Resource Center

Jun 27, 2017, 10:28
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This section of CAFÉ is devoted to networking industry resources with the foodservice classroom. Please contact the sponsor directly to request the item(s) that they are offering. One offer per school, please, unless otherwise indicated

  • FREE: Beef quality and buying tips. It should be easy to buy beef, but not always. Besides price, factors such as quality, aging, portion control and the cut ultimately determine customer satisfaction and repeat sales. These fact sheets and beef cuts chart provide tips for evaluating those factors and making profitable decisions. To order, simply e-mail This email address is being protected from spambots. You need JavaScript enabled to view it. or write to: Facts c/o Certified Angus Beef LLC, 206 Riffel Rd., Wooster, OH 44691-8588. Visit www.certifiedangusbeef.com for beef tips, videos and recipes from our corporate chef.
  • FREE: Menu Development Resource Set "The Best of Fresh Grapes: A Foodservice Trio." Three Inspiring and Practical Tools for Operators, Chefs and Menu Developers. The set includes "Serve'em Up!" a comprehensive full-color brochure featuring menu concepts, dining trends, recipes, handing tips, exciting information on the health and nutrition benefits of grapes, and much more; Six "Signature" Recipe Cards: full-color, chef-developed recipes featuring an array of "world cuisine" and "traditional with a fresh twist" entrée salad and sandwich concepts such as Masala Chicken Salad with Grapes; Shrimp and Grape Salad with Lemongrass Vinaigrette; Roasted Turkey and Grape Wraps with Quick Mole Sauce and more; "Stanford Dining Does Its Research": a case study of Stanford Dining's increased use of grapes in multiple ways (fresh to-go, sides, sandwiches, salads) in multiple venues, including student, staff and visitor dining and take-out areas, with positive results. To order "The Best of Fresh Grapes" set, or any one of the three pieces individually or in combination, simply e-mail your request to This email address is being protected from spambots. You need JavaScript enabled to view it., call 559-447-8350 or write to: The California Table Grape Commission, 392 W. Fallbrook, Ste.101, Fresno, California 93711-6150. For other information please visit our Web site at www.grapesfromCalifornia.com.
  • FREE: Tyson Food Service offers consumer-centric insights into attitudes and behavior that identify trends affecting all foodservice segments with its quarterly newsletter, Insights & Discovery. As part of its commitment to innovation and discovery, Tyson Food Service in collaboration with Technomic, Inc., a fact-based food industry marketing research and consulting firm, produces this quarterly newsletter, which can be downloaded at www.tysonfoodservice.com.
  • FREE: Ideas @ the Heart of Value series by Tyson Food Service provides free menuing ideas and downloadable merchandising materials to help you keep the heart of your menu beating strong during these uncertain economic times. The six-volume, web-based program of newsletters and microsites will help you retain customers, show good value, and demonstrate that you understand challenges customers face. To explore each volume, and to access all of the menuing ideas, complete recipe information, menu descriptions, and downloadable merchandising materials, visit www.attheheartofvalue.net.
  • FREE: A new culinary education sheet provides step-by-step instructions on how to dice or slice an onion. The culinary instruction step-by-step sheet may be downloaded at www.onions-usa.org or for a copy of the how to cut an onion sheet, send an email to This email address is being protected from spambots. You need JavaScript enabled to view it..
  • FREE: A new culinary education sheet provides step-by-step directions on how to carve a leg of American Lamb. What to do with leftover leg meat from a banquet carving? The sheet includes easy recipes for using roasted American Leg meat in salads, soups and sandwiches. To order a carving sheet, send an email to This email address is being protected from spambots. You need JavaScript enabled to view it..
