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Nov 15, 2024, 5:21
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CAFÉ Update March 22, 2021

CAFE Updates
22 March 2021

THERE IS A LOT HAPPENING AT CAFÉ

March 24th
CAFÉ Talks Podcast Episode #21 featuring the James Beard Foundation’s Humanitarian of the Year, Anthony Myint will launch on Wednesday March 24th. For a sneak video peak of this episode, click here.
 
March 26th
Coffee with CAFÉ zoom webinar titled "American Lamb Craft Sausage – Not Your Usual Grind" presented by Chef Mark DeNittis will be Friday, March 26th at noon eastern standard time. To register for this zoom webinar, click here. 
 
April 1st
CAFÉ Awards deadline is April 1st. For more information, click here.
 
April 2nd
Coffee with CAFÉ zoom webinar titled "A Conversation of the Future of Culinary Arts Education" presented by two veteran educators Paul Sorgule and Chris Koetke will be Friday, April 2nd at noon eastern standard time. Keep an eye out for your invitation coming soon. For more information about our YouTube channel and to view previous Coffee with CAFÉ webinars, click here.

Anthony Myint

CAFÉ Talks Podcast Episode #21

You’ll want to hear the (March 24) interview with Anthony Myint, the James Beard Foundation’s Humanitarian of the Year.
 
His journey from food truck entrepreneur to serial restaurateur in San Francisco and New York is a fascinating story of a man who never stops thinking about how to make a difference. 
 
His efforts and passion are now focused on “zerofoodprint,” a collaborative effort to engage restaurants in helping combat climate change and save the planet through regenerative agricultural practices and a carbon neutrality focus.
 
For a sneak video peak of episode #21, click here.
 
To subscribe to CAFÉ Talks Podcasts, click here.
 
There are numerous interviews which will inspire you and impress your students!
 
And don’t forget! We have lesson plans available now for CAFÉ members. You can have your students listen and learn and even get credit for their thoughts and discussions!
 
And many thanks to the Podcast Title Sponsor: ATP Learning!
podcasts ATP logo
 

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American Lamb Craft Sausage – Not Your Usual Grind

Chef, butcher and longtime American “Lambassador” Mark DeNittis will share an easy and approachable lesson plan for teaching about lamb sausages. Many globally inspired dishes include lamb sausages and using ground lamb is an affordable way to introduce lamb to your students. No grinder, stuffer or casings needed. Maximum flavor. Profitable results.

Click here to sign up for the noon Eastern Standard Time webinar on Friday, March 26th. 

No hour-long event; 20 minutes and you are done before your coffee gets cold!
 
This presentation is brought to you by:
American Lamb Badge Black Logo 2020
And a big THANK YOU TO OUR SPONSOR:

IPC

 

April 1, 2021 is Awards Deadline

Go to Scholarship/Awards on the CAFÉ website for information on the cash awards and recognition that are annually highlighted.
  • Technology Award
  • Green Award
  • Innovation Award
  • Educator of the Years Awards for both secondary and postsecondary instructors
  • Community Outreach Award
  • Entrepreneurial Award

CAFÉ 2021 Awards Program

escoffier2021 Community Outreach Award

Thanks to Auguste Escoffier School of Culinary Arts for sponsoring the inaugural Community Outreach Award for 2021! This Award is open to culinary/hospitality programs or individuals making a positive impact in their communities via outreach programs such as food banks, recycling efforts, skill development for homeless, etc.

For more information about the Community Outreach Award, click here.
 

idaho2021 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.

idaho2021 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.

Kendall NLU RGB2021 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.

Sysco web2021 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.

USB2021 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.

Did You Know CAFÉ is on Social Media Platforms? 

You can find us on:
 
 
Twitter: @CAFEMeeting

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