Desserts without unnecessary fats and sugar take front and center in the Three Pleasures campaign.

Instructor Charles Niedermyer earns accolades from industry partners to being named to Dessert Professional Magazine’s 2017 Top 10 Pastry Chefs in America.

CAFÉ is expanding its services to include a membership opportunity.

50 Min Classroom: Watching students complete a cumulative assignment – completely on their own – can be enlightening for instructors and students. 

Think Tank: Change the world one student at a time by teaching them to be F.I.C.K.L.E..

Mayo’s Clinic: Unexpectedly asking students to define terms and concepts keeps them focused and attentive during backward lecturing.

National Hot Dog and Sausage Council to host fourth sausage recipe contest

2018 Idaho Potato Commission Innovation Award criteria announced

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: Guittard Chocolate Company
Click here to learn about the science of chocolate, tempering chocolate and making confections including the dip and/or mold process. Adventures in chocolate await you!

CAFÉ Lesson Plan Feature: Chef Daniel Pliska, CEC, AAC, Executive Chef, The University Club, University of Missouri, and author of “Pastry & Dessert Technique”
Click here to see how top Top American and French chefs share their insight and experience when highlighting how classic desserts are resurfacing, often with different presentations. And, why that is important to chef educators.