If all restaurants in the world followed the lead of the following Green Restaurant Award winners, the planet would be more sustainable and stable. Restaurants consume one third of all electricity in the retail sector. Dining out accounts for over half of our food budget. With issues of climate change, ocean pollution, and sustainable food at the forefront of this year’s headlines, we take this opportunity to highlight the restaurants that are true role models on how to operate sustainably.

Dean and Directors Retreat

The Gold Medal Classroom: 
The official ezine for CAFE  |  October 2018 issue

Barry Callebaut CHOCOLATE ACADEMY^TM offers instruction on all things chocolate.

By Lisa Parrish, GMC Editor 
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Crafty suggestions for catering large events including how to create the perfect potato bar and menu prepping suggestions.

By Lisa Parrish, GMC Editor, and the Idaho Potato Commission
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Teaching new students that mise en place goes beyond a complete ingredient list.

By Adam Weiner, JD, CFSE

Providing students with a space to teach themselves to learn is key to lifelong learning and an engaged classroom.

By Chef David Pazmiño of Newbury College

It’s a talented instructor who can turn student mistakes into valuable teachable opportunities.

By Dr. Fred Mayo, CHE, CHT

Paul Sorgule helps directors effectively transition excellent chefs into excellent teachers.

By Paul Sorgule, MS, AAC

From a WW II Japanese internment camp to a Colorado desert onion farm, two generations of the Sakata family have found a home on the range.

By Thomas Smith, GMC Staff Writer