Boost flavor with global spices, sauces, and condiments that accompany main menu items. On-trend ethnic entrée offerings continue to attract consumers.

Instructor Vicki Mendham describes her all-expense paid immersive cheese externship she won from CAFÉ, Wisconsin Milk Marketing Board and Emmi Roth USA.

Mark your calendars for the best – and only! – CAFÉ 2018 Leadership Conference dedicated to chef educators and their unique challenges and needs.

Instructors' Homework: Teach students that using locally sourced ingredients is the perfect way to make their dishes stand out. 

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.

 

Click here to watch various videos on beef fabrication, download an e-brochure and booklet on cuts, and register for Beef University, where you can learn about everything from beef production to nutrition to today’s modern beef consumer. 

 

Click here to watch several video clips of Chef Tomm, of the Interactive Cooking Show ‘Culinary Secrets’, showing chefs how to make Chinese Hand-Pulled Noodles, Potstickers, and Shrimp Scampi Pizza.