Those of you who live in the Orlando area, or may have visited, have probably seen or shopped in a Publix. There is one located down the road from where we are staying and when we first entered it there was nothing special about the place as it looked like most supermarkets. What set it apart the first night we visited was when we found that there were no gallons of skim milk on the shelf. We approached an employee working at the seafood counter to ask if there was someone we could talk to that worked in dairy. She said she would call someone and that person appeared almost immediately out of the back to answer our question concerning the pricing of the milk. He said he would check with the manager. He soon came back and said that would be okay and that he would take us to checkout to tell the cashier about the pricing change. We indicated we had a few more items to purchase and instead of disappearing until we needed to head to checkout he took us personally to find our remaining items. I was floored! Never, and I mean never, has a supermarket employee ever given me the Ritz Carlton, "show the customer where things are" treatment. He then ushered us to the check out and told us to have a great night -- and he meant it!
Tonight we needed to get a few more items for tomorrow's Thansgiving dinner. As we were doing so we happened upon the deli area and were admiring the fried chicken, which truly looked delicious in its freshly fried golden brown state. As we were looking an employee walked over to us and asked if there was anything she could do to help us -- and she meant it, too. We said the chicken looked delicious and were it not so late we might be tempted to eat some. She indicated that it was indeed delicious and freshly made an recommended we try it on another visit perhaps.
On the way through the checkout the cashier looked at our purchases and saw that we had a store brand and Ocean Spray jellied cranberry (the goal being to save a bit of money on cranberry and hoped the difference in taste would be negligible). The cashier pointed out that the Ocean Spray was a buy-one get one. I said, "thank you," that was nice of you to bring that to our attention." She said, "I know times are tough and if I can save customers money I will do what I can to help," -- and she meant it!
Needless to say I grabbed the manager who happened to arrive on the scene at our checkout to straighten the shelves nearby and told her we really were impressed with the customer service we have been given by all employees, especially employees like Angela who told us about the cranberry. The manager said with pride, "That is why we hired Angela and people like her." The look on Angela's face suggested we made her night a little brighter, too.
I guess the bottom line is that we can never let our students take the recruitment, selection, and training of employees too lightly, because those are then the people who will become synonymous with the business they will one day own or manage leading to their success or failure. I saw no "warm bodies" filling customer contact positions at Publix; instead I experienced people who were hired because they were built for customer care. I wish I encountered more of the same at the restaurants I have dined in or hotels I have stayed in over the years that, on balance, have provided more bad customer service stories than good ones, and great fodder for underscoring points made during a lecture on how NOT to treat customers. I only hope now that the same is true at the other Publix stores we have driven past on our way from one place to another in the Orlando area. For those who have had a similar experience at Publix please feel free to share them in response to this post.
In the meantime, have a Great Thanksgiving! Time to put the blog down and spend the next four days with friends and family being completely thankful for my many blessings at work and home. I hope you will all do the same.
Wednesday, November 26, 2008
Tuesday, November 25, 2008
Hard to Beat the Mouse
Well, the mouse did it again! I showed up to the Magic Kingdom today with the family. The day began with sticker shock. The admission fee for a one day pass for four adults and 1 child (defined as 10+ or older at Disney!) came to $366, which the cashier told me with very little difficulty at all. Once my brain stopped yelling, $366?!, I handed over the visa and tried to forget that was a mere $144 away from what I used to make a month as a grad student not so long ago.
It was a perfect day with some clouds, no rain, and not too overrun with rival park goers who we would compete with throughout the day to ride the best rides. For those who have been to the magic kingdom, you will appreciate that our day began by literally walked right into the Haunted Mansion, then over to the Tiki Room, and on to the Jungle Boat cruise in the first hour! The same was true up to about lunch, where we stopped to have a two taco special (which you get to fill on your own at a buffet lade with cheese, lettuce, tomatoes, salsa, and sour cream), which was a real bargain at $29? After our tasty lunch we then went on to more rides, the character parade, and then more rides, the longest of which ended our day after an hour wait to ride the Thunder Mountain Train. Oh, and somewhere along the way we enjoyed a snack of 3 sundaes, a vanilla-chocolate twist, and cup of coffee for a mere $19.00.
