Profile
She received her Ph.D. in Hospitality and Tourism Management from Purdue University, and an M.B.A. from Nicholls State University. Dr. Silkes is classically trained in culinary arts and is recognized as a Certified Executive Chef by the American Culinary Federation (ACF). Carol’s dissertation explored the relationships between food, festivals and rural destination branding. She continues her research in sustainable culinary tourism, farmer’s markets, and the use of food and food related elements to sustain and promote destinations. Publications include articles in the International Journal of Hospitality Management. Recently, Dr. Silkes was awarded best paper at the International Society of Travel and Tourism Educator’s Conference titled: The role of trip motivation on customer satisfaction and behavioral intention: A farmer’s market culinary tourism perspective.
Education
- Ph.D. Philosophy, Hospitality Management Culinary Tourism - Purdue University - 2007
- MBA Marketing - Nicholls State University - 2000
- BS Marketing - Western Illinois University - 1985
- Cetified Executive Chef Culinary Arts - Washburn School - 1995
Work Experience
- Associate Professor, Kemmons Wilson School of Hospitality, Resort and Sport Management - University of Memphis - Fall 2015-current
- Assistant Professor, Kemmons Wilson School of Hospitality and Resort Management - University of Memphis - August 2009 - May 2015
- Assistant Professor, Hospitality and Tourism Management - Purdue University - Fall 2007 - May 2009
- Continuing Lecturer, Hospitality and Tourism Management - Purdue University - Fall 2001 - May 2007
- Assistant Professor, Chef John Folse Culinary School - Nichols State University - August 1997 - May 2001
- Executive Chef, - Chef John Folse & Company - August 1996 - August 1997
- Executive Chef, - White Oak Plantation - March 1995 - August 1996
Honors/Awards
- Best Paper Award - International Society of Travel and Tourism Educators - 2009
- Armed Forces Recreational Center Market Feasibility Study Proposal - United States Army Family and Morale Welfare and Recreational Command - 2009
- Service Learning Through Hospitality - ommunity Service/Service Learning Projects - 2008
- Lessons in Excellence - Charlie Trotter’s Restaurant Principal Investigator - 2008
- Culinary Tourism in Rural Indiana - Purdue Research Foundation (PRF) - 2008
- Sustainable Culinary Tourism: Chef to Farmer Connection - Cohen Faculty Development Award - 2008
- Restaurant Management Executive Development Program - Cochran Fellowship Program - 2006
- Restaurant Management Executive Development Program - Cochran Fellowship Program - 2004
- Restaurant Management Executive Development Program - Cochran Fellowship Program - 2003
- Food Service Management Laboratories Digital Content Project - Purdue Instructional Computing Services, Purdue University - 2003
- Supporting Electronic Learning and Educational Transitions - Board of Regents’ Distance Learning Initiative Grants - 2002
- Technology Grant for Distance Education, Phase II Teaching Food Service - Board of Regents’ Distance Learning Initiative Grants - 2002
- LSU Sea Grant for Development of Commercial Oyster Marinades for Vibria Vulnificus Control in Gulf Oysters - Louisiana State University - 2001
- Technology Grant for Distance Education. Teaching Food Service - Board of Regents’ Distance Learning Initiative Grants - 2001
Teaching Experience
- HPRM 4700 - Integrative Challenge - University of Memphis
- HPRM 4322 - Advanced Food & Beverage Management - University of Memphis
- HPRM 2050 Food Production and Service Management - University of Memphis
- HPRM 3600 - Entertainment Management - University of Memphis
- HTM 49200 - Advanced Food Service Management - Purdue University
