The Gold Medal Classroom:
The official ezine for CAFE | June 2017 issue
FEATURES:
Sustainable, certified and cooked from frozen – Alaska seafood paves the way for the best wild-caught practices.
Ground lamb use growing with additional menu options from ethnic dishes to the all-American burger.
CAFÉ Leadership Conference is dedicated to helping educators keep up to date on industry trends while improving and learning new classroom techniques. Limited space is
still available.
COLUMNS:
Mayo’s Clinic: Dr. Fred Mayo describes how listening, encouraging and mentoring others creates powerful insights into ourselves.
Think Tank: Quickly plan an informal and engaging ideation outing. The outcome can make for a fruitful
fall term.
50 Minute Classroom: Challenge your students to name career options beyond fine dining – there’s more than you realize.
BREAKING NEWS:
National Mango Board announces a foodservice recipe contest with four cash prizes: Share. Mango. Love.
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: Avocados from Mexico
Click here to learn about the new Avocado Green Marble technique that lets chef slice it, layer it and stack it – a quick and efficient plating option. You will also find information on production, availability, handling and storage.
CAFÉ Visions Resource Feature:
Click here and scroll down to watch Donna Fickes of Texas Tech University and her presentation, “Strategies for Increasing Student Engagement” at the 2016 CAFÉ Leadership Conference.
CAFÉ Guest Speaker Feature:
Click here to read Kendall College’s Instructor Chef Pierre Pollin discuss why students must truly understand the basics of sustainability: reduce food, water and energy waste and maximize your use of everything at hand.
