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

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

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/

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

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 . . .

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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/

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!"