- HTM 19100 - Sanitation and Health in Food Service, Lodging, and Tourism - Purdue University
- HTM 60200 - Research Topics and Methods Seminar - Purdue University
- CULA 101 -Culinary History and Development - Nicholls State University
- CULA 111 - Culinary Foundations - Nicholls State University
- CULA 219 - Meat Identification and Fabrication - Nicholls State University
- CULA 221 - Fruits, Vegetables, and Farinaceous - Nicholls State University
- CULA 222 - Stocks, Sauces, and Soups - Nicholls State University
- CULA 223 - Principles of Food & Beverage Service - Nicholls State University
- CULA 225 - A la Carte I - Nicholls State University
- CULA 230 - Garde Manager - Nicholls State University
- CULA 231 - Food, Beverage, and Labor Cost Control - Nicholls State University
- CULA 235 - Introductory Presentation and Showmanship - Nicholls State University
- CULA 241 - Culinary Arts Externship - Nicholls State University
- CULA 250 - Baking - Nicholls State University
- CULA 279 - Cajun and Creole Cuisine - Nicholls State University
- CULA 336 - Food Presentation and Ice Carving - Nicholls State University
- CULA 351 - Beverage Operations - Nicholls State University
- CULA 429 - Seminar in Restaurant Operations - Nicholls State University
Outreach
- Judge - Taste of The Town - September 2010 -
- Journal Reviewer - ICHRIE (Graduate Conference) - Spring 2010 -
- Journal Reviewer - ICHRIE (Graduate Conference) - Fall 2009 -
- Judge - Taste of the Town - Fall 2009 -
- Presenter - Ohio Culinary Educators Workshop - Fall 2008 -
- Conference Proceeding Reviewer - 14th Annual Graduate Education & Graduate Student Research Conference in Hospitality & Tourism - Fall 2008 -
- Project Reviewer - American Association for the Advancement of Science (AAAS) Research Competitiveness Program - Spring 2008 -
- Journal Reviewer - Journal of Hospitality and Leisure Management - Fall 2007 -
- Conference Proceeding Reviewer - 13th Annual Graduate Education & Graduate Student Research Conference in Hospitality & Tourism - Fall 2007 -
- Conference Proceeding Reviewer - 12th Annual Graduate Education & Graduate Student Research Conference in Hospitality & Tourism - Fall 2006 -
- Advisor - Purdue University, Professional Convention Management Association (PCMA - January 2007 - May 2009 -
- Advisor - Purdue University, Purdue Travel Association (PTA) - January 2008 - May 2009 -
Service
- University of Memphis - Undergraduate Curriculum - Spring 2014
- Memphis Restaurant Association - Representative - Spring 2014
- Mid South Community College - Board Member - Spring 2014
- Trezevant Career Center - Board Member - Spring 2014
- L'Ecole Culinaire - Board Member - Spring 2014
- University of Memphis - Undergraduate Curriculum - Fall 2013
- ICHRIE Graduate Conference - Journal Reviewer - Fall 2013
- Memphis Restaurant Association - Representative - Fall 2013
- Mid South Community College - Board Member - Fall 2013
- Trezevant Career Center - Board Member - Fall 2013
- L'Ecole Culinaire - Board Member - Fall 2013
- University of Memphis - Undergraduate Curriculum - Spring 2013
- ICHRIE Conference - Journal Reviewer - Spring 2013
- Journal of Culinary Science and Technology - Journal Reviewer - Spring 2013
- Memphis Restaurant Association - Representative - Spring 2013
- University of Memphis - Fogelman Promise Day - Spring 2013
- University of Memphis - Information Technology Committee - Fall 2012
- ICHRIE Graduate Conference - Journal Reviewer - Fall 2012
- Journal of Culinary Science and Technology - Journal Reviewer - Fall 2012
- Memphis Restaurant Association - Representative - Fall 2012
- University of Memphis - KWS Career Fair - Fall 2012
- University of Memphis - Information Technology Committee - Spring 2012
