Chef Paul Sorgule defines critical attitudes that help students succeed from day one through graduation and beyond.

By Paul Sorgule, MS, AAC

Dr. Fred Mayo explains the three major methods for presentation evaluation: self, peer and professional. An added bonus: ready-made student evaluation form.

By Dr. Fred Mayo, CHE, CHT

The Culinary Institute of America (CIA) introduced a primarily online executive-format master’s degree examining the business of food. The Master of Professional Studies (MPS) in Food Business allows working professionals to devote time to advancing their careers and businesses according to their schedules.

Grand Rapids Community College’s(GRCC) Secchia Institute for Culinary Education works with more than 60 local restaurants to create a unique Restaurant Week experience. Diners are offered special menus at local establishments, including an exclusive "Chef's Choice" option, with $1 of each meal going into a culinary scholarship fund.

The Gold Medal Classroom: 
The official ezine for CAFE   |   June/July 2018 issue

Butter poached lobster and raspberry dark chocolate Bavarian earn Missouri high schoolers accolades and top honors in national competition.

By Thomas Smith

Liquid nitrogen infused dessert helped illustrate how ice cream and science work together in winning management concept.

By Thomas Smith

Avoid the river of sequential slides by creating a collaborative and thought-provoking PowerPoint presentation.

By Dr. Fred Mayo, CHE, CHT

The manner in which curriculum is delivered should set the stage for the development of knowledge workers.

By Paul Sorgule, MS, AAC