Once again, CAFE will be offering hands on master classes at its upcoming Leadership Conference in Charlotte, NC, June 20-22.

Featured Classes (Choose One):

JBF Class on Reducing Waste
James Beard Sponsored Class emphasizes waste-reducing and repurposing methods you can use in your classrooms. In this session, participants will have an opportunity to learn more about the curriculum that the JBF is developing for culinary school instructors, work through some of its hands-on activities, provide feedback, and gain ideas for adapting these activities for classroom use in a variety of settings. The class will be working with Prosciutto from Parma and will be led by Chef Jennifer Hill Booker. 3-6 p.m., Thursday, June 20

Chocolate Garnishing Techniques Applied to Classic Desserts
Join Chef Josh in a special four-hour class where he will be teaching (and you will be practicing) tempering techniques, variations of a classic recipe (chocolate cake) and simple garnishes using the tempered chocolate. Sponsored by Guittard Chocolate, this session is guaranteed to be not only be useful for your classes, but FUN! 2-6 p.m. Thursday, June 20

Modern Equipment
Attendees of the 3-hour workshop on “Combi-Technology in Modern Foodservice Environments” will run a test kitchen with Rational Corporate Chef and Instructor, Daniel Lessem, exploring precision manual cooking vs. cooking with intelligent sensors in variable climates. Explore cooking processes and techniques that are advancing with technology and learn to program your own best practice! 3-6 p.m. June 20

GARDE MANGER!
Patrick O’Brien the ‘Fruit Carving Ninja’ has been turning heads with his amazing creations. Patrick travels around the country bringing his fruit and vegetable carvings to trade shows, special events, guest teaching, and culinary competitions. Patrick’s fun-loving personality adds to his creativity as he is always trying to find new ways to bring smiles to people through his work. With a coach’s heart Patrick looks forward to all opportunities to share his knowledge and skills with others. Sponsored by the National Watermelon Promotion Board. 3-6 p.m. Thursday June 20

Interested? What You Need to Know:

• These classes fill up quickly and are limited to 20 each
• You will need to bring your own chef’s jacket and/or apron for the class; tools will be provided
• You will earn ACF continuing education hours for these classes
• You will be taking the class at the Johnson & Wales University Charlotte campus. The opening night reception will follow the classes, so you’ll already be there!
• There is an additional fee of $25 for the class

To register for the conference and the master classes, click here.
CAFE members receive a $25 discount on their registration. To become a CAFE member ($50), click here.

A Really Important Date

The 2019 CAFE Awards’ Deadline is April 1.

Awards include not only cash prizes and plaques, but also a complimentary registration to the CAFE Leadership Conference. Winners will be recognized at the Awards ceremony at 6:30 on Thursday, June 20, at Johnson & Wales University.

Have you been innovative in your program(s)? Tell us about it!

Have you shown the value of entrepreneurship in your program(s)? Show us!

Have you embraced Green and Sustainability programs? Share!

Plus we are looking for nominations for Secondary Educators of the Year and Postsecondary Educators of the Year.

For full descriptions of the Awards, click here. Deadline: April 1

Brightwater: A Center for the Study of Food: Sponsor of TWO Awards

• Green Award: Recognizes culinary programs that promote and incorporate sustainability efforts as part of their curriculum and operations. Click here for information about the Green Award
• Food Entrepreneurship Award: Identifies culinary programs that either 1) teach or encourage entrepreneurship in their programming or 2) implement revenue-generation and cost-savings into their operations. Click here for information about the Entrepreneurship Award

Idaho Potato Commission Innovation Awards

CAFE is proud to be partnering with the Idaho Potato Commission (IPC) once again as they sponsor the Innovation Awards for 2019.

This Award recognizes educators and/or programs at both the secondary and postsecondary levels who have shown to be innovative in their approaches to effective culinary arts education.

Examples of innovations can be in the areas of:

• New programs or
• New delivery methods or
• New partnerships or
• New relations with the local community

Click here for more information about the Innovations Award.

Sysco Educator of the Year Award

Thanks to Sysco for again sponsoring the Educator of the Year Award for 2019! This award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector. There will be two awards given.

The Committee will be looking for:

• a description of methodologies that exemplify innovative teaching techniques. Give examples.
• evidence of the educator’s professional commitment to the educational community and foodservice industry which might include school committee work, professional networking, and community involvement.
• a resume with the application.
• descriptions of ongoing professional development in both instructional and technical skills in the last few years.
• overall evidence that the educator has proven leadership in his/her profession; examples may include peer reviews, student evaluations, letters of recommendation, certificates and honors received, etc.

For more information about the Educator of the Year Awards, click here.

IMPORTANT DATES FOR 2019

March 15-17, 2019
Deans and Directors Retreat, Charleston, SC

April 1, 2019
Award Applications Due

June 20-22, 2019
15th Annual CAFE Leadership Conference, Charlotte, NC