In other words, Disney got $400 deep into my wallet. But guess what? It is amazing that when all was said and done the money spent was -- dare I say it -- worth it. The cleanliness of the park, the great rides, the truly accurate wait times quoted for rides, the decent food, the great parades, the highly trained "cast," the characters, the Florida weather, and the countless other tangible and intangible aspects of service, that are far too numerous to mention in this blog all worked together to provide my family and I with an unforgettable experience. One that so impressed me -- again -- that I wanted to share it on today's blog. I guess the message of this post is that customers will pay a higher price for those services that provide them with a memorable (good) experience, like we had today at Disney, even in an economic downturn like the one we are in where Disney is not lowering its prices to stimulate demand for its attractions (except the standard ones that kick in when you spend more days at Walt Disney World).
So, today, let us rededicate ourselves to making sure that our students have a real keen sense on what it means to deliver high quality customer service to their future guests. Paying attention to customer care details will enable our students to grow the top line and the bottom line from those who, like me, felt they got every penny for the money they paid for a day that my family and I are not soon to forget -- at a mere $400!
It was a perfect day with some clouds, no rain, and not too overrun with rival park goers who we would compete with throughout the day to ride the best rides. For those who have been to the magic kingdom, you will appreciate that our day began by literally walked right into the Haunted Mansion, then over to the Tiki Room, and on to the Jungle Boat cruise in the first hour! The same was true up to about lunch, where we stopped to have a two taco special (which you get to fill on your own at a buffet lade with cheese, lettuce, tomatoes, salsa, and sour cream), which was a real bargain at $29? After our tasty lunch we then went on to more rides, the character parade, and then more rides, the longest of which ended our day after an hour wait to ride the Thunder Mountain Train. Oh, and somewhere along the way we enjoyed a snack of 3 sundaes, a vanilla-chocolate twist, and cup of coffee for a mere $19.00.
In other words, Disney got $400 deep into my wallet. But guess what? It is amazing that when all was said and done the money spent was -- dare I say it -- worth it. The cleanliness of the park, the great rides, the truly accurate wait times quoted for rides, the decent food, the great parades, the highly trained "cast," the characters, the Florida weather, and the countless other tangible and intangible aspects of service, that are far too numerous to mention in this blog all worked together to provide my family and I with an unforgettable experience. One that so impressed me -- again -- that I wanted to share it on today's blog. I guess the message of this post is that customers will pay a higher price for those services that provide them with a memorable (good) experience, like we had today at Disney, even in an economic downturn like the one we are in where Disney is not lowering its prices to stimulate demand for its attractions (except the standard ones that kick in when you spend more days at Walt Disney World).
So, today, let us rededicate ourselves to making sure that our students have a real keen sense on what it means to deliver high quality customer service to their future guests. Paying attention to customer care details will enable our students to grow the top line and the bottom line from those who, like me, felt they got every penny for the money they paid for a day that my family and I are not soon to forget -- at a mere $400!
Monday, November 24, 2008
Turkey Prep Tips from Orlando
Well, the great thing about a blog is you can do it anywhere, anytime, with a laptop and a wireless connection; like here in Orlando on a fall break vacation with the family. While my wife reads to my son and the girls are texting their friends back home I can catch up on some e-mail and the blog as day 2 in Orlando comes to a close. I must confess that the one thing I think I like the least about Orlando, as someone who does not know enough about the area as I would like, is the utter lack of local eateries that are family friendly, like those great "greasy spoons" I loved so much back in my home town of Rochester, NY. And when you do find something that might have that family friendly potential, the curbside appeal, the staff and/or the menu are cause to keep driving down the road. What makes it worse is that when asking the question, "Where do the locals eat?," the recommendation is a chain restaurant, too!
