February 2022 Issue

Gold Medal Classroom:
The official ezine for CAFE | February 2022 issue

FEATURES:

dennis riveria sand dunes Go beyond teaching the flavors of a single country by teaching world cuisines and not being limited by borders.

A taste for global flavors is not generational. Traveling broadened both the mind and palette of senior-living chef Dennis Rivera.

What drives street foods? Popular portable food creates a customer connection with authentic offerings.

Culture in food: MSG’s role in post-WWII xenophobia and dismantling misinformation.

COLUMNS:

Think Tank: New beginnings - the year of the restaurant. Let’s work together to make 2022 a year for restaurant and culinary school reinvention and success.

Columnist Dr. Jennifer Denlinger: Evaluating the nutritional components of fad diets.

50 Minute Classroom: Practical tips on finding and securing employment. Applicants still must perform at the top of their interview game even in this current labor shortage.

NEW CHEF PROFILE: CAREER PATH INSIGHTS:

Chef Profile: Career Path Insights will focus on professional chefs from various facets of the foodservice industry. Culinarians answer questions delving into their views of current foodservice developments and how culinary students can obtain positions within their industries

Tommy McDonald: Greenleaf Foods/Field Roast Grain Meat Co./Lightlife Foods Executive Chef and Author of "Field Roast; 101 Artisan Vegan Meat Recipes"

BREAKING NEWS:

Two CAFÉ gatherings, one place and time. 16th Annual Leadership Conference and Deans and Directors Retreat will be held this June in Portland, Maine.

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 Teaching Tips
Click here to gain valuable classroom teaching suggestions such as creating a PowerPoint Jeopardy-like game to partnering with a French instructor to teach culinary students how to properly pronounce French applications and techniques. Culinary instructors can reciprocate by teaching French students how to make quiches and fondues. Another partnering suggestion is to work with agriculture students to plant herb gardens.

CAFÉ Industry Resource Center Feature: California Walnuts
Discover videos that explain unexpected ways to use California walnuts as a nutritious meat alternative, dairy and gluten-free cream, and compound butter. The site also features instructions on the selection, care and storage of the nuts for maximum flavor and freshness. Don’t miss the section on surprising flavor pairings with walnuts listing how different sweet, savory and spicy flavors combine with the nuts.