  • FREE: New culinary education sheets and a DVD on how to fabricate American Lamb are now available. The materials outline the steps to french a rack of American Lamb, create an American Lamb BRT roast and fabricate a leg of lamb. The culinary instructions step-by-step sheets may be downloaded at www.americanlamb.com or for copies of the sheets and DVD, send an email to This email address is being protected from spambots. You need JavaScript enabled to view it..
  • FREE: You can download a printer-friendly primer for knives and their care at www.mercercutlery.com. Go to customer support and then click on “The Anatomy of Knife,” “Sharpening Your Knives,” “Knife Care,” and Frequently Asked Questions about Knives.” These are all good reference pages for your students and teaching tools for you!
  • FREE: A new 12-month, full-color, wall-hanging calendar featuring a collection of delicious drink recipes using all-natural Pearl® Organic Soymilk from Kikkoman. From coffee drinks to chai tea, from smoothies to bubble tea and more, “Color Your Year: 12 Months of Hot, Cool Ideas” is a useful calendar filled with beautiful original photography, nutritional information and loads of helpful tips for adding instant variety and dairy-free alternatives to your menu. As versatile as milk, an 8-ounce serving of Pearl Organic Soymilk is packed with nutrients, vitamins and proteins for a heart-healthy diet. Explore the many uses for six great flavors of Pearl Organic Soymilk: Original, Creamy Vanilla, Chocolate, Coffee (NEW!), Green Tea and Unsweetened. Calendar size: 24” x 8” (open/hanging).  For your free calendar, please contact Elsie Soekardjo via email: This email address is being protected from spambots. You need JavaScript enabled to view it. For more information and recipes ideas featuring Pearl Organic Soymilk and all of Kikkoman’s delicious line of Asian sauces, seasoning and coatings, visit www.kikkomanusa.com.
  • FREE: The USA Rice Federation has collaborated with The Culinary Institute of America to create a DVD on Exploring the World of U.S. Rice. An informative view of all things rice from paddy to plate, you’ll learn about the rice grown in the U.S., how to prepare and use each variety and follow top chefs as they create some of today’s hottest rice dishes. Interested in the facts of U.S. rice, including types and characteristics, how it’s grown, cooking techniques and foodservice benefits? Want to see CIA chefs prepare a variety of rice dishes that combine classic techniques with innovative, on-trend menu ideas? Be inspired with 11 new rice-based recipes. Visit http://www.menurice.com/dvd/ to request your DVD.
  • FREE: The Wisconsin Milk Marketing Board has developed a new brochure: “Pairings to Please” which has a simple approach to entertaining with cheese pairings and some specific wine and beer pairing examples. You may request it by calling 1-800-383-9662 ext. 279 or send your name and address to Wisconsin “Pairings to Please” brochure, WMMB, Attn: D. Leonhardi, 8418 Excelsior Drive, Madison, WI 53717. You must mention inventory #2025.
  • FREE: The American Lamb Board has developed a set of information guides about common foodservice cuts of American Lamb – leg, loin, rack, ribs, shanks and shoulder. Each information guide includes concept suggestions, recipes and tips. To order your free set of American Lamb Cuts Information Guides, email This email address is being protected from spambots. You need JavaScript enabled to view it..
  • Free Ideas You Can Build On™ From Basic American Foods Features Chefs’ and Operators’ Menu Items with Convenience Products
    Leading chefs and operators share their signature culinary creations using convenience products in “From Their Kitchen to Yours,” the latest Ideas You Can Build On™ Trend Bulletin 17, free from Basic American Foods.
    This four-color issue features a new case-study format – with operator tips, serving suggestions and original recipes developed by: Jonathan Bennett, chef/partner, Moxie and RED restaurants; Donette Beattie, vice president of purchasing and product development, Country Kitchen International; Diane Hardy, director of food and auxiliary services, and Cindy Stearns, assistant director, marketing and special programs, both of the University of Richmond; and Julaine Keihn, director of campus dining services, and Chef Eric Cartwright, from the University of Missouri at Columbus. Featured recipes include Baja Pizza, Spicy Bean Wraps, Buffalo Hashbrowns and potato Haystacks. Additional recipes are available on Basic American Foods’ expansive culinary Web site at www.baf.com.

