Inventing the future of culinary education requires a special skillset and knowledge. Culinary educators attending CAFÉ’s June Deans and Directors Retreat and Leadership Conference will be well-positioned to sculpt the next generation of culinary graduates.

Attendees will understand artificial intelligence opportunities and how to harness it in classrooms. They will also learn how to change classes and curriculum to better attract students and prepare them for tomorrow’s workforce. Educators will also be more aware of cutting-edge foodservice trends and be able to teach their students this information.

This one conference – like no other around the country – caters to only culinary educators with tailored speakers, on-topic meetings, hands-on experience and networking opportunities designed strictly with culinary instructors in mind.

Check out the information for the three-day event, occurring from June 18-20 in San Antonio, Texas.

Deans and Directors Retreat
Kicking off Wednesday June 18, is the Deans and Directors Retreat. After introductions and descriptions of current challenges, keynote speaker Dr. Tim Dasey, Dasey Consulting, will present “Culinary arts education in an AI world: frosting or flambe?” sponsored by Mercer Tools. Dr. Dasey operates a consulting company focusing on artificial education for education and includes strategic analyses, curriculum development, professional development, and implementation. Click here to listen to Dr. Dasey’s CAFÉ Talks podcast.

The day continues with a panel discussion led by Dr. Jonathan Deutsch, Drexel University, on the topic of innovations and ideas. Followed by Paul Sorgule, president of Harvest America Ventures, who will lead a lunchtime discussion. The meeting will close with roundtable discussions for participants to network and discuss culinary education’s specific challenges.

The meeting adjourns to join the opening night reception featuring the 2024 CAFÉ Awards presentation as well as a chef showcase featuring local chefs and sponsors’ fare.

Master Classes
While the Deans and Director Retreat participants are meeting, two hands-on master classes are available for those who sign up in advance.

Josh Johnson, pastry chef of Guittard Chocolate Company, will take participants through the steps required for making dessert spreads using caramelized nuts and chocolate. The class will focus on incorporating them into recipes that elevate everyday desserts.

Spencer Glenn, executive chef of Pizza of My Heart, will guide participants through the fundamentals of building award-winning pizzas from dough basics to toppings, with a special emphasis on cheese selection, as well as baking options from wood-fired to specialty pizza ovens, use of pizza stones, etc.

Industry Outreach Day
Thursday June 19, begins with a keynote presentation, “Did you try unplugging?” presented by Charles Carroll, executive chef, River Oaks Country Club. The talk will discuss tactics for rebooting the culinary environment and atmosphere to attract today’s workforce participants.

Chef Carroll has been on the worldwide stage both as a competitor and president of the World Association of Chefs Societies.

Meeting participants will then spend one hour attending the always-informative InfoFair which features many sponsors with specially developed materials for culinary education educators.

After lunch attendees will participate in breakout sessions featuring foodservice industry professionals updating educators on the latest trends and featuring innovative products. The presenter list includes:

• Guittard Chocolate
• Idaho Potato Commission
• National Mango Board
• North Carolina Sweet Potatoes
• National Pork Board
• National Watermelon Promotion Board
• National Resource Defense Council
• RATIONAL

Educational Best Practices Day
Friday June 20, kicks off with a keynote address by Dr. Fred Mayo, Mayo Consulting, “Using AI to be a more creative teacher in the culinary arts.” Dr. Mayo is a long-time CAFÉ contributor, retired clinical professor of hotel and tourism management, and principal of Mayo Consulting Services.

Participants will have an opportunity to attend three sessions presented by fellow culinary educators. The topics cover areas where the instructor has had success and he or she will share their trade lessons with meeting attendees. Topics covered include:

• Connecting culinary arts with sustainable agriculture systems
• The art of teaching and learning food for health
• Reinventing your purchasing class
• Integrating metrics into your program
• Preparing students for competitions
• Teaching regional/international cuisines: a unique approach
• Teach your students their superpower and they can fly!

Continuing education hour certificates will be handed out at the end of each conference.

Buses will transport participants each day to and from the Drury Plaza Hotel, on the San Antonio Riverwalk, to St. Phillips College. Click here for more information and to register for the conferences.