Oh well, the search will continue in the remaining days left for that "Diners, Drive-thrus, and Dives" kinda place anywhere close to where we are staying. In the meantime, if you, your students, or anyone else you know is looking for some turkey cooking tips, recipes, etc., here are some resources from the National Turkey Federation, enjoy: https://exchange.purdue.edu/exchweb/bin/redir.asp?URL=http://www.eatturkey.com/consumer/thanks.html
Oh well, the search will continue in the remaining days left for that "Diners, Drive-thrus, and Dives" kinda place anywhere close to where we are staying. In the meantime, if you, your students, or anyone else you know is looking for some turkey cooking tips, recipes, etc., here are some resources from the National Turkey Federation, enjoy: https://exchange.purdue.edu/exchweb/bin/redir.asp?URL=http://www.eatturkey.com/consumer/thanks.html
Saturday, November 22, 2008
Some Thanksgiving Humor!
An e-mail has been going around the internet sharing some humorous Thanksgiving cartoons so thought I would share some as we head into the holidays:
Friday, November 21, 2008
FELC Welcomes 30th Member!
The FELC is pleased to have reached a milestone of 30 members in our learning community. Our 3oth member is Dr. Korus Byron Korus, Ed.D., CEC., CCE., AAC. Byron has a storied and interesting background and will be a great addition to the learning community.
He received a Bachelor of Science degree from North Dakota State University in Pharmacy. In addition, he received a culinary certificate in applied food science in culinary arts in Moline, Illinois and worked in various hotels in Illinois to hone his art. Moving to Minneapolis, Byron was the executive chef for the Minneapolis/St.Paul Airport Hilton Chef Korus. Previously he has been an executive chef for many large hotels, restaurant and entertainment complexes; the Hotel Pere Marquette in Illinois, the Jumer Chateau Hotel in Bloomington, Illinois, and the Illinois Boat Works Project. He has also served as the food and beverage director for "Mississippi Live", and worked as a sales manager for Kraft Food Service. After starting his own company, Special Events Catering, Chef Korus went on to purchase Chuckwagon Catering in 1994. Chef Korus is a certified culinary educator and a certified executive chef, and was inducted into the Academy of Chefs in 2001. His previous awards include winning the National Taste of Elegance contest, winning many statewide Taste of Elegance contests and others, being voted Chef of the Year in Illinois and Minnesota, and receiving the Four-Diamond Award while employed at the Minneapolis Airport Hilton's Biscayne Bay Restaurant. Byron started teaching culinary art at the Art Institutes International Minnesota in 1998 where teaching became a new passion. Korus attended St Mary’s University receiving a M.A. and continued on for his doctorate. from Hamline University in St. Paul Minnesota. Byron’s dissertation focus is how team-based learning enhances knowledge building in a culinary environment.
Welcome aboard, Byron!
He received a Bachelor of Science degree from North Dakota State University in Pharmacy. In addition, he received a culinary certificate in applied food science in culinary arts in Moline, Illinois and worked in various hotels in Illinois to hone his art. Moving to Minneapolis, Byron was the executive chef for the Minneapolis/St.Paul Airport Hilton Chef Korus. Previously he has been an executive chef for many large hotels, restaurant and entertainment complexes; the Hotel Pere Marquette in Illinois, the Jumer Chateau Hotel in Bloomington, Illinois, and the Illinois Boat Works Project. He has also served as the food and beverage director for "Mississippi Live", and worked as a sales manager for Kraft Food Service. After starting his own company, Special Events Catering, Chef Korus went on to purchase Chuckwagon Catering in 1994. Chef Korus is a certified culinary educator and a certified executive chef, and was inducted into the Academy of Chefs in 2001. His previous awards include winning the National Taste of Elegance contest, winning many statewide Taste of Elegance contests and others, being voted Chef of the Year in Illinois and Minnesota, and receiving the Four-Diamond Award while employed at the Minneapolis Airport Hilton's Biscayne Bay Restaurant. Byron started teaching culinary art at the Art Institutes International Minnesota in 1998 where teaching became a new passion. Korus attended St Mary’s University receiving a M.A. and continued on for his doctorate. from Hamline University in St. Paul Minnesota. Byron’s dissertation focus is how team-based learning enhances knowledge building in a culinary environment.
Welcome aboard, Byron!
Thursday, November 20, 2008
Research Hot off the Presses!
A professor who teaches a large lecture class (yes, me) with 210 students at a Big Ten University asked his freshman introductory course two basic questions just this morning. The two questions and the results follow:
1. Did you come to college to:
a. Learn from a computer?
b. Learn from a professor?
