FEATURES:

Mushrooms meet meat creating a blenditarian movement that is delicious, nutritious and sustainable.

America’s obsession with pizza remains strong as chefs create contemporary pies with ethnic flavors, savory cheeses and healthy, local ingredients.

New research explores consumers' appetite for unique dining opportunities including food halls and emporiums.

COLUMNS:

50 Minute Classroom: Demonstrating culinary math fractions and ratios with pizza slices circumvents students’ math fears.

Mayo’s Clinic: How pausing and reflecting can replenish an instructor’s energy and spirit.

Think Tank: An education containing opposite points of view gives students food for thought while creating a thoughtful education.

BREAKING NEWS:

Recipe contest offers more than $20,000 in prizes to culinary students and chefs. Enter now even if you are not familiar with duck - just as last year’s Houston Community College winner Cole Hoang.

Students rocked culinary proficiency in ATP Culinary Knowledge Bowl.

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.

 

CAFÉ Industry Resource Center Feature:
National Onion Board

Click here to view online curriculum for culinary instructors, students and professional chefs on everything from knife skills to onions flavoring a sauce and from center of the plate applications to condiments. You will also find information on production, availability, handling and storage. 

CAFÉ Visions Resource Feature:

Click here and scroll down halfway to watch Vivian Cadbury of the Culinary Institute of America and her presentation, “Teaching Hunger to Culinary Students” at the 2016 CAFÉ Leadership Conference.  

 

CAFÉ Guest Speaker Feature:

Click here to read Kendall College’s Pastry Chef Instructor Heidi Hedeker discuss flatbreads, from their history to new areas for growth, which includes thin-crust pizzas.