GMC Editor Announcement

Jan 22, 2020, 5:25
January 2020 Issue

January 2020 Issue

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

FEATURES:

Porcini Turnips w Soy Sauce Demi Glaze Hero web

Continuing a Case for Culinary Change: Second in a two-part series of articles focusing on how to achieve culinary education change.

Part Two Fearless Innovation in the Face of Unflinching Change: Successful businesses are built by change agents who share similar leadership abilities.

Breaking the Credibility Stigma of Non-restaurant Chefs: Cooking careers that include innovation, sustainability and celebrity chef special events are possible without restaurant experience.


COLUMNS:

a8308085617c33314a3f8a8cd6417fdc MThink Tank: Part Two Culinary Education Disruptors Ideation: Moving ideation forward and championing the role of culinary education disruptor.

Mayo’s Clinic: Part Two Making Program Changes: The complete six essential, non-linear stages of change.

50 Minute Classroom: Energy and Inspiration Gained from Making a Professional Change: Making a change in culinary education may mean leaving the field.


mtg farm photo 2 webMEET THE GROWERS:

Meet the Growers Celebrates Two-year Anniversary: Discover how chefs and farmers share a respect for food and its possibilities.


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BREAKING NEWS:

Organic foods and beverages anticipate continued growth through 2024.


DID YOU KNOW? 

CAFÉ’s Industry Resource Center lists more than 80 commodity boards, associations and growers with links to their foodservice web sites. Educators can find classroom visual aids, downloadable materials, blogs, videos and research. Industries featured include meat, poultry, seafood, produce and dairy just to name a few.

CAFE Lesson Plan: Chef Daniel Pliska
Chef Daniel Pliska asked five expert pasty and dessert chefs to give their opinions on everything from fundamentals to nomenclature regarding a dessert menu. He then put together an insightful Powerpoint presentation which can be used by chef educators in teaching courses focusing on baking/pastry/menu design from theory classes to hands-on technique courses.

edition announcement duck webCAFE Industry Resource Center Feature: American Egg Board
Eggs are utilized across all day parts and are a natural source of high-quality protein. From James Beard recipients to cookbook authors to culinary educators, chefs incorporate eggs in nearly all dishes. This site features informative sections highlighting egg production, handling, and safety, a video recipe series created in partnership with the CIA, as well as information on culinary trends.