IN THIS ISSUE

1. Careers Through Culinary Arts Program: A Preview of Spring Dining in New York
2. JobFinder Employer Tip: First Impressions of Customer Service
3. CEO's Dish: References
4. Dessert Wines from France: Liquid Sweethearts
5. This Friday! StarChefs.com's Industry-Only Afterparty at South Beach

1. Careers Through Culinary Arts Program: A Preview of Spring Dining in New York
Join Restaurant Chair Marcus Samuelsson and Master of Ceremonies Al Roker as C-CAP, the Careers Through Culinary Arts Program, honors Chef Thomas Keller at their 8th annual Preview of Spring Dining Benefit in New York City on Wednesday, March 1st. C-Cap is a non-profit culinary organization dedicated to supporting inner-city high school students building careers in the foodservice industry through a program of internships, scholarships and mentoring opportunities. C-CAP has eight chapters across the country that strive to raise the level of culinary education in public schools to meet current industry standards and educate the next generation of American chefs. The 2006 C-CAP gala will feature top-rated chefs from restaurants such as Aureole, Craft, and Le Bernardin offering a preview of their new spring dishes at a sweet and savory tasting at Pier Sixty.

Learn more about C-CAP's Spring Dining Preview:
http://www.starchefs.com/features/c-cap/2006/index.shtml

2. JobFinder Employer Tip: First Impressions of Customer Service
No matter the quality of their successive visits, a guest's first impression of your business is unalterable. The time that you invest in instructing your staff about the appearance that your business wishes to present will be invaluable.

- Teach your staff to greet each customer as they enter your business. This small courtesy of recognition is vital to establishing a customer connection.
- Hire front of the house staff members who are both enthusiastic and well-spoken; the ability to communicate clearly and effectively is crucial to the success of a business.
- Have your staff smile when they answer the phone. Their expression will be reflected in their voice.
- Train your staff to listen first and speak second. Permitting customers to fully explain their concerns before attempting to address them allows your guests to feel that their opinions matter to your business.
- Establish yourself as a "team member" of your staff instead of a dictator to avoid creating a "staff versus management" mentality that can lead to dining room tension.

In the following weeks, StarChefs.com will be exploring how the foodservice industry monitors, evaluates, and perfects customer service. The next Employer Newsletter will focus on dining room staff. Please share ideas and suggestions for improving your waitstaff's performance with our editors by clicking here: http://www.starchefs.com/SC_FEEDBAG.php

3. CEO's Dish: References
The majority of foodservice employers will not take the time to check a candidate's references, whether hiring a steward for the front of the house or an executive chef to lead the kitchen. Instead many employers rely on their own impressions based on the candidate's cover letter, resume, and interview. Checking references should be considered the final step in a candidate's interview process, and treated with as much care and attention as the initial interview.

Although potential employees should obtain their references' permission prior to releasing their contact information, as a professional courtesy it's best to ask if they are willing to share information about the applicant.

Begin by asking each reference about the specific position that the applicant held while with their company, and about the quality of their performance. Next, describe the position you are offering and inquire if they think the candidate is up for the challenge. End by asking if the employer would consider hiring the applicant again.
Even if a candidate receives a glowing recommendation from their first reference, it's best to check all listed references. Rather than rely on an assistant, check references personally so that you\'re hearing the information directly. This also lets you probe for additional details if necessary - it\'s often these additional pieces of information that are most revealing.

4. Dessert Wines from France: Liquid Sweethearts
Searching for a sophisticated finish for a hearty winter meal? Try the rich, yet clean mandarin notes of a Gewurztraminer. Are you looking for the perfect beverage to complement a dessert, and coffee or espresso just won't cut it? The sophisticated, buttery notes of a golden Sauternes pair well with both fruit and cream-based desserts. And if you can't decide between the chocolate soufflé and the tarte tatin, the sparkling magic of pink Champagne is always a safe bet.

Discover French dessert wines:
http://www.starchefs.com/wine/features/html/valentine06/html/index.shtml

5. This Friday! StarChefs.com's Industry-Only Afterparty at South Beach
If you're headed to South Beach this weekend, don't miss StarChefs.com's Industry-Only Afterparty brought to you by Jade Range. When the cooking cools down, the beach heats up! Join us on Friday at The Sanctuary Hotel South Beach, with complementary drinks courtesy of Amstel Light, Zyr Vodka and San Pellegrino from11:30pm to 1:30am.

Register for the StarChefs.com Afterparty now:
http://www.starchefs.com/tickets/rsvp.php