October 2021 Issue

Gold Medal Classroom:
The official ezine for CAFE | October 2021 issue

FEATURES:

Pulling back the curtains on dark kitchens. The second in a two-part series discussing the reality of ghost kitchens as profitable concepts.

Honey is a natural substitute in baking. The sweetener is also a byproduct of honeybees contributing to pollinating one-third of the world’s food supply. A sweet win for baking and sustainability.

COLUMNS:

Guest Columnist Dr. Jennifer Denlinger: Teach students to differentiate between different table service styles and what makes good and bad table service.

50 Minute Classroom: New recipe tricks of the trade. Specific steps students should take when receiving, writing or scaling new recipes.

Think Tank: Why do we cook? A student’s answer may define his or her career.

MEET THE GROWERS:

Sheep ranching today is like traveling back in time. One year in the life of a sheep flock complete with a shepherd and working dogs.

BREAKING NEWS:

Baker College Dean of Culinary wins ACF’s Hermann G. Rusch Chef’s Achievement Award.

DID YOU KNOW?

CAFÉ's Industry Resource Center lists more than 80 commodity boards, associations and growers with links to their foodservice websites. 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 Industry Resource Center Feature: US Cranberries
Cranberries, America’s Original Superfruit^®, are one of only three commonly cultivated fruits native only to North America. They are a versatile, nutrient-dense fruit that can be easily incorporated into sweet and savory dishes. The site features a downloadable foodservice tool kit that incorporates many teaching tools.

CAFÉ Vision Feature: Whole Grain Pasta Flavor Pairings, Barilla America
Click here to watch Chef Lorenzo Boni of Barilla America give a presentation on whole grain pasta. This video features Chef Boni discussing and preparing various sauces that pair well with the nutty pasta flavor. He counsels instructors to use umami or assertive flavors such as winter vegetables or aged cheeses in sauces that feature a chunky texture. He also touches on what to avoid with whole grain pasta, such as acidic or creamy sauces.