January 2025 Issue
Gold Medal Classroom:
The official ezine for CAFE | January 2025 issue
FEATURES:
The best of both worlds: classroom training and kitchen mentoring. Sun Valley Culinary Institute illustrates how students can pursue a cost-effective education featuring classroom instruction and training in professional kitchens.
Lesson Plan: timed chicken lab from fabrication to plating. Chef Daniel Pliska delivers a detailed timeline and ingredient list to help teach culinary 101 students how to manage time and create a multi-layered chicken dish.
Canaries in the coal mine: Industry partnerships in the culinary arts classroom point toward a greater problem. This is an introduction to a practical and research-based analysis of culinary education’s challenging partnership with the foodservice industry written by Chef Christopher Bates.
COLUMNS:
Future Thinking in Education: The importance of education and educators. Education is meant to draw forth not necessarily force feed by engaging inquisitiveness.
BREAKING NEWS:
The Pennsylvania Restaurant & Lodging Association named Art Inzinga Outstanding Industry Educator.
ADDITIONAL ARTICLES FROM THE GMC ARCHIVES:
50-Minute Classroom Sauces: If you think you can’t teach sauces within a 50-minute context, you absolutely can. But first, you need to prep … yourself.
Curiosity leads to success in and out of the classroom. Dr. Fred Mayo discusses encouraging curiosity and building a classroom culture that fosters discovery.
Dependability is the most significant lesson taught. Setting the stage for trust and dependability is essential to an educator’s job.
Finding the right hands-on experiences helps train competent and confident cooks. One instructor’s expertise in locating culinary work opportunities for students in and out of school.