![CAFE Update March 5, 2019](/media/k2/items/cache/4f20cc27dbc4009a013876fb307718c5_Generic.jpg?t=20190330_034731)
![CAFE Update March 5, 2019](/media/k2/items/cache/4f20cc27dbc4009a013876fb307718c5_Generic.jpg?t=20190330_034731)
![CAFE Update February 26, 2019](/media/k2/items/cache/0407b1fae6c6274c272901f1c6f0566a_Generic.jpg?t=20190330_033625)
![CAFE Update February 8, 2019](/media/k2/items/cache/7b58617549182f3ce70bf895c7226431_Generic.jpg?t=20190330_031738)
![CAFE Update February 5, 2019](/media/k2/items/cache/0561feaa86a9d43b7dc634e81b54e049_Generic.jpg?t=20190330_024818)
![Using Grains in Applications from Smoothies to Desserts](/media/k2/items/cache/5b5c10f7fe06d31e77fe35c202238a79_Generic.jpg?t=20190330_001620)
Using Grains in Applications from Smoothies to Desserts
Chef Jason Gronlund of Ardent Mills explains how to include grains with their great flavor, color and texture into unusual applications while adding interesting ingredient and origin stories.
By Lisa Parrish, GMC Editor
![Go Authentic by Cooking with Indigenous Fats and Oils](/media/k2/items/cache/43c6e15bea11d9c1fe75f6370f3300c4_Generic.jpg?t=20190329_235358)
Go Authentic by Cooking with Indigenous Fats and Oils
Recreating global cuisines will be more authentic by using fats and oils native to the traditional preparations.
By John Reiss CEC, CCE, Milwaukee Area Technical College chef instructor and manager of TheCulinaryPro.com
![Pork, Seafood, Veg-Centric Dishes, Culinary Wellness and Food Waste Reduction Top Conference Agenda](/media/k2/items/cache/5848023d5b50528d6c54d64dc2203bd7_Generic.jpg?t=20190401_152349)
Pork, Seafood, Veg-Centric Dishes, Culinary Wellness and Food Waste Reduction Top Conference Agenda
CAFÉ Leadership Conference assists culinary educators to stay informed.
By Lisa Parrish, GMC Editor
![Define a Culinary School’s Position in the Marketplace](/media/k2/items/cache/a7f4220debd56f6a9630663235912fb6_Generic.jpg?t=20190330_002011)
Define a Culinary School’s Position in the Marketplace
Carving out your marketplace position by using an open loop system that actively engages with outside stakeholders.
By Paul Sorgule, MS, AAC
![Three-part Capstone Project Pulls Together a Culinary Education](/media/k2/items/cache/77d41a129d74e29e4f733c7ad4919db4_Generic.jpg?t=20190401_152124)
Three-part Capstone Project Pulls Together a Culinary Education
End-of-year project summarizes recipe development, math, pricing, ordering, written and oral presentations, teamwork, and cooking skills.
By Chef Adam Weiner, JD, CFSE
![Customer Service is an Attitude](/media/k2/items/cache/dda0fce59bb58fc9ce5a37078965a11d_Generic.jpg?t=20190329_214213)
Customer Service is an Attitude
Strategies for encouraging positive attitude include illustrating case studies, demonstrating a positive attitude yourself and sharing quotes about the value of a good outlook.
By Dr. Fred Mayo, CHE, CHT