The Gold Medal Classroom: 
The official ezine for CAFE  |  November 2018 issue

Pickling and fermenting resources and flavors for onions, mangos, grapes and watermelon.

By Lisa Parrish, GMC Editor

Ask yourself: Who is this Saint that has a gateau named after him and why is its creation an excellent pastry skills evaluation?

By Angela Wilson, MSEd, CEPC, CCE, Delgado Community College

Thanksgiving day turkeys grown from poult with care, love and experience in northern Minnesota.

By Lisa Parrish, GMC Editor  
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Chef Adam Weiner provides step-by-step pickling instructions which can be followed as closely or loosely as desired.

By Adam Weiner, JD, CFSE

Training students’ olfactory experiences by creating smell maps of city areas with smell catching and hunting.

By Chef David Pazmiño of Newbury College

Instilling teamwork through creating common goals, effective communication, taking ownership, caring about the process and conflict resolution.

By Dr. Fred Mayo, CHE, CHT

Teaching students is an honor and educators can change the world one student at a time.

By Paul Sorgule, MS, AAC

Study by the National Restaurant Association Educational Foundation uncovers what Gen Z wants in a restaurant job or career

If all restaurants in the world followed the lead of the following Green Restaurant Award winners, the planet would be more sustainable and stable. Restaurants consume one third of all electricity in the retail sector. Dining out accounts for over half of our food budget. With issues of climate change, ocean pollution, and sustainable food at the forefront of this year’s headlines, we take this opportunity to highlight the restaurants that are true role models on how to operate sustainably.