2390
April 2021 Issue
Gold Medal Classroom:
The official ezine for CAFE | April 2021 issue
FEATURES:
Cleveland Indians Executive Chef Joshua Ingraham drives his culinary business and personal life toward functional food and its positive healthful benefits. Food as a multivitamin.
Food and ingredients as medicine: Eating specific foods and utilizing certain ingredients to prevent, manage and possibly even reverse certain health conditions.
Walnut’s essential health impacts: A well-studied ingredient that improves basic health and helps reduce risk of disease.
COLUMNS:
Think Tank: Ensuring your program is not directionally challenged. Pushing your program in the right direction requires uniqueness, excellence and educational pride.
50 Minute Classroom: Teaching OSHA safety in culinary programs part two. Teaching the basics of using unfamiliar equipment, burns and heat exhaustion, carts and speed racks, fire safety and evacuations.
GUEST SPEAKERS
Respecting all students regardless of gender. Insensitive comment during competition illustrates gender inequality persists in culinary arts.
Teaching measurement and conversions. Showing students how to convert cups to gallons without watching them fill a measuring cup over and over and over.
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. Featured industries include poultry, seafood, produce and dairy just to name a few.
CAFÉ Resource Center: Teaching Tips
Click here to read a bulleted list of interesting teaching tips from helping students develop effective time management skills to asking students to read an article from www.CafeMeetingPlace.com/features (CAFÉ) and complete a summary of the facts they learned. (Please click more to see the complete list.)
CAFÉ Industry Resource Center Feature:
Find an adventure in chocolate. Guittard Chocolate offers instructors information on the science of chocolate, tempering chocolate, chocolate tasting as well as a complete glossary of terms. Also, instructors will discover recipes on everything from bars to bons to breads and more.