![CAFÉ Update January 9, 2023](/media/k2/items/cache/71df7e6668daa8854f3de67d2d84f309_Generic.jpg?t=20230109_163746)
CAFÉ Update January 9, 2023
![January 2023 Issue](/media/k2/items/cache/fbd810dbe9eba310a4db4eed080d5185_Generic.jpg?t=20230105_172834)
![McCormick For Chefs® Releases Flavor Forecast® 23rd Edition](/media/k2/items/cache/945a0a7a8f2da41b3a456e91531d5e81_Generic.jpg?t=20230209_165030)
McCormick For Chefs® Releases Flavor Forecast® 23rd Edition
Including Inaugural Flavor of the Year: Vietnamese x Cajun Style Seasoning
By McCormick For Chefs®
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![Culinary Student Earned Inaugural Award and Complimentary IPC Harvest Farm Tour Invitation](/media/k2/items/cache/b6a0dcc56b3929e09dbe6dac6a4485bd_Generic.jpg?t=20230105_161238)
Culinary Student Earned Inaugural Award and Complimentary IPC Harvest Farm Tour Invitation
Student of the Year recipient Gage Hess traveled to Idaho and learned first-hand about planting, growing, harvesting and distributing Idaho potatoes.
By Lisa Parrish, GMC Editor
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![Culinary Math Teaching Series: Rounding Reality](/media/k2/items/cache/b7c3b7a4bb8bc266a517106bd9599927_Generic.jpg?t=20230105_161459)
Culinary Math Teaching Series: Rounding Reality
Foodservice reality often alters natural math rules.
By Linda Blocker, CHE, Associate Professor at the State University of New York at Delhi
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![Another Year and More Opportunities](/media/k2/items/cache/a801120ba3c46aa176f1cba39cc4c41e_Generic.jpg?t=20230104_161955)
Another Year and More Opportunities
Consider the experiences of the past 20-plus years as you plan for the year ahead.
By Paul Sorgule, MS, AAC
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![There is No Such Thing as a Free Lunch: The Opportunity Cost of Beef](/media/k2/items/cache/4f2b2921d5adfbf8552ab9cbd77502b5_Generic.jpg?t=20230105_172416)
There is No Such Thing as a Free Lunch: The Opportunity Cost of Beef
Beef is a key ingredient with complicated environmental challenges and no precise and definitive answers
By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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![Chef Profile: Career Path Insights](/media/k2/items/cache/5d18fcc90da16863a31da1ea13668cb8_Generic.jpg?t=20230201_155721)
Chef Profile: Career Path Insights
Chef Mark DeNittis
Center of the Plate Protein Specialist
Performance Foodservice/Roma Foods
By Lisa Parrish, GMC Editor
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![Goya Foods Offers $20,000 Culinary Arts and Food Science Scholarships to Four Students](/media/k2/items/cache/2ffe471e04ba2bdce15b891edda74e34_Generic.jpg?t=20230105_162318)
Goya Foods Offers $20,000 Culinary Arts and Food Science Scholarships to Four Students
Goya Foods offers four scholarships of up to $20,000 each to students entering their freshman year in a two- or four-year accredited college working toward a degree in culinary arts and/or food science.
By Lisa Parrish, GMC Editor
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![Calling for Creative and Innovative Idaho® Potato Recipes](/media/k2/items/cache/5795052373f77691457fbf2daa1b87cc_Generic.jpg?t=20230104_150306)
Calling for Creative and Innovative Idaho® Potato Recipes
Winners to be featured in IPC’s upcoming national advertising campaign.
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