January 2023 Issue

Gold Medal Classroom:
The official ezine for CAFE | January 2023 issue

FEATURES:

IPC Tour

McCormick For Chefs® releases Flavor Forecast® 23rd edition. Learn about the first Flavor of the Year: Vietnamese x Cajun Style Seasoning.

IPC and CAFÉ Student of the Year recipient Gage Hess traveled to Idaho and learned first-hand about planting, growing, harvesting and distributing Idaho potatoes.

Culinary math teaching series: Rounding reality. Foodservice reality often alters natural math rules.

COLUMNS:

Guest Columnist Dr. Jennifer Denlinger: Using brownies to help students overcome preconceived notions about healthy eating.

Think Tank: Another year and more opportunities. Consider the experiences of the past 20-plus years as you plan for the year ahead.

50 Minute Classroom: There is no such thing as a free lunch: The opportunity cost of beef.

CHEF PROFILE:

Chef Mark DeNittis
Center of the Plate Protein Specialist
Performance Foodservice/Roma Foods

ADDITIONAL RESOURCES:

Culinary educators continue their education through online courses from top-notch training programs.

BREAKING NEWS:

Goya Foods offers $20,000 in Culinary Arts and Food Science Scholarships to four students.

Calling for creative and Innovative Idaho® potato recipes with winners featured in IPC’s upcoming national advertising campaign.

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 Lesson Plan: Chef Daniel Pliska

Chef Daniel Pliska asked five expert pasty and dessert chefs to give their opinions on everything from fundamentals to nomenclature regarding a dessert menu. He then put together an insightful Powerpoint presentation that can be used by chef educators in teaching courses focusing on baking/pastry/menu design to theory classes to hands-on technique courses.

CAFÉ Industry Resource Center Feature: American Egg Board

Eggs are utilized across all day parts and are a natural source of high-quality protein. From James Beard recipients to cookbook authors to culinary educators, chefs incorporate eggs in nearly all dishes. This site features informative sections highlighting egg production, handling, and safety, a video recipe series created in partnership with the CIA, as well as information on culinary trends.