CAFE Update March 7, 2018

07 March 2018

Tater Love: A Global Obsession

Picture1 tater love

The fourth largest crop in the world holds that title for a reason. Ubiquitous, accessible, and versatile the Idaho Potato Commission shows you how to make this tuber a show stopping force served at your operation, wowing not only your students or guests but also your bottom line in terms of profitability.

Learn exciting combinations and spicing techniques that excite the palate through dishes like the hearty Moroccan Potato Stew with Saffron Biscuits (African), a silky Peruvian Potato Soup (South American), and Shredded Potatoes with Pepper and Chiles (Chinese). All made with Idaho potatoes!

www.raghavaniyer.com

Attendees of this Trends Break Out Session will each receive a copy of “Smashed, Mashed, Boiled Baked.”

Teaching Umami - the Science, the Art, and its Role in Global Cuisines

Chris Koetke

Umami is a cherished flavor caused by glutamates in foods like mushrooms, cheese and tomatoes. Throughout the world and history, culinary professionals and consumers have craved umami. Through scientific research, we know that umami is recognized as a basic taste perception along with sweet, salty, sour and bitter. At the same time, there is much confusion about umami and especially about MSG, which is the purest form of umami. Attendees will learn about umami in foods and the role that MSG plays as well as how to incorporate umami in culinary education and see its applications in global cuisines.

Presenter Chris Koetke
Sponsored by Ajinomoto

Click here to register for the CAFE Leadership Conference.

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James Beard Foundation Announcement

The James Beard Foundation is committed to advancing women in the culinary industry through its Women's Leadership Programs (WLP). Below is a short synopsis of two dedicated programs for women at different stages in their careers.

Women in Culinary Leadership Program (WCL):
The WCL program gives women with a background in hospitality or the culinary arts and at least two years of relevant work experience a chance to work with top industry leaders and build in-depth skills in the kitchen or in restaurant management and hospitality.

This is a nine-month accelerated, learning-by-doing mentorship program. The program includes a week working at the celebrated James Beard House with some of the finest chefs in the country. Learn more here.

Women's Entrepreneurial Leadership Program (WEL):
The WEL program comprises an annual fellowship for a class of up to 20 women to attend a five-day entrepreneurship and leadership training program, developed with and hosted at Babson College.

Targeted to women chefs/owners of one restaurant or food business looking to expand and grow, the curriculum will address concerns related to entrepreneurship and expansion, as well as provide gender-specific training and leadership development. Learn more here.

The application due date for the 2018 WCL and WEL programs is Saturday, March 31, 2018 at 11:59 pm ET

2018 Awards

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