The Art of Charring
The flavor enhancer that delicately sits between perfectly caramelized and burnt.
By Butterball Foodservice
Updating the Time-honored Apprenticeship Program
The ACFEF updated its 40-year-old apprenticeship program in the face of changing foodservice needs and tech-savvy culinarians new to the field.
By Lisa Parrish, GMC Editor
Modernizing Curriculum Requires Change
Teaching necessary skills for today’s graduates may mean swapping quinoa for rice or Brussels sprouts for peas and carrots in lesson plans.
By Chef Adam Weiner, JD, CFSE
Encouraging Research Among Students
What is research and how to help students look forward to the analytical assignments.
By Dr. Fred Mayo, CHE, CHT
Instructors and Students Need to Build Assessment Tools
Build effective measurement devices for you and your students that factor in both external- and self-assessments.
By Paul Sorgule, MS, AAC
Idaho Potato Commission’s Don Odiorne Received Inaugural CAFÉ Champion Award
Don Odiorne honored with the first CAFÉ Champion Award for his tireless work in helping link the foodservice industry to culinary educators.
15th Annual Leadership Conference Highlights
At the 2019 CAFE Leadership Conference, we had both industry trend presentations as well as peer presentations on educational best practices. Links to a variety of topics can be found below. To view the photo gallery from this year's conference, click here.
Enjoy!
Fermented and Traditionally Brewed Soy Sauce Worth the Wait
See, smell, taste, experiment with and customize the complex flavor of soy sauce.
By Kikkoman USA