August 2020 Issue
Gold Medal Classroom:
The official ezine for CAFE | August 2020 issue
FEATURES:
Have you heard CAFE Talks? New CAFE Talks podcast educates, enlightens, entertains and rewards listeners with the best of the culinary industry.
A Chicago college and Ohio high school share their plans for returning to the culinary classroom this fall.
CAFE honors six culinary instructors and one business leader with 2020 awards.
COLUMNS:
Mayo’s Clinic: Zoom in on top teaching strategies to prepare students before and during a call to make using the platform successful for all.
Think Tank: CAFE launches new podcast featuring leading chefs, restauranteurs, visionaries, educators and more to discuss current, compelling and relevant foodservice topics.
50 Minute Classroom: It is time to hit the books by going retro with assignments from older, non-textbooks and giving students a break from virtual learning while inspiring a new generation of readers.
MEET THE GROWERS:
Honey: Blake Shook, owner of Desert Creek Honey, started beekeeping at the age of 12. Now, with over a billion honey bees under his care, he has become an expert beekeeper, knowledgeable in honey-inspired dishes as well as the dwindling honeybee population.
BREAKING NEWS:
Introducing domestic white quinoa: A much-loved, US-grown whole grain is now ecologically friendlier.
Silken Soy Purée is now available for recipe development by replacing or supplementing dairy ingredients and enhancing the texture of dressings, dips, desserts, and more.
DID YOU KNOW?
CAFE’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. Featured industries include meat, poultry, seafood, produce and dairy to name a few.
CAFE Visions Feature: Radicchio
The assertive flavor of radicchio, once only the darling of cutting-edge chefs, has penetrated the U.S. salad market. Blending it with other, milder greens and lettuces has made radicchio an everyday player in salads everywhere.
CAFE Industry Resource Center Feature: American Lamb Board
American Lamb outdoor cooking is highlighted in a series of cooking videos on CIA ProChef. Cindy Pawlcyn is the chef and founder of the Napa Valley’s Mustards Grill and shows how she makes her famous BBQ American Lamb Burger, one of the signature dishes on her menu. Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey of Farmstead Long Meadow Ranch. Click here to check out these and other American Lamb cooking videos and recipes at CIA ProChef.