    Basic American Foods is known for its family of convenient, great-tasting products that include: Nature’s Own® Potato Pearls® Premium Mashed Potatoes; Golden Grill Russet™ Premium Hashbrown Potatoes; Potato Pearls®, Golden Grill®, Redi-Shred®, and Classic Casserole® potatoes; Quick-Start® Chili; and Santiago® Refried Beans.

    For a free copy of “From Their Kitchen to Yours” (Bulletin #17 in the Ideas You Can Build On™ series) and for past issues – or for ideas to build your menu with Basic American Foods products – call (800) 722-2084, or visit Ideas You Can Build On™ at www.baf.com.
  • Alaska Seafood Marketing Institute Celebrates Crab Season with New Foodservice Promotional Materials
    This fall, the Alaska Seafood Marketing Institute (ASMI) presents “The Great State of Crab” and “Grab a Fork. There’s a lot more out there.” merchandising materials. Posters, menu sheets and trade education brochures are included in this promotional package, which is intended to help operators capitalize on the popularity and current seasonal availability of Alaska crab. Each “Great State” piece is designed to entice customers to order wild Alaska crab that comes from the place of massive glaciers, untamed wilderness and vast icy seas. The “Grab a Fork.” messaging communicates that the carefully managed, sustainable fisheries of Alaska provide crab of the highest quality. Indeed, Alaska is The Great State of Crab.