2. Do you prefer taking classes that?
a. Are taught with 200 to 1,000 students in class?
b. Are taught with a small number of students in class?
Of course, you will not be too amazed to learn that the majority of the students came to the university to learn from a professor in a small classroom setting. Although these results are based on a convenience sample I am willing to think that they are generalizable to incoming freshmen (or most students) at your campuses, too.
The reason I am bringing this up now is that there is a steady movement in higher education to think -- or want to prove somehow -- that computer-based learning is as acceptable (effective?) to students as being taught by a professor. I will forever contend that there is no substitute for a living, breathing, human being standing in the midst of students to broker teaching and learning. Technology is a great way to supplement that interaction, and even enhance it, but NEVER to replace it. If any of you have taught an online course you would know this to be true. So please be on guard to refrain from relying too much on computer-assisted-instruction (CAI), and keep those class sizes as small as is financially feasible, for the sake of our profession and the ability of students to compete and win one day in their chosen profession.
This post in no way is intended to be a slam on those that offer degrees only online, they are a viable way for those who cannot return to school to complete their degree, but I must confess there is a little something lost from the "college experience" by not being on campus to grab a cup of coffee and debate the issues of the day with a classmate, bear witness to a heated debate in the classroom between students and teachers, and more. It is just different.
1. Did you come to college to:
a. Learn from a computer?
b. Learn from a professor?
2. Do you prefer taking classes that?
a. Are taught with 200 to 1,000 students in class?
b. Are taught with a small number of students in class?
Of course, you will not be too amazed to learn that the majority of the students came to the university to learn from a professor in a small classroom setting. Although these results are based on a convenience sample I am willing to think that they are generalizable to incoming freshmen (or most students) at your campuses, too.
The reason I am bringing this up now is that there is a steady movement in higher education to think -- or want to prove somehow -- that computer-based learning is as acceptable (effective?) to students as being taught by a professor. I will forever contend that there is no substitute for a living, breathing, human being standing in the midst of students to broker teaching and learning. Technology is a great way to supplement that interaction, and even enhance it, but NEVER to replace it. If any of you have taught an online course you would know this to be true. So please be on guard to refrain from relying too much on computer-assisted-instruction (CAI), and keep those class sizes as small as is financially feasible, for the sake of our profession and the ability of students to compete and win one day in their chosen profession.
This post in no way is intended to be a slam on those that offer degrees only online, they are a viable way for those who cannot return to school to complete their degree, but I must confess there is a little something lost from the "college experience" by not being on campus to grab a cup of coffee and debate the issues of the day with a classmate, bear witness to a heated debate in the classroom between students and teachers, and more. It is just different.
Wednesday, November 19, 2008
2009 Summit Update
The response to the call for proposals has been great. We are happy to report that the opportunity to attend panel sessions, workshops, standup presentations, and poster sessions pertaining to culinary arts and hospitality education during the Summit will be available to attendees due to the great response!
To provide more educators the chance to participate in the Summit we have extended the deadline for proposal submissions to December 1. So if you put off submitting a proposal because you thought you missed the deadline you now have more time to submit one and make a contribution to our learning community. Please visit the following URL for information on proposal submissions for the Summit: https://www.fooded.org/annualconf.html
Please also note that the deadline for proposals to participate in the Ultimate Teaching Competition are to be submitted to Michael Carmel electronically via e-mail at mcarmel@fooded.org by December 15. For more information also visit: https://www.fooded.org/annualconf.html
To provide more educators the chance to participate in the Summit we have extended the deadline for proposal submissions to December 1. So if you put off submitting a proposal because you thought you missed the deadline you now have more time to submit one and make a contribution to our learning community. Please visit the following URL for information on proposal submissions for the Summit: https://www.fooded.org/annualconf.html
Please also note that the deadline for proposals to participate in the Ultimate Teaching Competition are to be submitted to Michael Carmel electronically via e-mail at mcarmel@fooded.org by December 15. For more information also visit: https://www.fooded.org/annualconf.html
Tuesday, November 18, 2008
FELC Welcomes John Drysdale to Advisory Board
We are pleased to add John A. Drysdale to the FELC Advisory Board. John, a long time top notch hospitality educator, is Professor Emeritus at Johnson County Community College, where he taught in the Hospitality Management Department. He has worked with the National Restaurant Association Solutions serving as an author and an advisor to the Manage First series and as an advisor to Pro Start. Additionally, he wrote the online menu course for the American Culinary Federation. He has served as a consultant on many projects including kitchen design and layout, food service operations and college curriculum development.