- ICHRIE Conference - Journal Reviewer - Spring 2012
- Journal of Culinary Science and Technology - Journal Reviewer - Spring 2012
- University of Memphis - FCBE Honors Student of the Year Committee - Spring 2012
- University of Memphis - FCBE Honors Professor of the Year Committee - Spring 2012
- Memphis Restaurant Association - Representative - Spring 2012
- University of Memphis - KWS Kemmons Wilson Week - Spring 2012
- University of Memphis - Fogelman Promise Day - Spring 2012
- University of Memphis - Information Technology Committee - Fall 2011
- ICHRIE Graduate Conference - Journal Reviewer - Fall 2011
- Taste of the Town - Volunteer - Fall 2011
- Memphis Restaurant Association - Representative - Fall 2011
- University of Memphis - Undergraduate Curriculum - Spring 2011
- ICHRIE Conference - Journal Reviewer - Spring 2011
- UG ad Hoc Honors - Sub-Committee - Spring 2011
- University of Memphis - FCBE Honors Student of the Year Committee - Spring 2011
- University of Memphis - FCBE Honors Professor of the Year Committee - Spring 2011
- Taste of the Town - Judge - Fall 2010
- University of Memphis - Undergraduate Curriculum - Fall 2010
- ICHRIE Conference - Journal Reviewer - Spring 2010
- Memphis Restaurant Association - Annual Banquet - Spring 2010
- University of Memphis - Undergraduate Curriculum - Spring 2010
- ICHRIE Graduate Conference - Journal Reviewer - Fall 2009
- Memphis Restaurant Association - Holiday Fundraiser for MIFA - Fall 2009
- Taste of the Town - Judge - Fall 2009
- University of Memphis - Undergraduate Curriculum - Fall 2009
- Memphis Metropolitan Hotel and Lodging Association - Fundraiser - Fall 2009
- Service Learning and Hospitality - Tour and Pretzel Dip with The Barbara K. Lipmann Center - Fall 2009
- Service Learning and Hospitality - Baking and Decorating Cookies with HTM 49200 - Fall 2008
- Family and Consumer Sciences Professional Development Ohio Culinary Educators Workshop - Presenter: Searching for Funding for Special Project - Fall 2008
- 14th Annual Graduate Education & Graduate Student Research Conference in Hospitality and Tourism - Conference Proceeding Reviewer - Fall 2008
- Purdue University Festive Friday Homecoming Celebration - Royal Treats for Homecoming Court and Consumer and Family Science Alumni - Fall 2008
- Purdue University Festive Fridays Homecoming Celebration - A Taste of Indiana Non-traditional Class for Consumer and Family Science - Fall 2008
- American Association for the Advancement of Science (AAAS) Research Competitiveness Program - Project Reviewer - Spring 2008
- Purdue University: Home and Family Conference Presentation Strawberry Spectacular: Applied Approaches to Recipe Innovation - Presenter - Spring 2008
- Purdue University, Presidents Council Weekend in Naples FL - A Taste of Indiana: Food and Wine Pairings - Spring 2008
- Journal of Hospitality and Leisure Management - Journal Reviewer - Fall 2007
- 13th Annual Graduate Education & Graduate Student Research Conference in Hospitality and Tourism - Conference Proceeding Reviewer - Fall 2007
- Purdue University - Presidents Council Weekend Back to School Class - Fall 2007
- Purdue University - Purdue Council on Agriculture, Extension and Teaching (PCARET) Culinary Tourism in Rural Indiana - Fall 2007
- Greater Lafayette Area - ROCC Wellness Center-" Heart Healthy Taste Tuesday - Summer 2007
- Greater Lafayette Area - ROCC Wellness Center Open House Healthy Salsa Demonstrations - Summer 2007
- Greater Lafayette Area - Camp Culinary for Children at ROCC Wellness - Summer 2007
- Purdue University - Home and Family Conference Presentation Hors d' oeuvre: The Craft of a Cold Kitchen - Spring 2007
