April 2022 Issue

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

FEATURES:

Portabella Burger Creating an umami bomb with glutamate-rich ingredients. Classroom exercises help teach students about savory ingredients that add depth and complexity.

JWU’s Linda Pettine discusses beverage trends and how wine supply challenges are opening palates across the country. Wine trends from turmoil to opportunity.

Getting the most out of oils. Hint: it’s all about heat. Cold-pressed oils are healthy and flavorful tools utilized in cooking from poaching to a finishing drizzle.

COLUMNS:

Guest Columnist Dr. Jennifer Denlinger: Teaching the nutrition of alternative diets and understanding the facts and fads.

50 Minute Classroom: Getting ready for competitions. Practical tips on coaching, preparing and presenting for medal-winning culinary competitors.

Think Tank: Facing the admissions and retention challenge head-on. It’s time for all faculty, staff and alumni to be a conduit in the admissions and retention processes.

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.

Anna Rosales is a registered dietitian and works at Barilla America in the role of nutrition and science communication.

BREAKING NEWS:

Consumer study explores the evolution of restaurant dining.

CAFÉ conferences coming in June.

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 Resource Feature:
Click here and watch Vivan Cadbury of the Culinary Institute of America and her presentation, “Teaching Hunger to Culinary Students” at the previous CAFÉ Leadership Conference. flatbread

CAFÉ Guest Speaker Feature:
Click here and read Pastry Chef Instructor Heidi Hedeker discussing flatbreads, from their beginning right through to its use in thin-crust pizzas.