Professor Drysdale received a Bachelor of Arts Degree in Hotel and Restaurant Administration from Michigan State University and a Master of Science Degree in Administration from Central Michigan University. He is the author of Profitable Menu Planning, which is in its fourth edition, published by Prentice Hall and Foodservice Equipment; Operation, Sanitation and Maintenance, published by Hospitality Publications LLC.
John will be contributing to the content we will be adding to Members Area after January 1, 2009 and making presentations at the Summit. Welcome aboard, John. We look forward to the benefits you will bring our learning community for years to come!
Professor Drysdale received a Bachelor of Arts Degree in Hotel and Restaurant Administration from Michigan State University and a Master of Science Degree in Administration from Central Michigan University. He is the author of Profitable Menu Planning, which is in its fourth edition, published by Prentice Hall and Foodservice Equipment; Operation, Sanitation and Maintenance, published by Hospitality Publications LLC.
John will be contributing to the content we will be adding to Members Area after January 1, 2009 and making presentations at the Summit. Welcome aboard, John. We look forward to the benefits you will bring our learning community for years to come!
Monday, November 17, 2008
FELC Welcomes Le Cordon Bleu as a New Sponsor
We are very pleased to announce that the Le Cordon Bleu Schools North America has signed on to be sponsor of the Foodservice Educators Learning Community. The Le Cordon Bleu is a recognized leader in culinary education worldwide and with 14 affiliate campuses in North America the Le Cordon Bleu name is synonymous with culinary tradition and innovation. A spokesperson for Le Cordon Bleu says, "We look forward to a great 2009 Summit in Charleston, South Carolina, and a lasting relationship with the FELC." We can assure the Le Cordon Bleu that the feeling is mutual.
To learn more about Le Cordon Bleu visit: www.cordonbleuschoolsusa.com
To learn more about Le Cordon Bleu visit: www.cordonbleuschoolsusa.com
Friday, November 14, 2008
Foodservice Case Study -- Laverne & Shirley Show
Many of you are probably familiar with YouTube and if not your students definitely are into it. It can be a wonderful -- free -- resource for educators to do video case studies with students to underscore points made in almost any culinary arts or hospitality class that I can think of to support interactive teaching.
For example, below is a YouTube video of a clip from a Laverne and Shirley episode where they worked in a diner. If you have worked in a restaurant you can definitely relate to what it is like when the front of the house and back of the house are overwhelmed with orders from hungry customers and the system breaks down. I know it took me back to some crazy moments when I worked as a line cook and kitchen manager when a much younger man.
The video clip (which was brought to my attention by a student in my large intro class) shows Laverne and Shirley trying to work in a diner as a singular cook and server, which is reminiscent of the Waffle House or any small scale family "greasy spoon" that is sparsely staffed. This particular video is not only entertaining but provides for a great classroom discussion that could start with a simple question, such as, "If you were called in to manage this operation, what would you do to fix the system to better process customer orders?" There is no telling how much students might see, or miss, when given the chance to apply foodservice management principles so give it a whirl. The video can be accessed by visiting: http://www.youtube.com/watch?v=X7oHvQu-dc4
If you choose to use this video, or are doing something similar in your class, please share with our learning community by responding to this post.
For example, below is a YouTube video of a clip from a Laverne and Shirley episode where they worked in a diner. If you have worked in a restaurant you can definitely relate to what it is like when the front of the house and back of the house are overwhelmed with orders from hungry customers and the system breaks down. I know it took me back to some crazy moments when I worked as a line cook and kitchen manager when a much younger man.
