Halfway Through at Purdue

This week as been devoted to research and training. While Amy has been focused on sustainability, I've been focused on sanitation. Now, that may seem to be a boring subject, but if you search for just a bit, you'll find reasons why you'd want to keep a sanitary kitchen.


Also this week we went to the National Restaurant Association (NRA) regional headquarters in Chicago for training provided by The Council of Hotel and Restaurant Trainers (or CHART). The morning session was entitled “Blended Learning in a Time of ‘NO’: No Staff, No Money, No Time.” The guest speaker was Lisa Schweickert, vice president of training at Golden Corral. She talked about the new training methods of technology used by Golden Corral. Then Clay Hosh, director of Content Implementation and Delivery, discussed some teaching tools for food safety. And the last speaker of the morning was Time Darden, director of New Media Development. His presentation was on translating training content for non-English speaking employees. We learned a lot and had a ton of fun.

Then we had the afternoon to explore downtown Chicago. It was a bright sunny day and we greatly enjoyed the view.


Instead of a fire truck, it's a fire boat!


The Sears building!