New Directions in Education for 2019
Chef Paul Sorgule focuses on factors that should drive faculty and administrator discussions keeping in mind that resistance to change is a failure formula.
By Paul Sorgule, MS, AAC
Teaching International Cuisine Through Holiday Traditions
Students take the instructing lead when discussing and teaching their own holiday food traditions.
By Adam Weiner, JD, CFSE
The Art of the Mini-Lecture
Creating mini-lectures or stories that relate a lesson’s hows and whys captivates students, helps them retain facts, and develops soft skills.
By Chef David Pazmiño of Newbury College
Striving for Excellence
Dr. Fred Mayo discusses helping students establish and attain goals of excellence.
By Dr. Fred Mayo, CHE, CHT
Peanuts: Dry Heat and Rich Legumes
A grower’s experience farming Virginia peanuts in Oklahoma.
By Thomas Smith
FDA Investigating Multistate Outbreak of E. coli O157:H7 Infections Likely Linked to Romaine Lettuce Grown in California
By the U.S. Food and Drug Administration
2018 New England Food Vision Prize Helps Change How College Students Eat
The combined power of two of the region's prominent higher education institutions – one an internationally recognized food authority, one an internationally recognized design authority – and a venerable local food hub is changing the way college students eat.
CAFE Update November 20, 2018
New Curriculum Available
The James Beard Foundation has launched its Full-Use Kitchen curriculum and you are invited to participate!