    More than half of the seafood harvested in the United States is from Alaska, where tight regulations ensure the sustained abundance of this prized natural resource. Consumer awareness of sustainable fisheries is higher than ever and they are expressing a preference for seafood from Alaska. Recent consumer research indicates that 86% of patrons polled chose “Alaska King Crab” over regular King crab on menus. ASMI’s newest foodservice promotional materials help operators take advantage of consumers’ preference for wild seafood.

    Alaska King, Snow and Dungeness crab are harvested throughout the year, providing foodservice operators with these delicious varieties year-round.

    Alaska is the pioneer of sustainability. Since acceptance into the Union in 1959, Alaska has been the only state in the nation whose constitution mandates that “Fish…be utilized, developed and maintained on the sustained yield principle.” This long-term dedication to sustainability has resulted in keeping the world stocked with a continuous, ever-replenishing supply of wild seafood. Indeed, Alaska's effective and precise fisheries-management practices are considered a model for the world.

    To order the “Great State of Crab” poster (Part #7-009), “Great State of Crab” menu sheet (Part #7-012) and/or the “Grab a Fork” poster (Part #7-015), visit www.AlaskaSeafood.org.
  • FREE: Get the inside scoop to learn all about Fresh Hass Avocados from the Hass Avocado Board (HAB). The easy-to-use CD-ROM can be used to supplement classroom lectures or used as a self-directed teaching tool. The CD-ROM will take students into the grove to learn about the cultivation process and understand the benefits of the various vitamins and minerals found in a fresh avocado. Educators will be able to help students explore the wonders of the versatile Fresh Hass Avocado as a culinary ingredient in contemporary and global cuisines, as well as a component in a healthful diet. The lesson plans open new thinking behind menu planning as students learn how to cook Fresh Hass Avocados using broiling, frying, and baking procedures, and learn how to maximize the yield of Fresh Hass Avocados. The HAB Culinary Instruction Kit is free to instructors. To order, just contact HAB at 1-800-370-3782.
  • FREE: Recipe Cards from Idaho Potato Commission. The tapas trend is what has inspired this collection of six new dishes utilizing Idaho potatoes. The accordion-style cards with perforated edges make for a handy reference on ways to feature avant-garde ways to dress up and serve potatoes. To request your free copy of the recipe cards, contact Don Odiorne via e-mail at This email address is being protected from spambots. You need JavaScript enabled to view it. or write to the IPC at PO Box 1670, Eagle, Idaho, 83616, Attention: IPC Recipe Cards.
  • FREE: The Idaho Potato Commission offers six new tantalizing takes on tapas utilizing the classic Idaho Potato. These meant-to-be-shared recipes are part of a new recipe-cards set that is being distributed at trade shows and conferences, and offered online at the IPC’s Web site, www.idahopotato.com. The accordion-style cards with perforated edges make planning an innovative menu as simple as whipping up a batch of Spicy Idaho Potato Fritters to share. To request your free copy of the recipe cards, contact Don Odiorne via e-mail at This email address is being protected from spambots. You need JavaScript enabled to view it. or write to the IPC at P.O. Box 1670, Eagle, ID 83616, Attention: IPC Recipe Cards.
  • FREE from the California Avocado Commission: a Culinary Companion CD provides what every chef and chef educator craves—innovative menu ideas. In fact, CAC’s Culinary Companion is stocked with scores of fresh avocado recipes in every menu category, along with Web- and print-ready photos. At a click, chefs can access guides for specifying, handling and storing fresh California Avocados, or link to www.avocado.org/foodservice, CAC’s comprehensive Web site. Free of charge to interested operators and educators, order your California Avocado Culinary Companion CD at www.avocado.org/foodservice,, or contact the California Avocado Commission Foodservice Hotline at 800-370-3782.
  • FREE: The Citrus Flavor Wheel from Sunkist Growers, Inc. peels away the mystery in identifying the various citrus taste and scent. Take a spin while Sunkist reveals the subtle flavors and aromas of 15 citrus varieties from lemons to limes and oranges to tangerines; including 12 seasonal specialty citrus such as Oroblancos or Minneola Tangelos. This 6.5” wheel is a handy tool to assist culinary educators in teaching students the proper way to analyze and define flavors and scents, and to recognize a Satsuma Mandarin over a Royal Mandarin and appreciate the delicate differences. For a free copy of the Sunkist Citrus Flavor Wheel, call 818/986-4800, or check out the online flavor wheel at http://foodservice.sunkist.com.
  • FREE: Produced by Unilever Foodsolutions and in collaboration with the Culinary Institute of America, the first volume of the World Culinary Arts DVD series, “Savoring the Best of World Flavors,” showcases the authentic cuisines of Spain, Thailand, India and Mexico. For your free copy, please call 1-800-272-1217.
  • FREE: The U.S Highbush Blueberry Council offers "Add Blueberries-Add Value," a compact kit, free to chefs and operators. The large-format information pack includes a mini-CD-ROM featuring all the information on the printed piece plus recipes, nutrition information, availability and more. For a free copy of "Add Blueberries - Add Value" including a bonus CD-ROM, email name and mailing address to This email address is being protected from spambots. You need JavaScript enabled to view it. or call 212-420-8808. For a full range of highbush blueberry information and recipes, visit www.blueberry.org.