The video clip (which was brought to my attention by a student in my large intro class) shows Laverne and Shirley trying to work in a diner as a singular cook and server, which is reminiscent of the Waffle House or any small scale family "greasy spoon" that is sparsely staffed. This particular video is not only entertaining but provides for a great classroom discussion that could start with a simple question, such as, "If you were called in to manage this operation, what would you do to fix the system to better process customer orders?" There is no telling how much students might see, or miss, when given the chance to apply foodservice management principles so give it a whirl. The video can be accessed by visiting: http://www.youtube.com/watch?v=X7oHvQu-dc4
If you choose to use this video, or are doing something similar in your class, please share with our learning community by responding to this post.
Thursday, November 13, 2008
The FRLA Green Restaurant & Hospitality Summit
For those of you who are interested in sustainable business practices in hospitality you might be interested in the Florida Restaurant and Lodging Association (FRLA) Green Restaurant & Hospitality Summit to be held in Orlando, January 27, 2009.
The conference is intended for those interested in obtaining valuable information on attainable, measurable and sustainable foodservice business practices. The one-day summit seeks to, embrace the green economy, analyze the impact on the industry, identify innovative ways to reduce your carbon footprint, create "green jobs" and identify cost-effective means to become sustainable while measuring the outcome.
There will be a Food Service Track offering insights on: menu planning, sourcing from local markets, recycling and composting, water conservation, marketing, measuring the carbon footprint, and more. There will be a Sustainable Faciliities Management Track offering insights on: sustainable design, green practices, engaging employees in your sustainable mission, and more. There will also be sponsors on hand to offer eco-friendly, green productsand services relevant to the hospitality industry.
For more information visit: http://www.eventbrite.com/contact-organizer?eid=160690630
The conference is intended for those interested in obtaining valuable information on attainable, measurable and sustainable foodservice business practices. The one-day summit seeks to, embrace the green economy, analyze the impact on the industry, identify innovative ways to reduce your carbon footprint, create "green jobs" and identify cost-effective means to become sustainable while measuring the outcome.
There will be a Food Service Track offering insights on: menu planning, sourcing from local markets, recycling and composting, water conservation, marketing, measuring the carbon footprint, and more. There will be a Sustainable Faciliities Management Track offering insights on: sustainable design, green practices, engaging employees in your sustainable mission, and more. There will also be sponsors on hand to offer eco-friendly, green productsand services relevant to the hospitality industry.
For more information visit: http://www.eventbrite.com/contact-organizer?eid=160690630
Wednesday, November 12, 2008
Don't Worry, Be Happy!
So, if there are people or things in your life that are dragging you down, or you know someone in need of a little encouragement, perhaps watch the video that was posted to YouTube and your/their cares and woes may very well be put into perspective and make for a more inspired outlook on life!
http://www.youtube.com/watch?v=2I0DRk8dFjI
http://www.youtube.com/watch?v=2I0DRk8dFjI
Tuesday, November 11, 2008
Food Network Grilling Special...Act Fast
According to a recent promotional flyer, the Food Network is doing a special on grilling and is accepting video questions. So if you or your students want a shot at appearing on the Network to ask a question on grilling, here is the essence of the press release:
Itching for new ideas for your grill? Tired of burning your bbq? Never fear, Food Network is here! Your favorite Food Network chefs are standing by to answer all your questions on Dear Food Network: Grilling. Ask your favorite Food Network star a grilling question about seafood, grilled desserts, American classics (burgers, ribs, bbq chicken) or global flavors such as Mexican, Indian, Italian, Korean, Greek, Brazilian, etc.
We’re looking for fun, creative 20-second video questions (DVD or MiniDV) to incorporate into the show. For video guidelines please contact us at foodnetworkseries@gmail.com. The best videos will be aired on the show!
Deadline is Monday December 8th so act fast!
Itching for new ideas for your grill? Tired of burning your bbq? Never fear, Food Network is here! Your favorite Food Network chefs are standing by to answer all your questions on Dear Food Network: Grilling. Ask your favorite Food Network star a grilling question about seafood, grilled desserts, American classics (burgers, ribs, bbq chicken) or global flavors such as Mexican, Indian, Italian, Korean, Greek, Brazilian, etc.
