How to be an Intellectual Jacker in Three Easy Steps: A Non-Violent Approach!

The word “jacker” means to seize control of by use of force. Many times it is associated with the theft of vehicles called “car-jacking.” Most recently however, I heard the term being used by celebrity Chef Jeff Henderson in regards to being hungry for culinary information thus acquiring knowledge any way that he could!

The hospitality industry has long been thought-of as highly competitive. Therefore, owners and managers guard their information and consider it proprietary. No sharing allowed! This means that new hires or individuals trying to make their way only receive just enough information to do their job. To excel requires not only natural talent but intimate knowledge oftentimes not given freely. Don’t let that stop or discourage you from wanting to know all you can about your craft. I, personally, have not had an industry mentor in over 15 years and it hasn’t been for a lack of trying. Instead, I, like Chef Henderson have turned into an intellectual jacker! Here’s how you can jack industry experts for their information in 3 easy non-violent steps:

Step 1: Be Quiet & Listen – If you are running your mouth, you cannot hear. If you cannot hear, you are not listening. It is when we listen, that we truly pay attention. As a little girl, I found that when I was silent, my elders didn’t realize I was still in the room or kitchen. This is when I got a chance to listen in on the family gossip and recipe secrets! Today, I still can’t look my Uncle June Bug in the eyes without laughing internally. If he only knew that I KNOW!

Many times chefs and hospitality professionals like to “show-off.” Be quiet, watch and listen as they tell stories about how things used to be or as they give details about what worked best for them. Let them ramble on. All the while you’re taking notes to add to your jacker notebook! By just being in an expert’s midst, many times you can pick up invaluable tips and information.

Step 2: Be Flexible – If you want to be an intellectual jacker you’ve got to know the best time to do your jacking. I once worked for a hotel reservations manager that did her best work at 5:30 in the morning! The company regarded her as the greatest forecaster in the world. If she said we’d sell 94 guest rooms, then guess what? We sold 94 rooms or came within plus or minus three rooms! I wanted to learn the magic gift she had. Learning meant I had to be flexible with my schedule by coming in at 5:30am when my shift, the night before, ended at midnight. Factor in the ½ hour commute and let me just say, I was tired!

Your learning may have to take place when business is slow. This may mean that you must make yourself available, after an already busy week, on Sunday afternoons or during closing hours.

Step 3: Show Interest – Make sure when the time comes, you are equipped with your intellectual jacker’s notebook. Being equipped lets the expert know you are here to do business. When the industry expert finally notices you hanging around at the end of the night, staring at him or her and asks “What are you still doing here?” Be prepared to show a sincere interest in what they know and do. Showing interest may include offering a compliment and stroking someone’s ego before stating that you too would like to know what it is they know. Now, at this point, you may think that you’re in! You’re listening, showing up whenever, wherever, and you’ve buttered up the boss and he or she is telling you what they know. If this knowledge is a Mercedes Benz (a creative cooking technique, key to advancement, etc.), you’ve popped the lock and are driving away! Be careful, don’t get the big head or stop following these steps before you’ve completely jacked this expert. The goal is to get him or her to give you the keys (to the Benz) so you don’t have to keep trying to take them. So, be patient, keep listening, being flexible, and showing interest. At first, the expert may be slow to share. But, if you stick with these steps, soon they may take you under his or her wing and willingly teach and train you.

Finally, make the expert feel most special by asking if they would be your mentor. They may say no or may not follow through on this commitment as did the last four experts I’ve asked. Keep in mind, there is usually a fear that the mentee may surpass the mentor. That’s fine, be grateful for the information you did gain and then seek out your next intellectual victim!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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When Everybody's Late!

Written By:
Jokima Hiller, HRM Program Coordinator at The Chef’s Academy
Jill Woods, GM & Advisory Board Member at The Chef’s Academy

Please note that names have been changed to protect the innocent!

It was approximately 1:00am in the morning as I sat in my office hovered over a garbage can with one eye on the camera that was focused on the hotel’s front desk. I was sick and it had been at least a decade since the last time I had vomited. Yet I, General Manager of a hotel with a full and capable staff was stuck working at a time when I felt my worse. Why? Let’s look at the events of the day . . .

Donny, who was the night auditor, was late. His shift started 2 hours ago and he insisted that he was “on his way!” But, the damage was already done – my bed, medicine, and easy background music would have to wait.

It was approximately 3:00pm in the afternoon as I single-handedly managed two lines at the desk checking guests in, answering the phone, making reservations, and being as helpful as I could to a lobby full of people in spite of my painful stomach ache. Tyrone was late and Tracy couldn’t stay not one minute over. She “had plans” and Tyrone was not answering his cell phone. The damage was already done as guests were forming their first impressions of our establishment.

It was approximately 7:45am in the morning as I jogged down the halls of the hotel delivering USA Today newspapers with the hotels cordless phone strapped to my side, wiping sleep out of my eyes, wishing I had brought some medicine for my headache, and hoping no one was waiting at the unattended front desk. Tracy was late, no reason was given when she strolled in at 8:00am, one hour after her shift was to start. The damage was already done as proven by the electronic customer surveys that came in that afternoon with comments like “Sure missed getting a morning newspaper today.”

When everybody’s late, a business, especially one in the hospitality industry, tends to die a slow and painful death. We sell experiences in our hotels, restaurants, cafes, shops, clubs, casinos and when everybody’s late guest experiences become negatively impacted. What kind of experience did we sell that day when Donny, Tracy, and Tyrone were late? Keep in mind this was just ONE department! What if similar circumstances were happening in the housekeeping, maintenance, and sales areas?

A manager of a business walks a fine line each day, trying to be sensitive to an employees’ life outside of work while trying to keep the business profitable so the employee still has a job to go to. This is a challenge all businesses are facing especially in these economic times. What sounds like a nightmare day and evening for one manager is actually the sign of a much larger problem. What if that manager had appointments scheduled that day that could have greatly impacted the hotels success and job stability for all involved? What if other employees were stepping in to fill the gap accumulating costly overtime? What if this manager had the swine flu and risked infecting guests and employees?

Each employee makes a daily choice to positively or negatively affect others on their job. Review your attendance practices at school, events, at work and assess the damage. You are a necessary part of the business you work for . . . is your impact positive or negative? Just think of what might happen if everyone was on time! Let’s rewrite the story . . .

It was approximately 1:00am in the morning as I sat in my room hovered over a garbage can with one eye on the Soap Net channel. I was sick and it had been at least a decade since the last time I had vomited. I, General Manager of a hotel with a full and capable staff was stuck at home resting, taking my medicine, trying to get better. Why? Let’s look at the events of the day . . .