- 12th Annual Graduate Education & Graduate Student Research Conference in Hospitality & Tourism - Conference Proceeding Reviewer - Fall 2006
- Purdue University - Professional Convention Management Association (PCMA) Advisor - January 2007-2009
- Purdue University - Purdue Travel Association (PTA) Advisor - January 2008-2009
- Purdue University - College of Family and Consumer Sciences, Department of Hospitality and Tourism Management Committee Chair Foodservice Committee - August 2007-2009
- Purdue University - College of Family and Consumer Sciences, Department of Hospitality and Tourism Managment Avery Center Emphasis Team - August 2007-2009
- Purdue University - College of Family and Consumer Sciences, Alumni Events Committee - August 2007-2009
- Purdue University - College of Family and Consumer Sciences, Department of Hospitality and Tourism Managment New Building Planning Committee - August 2007-2009
- Purdue University - College of Family and Consumer Sciences, Department of Hospitality and Tourism Management Chef Instructor Faculty Search Committee - Fall 2007
- Purdue University - College of Family and Consumer Sciences, Department of Hospitality and Tourism Management Outstanding Senior Review Ad Hoc Committee - Spring 2008
- Purdue University - College of Family and Consumer Sciences, Department of Hospitality and Tourism Management Sara Lee Innovation Award Committee - Fall 2006-Spring 2007
Books Published
- Kalkstein-Silkes, C.A., Lehto, X, & Cai, L. (2008). 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-Heinemann
Journal Articles
- Chen, S., Lehto, X.Y., & Silkes, C.A. (2014). Tourist Shopping Style Preferences. Journal of Vacation Marketing, 20(1), 3-15.
- Silkes, C.A., Cai, L.A., Lheto, X.Y. (2013). Marketing to the Culinary Tourist. Journal of Travel and Tourism Marketing, 30(4), 335-349.
- Silkes, C.A. (2012). Farmers' Markets: A Case for Culinary Tourism. Journal of Culinary Science and Technology, 10(4), 326-336.
- Silkes, C.A., Adler, H., & Phillips, P.S. (2010). Hospitality Career Fairs: Student Perceptions of Their Value and Usefulness. Journal of Human Resources in Hospitality and Tourism, 9(2), 117-130.
- Choi, J. K & Silkes, C.A. (2010). Measuring Customer Confidence of Wine Purchasing When Dining Out. Journal of Quality Assurance in Hospitality and Tourism, 11(2), 132-146.
- Jang, S., Ha, A., & Silkes, C. A. (2009). Perceived Attributes of Asian Foods: From the Perspective of the American Customer. International Journal of Hospitality Management, 28(1), 63-70.
- Silkes, C.A. (2008). Agri-tourism in Antigua, Gilbert Agricultural Rural Development Center. Spring 2008.
- Silkes, C. A. (2007). On a roll with sushi basics. Chef Educator Today. Online Edition
http://www.chefedtoday.com/sushi.htm November.
- Silkes, C.A. (2014). Experiential Partnerships in Hospitality. Proceedings of the 3rd International Tourism Conference, Montego Bay, Jamaica. November 8-11.
- Silkes, C.A. (2013). Memphis: Its not just about BBQ. What is Culinary Tourism? Taste Trekkers: 2013 Food Tourism Conference Providence, Rhode Island
- Silkes, C.A. (2013) Food Tripping: Culinary Tourism Today and Tomorrow. Panel Discussion Taste Trekkers: 2013 Food Tourism Conference Providence, Rhode Island
- Silkes, C.A. (2013) Culinary Tourism in Memphis: Its not just abut the BBQ. Metropolitan Memphis Hotel and Lodging Association Allied Products and Services Presentation Show, Memphis, Tennessee
- Silkes, C.A. (2012). Farmers' Markets: A culinary tourism niche. Proceedings of Frontiers in Southeast CHRIE Hospitality and Tourism Research, 16(2), 69-74.
- Silkes, C.A., Yi, S, & Cai, L, A, (2010) Farmers Markets: A Case for Culinary Tourism. Proceedings from the One World, One Table: International Culinary Tourism Summit Halifax, Nova Scotia, Canada. September 19-21.
