CAFÉ Conference Set for June 2018
Mark your calendars for the best – and only! – conference dedicated to chef educators and their unique challenges and needs.
Instructor’s Homework: How Will You Excite Students to Create Delicious and Sustainable Farm-to-Table Dishes?
Teach students that using locally sourced ingredients is the perfect way to make their dishes stand out.
By Peggy Ryan, Kendall College School of Culinary Arts Instructor
New Methods to Kicking-off Classes
Instructors can use backward introductions and front loaded content to start the first class off right.
By Dr. Fred Mayo, CHE, CHT
Teaching Culinary Job Titles
Learn which position in a commercial kitchen is the most important to the kitchen’s success. Hint, it is not the chef.
By Chef Adam Weiner, CFSE
A Fresh Start: Incorporating the Current State of the Union into Your Classes
Instructors need to include a frank discussion of factors that make a successful culinary career in today’s society.
By Paul Sorgule, MS, AAC
Watermelon Board Launches Culinary Curriculum
Accredited program educates foodservice professionals on watermelon aspects from garde manger to flavor versatility.
Instructors Invited to Join the James Beard Foundation’s Pilot Program to Reduce Food Waste
According to research conducted by ReFED, 63 million tons of food, valued at $218 billion, is wasted annually in the United States. One third of that is wasted by restaurants and commercial foodservice businesses.
CAFÉ’s 14th Annual Leadership Conference
The Center for the Advancement of Foodservice Education (CAFÉ) is proud to announce the dates and location for the 14th annual CAFÉ Leadership Conference.