Donny, Tracy, and Tyrone were on time, early even, when they heard their manager would be out-of-the office. They knew how important they were to the overall operations of the hotel. When everyone’s on time, business can operate as usual! No damage is done.

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Are you Honing on a Regular Basis?

Greetings Readers!

Each student at The Chef’s Academy receives a chef’s knife. This knife will probably become the most important and essential tool used throughout the student’s academic career. This is also true for a Chef! Chefs spend a lot of time with their knives – cutting, dicing, fileting, chopping, chiffonading, juilenning, slicing, mincing, and threatening their staff. I didn’t say that, did I?!? Anyway, between its many uses and occasional sharpening, the knife may need to be honed. To “hone,” according to the Merriam-Webster Dictionary, means to make more acute, intense, or effective. You see, a knife’s cutting edge becomes reshaped over time from sharpening. Tiny amounts of the blade are being ground away as explained by Chef Danilo Alfaro.

As I sat in my culinary class a few Saturday’s ago, I began to think about the last time I was “honed.” Like my chef’s knife, tiny amounts of my very being, intelligence if you will, has been chipped away by sharpening others. When you give of yourself physically, mentally, and emotionally sometimes you lose YOUR sharpness, intensity, and/or effectiveness. Many times adults characterize this as “burn-out.” It happens to even the best of us!

As Chef Brandon Hamilton, an instructor at The Chef’s Academy, demonstrated how to hone our knives in class that day, I admit my mind wandered. As the distinct sound of the knife moving over the knife steel resonated, I continued to think about the many training classes I had led in my life and the classes that I am currently teaching. Then I said “what about me? What about my industry colleagues, fellow instructors, and college graduates now in the workforce?” I wondered if any of us had been honed lately or believed in honing on a regular basis. If you think about it, how can you continue to sharpen others when you, yourself have lost some of your sharpness?

Honing for you and I can happen in a variety of ways:

- Read a book that inspires you and strengthens your passion for what you do!
- Take a class or go back to school!
- Join a club or networking organization!
- Hear a powerful guest speaker!
- Go on a field trip and take a tour of some place that ignites a spark of enthusiasm!
- Watch an inspiring movie!
- Conduct your own research on the internet!
- Try cooking a new dish, clean a guestroom, or reconnect with whatever drew you to your profession in the first place!

The key is to learn and enhance or refresh your skill set! Do this on a regular basis. If you’re a Chef, join the ACF. If you’re a recent graduate, start building your library of industry magazines or books. If you are in a role designed to sharpen (teach, train, share your knowledge and who you are) others, then this one’s for you – “Honing on a regular basis, keeps the burn-out away!”

I am enjoying my Saturday culinary classes. Convert a recipe – I am being honed. Small dice zucchini – I am being honed. Grill eggplant – I am being honed. Sauté potatoes – I am being honed. Then, eat the potatoes. Sorry, not sure how that got in there. Although, I am tired at the end of the week, I feel my acuteness, intensity, and effectiveness growing. You can too.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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Two students receive scholarships from Delta Theta Tau Sorority

Delta Theta Tau Sorority recently awarded two of The Chef's Academy students with scholarships towards their education. The application was heavily weighted on volunteer and community involvement from applicants. From the applications received, two people stood out above the rest to the Sorority and they chose to award Jeremiah Clark and Markus Silvey to each receive a scholarship. Congratulations to Jeremiah and Markus and a big Thank You to Delta Theta Tau Sorority for choosing to give our students this opportunity to help further their education!
Students, for more information on available scholarships see Financial Aid.

Hoosier Daddy State BBQ Competition

Along the banks of the mighty Ohio River thirty professional barbeque teams from around the Midwest compiled to compete in the Hoosier Daddy State BBQ Competition in association with the Harvest Homecoming Festival in New Albany, Indiana.  The Chef’s Academy sent Chef Anderson and Chef Trinosky as “The TCA Smokers” to try their hand at a piece of the prize money and a chance to qualify for larger national events.  The Hoosier Daddy State BBQ Competition was sanctioned by the Kansas City Barbeque Society and served as a qualifier for national contests the Jack Daniel's Invitational, and the Kansas City Royal.  The Hoosier Daddy State BBQ Competition held October 9^th and 10^th, also had an amateur category that many back yard enthusiasts competed in as well. 

The competition was an awfully soggy one as there had been torrential downpours the days leading up to the event and there was flooding all around the area.  Rain normally wouldn’t be much of a factor for a chef as they typically are working indoors, but when you are in a barbeque competition the only shelter from the storm you have is self provided.  The inclement weather didn’t slow Chef’s Jason Anderson and Lucas Trinosky down though, as they smoked and grilled their hearts out on that soggy patch of land in front of the river.  Mother Nature eased up on Saturday for the finishing touches and turn-in, as it was a beautiful fall morning and afternoon. 

Teams competed in four official KCBS categories: chicken, ribs, shoulder, and brisket.  Each team was to prepare each of the four categories and have them turned in on a strict timeframe.  If any team had not turned in their dish at the precise moment that the “window” closed, they were disqualified from the category.  The prepared dishes were turned in order from chicken, ribs, shoulder, and finished with brisket.  Each category was judged individually and judges looked at three points to each dish.  First, judges graded the overall appearance of the entry.  Second, judges tasted a sample and graded it on their personal taste.  Finally, the participants were judged on the tenderness of the dish they provided.  The judging process ranges from 1 equaling a disqualification to 9 being perfect. Judges are instructed to start at 6 which is average and to raise or lower the score from that point.  Each of the categories is weighted differently for the final score which is derived from a mathematical equation used. 

The TCA Smokers worked tirelessly on Friday preparing their meats and testing their ribs and chicken to ensure their entries were solid.  The Soggy Friday afternoon didn’t keep these two from manning the smoker and large kettle grill all afternoon, evening, and throughout the night with very little rest due to having to stoke the fires or add smoke chips every few hours.  As nightfall came the Chefs’ had their mettle tested as another storm came in producing high winds and heavy rainfall.  We hunkered down and braved the storm and as it had passed everyone was thankful that no more precipitation fell from the dark skies.  The dreary weather seemed to be a hint of foreshadowing for the TCA Smokers though as a lackluster feeling came as the judging was announced.

