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May 2023 Issue
Gold Medal Classroom:
The official ezine for CAFE | May 2023 issue
FEATURES:
Upcycling food waste by creating coproducts. Reimagining the end of the food cycle as the beginning.
Heat and hot are not synonymous. Playing with spices and capsaicin to achieve hot flavor beyond oven temperature.
A tutorial on all things pizza. Beyond pizza basics with award-winning California pizza chef Leah Scurto.
Diversity, equity and inclusion: Dietary and religious ingredient restrictions. Classroom tactics create successful learning environments for students with restrictions based on physical, personal or religious beliefs.
Culinary math teaching series: Recipe costing practice has students determining and explaining incorrect answers to deepen their knowledge.
COLUMNS:
50 Minute Classroom: Graduation speech ideas for launching culinary students. Dr. Seuss’s children’s book helps students place themselves in the culinary world.
Guest Columnist Dr. Jennifer Denlinger: Ranking fad diets based on nutrition. Students discover nutritional facts behind diets from cabbage soup to baby food.
Think Tank: Graduation is just the beginning. The future is waiting for instructors, graduates and family members and the time will come when they say, “Job well done.”
SCHOLARSHIPS AND CONTESTS:
SEPC’s second annual Fresh Chefs Scholarship now open for applications. Three culinary students will receive a $1,500 scholarship. DEADLINE: May 12.
Fifth annual Real California Pizza Contest kicks off with search for top chefs. Prizes total more than $30,000. DEADLINE: May 21.
BREAKING NEWS:
Idaho Potatoes are the first vegetables to participate in the American Diabetes Association’s Better Choices for Life Program.
McCormick For Chefs® introduces two products for consumers with varying heat preferences.
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 Plans:
Fresh craft sausages with ground American lamb – not your usual grind. Chef, butcher and longtime American “Lambassador” Mark DeNittis shares an easy and approachable lesson plan for teaching about lamb sausages.
CAFÉ Industry Resource Center Feature: US Cranberries
Cranberries, America’s Original Superfruit®, are one of only three commonly cultivated fruits native only to North America. They are a versatile, nutrient-dense fruit that can be easily incorporated into sweet and savory dishes. The site features a downloadable Foodservice Tool kit that incorporates many teaching tools.