Gold Medal Classroom: 
The official ezine for CAFE  |  March 2020 issue

Strategies for updating kids’ fare beyond offering all menu items in smaller portions.

By Lisa Parrish, GMC Editor

Salad dressing flavor ideas from fruit to protein to mustard.

By Lisa Parrish, GMC Editor

Popular Greek yogurt opened the Mediterranean cheese market beyond basic Feta.

By Real California Milk

Dr. Fred Mayo suggests strategies to manage frustration in classrooms and help students deal with anger.

By Dr. Fred Mayo, CHE, CHT

Qualities and responsibilities of mentoring the future cooks and chefs who pass through your kitchen.

By Paul Sorgule, MS, AAC

Create a simple capstone cooking competition for your program.

By Adam Weiner, JD, CFSE

Tiny mustard seeds creating condiments to medicinal applications.

By Thomas Smith

Bake to the Future tells the story of the baking sector, bringing new ideas and insights from the movers and shakers of the industry in an attempt to answer the big question: What’s next?

Each year CAFÉ offers up to eight awards with cash prizes totaling $8,000 for entrepreneurial spirit, sustainability, commitment to education and innovation. Award applications are being accepted until April 3, 2020. Along with each cash prize, winners also receive a free registration to CAFÉ’s Leadership Conference, held June 17-19 in Portland, Maine. Winners are honored at a special award ceremony on June 17.