CAFE is proud to be partnering with the Idaho Potato Commission (IPC) once again as they sponsor the Innovation Award for 2020.

The Gold Medal Classroom: 
The official ezine for CAFE   |   September 2017 issue

Global spices, sauces, and condiments accompany main menu items to boost flavor while ethnic entrée offerings attract consumers.

By Nestle Professional

Instructor Vicki Mendham describes her all-expense paid immersive cheese externship she won from CAFÉ, Wisconsin Milk Marketing Board and Emmi Roth USA.

By Vicki Mendham, Nicolet Area Technical College instructor

Mark your calendars for the best – and only! – conference dedicated to chef educators and their unique challenges and needs.

Teach students that using locally sourced ingredients is the perfect way to make their dishes stand out.

By Peggy Ryan, Kendall College School of Culinary Arts Instructor

Instructors can use backward introductions and front loaded content to start the first class off right. 

By Dr. Fred Mayo, CHE, CHT

Learn which position in a commercial kitchen is the most important to the kitchen’s success. Hint, it is not the chef.

By Chef Adam Weiner, CFSE

Instructors need to include a frank discussion of factors that make a successful culinary career in today’s society.

By Paul Sorgule, MS, AAC

Accredited program educates foodservice professionals on watermelon aspects from garde manger to flavor versatility.