The Gold Medal Classroom: 
The official ezine for CAFE  |  September 2018 issue

Using fresh ingredients isn’t just trendy – it’s essential. Read insightful tips for selecting and cooking tomatoes, corn, melons and peaches.

By Alisa Malavenda, MATC and TheCulinaryPro.com

Chef Instructor Jack Kaestner shows instructors how to make lamb sausage in applications from Moroccan to Greek.

By Chef Instructor Jack Kaestner, Milwaukee Area Technical College

Culinary programs can drive ideation around issues like sustainability, health and urban redevelopment. Education as the driver not passenger.

By Paul Sorgule, MS, AAC

Honor codes help build a classroom culture now and throughout the year.

By Dr. Fred Mayo, CHE, CHT

Teaching the bowl trend at the beginning of the school year.

By Adam Weiner, JD, CFSE

Chefs and bakers alike learn to cook with all the body’s senses. But, is the sense of culinary touch being lost?

By Chef David Pazmiño of Newbury College

The National Restaurant Association (NRA) announced this year’s National Food Safety Month theme: “The Future of Food Safety.”

By The Culinary Visions Panel

Higher education institutions may want to keep an eye out for a new kind of incoming freshman - senior citizens. For today's "new senior" citizens, retirement no longer means a period of slowing down. It means a second chapter in recreation, education, entertainment and even careers.

Attention: Presenters for the 15th Annual Leadership Conference