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November 2021 Issue
Gold Medal Classroom:
The official ezine for CAFE | November 2021 issue
FEATURES:
Blowing palate doors off hinges, breaking stigmas along the way: Instructors teaching umami from a scientific view can alter students’ flavor awareness forever.
Versatile curries open students to Indian cuisine: Learning to layer flavors and textures introduces students to the complexity of Indian cuisine.
COLUMNS:
Think Tank: Leaders and mentors inspire others to dream, learn and do more. It is culinary education’s missing link.
Guest Columnist Dr. Jennifer Denlinger: Actively encourage students to participate in and create food waste reduction concepts. Learn about Valencia College’s Initiative to Reduce Food Waste.
50 Minute Classroom: Building a better charcuterie board. Instruct students on balancing flavor, texture and variety on charcuterie boards and garnishes.
BREAKING NEWS:
Grab your headphones for 30 plus culinary conversations on CAFÉ Talks podcast.![cafe podcast logo final](/images/cafe_podcast_logo_final.png)
![cafe podcast logo final](/images/cafe_podcast_logo_final.png)
Listen to all 34 interviews on CAFÉ Talks podcasts and learn from foodservice experts including a food historian, flavorist, numerous chefs and restauranteurs, pastry artists, bread artisan, product developer, coffee entrepreneur, JBF award winners and more. These bi-weekly 45-minute discussions are informative and entertaining. Podcasts hosted by CAFÉ’s Paul Sorgule and sponsored by ATP, Mercer Culinary and Rational. Click here for a complete listing and to become a subscriber.
![CAFE Podcast Season 3 AD 1 small](/images/CAFE-Podcast-Season-3-AD-_1-small_.jpg)
![CAFE PODCAST TALKS SEASON 2 small](/images/CAFE-PODCAST-TALKS---SEASON-2-small.jpg)
![CAFE PODCAST TALKS SEASON 1 2](/images/CAFE_PODCAST_TALKS_-_SEASON_1-2.png)