Audience: Secondary and Post-Secondary students.

 

Topic: Food identity, history, culture, fermentation, artisan food.

 

Description: That simple dish that your grandmother made—a dish likely passed down from her grandmother—is more than just a memory. That dish reflects source, tradition, culture, family, good times and challenging ones, economics and place. As important as it is for young cooks to understand how to cook, it is equally important to know the backstory. Jeff is an author, food historian, and an advocate for farmers, cheese makers, and food artisans of all types.

 

Student Level: Any level; particularly suited for introductory courses, or topics such as hospitality operations, career planning, food science, etc.

 

Time Required: potential for 1 hour listening / 1 hour assignment/ 1 hour discussion.

 

These Lesson Plans are meant as suggestions and have detailed objectives and assessment options attached to them.

 

The CAFÉ Talks Podcasts are free and open to everyone. Click here for a full listing of the podcasts.

 

Lesson plans are a CAFÉ member benefit.

 

Link to the #16 Lesson Plan, go to Click here.

 

To sign up to receive notifications of new podcasts, click here.

 

Interested in BECOMING a member? Click here.

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Watch for your invitation to this March 12th event!

 

And a big THANK YOU TO OUR SPONSOR:

• Innovations?
• Technology?
• Entrepreneurship?
• Sustainability/Green Efforts?

2021 Technology Award

Thanks to Mercer Culinary, we are pleased to announce that a 2021 Technology Award will be offered to individuals/culinary programs that successfully introduced technology in their programs

This Award is sponsored by Mercer Culinary who is proud to reach out to educators and to recognize their efforts instructing students in the complex world of technology and culinary arts. 

What are your efforts and successes in this area?

Click here for more information about the Technology Award.

2021 Idaho Potato Commission Innovation Awards

CAFÉ is proud to be partnering with the Idaho Potato Commission (IPC) once again as they sponsor the Innovation Awards for 2021.

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.

Click here for more information about the Innovations Award.

2021 Kendall College Entrepreneurship Award

Thanks to Kendall College for once again sponsoring the Entrepreneurship Award for 2021.

This 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 more information about the Entrepreneurship Award.

2021 Sysco Educator of the Year Award

Thanks to Sysco for again sponsoring the Educator of the Year Award for 2021! 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.

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

2021 Green Award

We are pleased to announce that the 2021 Green Award will be offered to individuals/culinary programs that emphasize sustainability or other “green” aspects in their programs.

This Award is sponsored by the United Soybean Board who is proud to reach out to educators and to recognize their efforts instructing students in the importance of agriculture in their selection of products and designing of menus.

Past winners have implemented aquaculture farms, gardens, farm-to-table menus, waste reduction and more!

For more information about the Green Award, click here.