Teaching necessary skills for today’s graduates may mean swapping quinoa for rice or Brussels sprouts for peas and carrots in lesson plans.

By Chef Adam Weiner, JD, CFSE

What is research and how to help students look forward to the analytical assignments.

By Dr. Fred Mayo, CHE, CHT

Build effective measurement devices for you and your students that factor in both external- and self-assessments.

By Paul Sorgule, MS, AAC

Don Odiorne honored with the first CAFÉ Champion Award for his tireless work in helping link the foodservice industry to culinary educators.

At the 2019 CAFE Leadership Conference, we had both industry trend presentations as well as peer presentations on educational best practices. Links to a variety of topics can be found below. To view the photo gallery from this year's conference, click here.

Enjoy!

Gold Medal Classroom: 
The official ezine for CAFE  |  June/July 2019 issue

See, smell, taste, experiment with and customize the complex flavor of soy sauce.

By Kikkoman USA

A team from the Dr. Gene Burton College & Career Academy served sesame crusted ahi tuna with wasabi and hibiscus sauces, a Texas-style surf and turf, and white chocolate chai mousse in the sculpted shape of an apple.

By Thomas Smith

High school students from Mansfield, Texas, impressed judges with their half and half concept while maintaining a “One Team, One Dream” motto

By Thomas Smith