September 2024 Issue
Gold Medal Classroom:
The official ezine for CAFE | September 2024 issue
FEATURES:
Teaching modern students an often-underappreciated craft: charcuterie. With tight margins and differentiation a challenge, creating high-quality, house-made charcuterie isn’t just a culinary skill—it's a valuable business asset.
Start the year off right: Strategies and tactics that create respect, interest and positive attributes throughout the year.
Partnerships driving technical education forward: Educational partnerships in Dickinson, ND, turned deserted oil company headquarters into innovative educational facility fulfilling workforce needs.
COLUMNS:
Dr. Jennifer Denlinger: A place for everything and everything in its place. Teach the benefits of mise en place from day one.
Future Thinking in Education: Teach the trainer – train the teacher. Training and teaching must be ongoing for instructors – for those who educate in a classroom and those who teach in a professional kitchen.
BREAKING NEWS:
Free enterprise-grade culinary resource planning platform for foodservice operations launched by Galley.
Catering to the young at heart: Culinary Visions® research reveals how baby boomers are reshaping senior dining.
ADDITIONAL ARTICLES FROM THE GMC ARCHIVES:
Sauces for salads: Salad dressing flavor ideas from fruit to protein to mustard.
Versatile curries open students to Indian cuisine: Learning to layer flavors and textures introduces students to the complexity of Indian cuisine.
Onions’ seasons, colors and flavors: Learn about the seasonality of onions including the differences between fresh and storage alliums. Try the classroom experiment to see and smell the differences.
Don’t skimp on caramelizing onions: Tricks to speed up caramelizing onion time fall short on taste and texture.