![CAFE Update February 21, 2018](/media/k2/items/cache/88b3960361835836e444d41321daf95e_Generic.jpg?t=20180222_162621)
![CAFE Update February 21, 2018](/media/k2/items/cache/88b3960361835836e444d41321daf95e_Generic.jpg?t=20180222_162621)
![CAFE Update February 14, 2018](/media/k2/items/cache/9f3dcf4ce584f4d829ed142041e43d1b_Generic.jpg?t=20180216_170841)
CAFE Update February 14, 2018
Instructor and Program Awards
There are four great awards sponsored through CAFE to recognize outstanding individuals and programs.
Deadline for submission is April 1, 2018.
![CAFE Update February 7, 2018](/media/k2/items/cache/71f8a7b9dfbdfa4a4502ebd60f17d2b5_Generic.jpg?t=20180207_200047)
![February 2018 Issue](/media/k2/items/cache/61aca5ef49bff2f9be565298d6b5c855_Generic.jpg?t=20180201_214737)
![Embracing the Future with Innovation and Printed Pasta](/media/k2/items/cache/5937f741237693bc434dc4d961ec0148_Generic.jpg?t=20180201_194614)
Embracing the Future with Innovation and Printed Pasta
Blu1877 takes on technology and imagination in its development of 3D printed pasta.
By Lisa Parrish, GMC Editor and Jacqueline Delgado, business development at Blu1877
![Students Switching from Gamers to Super Students](/media/k2/items/cache/904cf04bd99b7fdec4c9f8755ddb6a17_Generic.jpg?t=20180201_194642)
Students Switching from Gamers to Super Students
Positive game skills can turn a video gaming habit into a culinary arts learning habit.
By Lisa Parrish, GMC Editor
![Encouraging More Reading](/media/k2/items/cache/03f59fdd2e12085da20c58ca95e46273_Generic.jpg?t=20180126_165338)
Encouraging More Reading
Reading beyond assigned work broadens students’ knowledge of quality writing.
Dr. Fred Mayo, CHE, CHT
![Not too Late to Plan for Training the Trainer](/media/k2/items/cache/1d74984588d9effd2a11e9255005a86c_Generic.jpg?t=20180201_194839)
Not too Late to Plan for Training the Trainer
Help faculty members make it real by staying relevant, thinking differently and getting a good start.
By Paul Sorgule, MS, AAC
![Culinarians Should Know the Gluten Gamut: From Gluten Free to Gluten Intolerant](/media/k2/items/cache/8d7d615a68d2ad1b0beadd8091ab5b84_Generic.jpg?t=20180201_202207)
Culinarians Should Know the Gluten Gamut: From Gluten Free to Gluten Intolerant
Learning about foods containing gluten will serve chefs and servers well.
By Chef Adam Weiner, CFSE
![Technology in the Kitchen](/media/k2/items/cache/505a5676b5a3aa6a3f6b2efa15ce8a2c_Generic.jpg?t=20180201_202420)
Technology in the Kitchen
How the technology of QR codes unlocked the power of smartphones in the classroom.
By Chef David Pazmiño of Newbury College