Friday, August 28, 2009

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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Monday, August 24, 2009

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."

Thursday, August 20, 2009

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/

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

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

Tuesday, August 18, 2009

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!"

Monday, August 17, 2009

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.

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!"

Thursday, August 13, 2009

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.

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!"

Tuesday, August 11, 2009

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

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