Category Archives: Uncategorized

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Antioxidants: The Anti-Cancer Cure-All?

Tasty fresh autumn berries in a rustic kitchen viewed from above in small taster dishes with whole ripe blackberries, blueberries, raspberries and strawberries

Want to know how to pique someone’s interest if you are talking about food or nutrition? Mention the word “antioxidant.” Seriously, it has some special power or something. Family and friends, ranging from my teenage sister to my best friend from college to my 80-year-old grandpa—each person has asked me a series of questions about antioxidants, such as common sources, health effects, and my general opinion of them.

This is a good article to get students motivated to learn more about nutrition facts. Have students research information to determine the value of antioxidants and their place in a balanced diet.

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Early Experimenter with No Tipping Says It’s Not Working

joes-crab-shack_0The first full-service restaurant chain to eliminate tipping is scaling back the experiment to just four restaurants because traffic in the other test locations dropped by much as 10 percent, revealed the operation, Joe’s Crab Shack, yesterday. Have students read the article and discuss the findings and their opinions of the results.

The post Early Experimenter with No Tipping Says It’s Not Working appeared first on Hospitality, Tourism, and Culinary Arts Blog.

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To Tip or not to Tip?

restaurant tippingThe issue of tipping in restaurants remains in the news and continues to have movers and shakers on both sides of the issue. This Internet article, Will Eliminating Tipping Affect Quality of Service? by Jonathan Deutsch, Ph.D. provides an interesting viewpoint on the issue. Have Restaurant Management students read the article and then debate the issue.

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Chefs Test Appetite for New Flavors with Supper Clubs

supper clubsCheck out this new test market strategy by some chefs. Prepare new menu items and invite diners into the home to evaluate. This concept is reminiscent of the supper clubs of old. Read on

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Technomic’s 2016 Top Consumer Trends

Technomic trendsWhat do experts see as consumer trends in the restaurant business for 2016? After some intensive data collection Technomic has identified consumer trends likely to shape the restaurant industry in 2016. Show the video to Restaurant Management or Culinary Arts students and discuss best practices for implementing the consumer trends.

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Award Winning Meals on the Airplane

airline mealAirline food doesn’t have to taste like cardboard. Gourmet dining on some airlines has become an essential part of the in-flight experience. Read more about how Chef Alfred Portale, executive chef of Michelin-starred Gotham Bar and Grill has helped to improve meals on Singapore Airlines. Makes you want to fly somewhere!

The post Award Winning Meals on the Airplane appeared first on Hospitality, Tourism, and Culinary Arts Blog.

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Why Desperation Pies Are Making a Comeback!

 underbelly-vinegar-pie-710x1024 Vinegar pie, buttermilk pie, mock apple pie—where the filling, rather than being composed of seasonal fruit, is made of mashed up and seasoned crackers—are known as “desperation”, or “make-do,” pies. They’ve been part of the American culinary tradition since the beginning of the country, when resourceful farming families put together dessert with whatever they had on hand. And now, desperation pies are rising in popularity. Read this article with Culinary Arts students then have them work in teams of two to three students to develop a recipe for a new “desperation” pie. A rich part of culinary history.

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New Dietary Guidelines Crack Down on Sugar. But Red Meat Gets a Pass

dietary-guidelines_larger_custom-54044ab72226fe0978a0b6aee5ed589c44fbd20b-s800-c85Long awaited new dietary guidelines for Americans were released on January 7, 2016. This article breaks down the new recommendations in the latest report.

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Salt Deserves a Place at the Table

SaltSalt now goes far beyond basic table fare, with intriguing varieties popping up from all parts of the world.

While the choices and ways in which to use them seem daunting, author Mark Bitterman believes in experimenting, while keeping in mind that “salt’s primary role is to accentuate flavor—it defines flavors more clearly and amplifies them.” Read on

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Chef Massimo Bottura on Why the Future of Food Is in Our Trash

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WHEN Chef Massimo Bottura THINKS ABOUT THE FUTURE of restaurants—what chefs will be cooking in the years to come—the first thing that comes to his mind is garbage: day-old bread, potato peels, fish bones, wilted vegetables. “We currently produce enough food to feed the world’s 7.3 billion people, and yet 795 million are hungry, according to the United Nations. The reason is waste: a 2013 U.N. report reveals that 550 million tons of food are discarded by distributors, supermarkets and consumers every year. The U.S. and EU have pledged to reduce food waste in the next 10 to 15 years. This is where chefs come in.” Read more …….. Challenge culinary arts students to develop ways to become more food sustainable and food responsible.

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