CAFÉ Update February 12, 2024
12 February 2024What do Chocolate and Pizza have in common?
CAFÉ is excited to announce two master classes being offered as part of the 2024 Leadership Conference programming.
Once again CAFÉ is pleased to be working with Guittard Chocolate and Chef Josh Johnson offering the following hands-on master class.
Creative Dessert Spreads: This class will take you through the steps to make the most amazing dessert spreads using caramelized nuts and chocolate, then learn how to incorporate them in recipes to elevate your everyday desserts.
A new hands-on pizza making master class is being offered by Real California Milk and Chef Spencer Glenn, Executive Chef, Pizza My Heart, to our 2024 line-up.
Pizza Making: This class will take participants through the fundamentals of building award-winning pizzas from dough basics to toppings, with a special emphasis on cheese selection, as well as baking options from wood fired to specialty pizza ovens, use of pizza stones, etc.
These classes will both run from 1-4 p.m. on the campus of St. Philip’s College. The cost is $25. Participants will be responsible for their transportation to/from the college. ACF Continuing Education Hours will be awarded. Class size is limited. Don’t miss out and sign up for a master class today.
Please note: this class will be at the same time as the second half of the Deans and Directors Retreat.
To register for the conference and a master class, go to cafemeetingplace.com/cafe-events.
Mary Petersen
Executive Editor, Gold Medal Classroom
President, Center for the Advancement of Foodservice Education
CONFERENCE REGISTRATION
HOTEL REGISTRATION ~ NOW OPEN!
The hotel is the 130 Drury Plaza Hotel San Antonio Riverwalk, 105 South St. Mary’s Street, San Antonio, Texas. Which sits on the beautiful Riverwalk.
Registration is now open. Click here for hotel information.
CALENDAR
JOIN THE CONVERSATION
CAFÉ is helping educators create a CHANGE MINDSET in culinary education. Care to share? In conjunction with GMC’s story “Discovering a Willingness to Motive and Change,” we asked readers to post their wisdom and experience. Look at Instagram or Facebook for these questions:
- How do you create a culture of change in your program?
- How can you engage your colleagues in change?
- What tactics do you use to connect with students and has it changed?
- What tactics do you use to motivate students and has it changed?
Answer in comments and don’t forget to put the number of the question you are answering. GMC will share the insight in the March edition.
Let’s keep the conversation going!
For a video peek of episode 82, click here.
Thank you to our CAFETalks Podcast Sponsors!
To listen to our previous podcasts or to subscribe please go to www.cafemeetingplace.com/cafe-podcasts
IT'S TIME TO RENEW YOUR CAFÉ MEMBERSHIP
Renew your CAFÉ MEMBERSHIP and enjoy discounts, access to the Journal for Culinary Education Best Practices as well as to help support the cost-effectiveness of CAFÉ events.
If you are not currently a member please consider joining today!
CAFÉ CONTACT INFORMATION
Mary Petersen, President, CAFÉ; Executive Editor, The Gold Medal Classroom
(410) 268-5542 (office)
(443) 994-8228 (cell)
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Lisa Parrish, Editor, The Gold Medal Classroom
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Mary Young, Administrative Assistant
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Paul Sorgule, Host, CAFETalks Podcast
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