BUILDING ON 3200 STUDENTS AND 8000 CERTIFICATIONS - TAKING IT UP TO ANOTHER LEVEL ON JULY 1 - COLLEGE CREDITS FOR OUR CLASSES.
Where has Ed been? Off the road, creating college credit courses with the New England College of Business and Finance (NECB), and new certifications. Regionally accredited by NEASC (Harvard, Yale, MIT in the same region), NECB credits are fully transferrable to other schools, or you can continue for an NECB degree.
College Credits - As of July 1, you can earn 12 college credits and on October 1 we will add another 12, a total of 8 classes, 24 SH and including 9 professional certifications, using Tuition Assistance for all branches of service. That will all be on line - lectures and tests. Additional reading and projects required. We have MyCAA for spouses, including a special Coast Guard program (they were dropped by DOD but not by NECB.) You can use the 9/11 GI Bill or TA to pay. Totally done online unless we decide to bring me in for extra personal support. NECB's wonderful staff will walk you through the TA sign-up with ease and always be there for you.
Previous students - you can take the course for credit and won't need to take the final exam since you already passed them.
You will be able to enroll for the first eight week class, which starts July 1, very soon.
Or for the Global Foodservice Institute Certifications Only - Earn the 9 certifications NOW using 9/11 GI Bill funding and set up a face to face class at your base or ship. Ex-military have 15 years to use up their benefits. Once the online classes are ready you can also take the Certification training and test online.
To schedule a class in Las Vegas or at your ship, base or company or for questions send me an email or call my cell. First class is expected to be on the Ney Award winning carrier, the USS Nimitz with CWO4 Lagrisola; who wants to be second?
For the details go to my web site at www.ehmanley.com.
McDonald's aims to hire 50,000 and change the meaning of "McJob"
McDonald's and its franchisees will hold a national hiring day on April 19 to fill up to 50,000 jobs on its 600,000-person team and shake up its reputation as a creator of dead-end "McJobs." A new ad campaign will highlight career employees who have worked their way up. "We want to show people what a McJob really means to those of us who have them. About 40% of our company staff started out working in the restaurants, so the opportunities are out there in a big way," said Senior Vice President Jim Norberg, who started at the company as a 16-year-old fries maker 30 years ago. MSNBC/The Associated Press/Reuters (4/4), The Wall Street Journal |
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E. H. Manley and Associates Specializing in Food Service  Training |
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You're more likely to get Salmonella than to be bitten by a shark
For some reason, the fear of being munched by a shark (about 60 shark attacks a year on average, world-wide) is of far greater concern than the some 1,000,000 Salmonella cases yearly - just in the United States alone.
Episode 1 - Salmonella Hadar-contaminated Jennie-O Turkey Causes 12 Illnesses in Arizona, California, Colorado, Georgia, Illinois, Mississippi, Missouri, Ohio, Washington, and Wisconsin.
Episode 2 - Salmonella Outbreak from DeFusco's Bakery Leads to at Least 56 Illnesses, with 26 Requiring Hospitalization.
Episode 3 - Marler Clark Files the First Lawsuit Related to the Del Monte Salmonella Cantaloupe Outbreak. On Friday, Marler Clark filed the first lawsuit stemming from an outbreak of Salmonella-contaminated Del Monte cantaloupe that, according to the Centers for Disease Control and Prevention (CDC), has led to 13 persons infected with the outbreak
Episode 4 - Salmonella Contaminated Sausages at Pancake Feed in Maryland Result in Illnesses. Illnesses from Salmonella have been linked to consumption of sausage at a benefit pancake breakfast held in early March in Thurmont, according to the Frederick County Health Department. If you're a food safety buff, get the newsletter from Marler-Clark.
The Military Culinary Competition is set for September 23-24 outside of Marine Barracks in DC
Once again, we will have 15 teams competing, and then the top 5 will have a Head to Head Battle for the prizes, which again will be $1000 for each member of the first place team, $500 for 2nd Place and $250 for 3rd Place. No competition experience is required, though it is helpful - what IS required is to have fun, learn and grow. We've had people who won gold at Fort Lee win, and people who never even saw a competition - so come and have fun, win or lose. On Friday we expect to have a full day of culinary training, ending with a fabulous beer and food pairings dinner at night.
