December 2017 Issue
The Gold Medal Classroom:
The official ezine for CAFE | December 2017 issue
FEATURES:
Nuanced flavors are highlighted when pairing craft beer and cider with Wisconsin cheese.
Potatoes are being consumed in surprising beverages from plant-forward smoothies to purple beer.
CAFE’s new Journal launches in January with inaugural article discussing moving classes to the online world from a brick and mortar environment.
COLUMNS:
Think Tank: Is cooking a career or a way of life? This question is answered from a student or recent graduate’s perspective. (Part two of a two-part series.)
50 Min Classroom: Chef Adam Weiner lists his favorite quips, quotes and anecdotes about life in the kitchen and advice to culinary students.
Mayo's Clinic: CRUST helps make sure all key factors are covered in providing useful feedback to students.
GUEST COLUMNIST: CHEF DAVID PAZMIÑO
Chef David Pazmiño is writing a three-part series on scaffolding pastry flavors and textures. His first article focuses on how taste and memory recall creates a powerful teaching method for developing knowledge of flavors and textures.
BREAKING NEWS:
Metropolitan State University of Denver Student Selected for Elite Culinary Internship.
Culinary Students from Oakland Community College Compete in Second Kontos Foods Culinary Challenge.
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: North American Olive Oil Association
Click here to learn olive oil basics like types and varieties, read a guide discussing which type best fits specific needs as well as tips for purchasing and caring for olive oil. Finally, the site features learning materials, videos, recipes and other links to the growing universe of olive oil.
CAFÉ Lesson Plan Feature: What is Monosodium Glutamate (MSG)?
Click here to discover the science behind monosodium glutamate in this brief overview of the chemical compounds that make MSG. Chef Chris Koetke describes umami, the fifth basic taste, and explains how the flavor sensation is detected by the human tongue.