It was a character building competition as the Chefs’ were humbled with the overall results of the competition.  The Hoosier Daddy State BBQ competition was the second barbeque competition the Chefs’ had been a part of as a team and they were definitely the “new guys” in the event as many of the other competitors travel around the US competing in these events and have been doing so for years.  Chef Trinosky stated that “It was good to come out and compete, as well as have the opportunity to meet some of the old timers to get some pointers.”  On the walk back to the cook site the two were already discussing what to change and when the next competition will be.  Don’t count these two competitors’ out as they are tenacious and have already been practicing their technique to come out stronger in the next competition.

Random thoughts I've had today . . .

• If buttermilk is really spoiled milk, then why does it make the best pancakes, cornbread, and fried chicken breading?!?
• "The more we learn in life, the more the doors of opportunity will be opened to us later."  Saw this on someone's Facebook page and for some reason I wish it were a song!
• Do guests really read the sign on the back of the door of a hotel room?
• If you call to speak to your dog at a Pet Hotel, how do you know it’s really your animal?
• Why is it more difficult to milk a goat verses a cow? Just wondering.
• Been in Indy for 2 years now and still can’t find a good polish! What’s up with that?
• How many licks does it really take to get to the center of a tootsie roll pop? Better question – has anyone really tried it?
• Are people still using My Space?
• Why do we crave chips, pretzels, peanuts, and popcorn when watching a football game? But, somehow we need a hotdog when we’re at a baseball game?
• According to "Hospitality Trends” pizza chains are still making money in this slow economy. What makes them recession proof?  Is it the pepperoni?!?
• When I ask for extra napkins with an “s” on the end, why am I given only 1 (one)?
• “Don’t worry, be happy!”

Jokima Hiller, MBA, Hospitality & Restaurant

Management Program Coordinator

Faculty Advisor, Travel & Tour Club

http://www.thechefsacademy.com/

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Tasting is my Job!

Greetings Readers!

Every student at The Chef’s Academy receives two stainless steel spoons along with their uniform and knife kit. These spoons are an essential element in their culinary development because it allows them an opportunity to taste what they prepare and create! “To taste with two spoons, dip one spoon into food then, transfer food to second spoon, which is the spoon you put into your mouth for tasting.” The purpose of this is to prevent students from dipping their fingers into a pot, licking their fingers, or double dipping. All of this can result in cross contamination! As students transition into the workplace, tasting will be their job.

Chef Gordon Ramsay from the television show “Hell’s Kitchen” oftentimes sends food back to the kitchen. I can hear him asking the chef contestant if they’ve tasted what they were so willing to send out to their customers. Many times, the contestant’s response is indeed “no.”

I know we can see, feel, and measure the temperature of food items to determine its readiness. However, “tasting is the true test,” as my mother would say. One of my fondest childhood memories is of my mother allowing me to taste test steak with fried onions and potatoes before anyone else in the house! “Do I need to add anything?” she’d ask. Tasting not only helps you answer this question, but it helps you catch your culinary blunders prior to upsetting a diner. For example, a very common mistake is getting sugar and salt mixed up! Can you imagine eating something that should be sweet and it’s salty? Yuck!

Even from a server’s perspective, tasting what’s on the menu helps them explain and sell items to their customer. Tasting not only applies to food, but beverages too! “What does it taste like? Is it dry or sweet?” These are questions a customer seeking to purchase a glass or bottle of wine might ask and you should be prepared to answer. Let me be clear, there is a difference between “tasting” and “drinking!” Using your other senses – smell and sight – only a taste is required to help you draw in the necessary information to evaluate a wine.

I encourage you to join the Travel & Tour Club. It is our mission to provide students with opportunities to taste . . . just this past Friday, September 25th we toured Easley Winery just around the corner from the school. Meredith Easley led us through each phase of wine making, from crushing to bottling. The process itself is like “science with a touch of art” says Foodservice Instructor Deb Nelson. Our 10:00am tour ended with wine tasting! It is our job to taste what we create, serve, and sell.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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Ft. Wayne Through the Beers

The Chef's Academy participated in the 2nd Annual "Fort Wayne Through the Beers" event held on Thursday September 24th.  The event was held for the Fort Wayne Center for Learning as a "freind raising" event.  The Chef's Academy was one of four brewers present with a Prussian Wheat beer made by Chef Jeffrey Bane, and an IPA made by Chef Lucas Trinosky.  "Fort Wayne Through the Beers" was held at the Bergstaff Place near downtown Fort Wayne, Indiana, with approximately 300 people in attendance. 
Fort Wayne Center for Learning provides educational services to students from all socio-economic backgrounds, which allows all families to receive aid for thier students.  The Fort Wayne Center for Learning's mission is: "To help children develop the critical learning skills needed to promote success in school and positive self image."  The FWCL provides individual attention for students who are struggling in the classroom, and helps them learn materials and builds their confidence. 

The 2nd Annual "Fort Wayne Through the Beers" event was a "Freind raiser" aimed at raising awareness of the FWCL and also provide a fundrasing opportunity for their great cause.  The Chef's Academy is enthused to have been a part of the event the past two years and provide micro-brews from Chef Bane and Chef Trinosky. 

It Takes Two To Tango

Greetings Readers!

I LOVE to dance! In fact, get me out on a dance floor and I'm there until the last song is played! I used to be the same way when it came to handling guest complaints. . .I would dance around issues and argue with the guest ensuring I had the final word. It didn't take me long to realize that this kind of attitude and action is detrimental to an organization's operation especially one that is known for its service like a hotel and restaurant.

Yes, guests may approach an employee ready to argue, but if you think about it, the argument can only begin if the employee follows suit. It's important that we all think before we speak and not fall into a dance of back and forth (the tango) with the guest. It takes two includes not only the guest but the employee!

At a very young age, my employer entrusted me with making sure our guests were happy and I took that responsibility lightly. Guests would approach the front desk or stop me in the hallway and I immediately went on the defensive. I even had a language of my own I used to NOT acknowledge the guests concern. Also, Sundays (our biggest day for check-outs) was labeled "No Refund Sunday!" Here's how my fancy footwork would begin:

"Why didn't you contact the front desk last night when you first noticed the leaky faucet?"

"Did you request a rollaway when you made your reservation?"

"So, you're telling me that you're room was dirty and you still stayed in it?"

"I'm sure no one told you movies were free!"

"Non-smoking is a request, not an obligation the hotel has to uphold!"

