Discoveries abound at the Center for Foodservice Advancement’s (CAFÉ) 14th annual Leadership Conference, held in Milwaukee, Wisc. from June 14-16.

Participants will not only learn about culinary trends from foodservice experts but will also hear exceptional lectures and presentations on educational topics specifically designed for the culinary instructor. Additionally, attendees can immerse themselves in the local culture and lexicon. For instance, conference goers will appreciate the term Brewers references a baseball team while curd is not another country but kind of cheese. Hosts Milwaukee Area Technical College eagerly welcome educators from around the U.S. to their downtown campus.

Hands-on Master Classes
Available for $25, these three-hour classes are held prior to the opening night reception on Thursday and provide an in-depth study on chocolate, butchery or waste reduction:

• Chocolate/Pastry - Guittard Chocolate company Chef Josh Johnson will illustrate all things chocolate. This class will focus on various chocolate techniques and choosing the right chocolate for flavor and performance. Attendees will walk away with useful knowledge to take back to their classroom as well as various chocolate-centered recipes.
• Meat Butchery – The National Pork Board will present information about pigs from breeds to meat science to the process of converting muscle to meat. Attendees will learn how to recognize positive pork quality with demo tasting, review of new common names for chops and participate in a hands-on breakdown of a pig carcass into primals and individual cuts.
• Classroom Foodwaste Reducation - The James Beard Foundation (JBF) is sponsoring a class on emphasizing classroom waste-reduction and repurposing methods. In the session, instructors will learn more about the JBF curriculum for culinary school instructors, work through hands-on activities, provide feedback and gain ideas for adapting these activities for a variety of classroom uses.

Keynote Address Goes Beyond Millennials
On Friday Maeve Webster, president of Menu Matters, will provide a special keynote presentation “Beyond Millennials: Where the Foodservice Industry Goes from Here” to kick off the first full-day of conference activities.

Webster is a leading consultant for foodservice manufacturers and operators. She has spearheaded hundreds of major industry studies during her 17 years as a foodservice specialist, and today runs a private consultancy focused on helping manufacturers and operators analyze, understand, and leverage foodservice trends. She is a regular speaker at top industry events such as Flavor Experience, World of Flavors, World of Healthy Flavors, National Restaurant Association Show, and New Products Conference.

Industry Outreach Day – Culinary instructors put on their chefs’ hats to learn about new tends from industry partners
Friday’s educational opportunity continues with participants choosing their own instructional topics when it comes to learning about trends. Organized in three break-out session blocks, participants will choose one session in each block to attend. A selection of available trends presentations includes:

ABCs of Sausage Making: Almost any kind of meat can be used for sausage making and attendees will explore sausages made with American Lamb—from adventurous spicy merguez to popular Greek-inspired sausages. This demo will take you beyond ordinary sausage making. A local sheep producer will also be on hand to tell you about raising sheep in Wisconsin. (American Lamb Board)

Tater Love: A Global Obsession: Potatoes are ubiquitous, accessible and versatile. The Idaho Potato Commission will demonstrate to educators how to make this tuber a show stopping force. Learn exciting combinations and spicing techniques that excite the palate through dishes like the hearty Moroccan Potato Stew with Saffron Biscuits (African), a silky Peruvian Potato Soup (South American), and Shredded Potatoes with Pepper and Chiles (Chinese). Attendees of this session will each receive a copy of “Smashed, Mashed, Boiled Baked”.

Fermentation: Fermented and pickled foods have found their center-stage moment at the intersection of flavor, technique and nutrition. This momentum shows no sign of slowing down. Instructors will learn more about fermentation and taste two popular fruits in pickles, relishes and chutneys that draw from the world for inspiration. Participants will also receive a teaching lesson plan for the topic. (Mango Board and National Watermelon Promotion Board)

Addressing Common Meat Myths: There are many different myths about meat production and consumption today ranging from nutrition to animal welfare to environmental impact. This session will detail the science behind these myths and help foodservice educators better address common questions about meat and communicate the facts. (North American Meat Institute)

Menu Makeover/ Produce Forward: Attendees will learn how to recreate a pleasing plate using guidelines of good taste, less waste and nutritional balance. (Dole Packaged Foods)

Teaching Umami’s Science, Art and Role in Global Cuisines: Umami is a cherished flavor caused by glutamates in foods like mushrooms, cheese and tomatoes. Throughout the world and history, culinary professionals and consumers have craved umami. It is recognized as a basic taste perception along with sweet, salty, sour and bitter. At the same time, there is much confusion about umami and especially about MSG, which is the purest form of umami. Attendees will learn about umami in foods and the role that MSG plays as well as how to incorporate umami in culinary education and see its applications in global cuisines. (Ajinomoto)

Online Curriculum: Nai Wang from KP Education services will delve into the trend of online education and how culinary courses can be delivered in an online setting catering to today’s computer savvy students. How does it work?

Educational Best Practices – the Best of the Best
Culinary/baking/pastry/hospitality instructors face unique educational challenges. CAFÉ assists educators tackle these challenges by assembling successful culinary educators and allowing them to share their experiences with other instructors. On Saturday, conference participants choose to attend three presentations that best address their individual needs and challenges.

Presentations are grouped into three categories: Reaching all Students to Enable Success; Innovative Classroom Practices for Engagement and Outcomes; and Who Needs Culinary School Anyway? The 12 available lectures include:

Reaching all Students to Enable Success:

• Beyond the Traditional Student: Partnerships in Education
• Community Collaborative Jobs Training Programs
• Teaching Your Students Financial Literacy

Innovative Classroom Practices for Engagement and Outcomes:

• Tips and Trips for Culinary Math
• Integrating Financial Analysis and Management Throughout the Curriculum
• Panel discussion focusing on technology integration, community engagement and interdisciplinary activities

Who Needs Culinary School Anyway:

• Panel discussion on Beyond Cooking Skills
• Techniques for Service Skills
• Recruit, Maintain and Motivate Culinary Students

Click here to learn more or register for the 14th Annual CAFÉ Leadership Conference.
Attendees will receive ACF continuing education hours credits.