Who is eligible? People and programs involved with foodservice education

Why am I special? Innovations abound in programs across the U.S. Tell us your story!

What do I have to do? The guidelines can be found here.

I’ve tried before and didn’t win. TRY AGAIN! Competitions are a good exercise and practice for getting noticed

WIFM? Cash prizes; comp conference registrations; a nice plaque; press releases and recognition by your peers…that’s all

DEADLINE? APRIL 1, 2019! You’ll be notified prior to May 1

Membership in the Center for the Advancement of Foodservice Education (CAFE)

• Cost is $50 per year
• Subscription to “The Journal for Culinary Education Best Practices”
• Discounts to CAFE and ACF events
• Support for CAFE’s ongoing efforts to make industry resources available to classrooms

Already a member? Then PLEASE let your colleagues know of the benefits they will receive as they join a community that is devoted to their profession as culinary/baking/pastry/hospitality instructors!

Membership info is here. Are you renewing your 2018 membership? First, sign in, then renewal information will be available.

National Pizza Contest Offers Chefs, Students Up to $25,000 for Innovative Recipes Using Real California Cheese

The California Milk Advisory Board (CMAB) announced the 2019 Real California Pizza Contest – a search for the best pizza recipes using Real California Cheese. The contest, which awards prize money totaling $25,000 for the most innovative use of cow’s milk cheeses from California, is open to professional chefs and culinary students throughout the U.S.

Participants can enter recipes in three categories: All Cheese, recipes using three or more Real California Cheeses; Mexican-Style, pizzas featuring Mexican-style cheeses from California cheesemakers; and The REAL California, ideas inspired by the Golden State that showcase California cheeses and toppings. Entry submissions close on March 25, 2019.

Twelve finalists – three professional chefs and one culinary student in each category – will be selected by a professional panel of judges to compete in a bake-off on May 9, 2019 at the Culinary Institute of America at Copia in Napa, Calif. The winners in each category will be awarded $5,000, and the best overall pizza recipe creator will receive an additional $10,000 grand prize award.

Interested chefs and culinary students can choose from more than 250 varieties and styles of cheeses that carry the Real California Milk seal, which means they are made with milk from California’s more than 1,300 dairy farm families. For a list of qualifying cheeses and cheesemakers, contest rules and to enter online, visit http://realcaliforniamilk.com/foodservice.

James Beard Foundation and Prosciutto Di Parma

CAFE is really proud of how we have helped the James Beard Foundation in its launch of curriculum for the culinary classroom focusing on reducing waste in restaurant kitchens.

Once again, JBF will sponsor a hands on master class at CAFE’s Leadership Conference, June 20th in Charlotte. The class will focus on techniques and desired utilizations which instructors can integrate in their classrooms. The featured product this year will be Prosciutto di Parma, another sponsor who is focusing on reducing waste.

The Consorzio del Prosciutto di Parma recently unveiled its newest training hub known as The Whole Leg. The website is dedicated to educating chefs and foodservice professionals on using the entire leg of Prosciutto di Parma with tips and training that reduce waste and boost profits.

Space in the Master Class is limited. To sign up for the Conference and this special class, click here. (CAFE Members receive a discount!)

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

May 29, 2019
Hotel Deadline, Leadership Conference

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