A two minute check-out at the front desk where I worked would turn into an hour long interrogation as I asked the guest numerous questions trying to get them caught in a lie. My hope was that they would just give up and walk away and my dance routine would end! Although, I had gotten really good at this, my actions resulted in many guests walking away dissatisfied or vowing never to return. No, it wasn't just me - I had actually learned the tango from my supervisor. But when comment card scores dropped and guest complaint letters increased, it was evident I had to either get off the dance floor or come up with a better routine!

Shortly thereafter, my department launched an internal campaign based on the slogan "There is no such thing as a SCAM Artist." The purpose of this was to get us all to believe every guest's issue is as important as the next and should be acknowledged and treated as such. Not everyone sets out to tango with a hotel or to "get over" on us, so we shouldn't approach each situation ready to dance. Equipped with a new attitude and a new outlook on the art of dance, I changed my routine:

"I understand the leaky faucet kept you up last night."

"It is unfortunate a rollaway was not available at the time of your request."

"There's no excuse for your room not being ready."

"I'm sorry there was a misunderstanding concerning the movie charges."

"What can we do to make things right?"

Dancing can be fun when the music is right and the dance floor is crowded! But, when it comes to serving the guest, leave your slick moves behind. Remember it takes two to tango, the argument doesn't have to begin if you make the right moves.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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Are YOU Ready for Some FOOTBALL? The Inside Scoop on the Economic Impact of Sporting Events!

Greetings Readers!

I don’t know a thing about football, so please read this at your own risk!

As the excitement continues about the thought of the Super Bowl coming to Indianapolis, many people are asking about the economic impact such a game might have on our fair city. Let’s see . . . there are how many innings in a game? Never mind, let me start with something I know about - the multiplier effect . . . what? What is this and what does this have to do with football? Where are my Hospitality & Restaurant Management Program students? Ask one of them and I’m sure they’ll be able to explain . . .

Go with me on a journey through time . . . the date is January 6, 2011 . . .

________________________________

Hotel Desk Clerk: “Good afternoon, thank you for calling the Hillerton Hotel Plaza Indianapolis. This is Julia speaking, how may I assist you?”

Super Bowl Fan: “Yeah, this is Eric and I need to make a reservation for next year’s Super Bowl! I’m staying the whole weekend. Please tell me you have rooms and that you are near all of the action.”

Hotel Desk Clerk: “You have certainly called the right place Mr. Eric. Let’s first start with making your room reservation and then we’ll discuss where ‘all of the action’ is in relation to our hotel!”

Super Bowl Fan: “Cool, I want the best room you have at the cheapest price you have!”

Hotel Desk Clerk: “Well Mr. Eric I’m going to need to be honest with you, the Super Bowl is a very important event for our city and we, the city that is, are already close to being sold out. I have one master deluxe concierge floor ocean view best room in the house suite available; but, it won’t be cheap. In fact, nothing is cheap during the Super Bowl! May I make that reservation for you now?”

________________________________

Sporting events have long been associated with increased hotel rates and high restaurant traffic in the area in which the event is being held. In anticipation of an event, business owners hike up the prices in an effort to capture top dollar on all business coming into town. We call this skimming. “The objective with skimming is to ‘skim’ off customers who are willing to pay more to have the product sooner.” What visitors don’t know is that this is done to offset the practice we call penetration pricing. “Prices are lowered later when demand falls and we have an opportunity to capture a large share of the market.” Businesses can’t do one of these practices without the other. Meaning, during slow times, a business may not be able to discount if they haven’t maximized their revenues during peak times.

It is pretty clear to see how the revenue from ticket prices and stadium concessions may benefit a city and its people. But, there is so much more! This so much more occurs when our fan Eric eats at a different restaurant each night of his visit, drinks at the local bar with his fellow fans, shops for gifts (expensive gifts) for his wife and kids whom he’s left behind at home, perhaps rented a car at the airport or purchased gas for his own vehicle before he hits the road going home, buys midnight snacks, a camera & film at a store around the corner from the hotel, splurged on a buffet breakfast one morning, and purchased underwear when he realized he did his packing and not his wife! Then, he raves about the Hillerton Hotel Plaza and his friends & family spend their next vacation there for years to come. In order to accommodate all of this extra activity, restaurants hire extra staff, stores order & stock more goods, and employees at these locations treat their families to a movie with their overtime pay. This is a result of the multiplier effect. This concept “refers to new money that is brought into a community to pay for hotel rooms, restaurant meals, and other aspects of leisure,” as defined in our Introduction to Hospitality textbooks. The economic impact of major event’s multiply throughout a community bringing benefits and business.

I would be remiss if I didn’t at least touch upon the downside of the multiplier effect. So, here goes . . . studies show that along with all of this good business there is a downside. We open our community up to an increase in crime, vandalism, panhandling, and overcrowding. While it is temporary, every town should develop a plan on how to minimize these negative aspects of a major event.

The date is January 6, 2015 . . .

________________________________

Hotel Desk Clerk: “Good afternoon, thank you for calling the Hillerton Hotel Plaza Indianapolis. This is Julia speaking, how may I assist you?”

Super Bowl Fan: “Hey Julia, this is your biggest fan, Eric. I just called to say, thank you for being honest with me all those years ago when I first came to Indy for the Super Bowl! Now I come to your city for just your city! Thanks again. I am still set for my anniversary in May, right? Oh yeah, don’t forget to try and snag me some Indy 500 tickets!”

________________________________

To summarize, the economic impact of a sporting event is this –

Educating visitors on the reality of pricing during this time . . . 15 minutes.
Increase in crime, vandalism, panhandling, and overcrowding . . . temporary.
More jobs, families going out together, years of continued business . . . priceless.

I hope you’re ready Indianapolis for some football!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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Julie & Julia AND Jokima!

Greetings Readers!

I am so glad my name begins with a “J” and I fit right in to the Julia Child and Julie Powell mix! “Julie & Julia” is the name of a movie out right now about the life of French chef Julia Child and her biggest fan Julie Powell. Well, move over Julie, because I am a fan too!

While, I still consider myself to be very young (don’t laugh) I do remember the pioneer Julia Child and her cooking shows that aired in millions of homes across the world. I don’t recall my mother ever preparing anything from any of Julia’s cookbooks (it had something to do with the non-adventurous palate of my meat and potatoes loving father) but I do remember Julia’s television show playing in the background. My brother and I would mimic her quirky voice and I still do today! I do so to gain the attention of my nephews and niece during meal time. “Today, Auntie Jody will prepare a gourmet peanut butter & jelly sandwich a la mode!” Instantly, I am a hit among the little ones. It gets them to at least try what I put on their plate. And no, I do not feed children sandwiches with ice cream!  Really, what kind of Aunt do you think I am?

