2018 Call for Proposals
Welcome to the fall season – a perfect time to think about presenting your ideas or some of your successful teaching techniques at the 2018 Café Leadership Conference in Milwaukee, Wisconsin.
2020 Idaho Potato Commission Innovation Award
CAFE is proud to be partnering with the Idaho Potato Commission (IPC) once again as they sponsor the Innovation Award for 2020.
Global Influences Intrigue Consumers Curiosity
Global spices, sauces, and condiments accompany main menu items to boost flavor while ethnic entrée offerings attract consumers.
By Nestle Professional
Artisan and Specialty Cheese Immersion Tour Diary
Instructor Vicki Mendham describes her all-expense paid immersive cheese externship she won from CAFÉ, Wisconsin Milk Marketing Board and Emmi Roth USA.
By Vicki Mendham, Nicolet Area Technical College instructor
CAFÉ Conference Set for June 2018
Mark your calendars for the best – and only! – conference dedicated to chef educators and their unique challenges and needs.
Instructor’s Homework: How Will You Excite Students to Create Delicious and Sustainable Farm-to-Table Dishes?
Teach students that using locally sourced ingredients is the perfect way to make their dishes stand out.
By Peggy Ryan, Kendall College School of Culinary Arts Instructor
New Methods to Kicking-off Classes
Instructors can use backward introductions and front loaded content to start the first class off right.
By Dr. Fred Mayo, CHE, CHT
Teaching Culinary Job Titles
Learn which position in a commercial kitchen is the most important to the kitchen’s success. Hint, it is not the chef.
By Chef Adam Weiner, CFSE