Carving out your marketplace position by using an open loop system that actively engages with outside stakeholders.

By Paul Sorgule, MS, AAC

End-of-year project summarizes recipe development, math, pricing, ordering, written and oral presentations, teamwork, and cooking skills.

By Chef Adam Weiner, JD, CFSE

Strategies for encouraging positive attitude include illustrating case studies, demonstrating a positive attitude yourself and sharing quotes about the value of a good outlook.

By Dr. Fred Mayo, CHE, CHT

Eight CAFÉ awards offer cash prizes, free conference registrations and peer recognition. Don’t miss this professional opportunity.

By Lisa Parrish, GMC Editor

The Gold Medal Classroom: 
The official ezine for CAFE  |  March 2019 issue

Consumption of imported seafood is on the rise. Working with distributors allows chefs to source sustainable seafood when placing orders.

By Lisa Parrish, GMC Editor

The culinary arts discipline of the NAACP’s Afro-Academic, Cultural, Technological and Scientific Olympics provides an opportunity for students to pursue dreams of becoming a professional chef. 

By Thomas Smith

A group of MSU Denver students and their adviser traveled on a study abroad trip to Mexico and discovered just how varied food safety standards are around the world.

By Lisa Parrish, GMC Editor and
Kori Dover, Metropolitan State University of Denver

Dr. Fred Mayo discusses evaluating students’ customer service skills by determining precise skills to assess, evaluation approaches, and methods to effectively communicate feedback. An added bonus: an online rubric.

Dr. Fred Mayo, CHE, CHT

Provide budding cooks with a reality check about how becoming a chef is more than just cooking well.

By Adam Weiner, JD, CFSE