Gluten-free cooking offers instructors an opportunity to explore and learn on-trend baking strategies.

By Chef Adam Weiner, JD, CFSE

From politics to profitability, Chef Paul Sorgule gazes into a crystal ball and discusses a different, dynamic and fruitful future for culinary curricula.

By Paul Sorgule, MS, AAC

Help students overcome their fear of writing while encouraging well-written papers by asking students to read aloud and presenting them with short, quality pieces to evaluate.

Dr. Fred Mayo, CHE, CHT

The benefits of volcanic ash soil, sun and mountain streams are revealed in delicious pears from fresh Anjou to the peeled, poached and canned Bartlett.

By Thomas Smith

Chef Pazmiño offers excellent suggestions for tools that go beyond the basic requirements for a pastry tool kit from a book to customized wire whisk for drizzling glazes.

By Chef David Pazmiño of Newbury College

The National Watermelon Promotion Board has created an American Culinary Federation (ACF) accredited culinary curriculum for instructors, students, and chefs. The lesson plans and presentations can be used in the classroom or as an online tool or for personal development.

The Culinary Institute of America (CIA) presents the latest segment of its World Culinary Arts Video Series focusing on the cuisines of Thailand, now streaming online.

News You Can Use

Instructor and Program Awards

There are four great awards sponsored through CAFE to recognize outstanding individuals and programs.

Deadline for submission is April 1, 2018.

Resources and Prizes for You