Whistle While You Wait!

How many times each week do you find yourself waiting in a line somewhere? We wait in line at the bank, at the checkout counter at the grocery store, at the airport, at the DMV, and many other places! How much of that time do we stand there annoyed, thinking of all the other things we could be doing? Unless you one day have someone to run all of your errands for you, count on continuing to have to stand in line at some point throughout your week! This occurrence may never go away; however, how we deal with it may determine our stress level on any given day.

I was very fortunate to be standing in line the other day behind what appeared to be a mother and son. They were having a whistling contest while they were waiting in line! I was fascinated by how quickly the time went by before we were being serviced. . . 30 minutes in line felt more like 10 minutes. Imagine if I had my own version of whistling while waiting each time I was in a line? There are so many things people could do to pass the time. After all, we know we’re going to be waiting today or tomorrow or the next day. So, why don’t we prepare ourselves?

Ways to Pass the Time While Standing in Line:

• Check your voicemail messages.
• Take out pen and paper and make a “To Do List.”
• Bring a report or paper you’ve been working on and proofread it.
• Read a book, magazine, or something that is fun and will keep your interest.
• Pack a handheld game and play until you hear that you’re NEXT!
• Clean out your pockets, purse, or wallet.
• Whistle or hum softly your favorite tune!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
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The Chef’s Academy’s Student Advisory Board Blog Entry - 05/21/2010                 

By Anthony Dick, Hospitality & Restaurant Management Student Representative

What Made You Decide To Come To Culinary School & What Keeps You Coming Back For More?

This being the month of May and in the city of Indianapolis, it is fitting that I would be asked to write this week’s blog entry. Why? In a way, the Indianapolis 500 had a lot to do with my decision to attend culinary school. I love to cook and being in a kitchen, and I first learned from both my parents and my grandmother at a fairly young age. But I never thought that I could make a career out of it. When The Chef’s Academy opened its doors in 2006 I had seen its infomercials advertising the school and I became intrigued. However, I dismissed the possibility and continued on with my life. Eight years ago, I can remember getting together with seven or eight of my old high school buddy’s and going to one of my first Indy 500’s. We decided we were going to enjoy the race from the infield, or what was once called “The Snake Pit.”  We had an old Fire/Ice grill, a pack of brats and frozen burgers, and a pony keg. We had a blast! Since then, our race party has grown and grown and taken on a life of its own. Last year we had over one hundred people, three grills, three sets of three burners, four 12 x 12 tents, and we serve a full breakfast and lunch with 6 full size kegs and a bar! We even have our crest and our own t-shirts. We call ourselves THE RACEDAY ALLSTARS, and we consider ourselves to be a college fraternity that only exists for one day a year. We have a hell of a good time! As one of the main administrators for this event year after year, I thinking to myself, “WOW, I’m getting pretty good at this. Maybe I could do this for living?” That is when my culinary school adventure began. There were many other reasons why I decided to come to The Chef’s Academy, but it was last year’s Indy 500 that really pushed me in the right direction. Since then, I started school in October 2009 and haven’t missed a single class in almost eight months. I just started my fourth term, and I have to say, I love every minute of it!  I’ve learned so much, and as a Culinary Arts and Hospitality & Restaurant Management double major, I get a chance to learn about the food service industry from both points of view. I’ve seen and done things that I’ve never thought possible, and all it took was a little push to get me started. That’s my story, that’s why I’m here: to see if my passion can become my career. That’s what sustains me in the tough times when I don’t want to get out of bed in the morning or study late at night. That dream is what keeps me going and coming back for more. Why did you decide to come to culinary school or what’s stopping you? What sustains you and keeps you coming back for more? What’s stopping you from making your dreams a reality? Think about it. Who knows, maybe you’ll come to love The Chef’s Academy as much as I do. In dreams, as in life, nothing is impossible, if you believe.   

Welcome to our HRM 1030 Class - Technology for the Hospitality Industry!

