Instructors know culinary students understand foodservice economics when the class shakes their heads in disbelief at the profit earned for $100 in sales. Students must understand the bottom line.
By Adam Weiner, JD, CFSE
From uncertainty comes opportunity for those willing to learn from the past and cut new trails toward a bright future.
By Paul Sorgule, MS, AAC
EDITOR'S LETTER
Dear Educators and CAFÉ Partners,
Traditionally, the December Gold Medal Classroom (GMC) edition has a culminating year-in-review air to it. And, like everything else, the year 2020 has changed even this traditional issue.
Stop. What is your immediate reaction to the sentence: 2020 has changed everything? Are you smiling at the thought of the changes? Are you cringing at what has transpired? Are you ambivalent? (And, if you are the latter, I’d like to know as I have not interacted with anyone who is so-so about 2020.) Remember your reaction as I will return to it.
GMC responds to 2020’s unique challenges with three new sections and a plethora of ingredient articles ripe and ready for the culinary classroom.
By Lisa Parrish, GMC Editor