Chartwells Looks to Hire Ex-Military
Chartwells is the college feeding division of Compass Group, which has their hands in everything from fine dining restaurants, to prisons, education to health care, though not so much military feeding. If you would like to have a helping hand getting a job with them, contact the wonderful Jack.Rakes@compass-usa.com. There is also a link on the web, not sure why it is Navy as all services would certainly work, www.compassgroupcareers.com/navy.html.
Restaurant chains get creative to fight higher food costs
Restaurant chains are trying out new strategies to cope with higher food prices at a time when still-skittish consumers aren't likely to respond well to higher menu prices. Starbucks is partnering on purchasing deals with nonrival restaurant companies to keep its costs down. Darden Restaurants has a plan to automate its supply chain so that it buys only the ingredients it needs for Red Lobster, Olive Garden and their sister chains. Meanwhile, big players including McDonald's are engaging in commodity-price hedging to offset the effects of higher food costs. The Wall Street Journal
IFSEA Conference, Trade Show and Military Awards were wonderful
My wife Judy ran another recordbreaking trade show, and the attendees did an equally wonderful job of visiting the booths - thanks and congrats to all. And the military awards were inspiring as always. Congratulations to all who won. It was fun to see many of our former students who had been promoted since earning their certifications. We had the thrill of providing the new Quartermaster General with her first "Ruffles and Flourishes" as a General, since that was her promotion date. Congratulations to BG Gwen Bingham, who rose from the Bayou to General. And always fun to see our students, supporters and friends. The enthusiasm for our classes was heartwarming. And congratulations to Dick Hynes on his Industry Award of Excellence. Dick's Hobart Corp. supports our military culinary competition. And finally, congrats to the College of DuPage, Navy King's Bay and J&W Charlotte for taking the top positions in the culinary competition. Army and Morrisville State College also participated and did great. It was great fun and very exciting.
High-end Chicago eatery will require patrons to pay upfront
In their second collaboration, Chicago restaurateur Nick Kokonas and high-profile chef Grant Achatz plan to serve one fixed-price meal that guests will pay for in advance when making their reservations online. At Next, guests will pay between $65 and $110 for dinner, depending on the time and day of the reservation, and the menu will change every three months. The strategy grew out of Kokonas' frustration with paying employees at the pair's popular Alinea restaurant to answer phones all day just to turn away diners desperate for a table. Bloomberg Businessweek
MHA's Enlisted Aide of the Year Award
The next awards dinner with the USO at the Ritz-Carlton in DC will be November 16th. New this year is support from the Office of the Secretary of Defense, which will send out the nomination packages to all Admirals and Generals, check to be sure they get a nomination from each service, and ensure the submissions are complete. This is a huge step forward for us, thanks to Mr. Hebert at OSD for making that happen, and to Admiral Mullen for his stated support.
Who's Who in America Anniversary
Mine, not theirs, so I guess what's the use in living if you can't brag on yourself ONCE in a great while. If my math is right, this marks my 25th year of being listed in the premier Who's Who book. Not sure what gets you in there, but what I DO know is you don't get there by sitting around watching TV, they need to have something to write about. Or maybe it is because I buy a souvenir copy every few years - yeah, that's probably it, ha ha.
Sailors with Degrees Advance Faster
Sailors with college degrees can increase their chances for advancement. Sailors competing for advancement to paygrades E4-E6 will be awarded two points for an accredited associate degree, and four points for an accredited baccalaureate degree or above. Sailors must ensure transcripts with degree information are forwarded directly from their academic institution to the Virtual Education Center (VEC) at: Center for Personal and Professional Development, Attn: Virtual Education Center, 1905 Regulus Ave. , Suite 234, Virginia Beach, VA 23461-2099, Phone: (877) 838-1659. Sailors are also strongly encouraged to verify that their degrees are documented in their Sailor Marine American Council on Education Registry Transcript (SMART) by visiting the SMART website. Read the full article.
Let me pass kudos to the National Restaurant Association, which provides daily newsletters, from which I pick articles that I think my readers will appreciate, helping you keep your pile down.
And may I recommend to you "One Party After Another"
Miles Theurich's 50 years in the catering business provides 400 pages of stories, anecdotes, tips, tricks. If you cater at all, or just love food service, it is a wonderful and inspirational read for just over $20.
www.mavenmarkbooks.com. The pages will inspire you to do great things with your events.
