October 2018 Issue
The Gold Medal Classroom:
The official ezine for CAFE | October 2018 issue
FEATURES:
Barry Callebaut CHOCOLATE ACADEMYTM offers instruction for students from novices to professional chocolatiers on all things chocolate.
Crafty suggestions for catering large events including creating the perfect potato bar to menu prepping suggestions.
MEET THE GROWERS:
From a WW II Japanese internment camp to a Colorado desert onion farm, two generations of the Sakata family have found a farming home on the range.
COLUMNS:
50 Minute Classroom: Teaching new students that mise en place goes beyond completing an ingredient list. How long does it take to make a pizza without mise en place?
Guest Columnist David Pazmino: Providing students with a space to teach themselves to learn is key to lifelong learning and an engaged classroom.
Mayo’s Clinic: It’s a talented instructor who can turn student mistakes into valuable teachable opportunities.
Think Tank: Chef Paul Sorgule helps directors effectively transition excellent chefs into excellent teachers.
BREAKING NEWS:
Nationally recognized Vollrath Company chefs share their entrepreneurial journey during
a Madison College program.
Healthy Mediterranean diet to be the focus of new master's degrees linking nutrition science and public health strategy, sustainability imperatives, and culinary insight.
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.
CAFE Resources Feature: Olive Oil
Click here to learn about proper storing techniques to maintain the quality of olive oil. While you are there, scroll down to view other videos including cooking with olive oil and information on the healthy benefits of olive oil.
CAFE Industry Resource Center Feature: Alaska Seafood Marketing Institute
Celebrate October’s National Seafood Month by browsing through the Alaska Seafood Marketing Institute’s website for links on POKE bowls, a SWAP meat program for healthier seafood menu options, recipes, information on sustainably caught seafood as well as chef cooking technique videos.