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CAFÉ Update October 25, 2021
25 October 2021Upcoming November Taste of CAFÉ Events
Our Taste of CAFÉ events are in-person, one-day professional development workshops designed with chefs and educators in mind.
These events are hosted at ambassador sites around the country and are open to foodservice educators of all levels.
At just $99, these one-day workshops will provide continuing education hours on a variety of topics.
Learn, Explore, and Grow! Attendees can sharpen skills, learn new techniques, or discuss and dissect trends in the industry.
Connect with colleagues across your region while earning continuing education hours.
Minimal use of your professional development funds with training in your own back yard!
Food Recovery: From Waste to Wow!
Instructor: Chef Rob Lucier
Objectives: Participants completing the program will be able to 1) assess the impact of food waste on operations and budget (in educational or production setting); 2) identify and incorporate management strategies for mitigating waste and 3) design and produce high-quality food and beverage items from would-be food waste.
Registration Deadline is October 29th
Event information, click here
To Register, click here
Saturday, November 6th, hosted by Utah Valley University, UVU Culinary Arts Institute in Orem, Utah.
Classic Cakes and Tortes
Instructor: Chefs Diana Fallis, CEPC and Meghan Roddy, CEPC
Registration Deadline is October 29th
Event information, click here
To Register, click here
Friday, November 12th, hosted by Columbus State Community College in Columbus, Ohio.
Knife Skills and Carving
Instructors: Chef Joshua Wickham and Titus Arensberg
Objectives: Participants completing the program will be able to 1) Learn about and discuss teaching carving and professional level knife skills through an interactive live lecture with professional Carver Titus Arensberg and Chef Joshua Wickham. 2) Discover and witness the finer points of ice carving through a live demonstration by a carving professional. 3) Explore fruit and vegetable carving with lecture and guided hands-on experience. 4) Learn new techniques and strategies for teaching students knife skills. This will include a knife skills self-assessment and hands on experience.
Registration Deadline is November 5th
Event information, click here
To Register, click here
Objectives: Participants completing the program will be able to 1) Demonstrate processes and techniques in creating chocolates. 2) Successfully temper 3 different types of chocolate couverture. 3) Demonstrate an understanding of the use and care for the tools and equipment used in chocolate shops. 4) Operate different types of chocolate equipment to produce consistent and profitable chocolate candies.
Friday, November 19th, hosted by The Culinary Institute of Michigan a Division of Baker College Port Huron Campus in Port Huron, Michigan.
Elegant Chocolates Made Easy
Instructor: Chef Scott Twichell, CEPC and Pastry Chef Instructor
Registration Deadline is November 12th
Event information, click here
To Register, click here
11/05/2021 Food Recovery in Providence, RI
11/05/2021 Classic Cakes and Tortes in Orem, UT
11/12/2021 Knife Skills and Carving in Columbus, OH
11/19/2021 Elegant Chocolates Made Easy in Port Huron, MI
12/03/2021 Umami in North Charleston, SC (Rescheduled from Oct. 8th)
For information and registration, click here
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 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, featuring our Coffee with CAFÉ, 20-minute trends presentations
- 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 your/your programs’ efforts in technology, innovation, community outreach, entrepreneurship, sustainability as well as recognition of educators
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!!
Season 4 – CAFÉ Talks Podcast
For a video peek of episode 34, click here
Next up in Season 4 ~ CAFÉ Talks Podcast series is Episode 35 when Paul Sorgule interviews Chef Eamon Lee, which will launch on November 3rd.