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December 2022 Issue
Gold Medal Classroom:
The official ezine for CAFE | December issue
FEATURES:
Non-alcoholic beverage market increases as better-tasting products serve a health-conscious drinker. Help culinary students perfect their beverage palates with non-alcohol alternatives.
Deceptively delicious dessert winner. Dessert sushi so life-like it’s hard to believe it’s not real.
2022 Gold Medal Classroom article index. Wrapping up the year with a complete index of the nearly 90 published stories.
New! Culinary Math Teaching Series Continues. Math instructor Linda Blocker provides the next installment of teaching the math concepts of recipe costing.
COLUMNS:
Think Tank: Historical tools at your disposal. Don’t forget your experiences and those of others who came before when teaching culinary arts.
50 Minute Classroom: Teaching students their decisions on something as basic as what to make for dinner has short- and long-term impacts.
Guest Columnist Dr. Jennifer Denlinger: Teach students where meat cuts originate and the animal’s muscle structure during a butchery review class.
ADDITIONAL BEVERAGE RESOURCES
The business of spirits and beverages. The art of crafting beverages with flavorful spirits and spiritless ingredients is driving a beverage consumption increase.
Beverage educators schooled on wine trends. JWU’s Linda Pettine discusses trends and how wine supply challenges are opening palates and opportunities across the country.
CAFÉ Talks – 99 Bottles of Beer on the Wall with Chris Ericson. He is an artisan beer advocate and entrepreneur with skills that include brewing, concept development, restaurant operations, team building and marketing with his famous Ubu Ale as a centerpiece of operations.
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 Vision Feature: Umami
Chef Chris Koetke of Ajinomoto Health and Nutrition presents information about umami including its history, its protein structure and what foods are rich in the flavor. Koetke also debunks myths surrounding MSG and describes how MSG can be a part of a low-sodium diet.
Instructors are the backbone of quality training. Their experience coupled with quality instructional resources, assessments, and intuitive educational content is the foundation for success. Whether it’s one resource or more, ATP’s printed and digital content has been developed to create learning packages that are ideal for use in any training environment.