January 2018 Issue
The Gold Medal Classroom:
The official ezine for CAFE | January 2018 issue
FEATURES:
NC culinary educators traveled to Costa Rica for an immersive experience in Latin American food culture and food system education.
A foodservice service partnership featuring jobs needing to be filled with people needing jobs.
COLUMNS:
Think Tank: Witnessing self-enlightenment that helps change the world one student at a time. One of the joys of teaching.
50 Min Classroom: Quotes culinarians appreciate – part two. Chef Adam Weiner highlights his favorite quotes on what it means to be a culinary instructor and general life principles.
NEW - MEET THE GROWERS
This new monthly column will feature farmers, growers and various professionals who are responsible for beginning the food cycle. From produce to proteins, educators gain insight into the knowledge and care taken to bring food right to your kitchen door. Enter the world of sun, soil, rain and feed to find out where food comes from. First up: Rob Dhaliwal, Samson Farm owner, Red Raspberries.
GUEST COLUMNIST: CHEF DAVID PAZMIÑO
Chef David Pazmiño is writing a three-part series. His second article is a how-to lesson on instructing students with various learning styles derived by going back to the basics of 1, 2, 3s.
BREAKING NEWS:
National Mango Board announces recipe contest winners
Sharon Olson named treasurer Dames d’Escoffier International
Anthony Bourdain receives honorary doctorate from the CIA
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: California Table Grape
Chefs know grapes add refreshment to a cheese plate, color to a fruit plate, and a wholesome crunch to a salad. In the hands of professional culinarians with an innovative bent, fresh grapes can go in directions you may never have imagined. Click here for the CIA ProChef feature on California Table Grapes.
CAFÉ Lesson Plan Feature: the versatility of rice
Click here to learn about rice's versatility, consistency and high-quality. It’s an essential ingredient in foodservice and a vital commodity in America and abroad. Learn more in these informative videos that explain rice types and characteristics, how it's grown and harvested, preparation techniques, recipes and more.