Gold Medal Classroom, The Official E-zine for the Center for the Advancement of Foodservice Education

Jul 26, 2024, 0:11
September 2023 Issue

September 2023 Issue

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

FEATURES:

Potato-Strudel_Idaho-Potato-CommissionChef Adam Weiner hangs up his 50 Minute Classroom apron. A heartfelt appreciation and thanks to Chef Adam for teaching both culinary and life lessons.

Drexel University announces an online Food and Innovation Certificate Program.

Strudel history swirls like an eddy. The pastry layered in thin dough, stuffed with sweet and savory fillings has been baked for more than 600 years.


COLUMNS:

Sorgule Map

50 Minute Classroom: Chef Adam Weiner writes his final article in the 50 Minute Classroom series. View the full 150-article index spanning nearly 15 years.

Guest Columnist Dr. Jennifer Denlinger: Upcycling pineapples to create an over-the-top effervescent tepache.

Think Tank: Finding time within programs to build students into competent cooks first.


MEET THE GROWERS:

Shepherdess

Modern sheep herding:
Rotating grazing sheep herds produces win-win benefits for the environment and animals.


BREAKING NEWS:

Chefs on the Line

 

New study explores the appreciation of cuisine in a convenience-driven food culture. 

General Mills Foodservice launches video series featuring chefs tackling foodservice challenges with expert cooking tips.


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.Lamb

CAFÉ Lesson Plan:
Follow Chef Instructor Jack Kaestner as he gives a lesson on sausage making with American lamb for applications from Moroccan to Greek.

CAFÉ Industry Resource Center Feature: Pear Bureau Northwest
Visit the Pear Bureau Northwest site to discover there are 10 pear varieties, they are picked unripe from the tree and then ripen at room temperature, and have more fiber than the top 20 fruits sold at retail establishments. Take advantage of their ACF Accredited CEH Foodservice Training Program and upon completion earn not only one CEH but also a Pear Master Certificate and apron – for free!