![CAFE Update May 14, 2019](/media/k2/items/cache/553eee60d42b6d2dd18b6ee1e3cd6428_Generic.jpg?t=20190528_175234)
![CAFE Update May 14, 2019](/media/k2/items/cache/553eee60d42b6d2dd18b6ee1e3cd6428_Generic.jpg?t=20190528_175234)
![CAFE Update May 7, 2019](/media/k2/items/cache/cd4ddc1cc29ba262062a524265efa7f9_Generic.jpg?t=20190528_164517)
![CAFE Update April 30, 2019](/media/k2/items/cache/76b6239ab3d59e8abf27801967772898_Generic.jpg?t=20190528_163818)
![CAFE Update April 24, 2019](/media/k2/items/cache/86546213cffd75dcb62db48cc3e44f62_Generic.jpg?t=20190528_162347)
![CAFE Update April 16, 2019](/media/k2/items/cache/f4d5b41aabd168336d4ccaf07f498b50_Generic.jpg?t=20190528_161036)
![May 2019 Issue](/media/k2/items/cache/37b053d298ad6b8a5ead98aec083d327_Generic.jpg?t=20190501_174438)
![Sweet Recipe Ideation for International Summer Dishes](/media/k2/items/cache/c2de907a069334f0992eb4ba6479f5bc_Generic.jpg?t=20190501_161318)
Sweet Recipe Ideation for International Summer Dishes
Watermelon is ready for the season with new flavor pairings and a downloadable pairing chart for the culinary classroom.
By Lisa Parrish, GMC editor, and Megan McKenna, director of foodservice and marketing, National Watermelon Promotion Board
![Expanding Students’ Palates Through Experience](/media/k2/items/cache/a34f09774741b64b4d575b5d72e61aa3_Generic.jpg?t=20190501_162557)
Expanding Students’ Palates Through Experience
Introducing students to fruit flavors beyond the apple-banana-orange range builds taste palates and a fine food understanding.
By Lisa Parrish, GMC Editor
![Resolving Customer Service Problems](/media/k2/items/cache/adb5c7e925de1b08c7b602713e07074b_Generic.jpg?t=20190430_054127)
Resolving Customer Service Problems
Dr. Fred Mayo illustrates the importance of attitude and behavior when resolving customer service issues. Did the server thank the complainer?
By Dr. Fred Mayo, CHE, CHT
![The End is Just the Beginning](/media/k2/items/cache/17ac5f8da78c1c03f88e810b46283c98_Generic.jpg?t=20190430_052205)
The End is Just the Beginning
A culinary educator’s summer project: How to collectively face challenges head on and create outcomes that demonstrate education’s importance to the success of a changing food industry.
By Paul Sorgule, MS, AAC