GMC Editor Announcement

May 13, 2021, 4:38
May 2021 Issue

May 2021 Issue

Gold Medal Classroom: 
The official ezine for CAFE  |  May 2021 issue


Sweet Heat Watermelon Rind Pickles

Instructors don’t have to be acrobats teaching the sweet/heat flavor balance: Complex sweet flavor is a natural partner to a spicey taste and easy to showcase with an instructional tasting station.
McCormick® Flavor Forecast® 21st Edition reveals global trends driving the tastes of tomorrow by identifying four new flavor themes.


A Weiner

50 Minute Classroom: You are more important than you think. Student competitors remind instructors that teaching goes beyond textbook lessons.
Think Tank: Measuring competence and confidence. Establish a student passport that compliments a degree or certificate and defines a specific skill’s baseline ability.


Chef DenlingerYou first eat with your eyes. The visual principles of vegetable cookery by Dr. Jennifer Denlinger.
Building a rapport with students: Building trust and gaining respect by actions such as helping in the dish pit and asking for preferred pronouns. It’s leading by example and leading from the front. By Amanda Miller


Making moves that make a difference: Striving to become better influences every onion growing and packaging decision at Peri & Sons Farms.


Chef Tyler Florence named Johnson & Wales University’s Food Entrepreneur in Residence.


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. Featured industries include poultry, seafood, produce and dairy just to name a few.Mark DeNittis

CAFÉ Lesson Plans
Fresh craft sausages with ground American lamb – not your usual grind. Chef, butcher and longtime American “Lambassador” Mark DeNittis shares an easy and approachable lesson plan for teaching about lamb sausages.
CAFÉ Industry Resource Center Feature: US Cranberries
Cranberries, America’s Original Superfruit®, are one of only three commonly cultivated fruits native only to North America. They are a versatile, nutrient-dense fruit that can be easily incorporated into sweet and savory dishes. The site features a downloadable Foodservice Tool kit that incorporates many teaching tools.