- Baek, U, Silkes, C.A., Miao, L, Alamanza (2010) The impact of involvement on restaurant satisfaction. Proceedings from the One World, One Table: International Culinary Tourism Summit Halifax, Nova Scotia, Canada. September 19-21.
- Silkes, C.A. (2010). Team-based experiential learning techniques in hospitality undergraduate curricula. Proceedings of 2010 International Council on Hotel, Restaurant, and Institutional Education Annual (ICHRIE) Conference, San Juan, Puerto Rico, USA. July 28-31.
- Chen, S., Lehto, X.Y., & Silkes, C.A., (2009) Tourist shopping typologies. Proceedings of 7th Annual Asia-Pacific CHRIE Conference, Singapore, May 28 -30.
- Silkes, C. A. (2009) The role of trip motivation on consumer's satisfaction and behavioral intention: A rural culinary tourism perspective. International Society of Travel and Tourism Educators, San Atonio, TX October 15-17. Awarded Best Paper
- Silkes, C.A., (2009) Experiential restaurant analysis. Proceedings of Faculty Research Abroad in Poland, Lubin, Poland, March 14-21.
- Choi, J.K. & Silkes, C.A., (2009) Wine diners as a marketing strategy.
Proceedings of the 14th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Las Vegas, NV, USA January 4-6.
- Baek, U. & Silkes, C.A., (2009) Experiential Dining: Is dining satisfaction enhanced when customers cook their food? Proceedings of the 14th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Las Vegas, NV, USA January 4-6.
- Yi, S. Cai, L.A. & Silkes, C.A., (2009) Asian cruise travelers’ perceptions of cruising experience. Proceedings of the 14th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Las Vegas, NV, USA January 4-6.
- Yi, S. Silkes, C.A., Ismail, J. & Cai, L.A., (2009) Lodging demand determinates for drive tourism in rural areas. Proceedings of the 14th Annual Graduate Education and Graduate Student Research Conference in Hospitality and Tourism, Las Vegas, NV, USA January 4-6.
- Choi, J. K., Silkes, C. A. & Adler, H. (2008). An examination of consumer behaviour in restaurant wine purchases. Proceedings of 2008 Euro Council on Hotel, Restaurant, and Institutional Education Annual Conference (EuroCHRIE) Dubai, United Arab Emirates, October 11-14.
- Silkes, C. A. (2008). Towards a new model of experiential restaurant management. Proceedings of the 10th Annual Foodservice Educators Network International (FENI) Conference Las Vegas, Nevada. February 22-25. Awarded Best Poster.
- 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. 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 Institutional Education Annual (ICHRIE) Conference, Dallas, Texas. USA. July 25-29.
- Kalkstein-Silkes, C. A. & 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. A. & 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, Illinois. USA 287- 289
- Kalkstein-Silkes, C. A., Roberson, R., & Price, N. (2005). Benchmarking
Capstone Food Service Classes. International Hospitality and Tourism Virtual Conference
- Kalkstein-Silkes, C.A. (2005). Bed and Breakfast with Style Indian Bed and Breakfast Association Annual Conference Nashville, Indiana
- 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, (ICHRIE) Philadelphia, Pennsylvania
- Kalestein-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
Appendix A - Teaching Experience
- HPRM 2050 - Food Production and Service
- HPRM 4322 - Advanced Food and Beverage Management
- HPRM 4911 - Internship
- HPRM 4910 - Special Topics
- HPRM 2050 - Food Production and Service
- HPRM 4700 - Integrative Challenge
- HPRM 4910 - Special Topics
- HPRM 2050 - Food Production and Service
- HPRM 4700 - Integrative Challenge
- HPRM 4910 - Special Topics
- HPRM 4911 - Internship
- HPRM 2050 - Food Production and Service
- HPRM 4700 - Integrative Challenge
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