  • FREE: The California Strawberry Commission’s Profitable Menu Ideas with California Strawberries provides storage and handling information for fresh and frozen strawberries, nutrition facts and profitable menu ideas. Also available: Ideas for increasing profits with California Strawberries. To receive your copy of The Many Culinary Talents of the California Strawberry brochure or the Menu Ideas, please email: This email address is being protected from spambots. You need JavaScript enabled to view it.. For additional healthy and indulgent strawberry recipes and ideas, please visit: www.calstrawberry.com
  • FREE An educational CD from the Idaho Potato Commission featuring the basics of potato storage and preparation as well as several different ways to come up with signature baked potatoes. This was done with Chef David Walzog of the Wynn Resort in Las Vegas. One per school location, please. Contact This email address is being protected from spambots. You need JavaScript enabled to view it. with your request.
  • FREE: The Florida Department of Agriculture’s Bureau of Seafood and Aquaculture Marketing has published an industry training fish and seafood handling guide titled “Maintaining Seafood Quality.” The guide will help you keep seafood at its highest quality and will address how seafood spoils, quality evaluations and storage. It is also available in a VHS video. For a free copy please call (850) 488-0163 or visit http://www.fl-seafood.com/industry/fapc_retail.htm.
  • FREE: Finfish and Shellfish Industry Posters from the Florida Department of Agriculture’s Bureau of Seafood and Aquaculture Marketing. Two full-color 22” x 35” posters featuring Florida fish and shellfish illustrations, preparation tips, substitute species, appearance and handling information. To order your posters please call (850) 488-0163 or visit http://www.fl-seafood.com/industry/fapc_retail.htm
  • FREE: How to Keep Florida Clams Fresh Poster from the Florida Department of Agriculture’s Bureau of Seafood and Aquaculture Marketing. To receive your 16" x 20" full-color poster on storage and handling guidelines for retail/foodservice staff call (850) 488-0163 or visit http://www.fl-seafood.com/industry/fapc_retail.htm
  • FREE: Order your American Lamb culinary educational materials today. The “American Lamb Makes the Plate” package includes a comprehensive teacher’s manual with instructional videotape or DVD. The manual includes information on lamb carcass breakdown, nutritional facts, cooking methods, recipes and more. To order your American Lamb culinary education materials, send a request to This email address is being protected from spambots. You need JavaScript enabled to view it.. Please specify if you would like videotape or DVD.
  • FREE: The Pacific Northwest Canned Pear Service is ready to help culinary instructors and students expand their foodservice repertoire with a collection of innovative pear recipes. Inspired by global flavor trends, the PNCPS has created an array of entrees, salads and desserts that explore the tastes and traditions of exotic cuisines. Contact the Pacific Northwest Canned Pear Service, 105 South 18th Street, Yakima WA 98901-2145, (509) 453-4837, fax (509) 453-4880, This email address is being protected from spambots. You need JavaScript enabled to view it.. For additional recipes and product information, visit the Web site at www.eatcannedpears.com.
  • FREE: MENU MAKERS KIT from Avocados from Mexico. The new kit is designed to be easy to use and to keep. It includes a folder with innovative chefs’ recipes with photos, including Avocado and Beet Salad; Steak a la Tampiqueña with Chunky Guacamole; and, Tuna Sashimi-Avocado Stack. A handy CD-ROM is inserted in the folder and includes these recipes and ten more. On the CD, you get a list of quick ideas for ways to pump up the color, flavor, and appeal of any menu; Avocado Basics: purchasing, storing, measuring, and using fresh avocados; and, Hass avocado nutrition facts. To request your free kit from Avocados from Mexico, please email your name, title, address and the name of your operation to: This email address is being protected from spambots. You need JavaScript enabled to view it. or call 212-420-8808.
  • FREE: American Lamb Cuts Poster from the American Lamb Board provides information on the most popular cuts of lamb and how to prepare them. To order your full-color 24” x 36” American Lamb cuts poster, send a request to This email address is being protected from spambots. You need JavaScript enabled to view it..
  • FREE CRANBERRY KIT. Need a burst of something new in your menu? As a foodservice professional, you know how important it is to have innovative menu ideas that please the palate and provide maximum nutritional value. Cranberries and cranberry products deliver great taste and nutrition in every bite. This informative kit provides information on the variety of cranberry products available, preparation tips, nutritional information and foodservice recipes. For a free copy of this kit, call 206-270-4641 or e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it..
  • FREE: The National Honey Board's new Culinary Instruction Kit combines honey industry educational materials with a millennia of human experience and applications in one convenient, compact package. Presented in CD-Rom and DVD format, the module offers two levels of classroom teaching guides-beginning and advanced-and two supplemental video presentations. As an added bonus, students who complete the advanced module and final exam qualify for 3.5 ACF continuing education hours. Also available: The Complete Culinary Reference for Honey, a CD that contains over 150 foodservice recipes, a photo gallery and honey ingredient information. To order materials, contact Jami Yanoski at the National Honey Board at (303) 776-2337 or This email address is being protected from spambots. You need JavaScript enabled to view it..
  • Prosciutto di Parma® Kit is Free to Culinary Educators. A free kit for chef educators is now available from the Consorzio del Prosciutto di Parma. The kit includes a 6-minute video featuring Chef Lidia Bastianich, who shows students how to purchase, handle, store and menu Prosciutto di Parma® and takes them on a virtual tour of Parma to learn how the world's most famous ham is produced.

