Gold Medal Classroom: 
The official ezine for CAFE  |  December 2019 issue

Be in the business of making something great by controlling your own narrative.

By Lisa Parrish, GMC

A two-part article explaining leadership qualities required for guiding industries and culinary education through change.

By Lisa Parrish, GMC Editor

Miss one GMC story and you might miss a valuable teaching resource.

By Lisa Parrish, GMC Editor

A process to begin change that will drive culinary education into the future: Part one.

By Paul Sorgule, MS, AAC

A case study on change: Vegetarianism from Ben Franklin to the Whooper. Change is afoot – part two.

By Chef Adam Weiner, JD, CFSE

Dr. Fred Mayo outlines early-stage steps required for changing programs, courses or programmatic activities.

By Dr. Fred Mayo, CHE, CHT

Elizabeth Wittenbach, 25-year-old fifth-generation farmer, predicts future consumers’ taste for the crunchy, juicy, sweet apple.

By Lisa Parrish, GMC Editor

Winners showcased the power of umami in driving deliciousness at competition sponsored by Ajinomoto Co. and Umami Information Center.

The Smithsonian’s National Museum of American History will explore the history and industry of brewing in the United States in a new showcase located within the “FOOD: Transforming the American Table” exhibition beginning Oct. 25.