The best way to learn about technology is to use it. In this class we work primarily on the computer. A course specific website is setup for student’s to have access 24/7 to the class syllabus and school policies. In addition, chapter PowerPoint presentations are posted to the site, as well as, a variety of technology website links that student’s are encouraged to visit.

Technology is ALWAYS changing! What is current today may not be applicable tomorrow. Therefore, we must be on the lookout for changes, updates, and new technological advances in and around the hospitality industry. Our goal is not to be computer programmers; but, we must familiarize ourselves with the basics. As stated in our Managing Technology in the Hospitality Industry textbook,

". . . in order to use technology, a manager does not need to learn
the intricacies of electronic circuitry etched on silicon chips.
The manager simply needs to learn the commands by which
to instruct the system to carry out the desired functions."

Keeping this in mind, each week students are responsible for sharing with the class a current article that details something new, or a change, or an update in technology for the hospitality industry! Yes, the article has to be submitted electronically - via email to me, the instructor. But, students learn about technology by using it along the way. We tackle technology from as many aspects as we can from creating tri-fold brochures using Microsoft Word and learning the parts of a computer to watching videos on how advanced payroll systems are today!

There are a number of systems utilized in the hospitality industry with the property management system (PMS) being required among hotels, and the point of sale (POS) system being required within restaurants. During each class session, students access PMS simulation modules designed to take them through basic hotel responsibilities from the check-in process to balancing the end of a shift. As a highlight to the course, students are welcomed into area hotels and restaurants to see firsthand the ins and outs of a real-life PMS and POS.

Technology in the hospitality industry is moving and here at The Chef’s Academy we’re moving right along with it!

Please note that HRM 1030 is just one of the industry specific courses offered in our Hospitality & Restaurant Management Program. Join us to learn more about the ever-changing world of technology!

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator
Blog Editor – Emily Warner-Hoover, MLS, Librarian

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Recently I have had the honor to witness one of the most educational contests ever. When we discussed the “Who’s Left Cooking” competition I thought just like some of you: “Blah, blah, just another contest.” But then I helped set up for the event. This is going to be so cool, and then when the judges come in, this is even cooler! I got to meet chefs from around Indy. To meet them was a privilege. For the first round, not even the board members knew what Chef Tony had put in the mystery basket! To see what the contestants came up with was so awesome, and then it was time to serve the judges. Now remember that these are the eyes and ears of the people you are going to be serving when you leave school.  Just to be there to hear what they had to say was almost better than being in a classroom. The famous line, “Did you taste it??” “Your knife cuts could have been better” and “hot food-hot plate”. Do I hear an echo coming from the classrooms of the Chefs Academy? If you missed this event you have missed out on lifetime of information that spilled out of the Judges mouths.

See what you missed!

It’s an Economic Principle!

“I can eat pizza EVERYDAY!” How many times have you heard someone say that? I, myself have eagerly proclaimed that I know I could eat Mexican food everyday for the rest of my life. But, can we really eat the same thing every single day? According to economists, NO, we can’t!

Admittedly, there are people who have limited options for what they eat on a daily basis. However, if given a choice they would probably welcome an opportunity to change up their diet. Why is this proclamation of eating your favorite food everyday not plausible? Because as each additional item is consumed, the satisfaction we receive from it lessens over time. This is an economic principle called the law of diminishing marginal utility. Here’s how it works:

As you know, I enjoy eating authentic Mexican cuisine. I am a connoisseur of guacamole and would like to think I could devour a bowl of it every day! The chart below shows what happened when I tried to do this . . .

My experiment did not yield the results I had hoped for! On Day 1, I consumed one bowl of guacamole and was 100% satisfied.  By Day 3 I could only eat half of a bowl of guacamole and by Day 5 I didn’t want any more at all!  In fact, I couldn't even stand the smell of it!  I've seen others eat popcorn at the movies or candy at the amusement park until they were sick.

