![CAFÉ Update September 19, 2022](/media/k2/items/cache/f8918f6ca04ec2baaa305b5b254ce4f1_Generic.jpg?t=20220919_212006)
CAFÉ Update September 19, 2022
![CAFÉ Talks Episode 53](/media/k2/items/cache/527ede70799b3466fec1c701da379a2f_Generic.jpg?t=20220914_195249)
![CAFÉ Update September 12, 2022](/media/k2/items/cache/8f609099d27941bf7851e7634da2ac60_Generic.jpg?t=20220913_191354)
CAFÉ Update September 12, 2022
![Journal for Culinary Education Best Practices, September 2022](/media/k2/items/cache/08a4cf1e44f783c853b207a033a173b9_Generic.jpg?t=20220912_195459)
Journal for Culinary Education Best Practices, September 2022
CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, September 2022.”
![September 2022 Issue](/media/k2/items/cache/805338ee0c44c245d337ce49024f6eab_Generic.jpg?t=20220909_170308)
![Teaching the Uncommon with Common Ingredients](/media/k2/items/cache/7d4d5e884da97434ca919a4e1e041d15_Generic.jpg?t=20220909_150748)
Teaching the Uncommon with Common Ingredients
Ubiquitous potatoes move beyond mashed to potato chip desserts and gluten-free baked goods.
By Lisa Parrish, GMC Editor
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![CAFÉ Turns the Calendar to a New Educational Year](/media/k2/items/cache/24b8f09bf5343e0baa31fe10f58c6ff2_Generic.jpg?t=20220906_155930)
CAFÉ Turns the Calendar to a New Educational Year
Linking foodservice educators with the foodservice industry drives CAFÉ to new heights.
By Lisa Parrish, GMC Editor
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![Dependability is the Most Significant Lesson Taught](/media/k2/items/cache/328365b4dbe4c75cbdbd88f3cb43706d_Generic.jpg?t=20220909_163657)
Dependability is the Most Significant Lesson Taught
Setting the stage for trust and dependability is essential to an educator’s job.
By Paul Sorgule, MS, AAC
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![Introduction to Teaching Climate Change in Culinary Classrooms](/media/k2/items/cache/d8133fe8b5933594698b20331fea7c64_Generic.jpg?t=20220909_151646)
Introduction to Teaching Climate Change in Culinary Classrooms
Teaching the subject of climate change is like teaching students vegetable cookery – they might not like vegetables but need to know how to prepare them.
By Adam Weiner, JD, CFSE
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![Teach Students to Grasp the Food Quality and Food Cost Balancing Act](/media/k2/items/cache/726b22d9c17e9bdaa99a3b78d525321c_Generic.jpg?t=20220906_132828)
Teach Students to Grasp the Food Quality and Food Cost Balancing Act
Two in-class activities drive the importance of foodservice can cutting.
By Dr. Jennifer Denlinger, CCC, CHEP
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