    Chef educators will also find in the kit:
  • An overview of the video highlighting key points and a "discussion guide" that can be used as a lecture outline or as a knowledge assessment tool.
  • Samples of student handouts: "Prosciutto di Parma® Handling Guidelines", an information leaflet, a set of chef recipe cards and a recipe leaflet.
  • An order form for free additional videos (VHS or DVD format) and student handouts.

    The Consorzio del Prosciutto di Parma is the association of Parma Ham® producers. For more information about Prosciutto di Parma®, visit www.parmaham.com, email This email address is being protected from spambots. You need JavaScript enabled to view it. or call Lewis & Neale at 212-420-8808.
  • FREE: Fishery Products International (FPI) has developed a 4-page guide to show students and foodservice operators how to bring the Southwestern culinary trend of fish tacos to a restaurant menu. Penned by corporate chef and director of culinary, Brian Halloran, the brochure reviews culinary considerations such as fish/seafood selection, tortilla choices and side dish options as well as preparation guidelines and recipe suggestions. For copies of FPI's booklet, Fish Tacos Go Mainstream, call FPI at 1-888-820-0900
  • FREE: The United States Potato Board has a new recipe collection featuring America’s favorite vegetable. Created by the United States Potato Board (USPB), this foodservice resource showcases how potatoes – which are packed with nutrients such as vitamin C, potassium and fiber, and are fat-free – can enhance the nutritional profile of your menu in delicious recipes such as Curried Stuffed Potatoes and Roasted Potato Salad with Ancho Cumin Vinaigrette. To receive your copy of The Healthy Potato brochure, or for additional healthful and delicious potato ideas, please visit www.healthypotato.com or write to: United States Potato Board 1050 Battery Street San Francisco, CA 94111
  • FREE: The association of Parma Ham producers is offering a resource kit for chef educators. This kit contains the video Prosciutto di Parma: Serving Italy's Finest that features Chef Lidia Bastianich who takes your students on an educational tour to Parma, Italy to learn why this premium ham is revered around the globe. Chef Bastianich also covers product purchasing, handling, slicing, storage and menuing suggestions. A synopsis of the video and a discussion guide that can double as a knowledge assessment tool are included, along with samples of student handouts that can be ordered in quantity. To obtain a copy of the kit please call 212-240-8808 or contact us at This email address is being protected from spambots. You need JavaScript enabled to view it..
  • FREE: From The Washington State Potato Commission an all-inclusive manual, especially for foodservice, about fresh Washington potatoes varieties and their uses. The 12-page Spud Syllabus includes potato history, Washington growing regions, the many benefits of Washington potatoes and complete information on six groups of potato varieties (Russets, Whites, Yellows, Reds, Blues/Purples and Fingerlings) with descriptions, best uses and basic preparation methods for each variety. Also request: a unique and informative poster-sized chart of the many different potato varieties grown in the state. The 11x17-inch coated poster, printed on both sides on heavy stock, gives the variety name, its characteristics, best preparation methods and a color photograph for easy identification. Contact: the Washington State Potato Commission, 108 Interlake Road, Moses Lake, WA 98837, (509) 765-8845 or e-mail This email address is being protected from spambots. You need JavaScript enabled to view it.
  • FREE: Smuckers Platescapers has produced a wonderful "How-To Guide" for teachers to use in their classroom demonstrations on plate decorating. Click here to download your guide. This guide was used during the summer at the CAFÉ workshops and everyone had a great time working with the product.
  • FREE: The California Vegetable Specialties (CVS) is pleased to offer culinary educators a complimentary endive (pronounced “on-deev”) teaching kit. The kit consists of an 8 minute production video, Set of 8 – 10 roots in varying stages of the three week forcing period, one 6 pound box of red and white endives (for use in demo), and company brochures for your students. If interested, contact Rich Collins via the Endive World website at www.endive.com
  • FREE: The National Turkey Federation (NTF) has made available three lesson plan modules for culinary educators at www.eatturkey.com. They were developed in conjunction with the American Culinary Federation (ACF); the lesson plans are designed to enhance existing culinary curricula in both secondary and post-secondary settings. The curricula, which cover international cuisine, fabrication and nutrition, include turkey as a teaching tool.
  • FREE: There is an excellent publication that you can get for free that might be of interest to you and your students. I love it and use it to teach my hospitality sales class at Purdue. The publication is called Restaurant Marketing. Simply call 1-800-247-3881 to start getting your free subscription.
  • FREE: Those who would like an easy-to-read chart that compares the saturated fat, cholesterol and calories of lobster with other proteins can contact the Maine Lobster Promotion Council, visit www.mainelobsterpromo.com/clip_art.html or call 207-947-2966.
  • FREE: The American Egg Board is offering a complimentary copy of the newly updated Eggcyclopedia. This publication will answer questions about everything you always wanted to know about The incredible edible egg™ and is a must have for all foodservice operations. This 55-page booklet contains the latest nutritional data, information on specialty eggs (free-range, organic, etc) and up-to-date handling and care tips for nature’s own miracle food, the egg. To receive a copy, contact: American Egg Board at This email address is being protected from spambots. You need JavaScript enabled to view it.; hone: 847-296-7043, fax 847-296-7007 or website: www.aeb.org. Tell them you saw it on the CAFÉ website!
  • FREE: The National Turkey Federation's ultimate guide to turkey, an online foodservice reference manual. Sections include purchasing turkey, products and parts, storage and thawing, preparation, serving and presentation, promoting turkey, safe food handling and nutrition. Go to www.eatturkey.com/foodsrv/manual/fsmanual.html.
  • FREE: Sample of "Pro-Success" magazine from the Federation of Dining Room Professionals. This publication is part of membership in this organization devoted to raising the standards for dining room professionals. Free personalization of textbooks when ordered by mentioning the CAFÉ web site. Contact www.FDRP.com for your sample magazine and more information.
  • FREE: Get free professional development courses by visiting the Culinary Institute of America’s site (www.ciaprochef.com) and link to their free on-line course. Topics vary. Prominent chefs develop recipes and techniques that they share with the students. Registration is required.
  • FREE: Print brochures. 2002 Soyfoods Guide contains consumer recipes, usage tips on soy ingredients and health updates. Single copies may be ordered from the Soy Information Clearinghouse online at www.soybean.org (you can either download a pdf file or request that they mail a printed copy to you. For bulk you need to call them at 1-800-TALKSOY.

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