Julia’s story is an inspiring one that proves that passion pays. She was a housewife searching for something to do to keep her busy. She tried a myriad of things including hat making when she realized she truly enjoyed eating. Me too Julia! This passion for food translated into her taking cooking lessons, writing a book, and eventually starring in her own television show. Keep in mind all of this took place during a time when women weren’t prevalent in the professional culinary arena. For me, she was the very first female Chef that I recognized, identified with, and admired. Many say that she was a woman before her time rather I believe she was RIGHT ON TIME . . .

I remember my senior year in high school going up before a board of military and community officers in JROTC. I was competing for the highest rank in my city – Brigade Commander! I was asked many questions on what I would bring to the student role, my views on societal issues, and what I felt about being a role model. My favorite question was “If placed in this position, what would I do first?” Believe it or not, I thought of Julia Child and how she was a leader in a male dominated environment as was JROTC. “What would Julia say?” I thought to myself. I glanced over to the award table and saw the very large trophy that would be presented to the elected Brigade Commander and it had a male figure on it dressed in a military uniform as if it were already determined that a male student would walk away with the award. So, my response was that my first task as Brigade Commander would be to implement a gender neutral award system. Thanks Julia for being my inspiration! I went home with my man (the award that is) and taped a photo of me over him.

Although, Mrs. Child is no longer with us, we still think of her . . . if you Google one of her signature dishes Boeuf Bourguignon, her recipe from her first book Mastering the Art of French Cooking is still the first to come up on your screen. Yes, many have tried to duplicate, revise and tweak this dish; but, I hear that Julia’s still reigns supreme! Perhaps I’ll try it. Hmmm . . . I will! Before the end of this year, I will attempt to prepare Julia Child’s recipe for Boeuf Bourguignon! I’ll tell my guests to eat at their own risk AND I’ll keep you posted readers on how things go. Wish me luck!

For now, check out the movie Julie & Julia if you get a chance!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/
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“We Change Lives, One Student at a Time!"

Farm Fresh Delivered Right to YOU!

Greeting Readers!

Life is good, especially when you’re eating healthy foods!

The Travel & Tour Club had its first tour today and it was so very exciting! Students and staff received a guided tour of the Farm Fresh Delivery warehouse located in Indianapolis, IN. Our tour guide was our own Chef's Academy foodservice instructor Beth Blessing! Ms. Blessing is co-owner of the warehouse and runs a first rate operation. “Your place is so clean,” commented Ms. Deb Nelson, also a foodservice instructor at the school. However, Ms. Nelson teaches many of our sanitation classes and knows the importance of having a clean establishment.

I was so excited to go on this tour that I used up all of my film before the tour was even over! Ms. Blessing walked us through every aspect of the business. We saw their extensive offering of dry goods and how items are arranged in the refrigerators and freezers. We observed staff going through their list of orders and packing up customer bins for daily delivery. We learned so much. Here are a few facts:

Q & A
QUESTION – What exactly is Farm Fresh Delivery?
ANSWER – “Farm Fresh Delivery is an online home delivery service that provides organic produce and natural groceries to its members.”

QUESTION – What produce items do they deliver?
ANSWER – “Milk, Cheese, Bread, Farm Fresh Eggs, Frozen Meats, Spices, Honey, Chocolate, Fresh Ground Coffee, Tea, Bulk Products, and unique local products. The list is always ‘growing’!”

QUESTION – Does Farm Fresh Delivery make any of their own items?
ANSWER – “Yes. Farm Fresh Delivery even has its own product line, Feel Good Foods, headed by Executive Chef Brandon Hamilton, a Chef’s Academy graduate. The weekly newsletter ‘The Healthy Times’ features recipes, nutrition, and cooking tips from staff nutritionist and co-owner Elizabeth Blessing.”

QUESTION – How many deliveries does Farm Fresh make?
ANSWER – “Farm Fresh Delivery delivers organic products to 1200 homes each week!”

I hope you want to know more! If so, check out the Farm Fresh Delivery website at http://www.farmfreshdelivery.com/. The website is a great face for the establishment. It takes you step-by-step on how to sign up for delivery services in Indianapolis or Cincinnati and offers recipes and tips.  However, to see the warehouse, to witness Ms. Blessing’s enthusiasm, and to observe staff preparing for the day’s deliveries is a true testament of how enriching the Travel & Tour Club is to our school and students. “Seeing is believing” and you should not want to miss out on any of our other adventures! Join TODAY!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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“We Change Lives, One Student at a Time!"

Student's perspective on State Fair experience

The Indiana State Fair concluded August 23, 2009 and The Chef's Academy was very involved in demonstrations throughout the duration of the State Fair in the Home and Family Arts building on the Culinary stage. Career Services Director Joshua Horrigan gave a great number of demonstrations throughout the fair as well as a student of The Chef's Academy and one of our Advisory Board members.
We also had instructors Chef Bane and Chef Trinosky, along with students Adam Walker and Jeremiah Clark participate in the State Fair's pumpkin carving contest. Below Adam describes his experience at the 2009 Indiana State Fair.

"In the eight years I've lived in Indianapolis I have never attended The Indiana State Fair. I got to visit the State Fair on August 14, 2009.

I entered a pumpkin carving competition with Chef Bane, Chef Trinosky, and another student named Jeremiah Clark. When we got to the Agriculture building, we already had a crowd waiting around our area wanting to see us carve these 400 pound pumpkins. This was the first time that I have ever carved on something this big; I usually carve from watermelons to apples, cantaloupe and honeydew. Those items don’t compare to a 400 pound pumpkin!

I had an idea of what I wanted to do, which was to take a bumper sticker design that is meaningful to me and carve it right into the pumpkin. The bumper sticker design was in memory of a good friend of mine, Lilly Irene Martyn, that passed away this past June. On the pumpkin are a few of her favorite words and phrases that she loved to say, she was an amazing girl. After I got done carving the enormous pumpkin, we packed up and headed on our way home. Later that night our carvings were judged and awarded. My pumpkin got fourth place in the competition. I was happy with my placing and it helped increase my carving skills.

Saturday August 15, 2009 Chef Bane and I went back to The Indiana State Fair and this time it was to carve another pumpkin, although this time it was for fun. We got to carve whatever we wanted, since it was the year of the tomato, Chef Bane decided to carve that into one side of his 700 pound pumpkin. On the other side was the Indiana State Fair logo that he carved with random designs. The pumpkin that I carved was a 600 pound pumpkin that I decided to carve a big eye in and make it like a mouth. I kind of made it look like it was the monster from Monsters Inc… Mike Wazowski. Overall the end product of what I carved looked good; I took what I remembered what he looks like and I put that right into the pumpkin.

