Chef Jason Gronlund of Ardent Mills explains how to include grains with their great flavor, color and texture into unusual applications while adding interesting ingredient and origin stories.

Pork, seafood, veg-centric dishes, culinary wellness and food waste reduction topics at CAFE conference.

Recreating global cuisines will be more authentic by using fats and oils native to the traditional preparations.

COLUMNS:

Think Tank: Carving out your marketplace position by using an open loop system that actively engages with outside stakeholders.

50 Minute Classroom: End-of-year project summarizes recipe development, math, pricing, ordering, written and oral presentations, teamwork, and cooking skills.

Mayo’s Clinic: Strategies for encouraging positive attitude include illustrating case studies, demonstrating a positive attitude yourself and sharing quotes about the value of a good outlook.

Eight CAFE awards offer cash prizes, free conference registrations and peer recognition. Don’t miss this professional opportunity.

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 Lesson Plan
Click here Teach students how to quickly and efficiently cut watermelon, a summer staple and nutritious power house.

CAFE Industry Resource Center Feature: California Raisins
California Raisins provide flavor, texture, and color to a wide variety of products. Their natural sweetness allows for reductions of the sugar levels in formulations, and their high water binding capacity helps to retain moisture in bakery products. The website features storage information, conditioning instructions, processing details, and a complete technical brochure listing of all raisin products and their applications, characteristics and availability.