The American Culinary Foundation 2018 Southeastern Region Educator of the Year award pays tribute to an active culinary educator whose knowledge, skills and expertise have enhanced the image of the professional chef, and who, by example, has given leadership, guidance and direction to students seeking a career in the culinary profession. Read more. American Culinary Federation

Regynald Washington is a 1974 hospitality alumnus. He gave the commencement speech at the Sunday, July 29, 2018 Chaplin School of Hospitality and Tourism Management graduation. Very Important Panther: Regynald G. Washington ’74 Chief Executive Officer, Hojeij Branded Foods Bachelor of Science in international hotel and restaurant administration, 1974 Member, Dean’s Advisory Council, Chaplin School of Hospitality and Tourism Management Torch Award recipient, 2005 You’ve climbed from the lowest rung of the hospitality world — starting as a teenage busboy in the Florida Keys — to the very top — head of a company that operates the airport outlets of popular restaurant brands nationwide. How has that experience made you a better leader? Read the Regynald's answer to this and other questions.

David Foulquier graduated in 2013. The first-generation American owns and runs Fooq’s, a downtown Miami restaurant which sells “feel good food.” Its eclectic menu - featuring ghormeh sabzi alongside steak frites - draws from his... read more on Forbes.com Sourced from Forbes.com

After more than 30 years in the hotel 
industry, Maxine Taylor has a deep well of mind-boggling anecdotes, especially from her time as an asset manager. She recalls one incident a few years ago, when she noticed that a property in her portfolio was spending more than $700,000 a year on boiler watchmen. “These staff members were literally sitting in the basement, watching the boiler. I immediately asked... read complete story on lodging magazine.com Sourced from lodgingmagazine.com, Posted by: Kate Hughes, July 9, 2018