We’re looking for fun, creative 20-second video questions (DVD or MiniDV) to incorporate into the show. For video guidelines please contact us at foodnetworkseries@gmail.com. The best videos will be aired on the show!
Deadline is Monday December 8th so act fast!
Monday, November 10, 2008
Animal, Vegetable, Miracle...
As many of you know, taking an international trip produces lots of "seat time" in airports, planes, train stations, trains, etc., en route to one's chosen destination. I do not dread those long trips as they provide a great chance to get to read the many books I have stockpiled for just such an occasion.
On my most recent trip to Wales, I took along the New York Times Bestseller (paperback edition) of Barbara Kingsolver's book, Animal, Vegetable, Miracle: A Year of Food Life. I highly recommend the book for anyone wanting to learn more about life on the farm and what is involved in rasiing plant and animal life to live on instead of using the local mega-mart. The author catalogues the decision made by her family to move from Arizona to southern Appalachia and all the trials and tribulations that happened during the first year of becoming self-sufficient. The book is well-written and easy to read and packed with interesting facts on raising and eating many forms of plant and animal life. It also has plenty of troubling facts about the sad state of the planet based on our lack of respect for it, such as:
On my most recent trip to Wales, I took along the New York Times Bestseller (paperback edition) of Barbara Kingsolver's book, Animal, Vegetable, Miracle: A Year of Food Life. I highly recommend the book for anyone wanting to learn more about life on the farm and what is involved in rasiing plant and animal life to live on instead of using the local mega-mart. The author catalogues the decision made by her family to move from Arizona to southern Appalachia and all the trials and tribulations that happened during the first year of becoming self-sufficient. The book is well-written and easy to read and packed with interesting facts on raising and eating many forms of plant and animal life. It also has plenty of troubling facts about the sad state of the planet based on our lack of respect for it, such as:
- About a third of all our calories now come from what is known, by community consent, as junk food.
- Purchasing that banana from Ecuador does not so much help the farmer, who makes $6/day as much as the CEO of Dole, who is worth $1.4 billion, because so much money is made in the global reshuffling of food that benefit the processors, brokers, shippers, supermarkets and oil companies. (Oh, yeah, "We do it all for you!)
- Of the 400 million turkeys consumed each year, more than 99% of them are a single breed: the Broad-Breasted White, a quick fattening monster bred specificially for industrial-scale setting...if one were to somehow escape slaughter it would not live past one-year because it would collapse under its own weight, which means it cannot breed and makes for an easy meal because it cannot protect itself from predators that fancy turkey meat!
All in all, the book was an interesting read for anyone interested in learning more about what one can do to turn back the tide of industrialized and globalized food by growing more plants and animals for personal consumption (or sharing with others) and supporting local farmers.
Thursday, November 6, 2008
Seasonality in the UK
I have been in Wales, UK, this past week working on some sustainable tourism research that I started during my sabbatical for spring semester. I will be sharing the results of that research in future blogs and the member's area.
People often say that the British are not famous for being good cooks but I have found the opposite to be true whether it is in the corner pub, someone's home, or anywhere else I have enjoyed a meal. Take for example the fish and chips I had the other night here in the town of Penarth, where I am staying on my current visit. The shop owner uses nothing but fresh cod, that he batters himself just before frying; he also hand cuts and fries fresh potatoes to make his chips. Talk about delicious and a real bargain; you get a huge piece of fresh cod and more chips (fried potatoes) than you could possibly eat for 2.50 Sterling (or $4.00 at current exchange with the dollar).
The other thing I notice here that I do not see happening in the states, apart from Thanksgiving perhaps, is that when I have a meal in someone's home they are using only seasonal vegetables, which are lovely when roasted whole in the oven, perhaps coated with a small bit of goose fat. I went to dinner at a friend's home and the dinner consisted of roast lamb (with homemade mint sauce and gravy) along with the following roasted veggies: sweet potato, whole onion, potato, swede, and miniature pumpkins (yes, the ones we Americans use to decorate at Halloween). It was marvelous! It was also eye-opening because too many people I know back home (including restaurants) are still trying to serve vegetables that were in season in spring or summer and satisfy their unrealistic cravings from purveyors or markets that ship them in from parts unknown around the world, which of course contributes to global warming when shipped by land, sea, and air. It is a shame, really, because it means too many Americans are less tied to the land and change of seasons that exist outside our door keeping us in harmony with our natural surroundings and opt instead to live an artificial existence from the neighborhood "super" market.
