with an interest in either child nutrition or reality TV (or both) got the chance to view the first installment of “Jamie Oliver's Food Revolution,” a stunt-driven, 21st century moral tale that will run as a series on ABC in coming weeks. If you missed it, here's a handy synopsis: