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CAFÉ Update May 17, 2021
17 May 2021The 2021 winners of the CAFÉ Awards have been announced:
EDUCATOR OF THE YEAR
SPONSORED BY SYSCO
Secondary
- Mary Elise Chonko, Chesterfield Career and Technical Center, Midlothian, VA
Postsecondary
- Richard Grigsby, Florida State College at Jacksonville, Jacksonville, FL
Postsecondary, Runner Up
- Jennifer Denlinger, Valencia College - Poinciana Campus, Kissimmee, FL
COMMUNITY OUTREACH AWARD
SPONSORED BY
AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS
- Remy Robert, New Orleans Culinary & Hospitality Institute (NOCHI), New Orleans, LA
Honorable Mention
- Caroline Starry, Southern Smoke Foundation, Houston, TX
TECHNOLOGY AWARD
SPONSORED BY MERCER CULINARY
- Debra Bates, Lancaster HS/Stanbery Career Center, Lancaster, OH
Honorable Mention
- Ezra Eichelberger, The Culinary Institute of America, Hyde Park, NY
GREEN AWARD
SPONSORED BY UNITED SOYBEAN BOARD
- Jennifer Denlinger, Valencia College - Poinciana Campus, Kissimmee, FL
ENTREPRENEURSHIP AWARD
SPONSORED BY KENDALL COLLEGE
- Elizabeth DeRose, Frederick Community College – HCTI, Frederick, MD
INNOVATION AWARD
SPONSORED BY IDAHO POTATO COMMISSION
- Wook Kang, Kendall College, Chicago, IL
We appreciate our sponsor partners who help CAFÉ recognize the amazing efforts done by these individual culinary/baking/pastry educators and their programs.
It has been an incredibly challenging year, but the folks I have spoken with have shown true grit and determination that their students will be ready for the work world—both with skills and attitudes.
Thank you, winners, and thank all of you for continuing your dedication to your profession.
We will announce the 2022 Awards categories in the fall of 2021. Stay tuned!
NEW THIS WEEK!
CAL-MEX: The Little-Known History of a Big Food TrendJoin us on Friday, May 21st at 12:00 noon Eastern Time for a zoom webinar.
Speaker: Gustavo Arellano, author, "Taco USA: How Mexican Food Conquered America," and syndicated columnist, LA Times.
Pre-Covid, the U.S. was home to around 60,000 Mexican restaurants and Mexican food remains one of the most popular cuisines in the nation. Chefs are satisfying Americans’ appetite for authentic foods and flavors and showing them that Mexican cooking can reflect an endless variety of regional variations, ingredients and creative interpretations. Cal-Mex, a fusion of California cuisine and authentic Mexican cooking, is at the forefront of that transformation—and gaining an increasingly important voice in the culinary conversation. In this session, writer Gustavo Arellano – who coined the term – highlights the emergence of Cal-Mex and Alta California cuisine and the ingredients like Hispanic-style cheeses from California that bring these dishes to life.
Register in advance for this webinar. Signups are limited to the first 100.
This presentation is brought to you by: ? REGISTER ?
After registering, you will receive a confirmation email containing information about joining the webinar.
Find us on Facebook and Instagram @realcamilkfoodservice
And a big THANK YOU TO OUR SERIES SPONSOR:
CAFÉ TALKS PODCASTS NEARS 6,000 UNIQUE DOWNLOADS
WHO’S UP NEXT?
Join us on May 19th for a lively talk with Chef Daniel Pliska.
Club and resort chef in quality, high–volume kitchens-to classrooms preparing the next generation of cooks – Chef Pliska has always wanted to be in a position to practice and teach a strong work ethic. He feels fortunate to have enjoyed the work and positions that he held in operations from Washington, DC to Dusseldorf – West Germany. Now, he spends his time mentoring students at Ozark Technical Community College – a place where he has found his calling.
For a sneak video peak of this CAFÉ Talks Podcast, click here.
To subscribe to CAFÉ Talks Podcasts, click here.
Podcast Title Sponsor:
Podcast Gold Sponsors:
TASTE OF CAFÉ
CAFÉ is looking for hosts for one-day workshops (hopefully) to start in the Fall of 2021. These workshops will be focused on a single topic; they will be within driving distance (not requiring a hotel); they will offer continuing education hours; and they will be limited to 25. Some may require the expertise of the host’s chefs/instructors; others will have sponsored presenters who will come in to present the program.
HOSTS:
- Be willing to host on a Friday
- Have lecture and kitchen space for 25
- Can provide a light breakfast and lunch
- Will be given an honorarium to cover expenses
Let me know if you are interested. Email at This email address is being protected from spambots. You need JavaScript enabled to view it.
SAVE THE DATE!
CAFÉ’s annual Leadership Conference. Portland, Maine, June 22-24, 2022. Hosted by Southern Maine Community College.
2 ½ days of workshops, speakers, InfoFair, educational best practices, industry trends and lots of networking.
✔ CHECK OUT CAFÉ'S
✔ MAY ISSUE OF “THE GOLD MEDAL CLASSROOM”
✔ LESSON PLANS WRITTEN FOR THE PODCASTS (AVAILABLE TO MEMBERS)
✔ YOUTUBE CHANNEL, CAFEmeetingplace
Benefits of Joining CAFÉ
- FREE monthly magazine written by and for foodservice instructors
- FREE bi-monthly podcasts with broad representation from the hospitality profession
- FREE Coffee with CAFÉ, short 20-minute trends presentations
- FREE website www.CafeMeetingPlace.com which is full of resources for every level instruction
- FREE YouTube Channel with tools and presentations geared for you, the hospitality educator
- INCLUDED subscription to the “Journal for Culinary Education Best Practices"
- INCLUDED discounts to CAFÉ events
- INCLUDED Lesson Plans to correlate with the podcasts
- AVAILABLE cash Awards (=$10K) for you/your programs’ efforts in technology, innovation, community outreach, entrepreneurship, sustainability
Where Do You Find All of These Benefits?
Please consider joining CAFÉ. Your membership ($75 for an individual; $200 for an institution; and $350 for an industry partner) enables us to continue our mission of linking the foodservice classroom with the foodservice industry.
Go to Resource-Center/Membership to sign up TODAY!!