For going to the fair for the first time in my life of all eight years I have lived here, I really enjoyed what I came to do, I would love to go back next year and help out."

Shucks! Just spilled my coffee . . . is that a sign of what kind of day this is going to be?

This was my morning Facebook & Twitter post on yesterday! As encouraging words from Sherman, Monty, Jennifer, James, and Lakesha started to trickle in, my spilled coffee incident faded away. Thank you!

I, Jokima Hiller, had a fabulous day and I am bursting at the seams to tell you all about it . . .

• Field trip . . . 23 students . . . ALL were present and accounted for and that made my day! Hosted by Longhorn Steakhouse off of Southport, 23 pastry students from The Chef’s Academy FS 1000 Small Business Accounting class toured the restaurant and tasted a variety of appetizers.
  
  Manager, Mechelle Moore gave a great talk on how important learning the basics of accounting is to anyone interested in being in management of any type of business. Students reviewed a P&L and learned the importance of being able to interpret such financial statements. This is something we stress a lot in our class.
  
  Don’t know what a P&L is, well then I guess you need to enroll at The Chef’s Academy! Yep, that was another one of those shameless plugs.
  
• I got invited by industry colleague Burnell Goldman, Director of Rooms @ The Omni Severin Hotel, to attend a networking event hosted by the Indianapolis Concierge & Associates of Hospitality group. This wonderful event made my day!
  
  The event was held at the Mass Ave Wine Shoppe which is right next door to The Best Chocolate in Town shop. Needless to say, the pressure from my industry colleague Jill Woods from The Country Inn & Suites Indy AP South was not necessary as we stopped in for a box of chocolates before joining the networking event! I’ll come back to the box of chocolates; but, let me say that the Indianapolis Concierge & Associates of Hospitality is a delightful group. Businesses ranging from restaurants & hotels to baby-sitting services & ballet dance were represented. I learned so much more about the city of Indianapolis and what it has to offer.
  
  In addition, attendees had a chance to “taste” several different wines from the Mass Ave Wine Shoppe! There was a Sparkling Peach, Raspberry, and Strawberry and a red wine from South Africa. Jill Ditmire, owner, was a great host and explained so eloquently the history and flavors of each of the wine presentations. I am now a Facebook Fan of the Mass Ave Wine Shoppe! You should be too!
  
  Moving right along, Kermit Ellis, General Manager, of the Scholars Inn was at the networking event. He talked with passion about his restaurant and lounge. As if the chocolates weren’t enough of an indulging purchase, Jill Woods talked me into stopping by the Scholars Inn for a light dinner as a follow-up to the wine tasting. What a treasure! The Scholars Inn’s atmosphere, food, and service surely were a part in making my day. What? Spilled coffee – who cares!
  
• The day was coming to a close as I readied for bed and pulled the box of chocolates out of my purse. I guess I was guarding them like a million dollar diamond! I opened the beautifully prepared box with the goal of tasting just one AND well, “poof” they vanished and I went to bed with a welcomed ache in my head. Sweet dreams literally!

Imagine if all I had to report on was a cup of spilled Folgers! Today was a good day and I thank you for having part in it and I thank you readers for letting me share it with you.

Here’s wishing YOU too a great day!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

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“We Change Lives, One Student at a Time!"

Random thoughts I've had today . . .

• Should a smile in a service related business be a part of your uniform?


• How many times does it take to tell a guest who’s called at the last minute "we are sold out" before they stop asking "are you sure you don't have any rooms available"?


• Wondering if the definition of “Country Hospitality” has my industry colleagues name in it! Love that country accent Nancy Jones @ the Country Inn & Suites By Carlson here in Indy.


• Chef Ramsay . . . Hell’s Kitchen . . .Tuesday nights . . . can’t miss


• When people say “no problem,” do they really mean it?


• Looking forward to attending my first networking event with the Indianapolis Concierge & Hospitality group tomorrow evening!


• How did guacamole get its name and would anyone go to a restaurant named “Guakima”? Just thinking out loud! This would be pay back for never being able to find a key chain with my name on it – Jokima.


• “An empty wagon makes a lot of noise!” Saw it on someone’s Facebook page and can’t get it out of my head.


• Golden rule
  

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

The Chef's Academy on the Web
The Chef's Academy on Facebook
The Chef's Academy on Myspace

“We Change Lives, One Student at a Time!"

At what point does FRIENDLY turn to ANNOYING?

Not too long ago, I was at dinner enjoying my meal and a good book and the friendly service. I was on a mission to complete the book – I only had 5 pages left! I looked at the restaurant menu, and then read. I ordered, and then read. I ate, and then read. Yep, had dessert, and then read. I was well on my way to accomplishing my goal. In addition, I was having a really nice time.

Then, my server asked me “So, whatcha reading?” For just a second, I was flattered that she even cared. So, I told her and shared with her a REALLY brief overview of the book thinking that would complete our conversation and I could get back to reading. Then, she asks “So, whatcha do?” I thought about ignoring her, but then that’s not in my character. Plus, I never pass up an opportunity to tell someone about The Chef’s Academy! (Yes, that was a shameless plug.)

Then, she brings over the restaurant’s management trainee for me to share with him everything I just told her! Needless to say, I never got a chance to finish the LAST 5 pages of the LAST chapter of my book! As I left the tip and headed out the door, I realized that I was ANNOYED!

As I got into my car, I posed the following question to my Facebook & Twitter Friends: “At what point does FRIENDLY turn to ANNOYING?” I needed some input . . . was I being too sensitive or had my server truly crossed the threshold from friendliness to annoyance? I received quite a few responses, most of which I cannot share! But, here's a couple that eased my concern:

1. “When you've used the word NO more than once...”
2. “When every time you turn around they’re in your face.”

I guess the second response hit home for me . . . my server was indeed friendly. She took care of me during my dining experience – refilled my drink when appropriate, brought extra napkins, etc. But, why did she have to ask me about my book, my work, and then bring over an audience? Every time I put my nose back to the page, she was there.

The role of a server is to lead the diner through their dining experience. Be efficient, personable, and friendly – STOP! Anymore and the restaurant diner just might be annoyed.

Jokima Hiller, MBA, Hospitality & Restaurant

Management Program Coordinator

Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

The Chef's Academy on the Web
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“We Change Lives, One Student at a Time!"

