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

Non-alcoholic beverage market increases as better-tasting products serve a health-conscious drinker. Help culinary students perfect their beverage palates with non-alcohol alternatives.

By Lisa Parrish, GMC Editor
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A real showstopper: Dessert sushi so life-like it’s hard to believe it’s not real.

By Amanda Miller, CC, CPC
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Wrapping up the year with a complete index of the nearly 90 published stories.

By Lisa Parrish, GMC Editor
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Math instructor Linda Blocker provides the next installment of teaching the math concepts of recipe costing.

By Linda Blocker, CHE, Associate Professor SUNY Delhi
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Don’t forget your experiences and those of others who came before when teaching culinary arts.

By Paul Sorgule, MS, AAC
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Teaching students their decisions on something as basic as what to make for dinner has short- and long-term impacts.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Teach students where meat cuts originate and the animal’s muscle structure during a butchery review class.

By Dr. Jennifer Denlinger, CCC, CHEP
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CAFÉ Talks Episode 58