We need to face the current harsh reality and stand up, take a deep breath, bring our teams together and ask the question: “Now what?”

By Paul Sorgule, MS, ACC

Chef Keith Taylor talks about subjects ranging from the ethnicity of soul food, to a restauranteur’s core values to setting a career destination in the next installment of CAFÉ Talks Podcast.

By Lisa Parrish, GMC Editor

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

New CAFÉ Talks podcast educates, enlightens, entertains and rewards listeners with the best of the culinary industry.

By Lisa Parrish, GMC Editor

A Chicago college and Ohio high school share their plans for returning to the culinary classroom this fall.

By Lisa Parrish, GMC Editor

The 2020 Entrepreneurship Award, sponsored by Kendall College National Louis University, recognized Michael Carmel for creative initiatives that drove the institution’s enrollment success.

By Lisa Parrish, GMC Editor

Dr. Jennifer Denlinger earned the 2020 Innovation Award, sponsored by the Idaho Potato Commission, for a creative escape room based on safe food handling procedures.

By Lisa Parrish, GMC Editor

Culinary Institute of Michigan awarded the 2020 Green Award sponsored by the United Soybean Board for teaching lifetime sustainability skills.

By Lisa Parrish, GMC Editor

Valencia College’s Culinary Management Program earns sustainability award for their creative practices reducing and reusing food waste.

By Lisa Parrish, GMC Editor

Known for her unwavering student support and confidence-inspiring demeanor, Amanda Miller takes home CAFÉ’s 2020 Postsecondary of the Year award sponsored by Sysco.

By Lisa Parrish, GMC Editor