How Much Does One Percent Cost?

Greetings Readers!

Can you tell me how much one percent costs?

Ok, put away your calculator and let me explain!. . .

On Monday of this week, the City Council of Indianapolis approved a one percent increase in hotel taxes. This now moves the current hotel tax of 9% to 10% making it one of the nation's highest. Knoxville, Tennessee's hotel tax is at 17%, so we have a way's to go to be considered "THE HIGHEST!" But, newspaper articles and internet chatterers are doing the math in an effort to argue their case on the impact this increase will have on our city's ability to attract business.

The increase was approved to help our struggling Capital Improvement Board (CIB). The city is expecting a $21 million boost in revenues. Although, this won't cure all of our problems, it will serve as a big help. In all that I've read and heard from industry folks, no one has really addressed the impact this will have on customer service. What I mean is that, I've been through a tax increase while at a hotel and have seen guest's react negatively. Any size increase can cost a property a lot - their reputation especially, based on how the change is approached. Keep in mind, we are talking about a travelers money! Regardless of how minimal the increase may be, a traveler on a budget may have an issue.

Here's where I've seen trouble arise. . .a traveler has booked a package for which we (the hotel) have required that they pre-pay for, securing their room and package amenities. Then, they arrive at the hotel property and notice an additional charge to their folio. This additional charge in some cases may be as small as $.38. However, some guest's see this as fraud. I'm getting to a point here! My point is this - don't let this one percent increase cost you anything! Rather, be prepared.

The tax increase goes into effect in September. So, manager's inform your staff and equip them with a firm understanding. Then, make a plan. Will you contact guests prior to their arrival to inform them of the increase? Will you prepare a note to distribute at check-in letting them know about the increase? I know a Director of Sales at a hotel that added a line to all confirmation letters explaining that future tax increases are possible. Will your reservationists explain the increase when guests call to reconfirm their room? If you're part of a chain, have you updated your property information with corporate? Surely, don't forget to update your website!

So, how much does one percent cost? Nothing - if you have a plan in place! Don't allow something designed to benefit the city, cost you and your hotel. Be prepared.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club

http://www.thechefsacademy.com/

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“We Change Lives, One Student at a Time!"

2nd Annual Hotel Symposium

Greetings Readers!

Let me get right to the point. . .today, I attended the 2nd Annual Hotel Symposium here in Indianapolis hosted by the Indianapolis Convention & Visitors Association (ICVA). As I sat next to hotel General Managers, Directors of Sales, Owners, Government Officials (yep, the mayor was there) and listened to the guest speakers, I "tweeted" the following to my Twitter followers:
________________________________________
"Global Downturn" says STR in relation to the hotel industry!

"The hotel industry is in a tunnel," says PKF.

"Life sucks, Indianapolis sucks less" says TAP as we look at the hotel industry outlook.

"Make less mistakes." Is that the key to surviving this economy? _________________________________________
Are you depressed yet? :( Well, so was I, as I thought about my industry colleagues who are currently weathering the storm. I thought about my students and their futures in my beloved industry. As a tear almost came to fruition, my mind vigorously searched for a light. "Yoohoo, oh light at the end of the tunnel, where are you?"

I reviewed my tweets and I kept coming back to my last post. . ."Make less mistakes." This was the advice of one of the speakers. It sounded so simple. My mind wanted something more sophisticated and I guess I wanted to hear more industry jargon - STAR, ADR, RevPAR, OCC, NOI, MSA - give me something complex that I could hold on to as the truth that would set all hotels in a down economy free. "Make less mistakes."

My mind was now searching for something more positive. I was then reminded of an article I had written entitled "Back to the Basics." I'll share it with you one day! But, there it was, the light, the positive light. Hotels need to get back to the basics of hospitality. Our focus needs to be on clean rooms, friendly service, good food and everything else will follow. The ADR, OCC, RevPAR will rebound quicker right in alignment with the economy, if we just focus on who we are - hospitality.

Thanks for your time! Hang on hotel guys and gals. Keep the faith hospitality students. The light is there, we just need to follow it. . .

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Faculty Advisor, Travel & Tour Club
http://www.thechefsacademy.com/

The Chef's Academy on the Web
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“We Change Lives, One Student at a Time!"

Springtime again.

Hello everyone,

It has been awhile since our last post, and there has been quite a bit happening between then and now. We had a culinary competition for students in March, and it was a fun and interesting time for all. Every Friday in March, we had student teams compete in a "iron chef" meets "top chef" sort of way with different meals and secret ingredients for students in a single elimination tournament. Each Friday students as well as family and friends of those competing attended watching and rooting on those competing. The event was a success and we look forward to it becoming a recurring event for our students. The Chef's Academy Sports and Activities Club organized the event.
The Chef's Academy Sports and Activities Club has their next event in the works as well, as we are pleased to announce The Chef's Academy Sports and Activities Club student barbecue contest. The contest is open to students of The Chef's Academy, Ivy Tech's culinary program, and Art Institute's culinary students. The barbecue competition will be held on Friday June 12, 2009. For more information on this event email The Chef's Academy Sports and Activities club at tcasports@hotmail.com
The Chef's Academy also held an open house on Friday, April 3rd. We were happy to have approximately 50 prospective students attend the open house and answer questions they had regarding The Chef's Academy and our programs. All of our student clubs were represented as well as a number of our Chef Faculty and current students were on hand preparing food and answering the questions of attendees. The Chef's Academy would like to thank everyone involved for their hard work that made the event fun and successful at reaching out to our future students.
Things to be on the lookout for:
Keep your eye's peeled as there are new videos that will be making their way to youtube and our social networking sites in the near future. A spotlight on Chef Brandon Hamilton will be released soon allowing you to get the prospective from a graduate who was already an Executive Chef before entering our culinary program. There will also be some spotlights hitting the web to feature our Chef Instructors as well. If you have questions you would like to ask a Chef Instructor you can forward those to joe.trinosky@ibcschools.edu and we will make see that a chef answers the questions in the spotlight videos!

The Chef's Academy Sports and Activities Club visits Climb Time INDY

On Friday February 13, *(oh no, that's scary) The Chef's Academy Sports and Activities Club visited Climb Time INDY on the north side of Indianapolis for a few hours of indoor wall climbing. About 10 students came out for the day and all enjoyed the time spent climbing and getting some exercise in. From Climb Time Indy's website they have this to say:

"Climb Time Indy is dedicated to providing the best rock climbing experience.We are focused on maintaining a safe environment where climbers of all levels of ability and ages can improve their climbing skills, learn more about this sport, and above all else, have fun climbing.

