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September 2022 Issue
Gold Medal Classroom:
The official ezine for CAFE | September issue
FEATURES:
Teaching the uncommon with common ingredients. Ubiquitous potatoes move beyond mashed to potato chip desserts and gluten-free baked goods.
CAFÉ turns the calendar to a new educational year. Linking foodservice educators with the foodservice industry drives CAFÉ to new heights.
COLUMNS:
Think Tank: Dependability is the most significant lesson to be taught. Set the stage for trust and dependability. It is essential to an educator’s job.
50 Minute Classroom: Teaching the subject of climate change is like teaching students vegetable cookery – they might not like vegetables but need to know how to prepare them.
Guest Columnist Dr. Jennifer Denlinger: Teach students to grasp the food quality and food cost balancing act. Two in-class activities drive the importance of foodservice can cutting.
CHEF PROFILE: CAREER PATH INSIGHTS:
Chef Adam MooreCAFÉ’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 Lesson:
Click here to learn how Chef Adam Weiner teaches students to pickle fruits and vegetables. As an added bonus, click here to educate yourself on pickling produce from onions to mangos.
CAFÉ Industry Resource Center Feature:
Did you know that raspberries and blackberries are caneberries? That is a berry that grows on a cane. Raspberries and blackberries are also known as aggregate fruits, because the whole berry is formed of a cluster of many juice-filled sacks called drupelets. This site features information on the 11 varieties available from Oregon. Additionally, instructors can discover the health and nutritional value of these amazing berries as well as videos, recipes and research reports.