Hospitality and Tourism Management
Stone Hall, Room 106
700 W. State Street
West Lafayette, Indiana 47907-2059

Phone: (765) 494-4643
Fax: (765) 494-0327
E-mail: htm@purdue.edu

E-mail Web site administrator

	Research interests: Culinary tourism, destination branding, rural tourism and food & wine pairing
	E-mail: csilkes@purdue.edu
	Phone: (765) 494-3449
	Fax: (765) 494-0327
	Office: Stone Hall, Room 152C

Biography
Education
Professional Certificates
Courses Taught
Research Interests
Honors and Awards
Recent Publications
Grants and Projects
Professional Activities
Professional Affiliations



BIOGRAPHY
Carol Ann Silkes, Ph.D., MBA, C.E.C. Dr. Silkes received her culinary training from Washburne Trade School and is recognized as a Certified Executive Chef by the American Culinary Federation (ACF). Dr. Silkes earned her BA in Marketing from Western Illinois University, MBA from Nicholls State University, and Ph.D. from Purdue University where she serves as an Assistant Professor in hospitality and tourism management. Her focus of study is culinary tourism and rural destination branding.

Her research at NSU has included the Development and testing of Commercial Oyster Marinades for Vibrio vulnificus Control in Oysters, (Funded by LSU Sea Grant 2000-2001; in collaboration with the department of Biological Sciences at Nicholls State University).  She also pioneered research and implementation of the NSU Compressed Video Teaching programs in a laboratory environment (Culinary Arts through compressed video) and On-line Learning for Individuals with Disabilities. Her business experience includes several years with the Hyatt Corporation in Oak Brook Illinois.

Dr. Silkes spent twelve years in South Louisiana exploring Cajun and Creole cuisine. She worked her way from being an experienced line cook to serving as corporate chef for Chef John Folse and Company.   She has experience in fine dining and upscale catering as well as product research and development (retail and wholesale food production), production of a weekly radio show, cooking demonstrations and classes for television and live audiences, food styling, and cookbook editor. 

Dr. Silkes was awarded the Presidents Medallion of Honor from the ACF and nominated for ACF Educator of the Year, 2001. She also earned Advisor of the Year, 2000 from Nicholls State University. Carol has played an active role in many student organizations creating the Junior Chapter of the ACF at NSU, helping to establish the Bayou Chapter of the ACF for South Louisiana, and coaching a team to the national culinary knowledge bowl championships two years in a row.

Her community involvement has included designing and implementing Camp Culinary, a cooking camp for young adults and children, cooking classes for life long learners and culinary training for high school teachers involved in the Pro-Start program.

EDUCATION

• Ph.D., Purdue University
• M.B.A., Nichols State University
• B.S., Western Illinois University (Marketing)

• HTM 492 (Advanced Foodservice Management)
  John Purdue Room Bistro http://www.cfs.purdue.edu/HTM/about/restaurants.shtml

HONORS AND AWARDS

• Advisor of the Year, Nicholls State University, 2001
• Presidential Medallion, American Culinary Federation, 1999
• Academic Excellence, Nicholls State University, 2000
• Education Scholarship, Consumer Meat Packing Company, 1992
• Hyatt All-Star Team, Employee of the Quarter, 1993
• Ray Kroc Press-on Award, 1993