When all is said and done, I guess the message for today is that we need to teach our students how to be more seasonal and ultimately provide their customers with a more rich and rewarding experience when dining out in any given locale. Not only will the customer experience something new but it will tie them closer to the natural world of which we tend to forget we are an integral part!
People often say that the British are not famous for being good cooks but I have found the opposite to be true whether it is in the corner pub, someone's home, or anywhere else I have enjoyed a meal. Take for example the fish and chips I had the other night here in the town of Penarth, where I am staying on my current visit. The shop owner uses nothing but fresh cod, that he batters himself just before frying; he also hand cuts and fries fresh potatoes to make his chips. Talk about delicious and a real bargain; you get a huge piece of fresh cod and more chips (fried potatoes) than you could possibly eat for 2.50 Sterling (or $4.00 at current exchange with the dollar).
The other thing I notice here that I do not see happening in the states, apart from Thanksgiving perhaps, is that when I have a meal in someone's home they are using only seasonal vegetables, which are lovely when roasted whole in the oven, perhaps coated with a small bit of goose fat. I went to dinner at a friend's home and the dinner consisted of roast lamb (with homemade mint sauce and gravy) along with the following roasted veggies: sweet potato, whole onion, potato, swede, and miniature pumpkins (yes, the ones we Americans use to decorate at Halloween). It was marvelous! It was also eye-opening because too many people I know back home (including restaurants) are still trying to serve vegetables that were in season in spring or summer and satisfy their unrealistic cravings from purveyors or markets that ship them in from parts unknown around the world, which of course contributes to global warming when shipped by land, sea, and air. It is a shame, really, because it means too many Americans are less tied to the land and change of seasons that exist outside our door keeping us in harmony with our natural surroundings and opt instead to live an artificial existence from the neighborhood "super" market.
When all is said and done, I guess the message for today is that we need to teach our students how to be more seasonal and ultimately provide their customers with a more rich and rewarding experience when dining out in any given locale. Not only will the customer experience something new but it will tie them closer to the natural world of which we tend to forget we are an integral part!
Tuesday, November 4, 2008
Today's the Day
Greetings from the UK. I am amazed at the number of people I have met here in Wales on my current visit who want to talk about today's election. To avoid being too political, I will not share who it is they hope gets into office (and it is unanimous) after all the votes have been counted but am truly amazed as to how informed they are on the credentials and positions of both candidates -- which is sadly more than I can say about many I talk to back home -- and they are not even voting in today's election but understand the implications for the UK.
So what does this have to do with culinary arts and hospitality education? It has everything to do with it. It suggests we need to do all we can to inspire our students to become lifelong learners and take the time to do keep up with WORLD NEWS & EVENTS to make informed choices that effect their lives and careers whether it is the decision on who to vote for in a national election, or what new item to put on the menu. Our students should leave us with a craving for learning that rivals their passion for cooking to make them equally successful citizens and hospitality professionals. Afterall, are we not the ones who constantly scan the media to make sure we are up to date on the events in the world that impact what we are teaching in the classroom, laboratory, or field to make us better teachers? If so, then we have got to pass that along to our students for the sake of the communities of which they will one day be a part and our profession.
So what does this have to do with culinary arts and hospitality education? It has everything to do with it. It suggests we need to do all we can to inspire our students to become lifelong learners and take the time to do keep up with WORLD NEWS & EVENTS to make informed choices that effect their lives and careers whether it is the decision on who to vote for in a national election, or what new item to put on the menu. Our students should leave us with a craving for learning that rivals their passion for cooking to make them equally successful citizens and hospitality professionals. Afterall, are we not the ones who constantly scan the media to make sure we are up to date on the events in the world that impact what we are teaching in the classroom, laboratory, or field to make us better teachers? If so, then we have got to pass that along to our students for the sake of the communities of which they will one day be a part and our profession.
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