Teaching the base 10 metric system to students with confidence and the right tools.

By Chef David Pazmiño of Newbury College

Playing the game What Would Your Last Meal Be? reveals much about students and their background while teaching a valuable culinary lesson.

By Adam Weiner, JD, CFSE

Chef Paul Sorgule defines critical attitudes that help students succeed from day one through graduation and beyond.

By Paul Sorgule, MS, AAC

Dr. Fred Mayo explains the three major methods for presentation evaluation: self, peer and professional. An added bonus: ready-made student evaluation form.

By Dr. Fred Mayo, CHE, CHT

The Culinary Institute of America (CIA) introduced a primarily online executive-format master’s degree examining the business of food. The Master of Professional Studies (MPS) in Food Business allows working professionals to devote time to advancing their careers and businesses according to their schedules.

Grand Rapids Community College’s(GRCC) Secchia Institute for Culinary Education works with more than 60 local restaurants to create a unique Restaurant Week experience. Diners are offered special menus at local establishments, including an exclusive "Chef's Choice" option, with $1 of each meal going into a culinary scholarship fund.

The Gold Medal Classroom: 
The official ezine for CAFE   |   June/July 2018 issue

Butter poached lobster and raspberry dark chocolate Bavarian earn Missouri high schoolers accolades and top honors in national competition.

By Thomas Smith

Liquid nitrogen infused dessert helped illustrate how ice cream and science work together in winning management concept.

By Thomas Smith