1656
March 2023 Issue
Gold Medal Classroom:
The official ezine for CAFE | March 2023 issue
FEATURES:
Dessert bar customizations. Small portions of beautifully decorated custom desserts are changing the end-of-the-meal options in high-volume catered events.
Online program from Washington Red Raspberry Commission offers culinary instructors free 7.25 CEH credits toward maintaining ACF certification.
Positive properties of high oleic soybean oil. A ubiquitous oil finds its way into applications from snack foods to desserts.
Apply now for seven CAFÉ scholarships – totaling $7,000, Deadline is April 1 and recipients win cash prize, free registration to CAFÉ’s conference and will be honored at an awards ceremony.
Culinary Math Teaching Series: Not all fluids measure eight ounces in one cup. Understanding a sense of weight and the difference between fluid ounces and ounces.
COLUMNS:
Think Tank: Educators must ensure graduates own essential aptitudes and attributes before donning the cap and gown.
50 Minute Classroom: Seafood sustainability part two: Where do we go from here? Discussing the benefits and challenges of seafood sustainability with students.
Guest Columnist Dr. Jennifer Denlinger: Teaching proteins from complete to alternative. Surprising students with a broad range of proteins and their nutritional importance.
CHEF PROFILE:
Jim Churches
Senior Executive Corporate Chef
Land O’Lakes
BREAKING NEWS:
Culinary school instructors invited to enter American Lamb’s recipe contest to win travel and registration to CAFÉ’s Leadership Conference.
$5,000 ProStart Grow Grants available to help high schools kick off and grow their culinary arts programs. Deadline: March 14, 2023.
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 Industry Resource Center Feature: National Aquaculture Association
Instructor resources help teach the benefits of US farm-raised seafood. Sustainable seafood is a hot topic for all chefs and instructors. Educators can utilize this website for go-to resources such as webinars, videos, infographics, papers, pamphlets, brochures and much more.
CAFÉ Vision Feature: Whole Grain Pasta Flavor Pairings, Barilla America
Click here to watch Chef Lorenzo Boni of Barilla America give a presentation on whole grain pasta. This video features Chef Boni discussing and preparing various sauces that pair well with the nutty pasta flavor. He counsels instructors to use umami or assertive flavors such as winter vegetables or aged cheeses in sauces that feature a chunky texture. He also touches on what to avoid with whole grain pasta, such as acidic or creamy sauces.