Chef Adam Weiner lists his favorite quips, quotes and anecdotes about life in the kitchen and advice to culinary students.

By Chef Adam Weiner, CFSE

CRUST helps make sure all key factors are covered in providing useful feedback to students.

By Dr. Fred Mayo, CHE, CHT

Eosther Fajardo-Anstine is heading to one of the best restaurants in the world to study. 

Students from the Culinary Studies Institute at Oakland Community College faced off in November during the second Kontos Foods Culinary Challenge #KFCC17, a "Chopped"-style contest to create tasty and original recipes using Kontos International Pastry Puffs.

James Beard Foundation Partnership

CAFE is proud to announce a partnership with the James Beard Foundation for our upcoming Leadership Conference, June 14-16, 2018, in Milwaukee.

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More Useful Resources

The Gold Medal Classroom: 
The official ezine for CAFE   |   November 2017 issue

Meet the Presenters!

Saturday morning of the Deans and Directors Retreat will have a workshop led by Howard Zeiderman and Stephanie Takacs. Their approach to leadership and collaboration has been offered nationally and internationally in groups ranging from correctional officers to school directors and teachers.

Maryland county school system connects students from elementary to high school, farmers to cooks, chefs to consumers in food cycle education.

By Lisa Parrish, GMC Editor