March 2022 Issue

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

FEATURES:

Amanda Miller Chocolate Bow Tie Culinary instructor earns slot on inaugural reality cooking show and students learn tricks of the trade from their instructor who learned from the industry’s best.

Creative cheese tips: Two professional chefs offer their take on innovatively incorporating cheese in dishes from desserts to Indian lasagnas.

Tempeh: An(other) alternative meat protein made from soy.

COLUMNS:

50 Minute Classroom: Tasting food for service is not the same as eating. Teach culinarians how much to taste, how to use the tasting utensil and how to minimize waste in a sample product.

Think Tank: Teaching through storytelling by transiting from delivering information to building a learning environment.

Guest Columnist Dr. Jennifer Denlinger: Butter as the fat creates better biscuits and helps teach students how and when to bake with butter.

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.

Brenda Thompson-Wattles is a culinary chef and registered dietitian who has consulted with commodity boards and child nutrition programs since 2008.

BREAKING NEWS:

Deadline is April 1 for $7,000 in CAFÉ scholarships.

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 Visions Feature: Sabering Champagne

Click here for videos of Master Sommelier David Glancy discussing sabering champagne in the same tradition as Napoleon Bonaparte’s feat after a battlefield win. Other wine videos include decanting red wine and proper still wine service. Potato

CAFÉ Industry Resource Center Feature: Idaho Potato Commission
From foodservice questions about fresh, frozen or dehydrated potatoes to videos on how to make chorizo potato croquettes, culinary instructors can find anything they or their students need to know about potatoes. Look at all the downloadable instructional PDFs on topics ranging from sizing to best practices. Also, don’t miss all the informative toolkits to add to classroom lessons.