We all like progress or else we would still be cooking over a campfire!

We all like progress or we would be teaching using one style: asking students to “watch and you will learn.”

We all like progress or we wouldn’t be using PowerPoint, YouTube, educational videos, grading programs and other technology tools.

We all like progress in providing healthful alternatives in our menus as well as using techniques that are considered “green” in sourcing our ingredients.

But change has its challenges!

Change in expectations from educational bodies, parents, students, and employers.

Change in curriculum often geared towards a broad array of knowledge versus specific skills.

Change in opportunities for a work component to be included in the training process.

Change in smart phones being used as the majority means of communication
And more!

The 8th annual Deans and Directors Retreat for postsecondary culinary and hospitality leadership will focus on the theme “A Case for Change.” We will hear from business leaders as well as our peers. You will leave the event with contacts you can call on as well as inspirational ideas to follow up on.

To see the agenda, register for the event, and obtain your hotel room, click here.

This event will be March 13-15th, 2020 in New Orleans. Don’t miss a chance to think about Change in a new way!

Job Update

Suffolk County Community College (in New York) has a position for a program director and academic chair for the culinary arts and hotel and resort management programs.

Announcement is hereby made for a full-time, Program Director and Academic Chair for the Culinary Arts and Hotel and Resort Management programs on the Eastern Campus. Suffolk County Community College is an open admissions institution committed to serving a diverse student population in a variety of degree and career programs.

This is a 12-month Guild (Unit 4) position and, as such, the salary and benefits for this position are determined according to the salary and benefits plan for the Guild of Administrative Officers.

Click here to go to CAFE’s job board for a full description and process for application.

NOTICE: CAFE’s Job Board will post your opening for FREE. Send information to This email address is being protected from spambots. You need JavaScript enabled to view it..

New Videos for Your Resources

Best Practices for Handling Food Allergens: https://youtu.be/x-BaaObAXe0

Go Plant Forward with Peanuts: https://youtu.be/F3Mui8Z5IhA

Peanut Sustainability: https://youtu.be/y0Ly2BH9VLs

Thanks to the National Peanut Board for providing these short (less than 2 minutes) videos to introduce the topics!

IMPORTANT DATES

Cut Off Date for Deans and Directors Hotel
February 27, 2020

Deans and Directors Retreat
“A Case for Change”
March 13-15, 2020, New Orleans

Applications Due for CAFE Awards
April 1, 2020

Awards Announced
May 1, 2020

Cut off Date for Leadership Conference Hotel
May 16, 2020

16th Annual CAFE Leadership Conference
“Innovations and Inspirations”
June 17-19, 2020, Portland, Maine

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 2020.

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 2020! 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.