Climb Time offers a wide range of difficulty levels from very easy to moderate to extremely difficult, brought to you by some of the best route setters this side of the Mississippi. With over 4,000 different holds to choose from, our routes are changed weekly in order to ensure there is always something new to challenge you.

We offer over 30 ropes and more than 8,500 square feet of climbing surface. In addition, we have a members only workout area, a rope for climbing, and an area designated for rappelling.

Whether you are looking for powerful bouldering, sustained routes, or just a day out with the family, Climb Time Indy has what you are looking for. Come on by; we'd love for you to come climbing with us."

The few hours that The Chef's Academy Sports and Activities Club was at Climb Time Indy everyone did their best to master the routes. From easy to difficult, there were feats all around. Whether it be mastering the peg board or mastering a course with multiple ledges, students had many accomplishments on the day.

We would like to thank Climb Time Indy for allowing our group to come out and have a good time climbing, scaling, goofing around, and playing fooseball. Everyone had a blast and we can't wait to come back out.

For more information on The Chef's Academy Sports and Activities club visit their website at: http://tcasports.webs.com

On the website you can find out about how to join The Chef's Academy Sports and Activities Club as well as the upcoming calendar of events that will be happening in the near future.

Until next time...

2009 Taste of Elegance

Tuesday January 27th marked the 2009 Indiana Pork Producer's annual "Taste of Elegance" premier Chef's competition held at the Indiana Roof Ballroom downtown Indianapolis. The event, hosted by Indiana Pork-in partnership with the Indiana Soybean Alliance, Indiana Corn Marketing Council and Indiana Farm Bureau-is a culinary event designed to inspire innovative and exciting ways to menu pork. This years "Taste of Elegance" had eleven competing chef's from across Indiana all vying for the “CHEF PAR EXCELLENCE” award and a chance to compete as Indiana's representative at the National Taste of Elegance competition to be held in Baltimore, Maryland slated in June of 2009.
The Chef's Academy had Two of our Chef Instructor's, Chef Jeffrey Bane and Chef Jason Anderson, competing in the competition along with our career serviced director, Joshua Horrigan. Chef Jeffrey Bane was representing The Chef's Academy, while Chef Jason Anderson was representing Dunaway's, and Mr. Horigan was representing Green Gourmet LLC. The Chef's Academy also was proud to have our Dean Chef Tony Hanslits and Chef Instructor Brandon Hamilton (“Taste of Elegance" 2008 winner) participating on the panel of judges for the evening.
The evening also gave a number of The Chef's Academy's student the opportunity to assist our Chef's in the competetion, enabling them to experience a top culinary competition. Chef Jeffrey Bane took home a couple of awards for the evening. For his showmanship display Chef Bane won the People’s Choice Award-Best Display, as well as, Superior Chef Award 2nd Place finisher for his Butter Scotch Pork. Chef Bane won the People's Choice-Best Display, most likely by a landslide, as it contained a self created Ice Carving that accompanied his dish on display. Chef Bane was pleased to add his second straight Superior Chef Award, as he also placed 2nd place in the 2008 "Taste of Elegance".
Chef Ryan Nelson from The Oceanaire Seafood Room took home top honors on the night winning “CHEF PAR EXCELLENCE”. Ryan will be competing in the National "Taste of Elegance" being held in June. The Chef's Academy extends congratulations to Chef Nelson and all competing Chef's in this years "Taste of Elegance".
Unfortunately Chef Jason Anderson and Mr. Horrigan did not place in the top three for the event, but they both deserve many kudos to their hard work and savory dishes. Chef Anderson prepared a delictible rendition of Pork & Beans. Mr. Joshua Horrigan prepared Braised Pork Shoulder with Tomatillo & Ancho Chili Sauce that toyed with the taste buds.
The Chef's Academy is proud to have each of our participants in the 2009 "Taste of Elegance" and we look forward to future competitions our Chef's will undoubtadly compete in and anticipate their future accomplishments.

New Year, New Happenings at The Chef's Academy

The Chef's Academy wishes everyone a Happy New Year, and we hope all the best in your lives in 2009. Through the holidays we missed keeping everyone up to date on what was taking place with us, so in this issue of The Chef's Academy happenings we'll do our best to bring you up to speed. Through hosting holiday parties, student club meetings, and community classes everyone had a busy break here at The Chef's Academy.
In the waning days of December Chef Trinosky held a Garde Manger class for a group of students wanting to learn more about the artistry of fruit and vegetable carving. Chef Trinosky went over a lot of basic techniques for students to start learning the basics of carving, and after a brief lecture and demonstration, students had the opportunity to try their hand and start learning a new skill set. In the short amount of time working there were some very intricate designs students came up with and they all enjoyed the day.
While students were out on Christmas break, we also had time to get some house keeping taken care of and the floors were polished and a great deal of painting was done to touch up areas that had lost their luster. Now the building is back to looking sharp!
Once classes resumed back after New Year's there has been a lot happening from corporate team building functions, to catering events that Chef's and students have been working on. We also resumed our Community Classes.
Our community classes take place every other Saturday and they are a great opportunity for people who are wanting to learn new skills in the kitchen. Chef Jason Anderson along with Chef Robert Frye hosted our latest community class and they took patrons through a 4 hour course on learning Japanese foods. The class focused on Sushi, Hibachi, and noodles with approximately 20 people in the class. Everyone enjoyed the day and you can see some of the creations of the day on our Facebook page. Our community classes provide the kitchen novice with skills needed to cook new foods in their own kitchens. From learning basic knife skills, to cuisine from around the world, our Chef's take pride in helping you become more skilled in a kitchen. The community classes are a great idea for a gift to give that person who really enjoys cooking, and have been proven to be a great date that is definitely not the "norm". To find more information on our community classes click here. The Spring class listings will be updated soon!
Our student clubs are getting more organized and updates on the clubs and their meetings will be updated as more information becomes available. Look forward to hearing more about our Student Activities Club, Student Ice Carving Club, Student Craft Beer Brewing Club, Student Molecular Gastronomy Club, and other student events taking place at The Chef's Academy.
Stay tuned to other happenings taking place at The Chef's Academy in the near future as well. Towards the end of January we have Chef Instructors that will be participating in The Indiana Pork Producer's Taste of Excellence culinary competition. February will bring more club meetings, as well as our Open House Friday February 6th, starting at 1:00pm. February 20th we will be hosting a Chili competition. Updates will be provided as these events near.