“Do not confuse diminishing marginal utility with dislike,” mentions the Essentials of Economics textbook. Just because by Day 5 I could not eat anymore guacamole doesn’t mean that it was not desirable. Oh, I wanted to eat it; but, physically, my taste buds and stomach could not take it in for the fifth day in a row. It was just too much of a good thing!  It’s been a couple of weeks since I tried this little experiment and so as I type I am thinking how nice it would be to have some chips and guacamole! Sorry, I’ve got to go now.  Trust me, I will stop at the first bowl ensuring that my satisfaction level is at 100%.

Please note that the law of diminishing marginal utility and other principles of the sort are discussed and learned in our Hospitality & Restaurant Management Program.  Join us to learn how to apply these principles to the decison making process in operating an effective business.

Jokima Hiller, MBA, Hospitality & Restaurant
Management Program Coordinator

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American Culinary Federation Central Regional Conference, Indianapolis IN-March 26^th-Sunday, March 28^th 2010

News & Notes:

            What an incredible weekend for The Chef’s Academy! Our school had the honor of hosting the Competition components of the A.C.F. Central Regional Conference. Dozens of professional chef’s and student culinary teams from nine states competed this weekend (Minnesota, Wisconsin, Michigan, Illinois, Missouri, Kansas, Nebraska, Oklahoma, and Indiana). The Chef’s Academy Culinary Team members included: Mary Grace Breese, Mitch McDaniel, Lisa Clayton, Rachel Hanson, Kelsey Luallen, and myself. We participated in the Cold Platter, or Garde Manger portion on Friday, and the Cold Salon, or Skills Set, and Hot Salon, or the Four Course Menu on Saturday.  We fought long and hard all weekend, and in the end brought home a bronze medal for the school.

            On Sunday our team was given the opportunity to attend the last day of the conference at the Downtown Marriot. At 8a.m. I attended a lecture on Avocado’s and received several recipes and new ideas using this amazing little fruit. Next I attended a demonstration presented by the Sterno Group. This lecture was on fire, literally! The last two lectures I attended were focused on competitions. The International Competition lecture was focused on the strategies and mindsets needed for success in competitions here in the U.S. and abroad. It was given by the Vice-President of the A.A.C., or the American Academy of Chef’s, the fraternal order of distinguished chef’s inside the A.C.F., and it was awesome! The last lecture was presented by the members of the A.C.F. Competition Committee. Each and every one of them served as judges during the competition this weekend. I learned a tremendous amount of information that will definitely help me and members of this school compete and win at a very high level.

            The high points of the weekend for me were of course the competition itself, but also the lectures, and the chance to meet many professional chef’s that serve as the judges and the leadership of A.C.F. For example, I got the chance to shake the hand of the National President of A.C.F.! As an aspiring chef, just to be in the same room with these individuals and to listen to their comments and suggestions was truly an honor and privilege. To my fellow students, I would highly recommend joining the A.C.F. It can only help you in your career goals and make you a better chef. Also, think about trying out for next year’s T.C.A. Culinary Team. We can use all the talented, disciplined, and dedicated personnel we can get. It’s a great way to represent the school and practice the techniques you’ll use in the real world. I’m already making plans to attend next year’s Central Regional Conference in 2011 in New Orleans, Louisiana. You should too!  

Written by Anthony Dick                                                                                                               

Random thoughts I've had today . . .

• Is there a difference between comprising and a win/win resolution?
• Why can’t I seem to remember to ask for ketchup before I drive away from the drive-thru window?
• Is it possible to be a Tweetaholic? If so, where can I send some folks for meetings?
• I have got to have at least 2 pieces of cheese on my grilled cheese sandwich.
• Do we even know what came first – the chicken or the egg – or are we really confused?
• Do you cringe when you hear customer service reps say they don’t like people or is it just me?
• What’s the worst that could happen for holding people accountable? Never mind, don’t answer that – I know.
• I wonder if I could make money off of showing the world the proper way to eat an Oreo. There is really only one way!
• “Keep your head up. Things are going to get easier.” Tupac

Jokima Hiller, MBA, Hospitality & Restaurant

Management Program Coordinator

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