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

Turning a devilishly tricky topic into a tantalizing treat.

By Elise Chonko
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Acting as a culinary chocolate mentor is the best job in the world.

By Amanda Miller, CC, CPC
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Time-saving frozen raspberries go from freezer to application and help build flavorful masterpieces.

By Lisa Parrish, GMC Editor 
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Creating something memorable and unique is born from the desire to ask why and stretch in new directions.

By Paul Sorgule, MS, AAC
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Start small by addressing energy consumption and food waste topics in every class.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Thanks to Idaho Potato Commission for sponsoring the Educator of the Year Award for 2023! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector.

We are pleased to announce that the 2023 Green Award will be offered to individuals/culinary programs that emphasize sustainability or other “green” aspects in their programs.

Thanks to Kendall College/National Louis University for once again sponsoring the Entrepreneurship Award for 2023! This Award identifies culinary programs that either (1) teach or encourage entrepreneurship in their programming or (2) implement revenue-generation and cost savings into their programs.