RECENT RESEARCH AND PUBLICATIONS

• Jang, S., Ha A., & Silkes, C., (Accepted). Perceived Attributes of Asian Foods: From the Perspective of the American Customer. International Journal of Hospitality Management.
• Silkes, C.A., (2008) Towards a New Model of Experiental Restaurant Managment. Proceedings of the 10th Annual Foodservice Eduators Network International (FENI) Conference, Las Vegas, Nevada. February 22 - 25.
• Choi, J.K., & Silkes, C.A., (2008) Measuring Customer Perception and Satisfaction of Wine Availability and Selection at an Upscale Full Service Restaurant and Wine Bar. Proceedings of the 13th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Orlando, Florida, USA January 4-6.
• Kalkstein-Silkes, C., Lehto X., & Cai, L., (in press) Conceptualizing Festival-Based Culinary Tourism in Rural Destination. In C.M. Hall & L. Sharples, (Eds.), Food and Wine Festivals and Events Around the World: Development, Management and Markets. Boston: Butterworth-Heineman.
• Silkes, C., (2007) On a Roll with Sushi Basics. Chef Educator Today. Online Edition http://www.chefedtoday.com/sushi.htm November.
• Kalkstein-Silkes, C.A., Cai, L.A., Lehto, X.Y., & Pearson, T., (2007) An Examination of Stakeholder Involvement and Participation at Rural Festivals in Indiana: A Qualitative Analysis. Proceedings of 2007 International Society of Travel and Tourism Educators (ISTTE) Conference. Charleston, South Carolina, October 4-6.
• Kalkstein-Silkes, C.A., Cai, L.A., Lehto, X.Y., (2007) Food and Food Related Elements of Festival Brochures in Rural Indiana: A Content Analysis. Proceedings of 2007 International Council on Hotel, Restaurant, and Institutitonal Education Annual (ICHRIE) Conference, Dallas, Texas, USA. July 25-29.
• Kalkstein-Silkes, C & Cai, L. (2005). Conceptualizing Festival-based Culinary Tourism in Rural Destination. Proceedings of the 11th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, USA
• Kalkstein-Silkes, C & Kline, S. (2005) Team Development in an Experiential Capstone Class.  Proceedings of the International Society of Travel and Tourism Professional Educators (ISTTE) Annual Conference Architecting the Future of Tourism Education, XVII, Chicago, USA 287- 289  
• Kalkstein-Silkes, C (2005) Bed & Breakfast with Style Indiana Bed and Breakfast Association Annual Conference Nashville, Indiana  
• Kalkstein-Silkes, C., Roberson, R., & Price, N., (2005). Benchmarking Capstone Food Service Classes. International Hospitality and Tourism Virtual Conference
• Gunter, C. A., Kline, S.F. & Garcia A. F., (2004). Team development in a capstone food service course: A quasi-experimental design. Proceedings of the 9th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, USA, IX 240-245
• Kline, S. F., LaLopa, J., & Gunter, C. (2004, July). Preparing students to work in teams that are predisposed to successfully complete cooperative learning activities in the classroom. International Council on Hotel, Restaurant, and Institutional Education annual conference, Philadelphia, Pennsylvania  
• Kalkstein-Silkes, C., & Cai, L., (2004, May). Culinary Tourism: A Conceptual Model. Proceedings of the International Culinary Tourism Conference, Victoria, British Columbia.
• Kalkstein-Silkes, C., & Kline, S. (2004, February). Teamwork  Development and Training, International Hospitality and Tourism Virtual Conference
• Kilgen, M., & Gunter, C. (2000-2001). Sensory Analysis for Commercial Oyster Marinades for Vibria Vulnificus Control in Gulf Oysters

 GRANTS  

• Restaurant management executive development program. Cochran Fellowship Program. Contracted and coordinated two-week program for executive chefs and restaurateurs from five star properties in Shanghai China. Purdue University. Principal investigator. ($29,215) May 2006
• Restaurant management executive development program. Cochran Fellowship Program. Contracted and coordinated one-week program for executive chefs and restaurateurs from five star properties in Shanghai China. Purdue University Co-Principal investigator. ($29,516) May 2004
• Restaurant management executive development program. Cochran Fellowship Program. Contracted and coordinated two-week program for 25 restaurant company executives from Latin America. Purdue University Co-Principal investigator. ($77,215) May 2003
• Food service management laboratories digital content project. Development grant from Purdue Instructional Computing Services, Purdue University. Co-Principal investigator ($6,236) May 2003
• Board of Regents’ Distance Learning Initiative GrantsSupporting Electronic Learning and Educational TransitionsCo-Principal investigator ($29,119) 2001-2002
• Board of Regents’ Distance Learning Initiative GrantsTechnology Grant for Distance Education, Phase II Teaching Food Service Laboratory Classes Co-Principal Investigator ($29,000) 2001-2002
• LSU Sea Grant for Development of Commercial Oyster Marinades for Vibria Vulnificus Control in Gulf Oysters. Co-Principal Investigator. ($55,000) 2000-2001
• Board of Regents’ Distance Learning Initiative GrantsTechnology Grant for Distance Education. Teaching Food Service Laboratory Classes Co-Principal Investigator ($87,000) 2000-2001

 PROFESSIONAL ACTIVITIES

• Participation in Woman’s Chef Showcase to benefit the battered woman’s shelter
• Participation in ACF Sponsored Competition - Herbfest Competition 1995 & 1996 and Culinary Classic Competition 1995 & 1996
• Food styling for Chef John Folse & Company Cookbook of “Something Old, Something New” and “Louisiana Sampler”
• Food styling for Chef John Folse & Company Public Broadcasting “A Taste of Louisiana”

PROFESSIONAL AFFILIATIONS

• ACFchefs.org
• RCA chefs
• CAFE Cafemeetingplace.com
• Member, Gamma Sigma Delta Honor Society
• Member, Eta Sigma Delta Honor Society
• Member, American Culinary Federation
• Board Member, ProStart High School Certification Board
• Club Managers
• HTM Society