![Culinarians Should Know the Gluten Gamut: From Gluten Free to Gluten Intolerant](/media/k2/items/cache/8d7d615a68d2ad1b0beadd8091ab5b84_Generic.jpg?t=20180201_202207)
Culinarians Should Know the Gluten Gamut: From Gluten Free to Gluten Intolerant
Learning about foods containing gluten will serve chefs and servers well.
By Chef Adam Weiner, CFSE
Learning about foods containing gluten will serve chefs and servers well.
By Chef Adam Weiner, CFSE
How the technology of QR codes unlocked the power of smartphones in the classroom.
By Chef David Pazmiño of Newbury College
A California avocado farmer’s perspective on the practices and rewards of avocado cultivation
By Thomas Smith
The American Culinary Federation (ACF) and the Center for the Advancement of Foodservice Education (CAFÉ) have agreed to a partnership focusing on education and events.
National Louis University (NLU), Laureate Education, Inc. and Kendall College, LLC announced last month they have entered into an agreement whereby Kendall College's current programs and other assets will transfer to NLU. The boards of NLU and Kendall approved this arrangement, with the additional agreement of Kendall's parent company, Laureate Education, Inc. This transfer of programs is contingent on regulatory approvals, including that of the U.S. Department of Education and the Higher Learning Commission, whose decision is expected the latter half of this year, but possibly as soon as the summer.
Journal is Launched!
The Journal of Culinary Education Best Practices has launched with its first issue now available to members of CAFE.
The Journal of Best Culinary Arts Education Practices is an online publication available only to CAFE Members.