2024 CENTER FOR THE ADVANCEMENT OF FOODSERVICE EDUCATION (CAFÉ) CONFERENCE

Hosted by St. Philip’s College

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10^TH ANNUAL CAFÉ DEANS & DIRECTORS RETREAT (DDR)
June 19, 2024

9:00 a.m. to 4:00 p.m.

“Invent the Future”

Tuesday, June 18, 2024

• Meet and Greet Happy Hour for Deans and Directors (5:30 p.m. – 6:30 p.m.) located in the Aztec Bar area on the 2^nd floor of the hotel

Wednesday, June 19, 2024

• Breakfast at hotel (available from 6:00 a.m. to 9:30 a.m.)
  
  
• Bus transportation leaves from Drury Plaza Hotel to St. Philip’s Campus (8:30 a.m.)
  
  
• Attendee Introductions/description of current challenges (9:00 a.m. – 9:30 a.m.)
  
  
• Keynote: “Culinary Arts Education in an AI World: Frosting or Flambe?” presented by Dr. Tim Dasey, Dasey Consulting (9:30 a.m. – 10:30 a.m.) sponsored by Mercer Culinary

• Panel Discussion - on the topic of innovations and ideas (10:45 a.m. -11:45 a.m.)
  • Moderator – Jon Deutsch, Drexel University
  • Panelists
    • Chef Stephanie White, Auguste Escoffier School of Culinary Arts
    • Elizabeth DeRose, Frederick Community College
    • Jean Hertzman, School of Hotel, Restaurant, and Tourism Management, New Mexico State University
      
      
• Lunch (12:00 p.m. – 1:00 p.m.)
  
  
• Speaker, Paul Sorgule, Harvest America Ventures (1:00 p.m. – 1:30 p.m.)
  
  
• Roundtable discussions (1:30 p.m. – 3:00 p.m.)
  
  
• Wrap up (3:15 p.m. – 4:00 p.m.)
  
  
• Bus transportation from St. Philip’s Campus to Drury Plaza Hotel (4:15 p.m.)

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CAFÉ MASTER CLASSES AND OPENING NIGHT RECEPTION

June 19, 2024

Wednesday, June 19, 2024 – Master Classes

• Hands On Master Classes (separate registration)
• Chocolate Class (1:00 p.m. – 4:00 p.m.)
• Pizza Class (1:00 p.m. – 4:00 p.m.)
• Transportation to/from master classes on your own

Wednesday, June 19, 2024 (Evening Event for DDR, LC Attendees and Guests)

• Bus transportation from Drury Plaza Hotel to St. Philip’s Campus (6:30 p.m.)
• Awards 7:00 pm -7:30 p.m.
• Opening Night Reception - Guests are Welcome 7:30 p.m. -8:45 p.m.
• Breakout Session Sign-up Sheets for Industry Outreach and Educational Best Practices Day
• Bus transportation from St. Philip’s Campus to Drury Plaza Hotel (9:00 p.m.)

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18^TH ANNUAL CAFÉ LEADERSHIP CONFERENCE (LC)
June 20-21, 2024

Thursday, June 20, 2024 - INDUSTRY OUTREACH DAY

• Keynote: “Did you try unplugging” presented by Charles Carroll, Executive Chef, River Oaks Country Club (9:00 a.m. – 10:00 a.m.)
  
  
• Bus transportation leaves from Drury Plaza Hotel to St. Philip’s Campus (8:30 a.m.)
  
  
• Breakfast at hotel (available from 6:00 a.m. to 9:30 a.m.)
  
  
• InfoFair (10:15 a.m. - 11:15 a.m.)
  
  
• Lunch with Panel of local chefs (11:15 a.m. – 12:45 p.m.)
  • Moderator – Chef Frank Salinas, St. Philip’s College
  • Panelists
    • Chef Johnny Hernandez
    • Chef Elizabeth Johnson
    • Chef Geronimo Lopez
      
      
• Breakout sessions #1 (1:00 p.m. – 2:00 p.m.)
  • Three presentations simultaneously—Attendees Choose 1
    • “Chocolate For Breakfast” presented by Josh Johnson, Guittard Chocolate
    • “Idaho Potato Commission - Capabilities, Trends, and Relevance to you” presented by Alan Kahn, Idaho Potato Commission
    • “Get to Know Your Mango” presented by Chef Jason Hernandez, Blade & Tine Culinary Consulting, on behalf of the National Mango Board

