Defensive cooking requires an improvised, ready at a moment’s notice, back-up plan without panicking.

By Chef Adam Weiner, JD, CFSE

The most important director’s task is thinking beyond today’s chaos and planning for the best future culinary program. Paul Sorgule provides stepping stones to achieve strong program plans.

By Paul Sorgule, MS, AAC

Farmer Carl Cilker found that California’s Central Valley had key requirements to grow heart-healthy walnuts. He just needed time to grow the trees.

By Lisa Parrish, GMC Editor

The Culinary Institute of America (CIA) has dedicated The Kikkoman Teaching Kitchen at the college’s Hyde Park, New York campus, honoring a more than 20-year partnership and ongoing mutual commitment to culinary education. The Kikkoman Teaching Kitchen will provide culinary students hands-on learning opportunities encompassing a variety of Asian cuisines and traditions with the support of ongoing donations of Kikkoman’s complete line of authentic Asian sauces.

Careers through Culinary Arts Program (C-CAP), a national non-profit that guides underserved high school students toward culinary careers, is proud to announce it was selected as one of only two New York City non-profit organizations to receive the prestigious Neighborhood Builders® award from Bank of America.

Your Magazine: The Gold Medal Classroom (GMC)

Miss one GMC story and you may miss a valuable culinary resource.

By Lisa Parrish, GMC Editor

Charleston and Charlotte

Deans and Directors Retreat

The Gold Medal Classroom: 
The official ezine for CAFE  |  December 2018 issue

An examination of trends in alcoholic and non-alcoholic beverage consumption with an eye toward back of the house synergies.

By Thomas Smith