By Lisa Parrish, GMC Editor

World-class speakers, presentations on trends specifically identified with culinary educators in mind and a fabulous opening night reception combined to create a memorable and informative 12^th-Annual CAFÉ Leadership Conference.

More than 115 people attended the two-and-a-half day event with a partnership theme hosted by Kendall College in Chicago from June 23 to 25. Attendees were treated to an industry keynote presentation by Chef Beverly Kim, Kendall College graduate and Top Chef Season 9 finalist. She discussed the value of hard work, persistence and the benefits of partnerships in her interview-style talk with Chef Chris Koetke, CEC, CCE, HAAC, vice president of Kendall College.

Mary Petersen, CAFÉ president and founder, said, “There is a terrific team of CAFÉ contributors who work to design events which satisfy CAFÉ’s goal of partnering the foodservice industry with the foodservice classrooms across the country. Chef instructors need to keep up to date with industry changes in addition to becoming world-class instructors. Our Leadership Conference as well as all CAFE events throughout the year are dedicated to this goal.”

Other topics covered at the conference included various means of engaging students, connecting students to the outside world, and strategies focusing on curriculum and program innovation. (Auguste Escoffier School of Culinary Arts recorded several of the presentations and the videos will be available at www.CafeMeetingPlace.com by the end of August.)

Four master classes held on the afternoon of June 23 saw more than 50 participants taking classes that provided kitchen hands-on time in areas such as garde manger, Korean menus, cheese tasting and knife skills.

New to the Leadership Conference this year was the first-ever National Pork Board Cooking Competition for Foodservice Instructors. Eight chefs were tasked with using a market basket and free draw items to create five portions of an inspired pork dish. The menu consisted of pork entrée, vegetable, starch, sauce, complementary garnish and relish, chutney or salsa. The winner was announced at the evening gala later that evening.

Gala attendees and their guests were also introduced to the winners of nine additional chef educator awards. Recipients were recognized for their various achievements including an uncommon commitment to education, outstanding student-run establishments and unique environmentally sustainable programs.  Additionally, the winner of the National Pork Board Cooking Competition was announced as well as the top chef in the Unilever recipe make-over contest.

Click here for the complete list of award recipients and a brief description of their accomplishments.

Auguste Escoffier School of Culinary Arts created an overview video montage for those who were not able to attend. Please click here to view the short video.

CAFÉ is planning on building on the success of this year’s conference when it holds next year’s Leadership Conference, June 22 to 24, 2017, in Myrtle Beach, SC. Watch CAFÉ’s website for more information.