• Breakout sessions #2 (2:15 p.m. – 3:15 p.m.)
  • Three presentations simultaneously--Attendees Choose 1
    • “NC Sweetpotatoes - Any Reason Any Season” presented by CoCo Daughtry & Sabrina Wilson, North Carolina Sweetpotato Commission
    • “Keeping Pork Relevant to Today’s Foodservice Customer” presented by Steve DeVries, National Pork Board
    • “Watermelon Adds the Wow” presented by Megan McKenna, National Watermelon Promotion Board

• Breakout sessions #3 (3:30 p.m.- 4:30 p.m.)
  • Three presentations simultaneously—Attendees Choose 1
    • “The Theme is BBQ”, presented by Chef John Munoz, St. Philip’s College
    • “Multifunctional Technology in Modern Foodservice & Kitchen Classrooms”, presented by Chef Daniel Lessem, Director of Education for RATIONAL & Chef Sara Johannes, Culinary Department Chair, Saint Paul College & recipient of the 2024 CAFE Technology Award
    • “Expanded Liability Protections for Food Donors & How Donating Food is a Social, Environmental, and Economic Win”, presented by Anya Obrez, National Resources Defense Council

• Bus transportation from St. Philip’s Campus to Drury Plaza Hotel (4:45 p.m.)

Dinner on Your Own

Friday, June 21, 2024 - EDUCATIONAL BEST PRACTICES DAY

• Breakfast at hotel (available from 6:00 a.m. to 9:30 a.m.)
  
  
• Bus transportation leaves from Drury Plaza Hotel to St. Philip’s Campus (8:30 a.m.)
  
  
• Keynote “Using AI to be a more creative teacher in the culinary arts” presented Dr. Fred Mayo, President, Mayo Consulting Services (9:00 a.m. – 10:00 a.m.) sponsored by American Technical Publishers

• Breakout sessions #1 (10:15 - 11:15 a.m.)
  • Three presentations simultaneously - Attendees Choose 1
    • “Connecting Culinary Arts with Sustainable Agricultural Systems” presented by Dr. Jean Hertzman, School of Hotel, Restaurant, and Tourism Management, New Mexico State University
    • “Teach your students their super power and they can fly!” presented by Daniel Stine and Dominic Hawkes, SDC Publications
    • “Discover How International Travel Can Benefit Your Educational Programs” presented by Giacomo Berselli, Marco Polo Program Abroad in Italy Inc. and Michael Carmel, Trident Technical College
      
      
• Lunch at St. Philip’s Campus (11:15 – 12:30 p.m.)
  
  
• Breakout sessions #2 (12:45 a.m. - 1:45 p.m.)
  • Three presentations simultaneously - Attendees Choose 1
    • “The Art of Teaching and Learning Food for Health: From course design to therapeutic food development” presented by Jon Deutsch and Brandy-Joe Milliron, Drexel University
    • “Make It with Metric” presented by Jasun Zakro, Hospitality Training Academy
    • “Sustainability Best Practices”?” presented by Russ Zito, Johnson & Wales University
      
      
• Breakout sessions #3 (2:00 – 3:00 p.m.)
  • Three presentations simultaneously –Attendees Choose 1
    • “Are Focused Menus & Craft Kitchens Changing Foodservice Education?” presented by Cathy Scruggs, American Technical Publishers
    • " Reinventing your Purchasing Class” presented by Desmond Keefe, Rowan College at Burlington County
    • “Preparing your students for competition.” presented by Patrick Costello, St. Philips College

• CEH Certificates and Evaluations (3:15 p.m.)
  
  
• Bus transportation from St. Philip’s Campus to Drury Plaza Hotel (3:30 p.m.)

Updated 6/12/2024 

Notes:

Membership Discount: CAFÉ members get a $25 discount. Please log into your account and register to get your discount.

Presenter Discount: Presenters get a $100 discount.

Texas High School Teachers get a $100 discount on conference registration. Please contact Mary Young at This email address is being protected from spambots. You need JavaScript enabled to view it. for registration details.

Hotel: 130 Drury Plaza Hotel San Antonio Riverwalk, 105 South St. Mary’s Street, San Antonio, TX 78205. For more Hotel information, click here.

Continuing Education Hours: Certificates will be given out at end of each conference.

COVID-19:  We will follow the current CDC guidelines and/or Alamo College District – St. Philip’s College guidelines as of the date of the conference.

REGISTRATION AND PRICING:

* If you are having any difficulty registering, please contact Mary Young directly by This email address is being protected from spambots. You need JavaScript enabled to view it..