November 2022 Issue

Gold Medal Classroom:
The official ezine for CAFE | November issue

FEATURES:

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The connection between eating away from home and health. Tackling obesity and its associated health problems is a multifaceted problem that requires chefs and consumers to take part.

Health meets food in the kitchen. Brand new nutrition education certification specifically designed for chefs and culinary students interested in the intersection of positive health outcomes and food.

Upcoming generation not at home in the home kitchen. How can a generation that does not cook navigate the obesity epidemic?

COLUMNS:

50 Minute Classroom: Culinary instructors break down tacos to get to the meat of the climate change challenge.

Guest Columnist Dr. Jennifer Denlinger: Scaling up recipes during downtime. Students practice the skills needed to convert formulas using water and premade-pie dough.

Think Tank: I hear you: What did you say? Developing and teaching active listening skills for a successful culinary career and life.

TOPICS UNIQUE TO CULINARY EDUCATION BY CULINARY EDUCATORS:

$math chalkboard$ NEW! Culinary Math Teaching Series: SUNY Delhi math instructor Linda Blocker shares tips on building students’ math confidence, from decimals and fractions to costing out recipes.

Mentorship: How Can I Be Better? Mentorship's lofty goal: Pushing students toward the best version of themselves through cultivating relationships that encourage personal growth. By Amanda Miller, Culinary Institute of Michigan, Baker College.

CHEF PROFILE: CAREER PATHS

Daniel “Billy” Kalil
Chef/Commercial Foodservice Product Specialist
Land O’Lakes, Inc.

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. Honey screenshot

CAFÉ Vision Feature: Honey: At the Sweet Spot of Menu Trends

"Bee inspired" as you learn about the latest honey menu trends, to take back to the classroom. National Honey Board representative Andrea Schepke shares key data and insights on why honey is so "hot" -- including a look at the current sweet/heat trend.

CAFÉ Industry Resource Feature: National Onion Association

Onions are a staple for foodservice operators. They also play an important role in culinary education. From knife skills to flavoring a sauce, and from center of the plate applications to condiments, the National Onion Association has created Layers of Flavor online curriculum for culinary instructors, students, and professional chefs. Course appropriate for ACF continuing education hours as well as classroom instruction.