CAFE’s mission is to provide that link between the foodservice industry and the foodservice classrooms. How do we do that?

• We ask our industry partners (manufacturers, associations, commodity groups) to develop resources that are useful to you in the classrooms/kitchens.
  We feature our industry partners in trends presentations that help you hear what is going on in the ever-changing food world.
• We offer hands on master classes at our annual conference so that you can get up close and personal with the same techniques that chefs are being exposed to in their places of work. This helps you help your students as they enter the culinary world.
• CAFE’s website www.CafeMeetingPlace.com has listings for resources, awards, videos, and more…all produced with your needs in mind.
• We feature on an ongoing basis CAFE’s “DEAL (Deal for Education and Learning) of the Week. Our industry partners will send you or provide on- line resources to help you not only keep current, but have additional tools for your classroom use.
• Through our industry contacts, we can bring you features such as “Meet the Growers,” which bring the farm to the table in the classroom! Amazing stories; real people.

Did you see the March issue of “The Gold Medal Classroom”? Click here to read it and appreciate all that we try to bring you to enhance the classroom experience.

What we missed!

3-6-9 Day on March 6th, 2019

March is the National Nutrition Month and 3-6-9 is a very clever approach to showing us the health benefits of omega-9 oils.

There is much written about healthy living and one emphasis has been on high stability oils such as Omega-9 Canola Oil which has been shown to reduce heart disease risk by 15 percent.

To learn more about the benefits of omega-9 high stability oils, go to GoodFats101.com.

Then in another decade, you might remember 3-6-9 as a day to celebrate…but meanwhile check out their happy news of removing 1.5 billion pounds of bad fats from the North American diet.

What's the future?

Highlights of the upcoming 15th Annual CAFE Leadership Conference

• Hands on master classes featuring
  • Chocolate tempering and decorating
  • James Beard Foundation and Proscuitto di Palma
  • Rational equipment
  • Carving for your garde manger classes
• Opening night reception featuring
  • Norwegian Seafood
  • Idaho Potatoes
  • Watermelon
  • Southern Peanuts
  • Dole purees
  • California cheeses
  • California Prunes
  • Guittard chocolate
  • Consorzio del Prosciutto di Parma
  • Pork
  • And more!
• Keynoters
  • On Innovations (Friday)
  • On Culinary Wellness (Saturday)
• Trends presentations from industry
• Chef’s panel
• Educational Best Practices
• An industry InfoFair in addition to our industry partners will also include booths from the US Personal Chef Association, The American Culinary Federation, American
• Technical Publishers, James Beard Foundation, Mercer Culinary and more
• An attendee gift bag full of resources
• ACF continuing education hours for your attendance

To register for the June 20-22 event, click here.

CAFE members receive a discount! Not a member? Click here.

COMING SOON!
The Award deadline is April 1! Check it out here.

And DON’T FORGET
New listings on the CAFE website Job Board. Click here.

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

April 1, 2019
Award Applications Due

May 29, 2019
Hotel Deadline, Leadership Conference

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