Among many professional-development events held last year, the sum of different voices, perspectives and expertise areas was the most valuable take-away.
By Mary Petersen
I was privileged to attend several professional events in 2013 including annual conferences for the American Culinary Federation, the Research Chefs Association, Chefs Collaborative, the American Council for Technical Education the International Foodservice Editorial Council; and the National Restaurant Association, in addition to three CAFÉ events: the first postsecondary Deans and Directors Retreat, the 9th-annual CAFÉ Leadership Conference and The Science of Baking Workshop.
These events focused on present challenges and offered numerous ideas for coping with the future. I thought I would share (in no particular order) some relevant (to me and perhaps to you) highlights: