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

Who says soup has to be boring? Soup can be simple or complex, sexy or soulful, a staple for a pre-meal offering or the main attraction.

By Lisa Parrish, GMC Editor

As fall weather cools off, pots of soup heat up. Take soup to the next level with garnishes and creative flavor enhancements.

By Campbell’s Food Service

Chef Adam Weiner helps instructors teach basic service techniques from serving sides, to tips, to how to deal with hip flasks of alcohol.

By Adam Weiner, CFSE

Dr. Fred Mayo illustrates criteria for good demonstrations from student lead to instructor driven.

By Dr. Fred Mayo, CHE, CHT

Question answered through the eyes of the chef and restaurateur
Part One

By Paul Sorgule, MS, AAC

Do you have a canned pear recipe that you love? Are you developing new recipes?

Professional chefs and culinary students awarded more than $21,000 for creative duck leg dishes.