CAFE Update March 2, 2020
Offers and Opportunities
As part of our effort to link the foodservice industry with the foodservice classroom, CAFÉ likes to bring you some ideas for your classrooms!
Influencing the Diets of Children Through Menu Development
Strategies for updating kids’ fare beyond offering all menu items in smaller portions.
By Lisa Parrish, GMC Editor
Sauces for Salads
Salad dressing flavor ideas from fruit to protein to mustard.
By Lisa Parrish, GMC Editor
Discover Mediterranean Cheese
Popular Greek yogurt opened the Mediterranean cheese market beyond basic Feta.
By Real California Milk
Anger in the Classroom
Dr. Fred Mayo suggests strategies to manage frustration in classrooms and help students deal with anger.
By Dr. Fred Mayo, CHE, CHT
Embrace What You Do
Qualities and responsibilities of mentoring the future cooks and chefs who pass through your kitchen.
By Paul Sorgule, MS, AAC
Conducting a Cooking Competition
Create a simple capstone cooking competition for your program.
By Adam Weiner, JD, CFSE
The Must-knows of Mustard
Tiny mustard seeds creating condiments to medicinal applications.
By Thomas Smith
American Bakers Association’s Podcast Bake to the Future
Bake to the Future tells the story of the baking sector, bringing new ideas and insights from the movers and shakers of the industry in an attempt to answer the big question: What’s next?