How foods become fads in a digital world
The rise of social media and foodie blogs has changed the way word spreads about the latest culinary trends, from the rise of bacon to the ascent of the cupcake. Before the Internet, food and gourmet magazines were largely the gatekeepers and trendsetters, but now online outlets offer the possibility of new trends at a much faster rate. CNBC/The Associated Press
10 things to think through before opening a restaurant
Food may be the first and most important ingredient of a successful restaurant, but would-be operators have a list of less-tasty considerations to think through before opening an eatery, writes restaurant blogger John Foley. His list of 10 includes: develop a solid and comprehensive business plan as your roadmap, discuss your plans with family to make sure they're on board, and really think through whether taking a shot at the dream is worth giving up free time, family time and hobbies for the foreseeable future. AllBusiness.com/The Restaurant Blog
Franchising a business concept starts with making the right choices
One wrong choice in drafting franchise documents can cost tens of millions of dollars when it is duplicated over multiple units, illustrating the importance of making the right choices -- and avoiding the wrong ones -- writes iFranchise Group CEO Mark Siebert. Be original rather than copying someone else's successful concept and don't assume because you run one successful restaurant that you don't need to bring in additional experts as you grow. Entrepreneur.com
Congratulations to Chef Works
They were presented with the UNIVATOR Award for our new Universal Shirt also known as the "New Polo" - created to bring a contemporary, well-designed shirt to the market as a modern alternative to the standard, everyday t-shirts and polo shirts.Chef works provides our Symposium Valedictorians with a Chef Jacket, we appreciate them, thus this plug, check them out at www.chefworks.com
3 million consumers pay with their phones at Starbucks
Starbucks launched its mobile-payment system in January, and 3 million customers have paid for their drinks with the technology. It is the largest mobile-payment system in the U.S., the company says. Mobile-payment customers use a smartphone application that allows them to pay from their Starbucks cards by holding their phones up to in-store bar-code scanners. Mashable
Subway takes "world's largest chain" title from McDonald's
Subway now officially has more units around the world than any other restaurant chain, including longtime leader McDonald's, the company said Monday, although McDonald's still leads the competition when it comes to sales. Worldwide, Subway had 33,749 restaurants at the end of last year, while McDonald's boasted 32,737 units. Both chains have been ambitiously expanding overseas, and Subway expects to have more international than domestic units by 2020. CNNMoney.com
Sailors with Degrees Advance Faster
Sailors with college degrees can increase their chances for advancement. Sailors competing for advancement to paygrades E4-E6 will be awarded two points for an accredited associate degree, and four points for an accredited baccalaureate degree or above. Sailors must ensure transcripts with degree information are forwarded directly from their academic institution to the Virtual Education Center (VEC) at: Center for Personal and Professional Development, Attn: Virtual Education Center, 1905 Regulus Ave. , Suite 234, Virginia Beach, VA 23461-2099, Phone: (877) 838-1659. Sailors are also strongly encouraged to verify that their degrees are documented in their Sailor Marine American Council on Education Registry Transcript (SMART) by visiting the SMART website. Read the full article.
Let me pass kudos to the National Restaurant Association, which provides daily newsletters, from which I pick articles that I think my readers will appreciate, helping you keep your pile down.
And may I recommend to you "One Party After Another"
How food trucks are driving culinary innovation
Innovative chefs and entrepreneurs have transformed the reputation of food trucks from "roach coaches" to creative mobile eateries, a trend that's likely to attract more new culinary school graduates, writes Food Innovation Institute founder and popcorn chicken inventor Darrel Suderman. In food trucks, chefs aren't bound by corporate policies that can stifle innovation, they get immediate feedback from customers and can serve as business incubators for would-be restaurateurs, he writes. PizzaMarketplace.com |
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Annual photo of the 98th Range Wing at Nellis AFB, of which I am Honorary Vice Commander. I'm in front center group with Colonel John Montgomery, the Wing Commander and Yvonne Grasnik, the Vice CDR. The planes on the left and right are painted to look like an enemy plane, which they use in training and war simulations. On the left is an F-15 Strike Eagle, the middle one is a F-22 Raptor, and on the right is the F-16 Fighting Falcon. The F-22 is the newest and most powerful plane ever. |
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