Prior to coming to JWU he worked at a series of prestigious hotels, including Loew’s Hotel in Monte Carlo, the Four Seasons Biltmore Hotel in Santa Barbara, Calif., and the Ritz-Carlton hotel in Amelia Island, Fla.

To register for the Leadership Conference, go to http://cafemeetingplace.com/2011-events/leadership-conference.html
Early registration ends May 1!

Confections

You can get your fill of even more wonderful desserts ideas to use in your classrooms by attending the International Desserts Workshop, July 29-31, hosted by the Art Institute of San Diego.

More information and online registration is at http://cafemeetingplace.com/2011-events/desserts-workshop.html

Early Registration ends May 1!

Conservation

One part of our Sustainability Symposium may well deal with conservation—the planet and our options for healthy food.

Other parts will deal with curriculum implementation; alliances with local and national groups dedicated to sustainability; how to implement exercises in the classroom using farm-fresh foods; experiencing wood-burning ovens and school kitchen gardens and much more.

Hotel information and online registration can be found at  http://cafemeetingplace.com/2011-events/sustainability-summit.html

Early registration deadline is May 1!

Catering

Catering is the subject that can be hard to teach!  So many of our graduates don’t know how to buy, menu, price, or prepare their catering ideas in order to make a profit (and get repeat customers).

You don’t have to teach a separate course, but you do need to be able to help your students investigate this very viable career path.  Join your fellow instructors at Sullivan University, October 21-23, in Louisville, Kentucky for a week-end guaranteed to get you involved in this fascinating hospitality career path.

The D.E.A.L. (Deal for Education and Learning) of the Week

The Alaska Seafood Marketing Institute (long-time partner of CAFÉ) has released a new recipe book titled “Northern Noshes.”  This new resource is free of charge and can be ordered by calling 800-806-2497. Alaska seafood is a great fit for menus looking for ways to maximize flavor and quality through snacking options while economizing with smaller portion sizes.  The economic downturn has resulted in a new trend in meal parts.  Consumers are shifting away from the standard three-meals-a-day routine, with more snacking throughout the day.  Operators are responding by offering consumers good deals on the flavors they love, with happy hour specials and smaller portion menus to satisfy a broader snacking audience. Are you teaching small plates?  Call for your FREE Recipe Book today and thank you to ASMI for providing this resource for instructors’ use!