ACTE Career Tech Vision 2012 Georgia World Conference Center, Atlanta, GA November 28-December 1, 2012 This is a great professional development conference for Family and Consumer Sciences professionals. There will be many exciting “Deep Dive” sessions with Business and Industry…
This June, I had the opportunity to take a Foreign Foods class taught by 2008 Chef of the Year, Chef Tom Siegel, CEC. It was a 5 day intensive, beginning at 8 a.m. and ending between 3 and 4 in the afternoon. Each day focused on a different country or region. Monday was Greece, Tuesday was Italy, Wednesday was “The Magreb”: Morocco and Tunisia, Thursday was Southeast Asia: Thailand and Vietnam, and Friday was BBQ through the American South.
What better time than summer to attend conferences and take classes and workshops to develop your skills? This is a list of conferences, workshops, and classes available by subject area to help you grow professionally in the areas of family and consumer sciences.
Help your students get a jump start in the restaurant industry by having them become ServSafe certified! To do this you can either have a ServSafe instructor come and teach your class or you can become a certified instructor.
“The Chocolate show is the largest international show exclusively dedicated to the chocolate industry. Celebrating all that is special about chocolate, it provides chocolate professionals with a unique communication platform. All those working in the industry and chocolate lovers of every kind can get together to express their views, share experiences and enjoy their passion for chocolate.”
I learned so much at the Johnson & Wales Baking & Pastry Summer Educator’s Program. I described briefly what we did each day of the class. I also have included some products that were discussed and used during the class…
If you teach culinary and have never been to Johnson & Wales’ Summer Educator’s Program you are missing out. I highly recommend attending if you get the opportunity. The J & W Summer Educator’s Program is professional development for vocational and FACS teachers who want to learn how to improve their skills especially working in a commercial kitchen. There are several programs. I happened to have taken the baking and pastry program but they also offer Culinary Essentials which follows their high school text book that goes by the same name.
I just got back from this year’s Fancy Food Show in the Jacob K. Javits Center in New York City. The Fancy Food Show is put on by the NASFT (National Association for the Specialty Food Trade).
“Since 1955, the Fancy Food Shows have been North America’s largest specialty food and beverage marketplace. Between the Winter Show in San Francisco and the Summer Show in New York City, the National Association for the Specialty Food Trade events bring in more than 40,000 attendees from more than 80 countries to see 260,000 innovative specialty food products, such as confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more. Only NASFT Members can exhibit at the Shows, where retailers, restaurateurs, distributors and others discover innovative, new food and beverage products. The Shows are attended by every major food buying channel, influential members of the trade and consumer press and other related businesses.”