Sign up for the FREE subscription to CAFÉ’s monthly e-zine “The Gold Medal Classroom.” Each issue features both industry need-to-know articles as well as columnists who focus on educational best practices.
In addition, you will receive weekly updates from the CAFÉ office which brings you the all-important calendar of events, news of contests, D.E.A.L (Deals for education and learning) of the week, conference presenter highlights, and more.
There is no cost to this subscription and we urge you to share this link with your fellow instructors and deans and directors. Any questions? Contact the CAFÉ office at 410-268-5542.
The Journal of Best Culinary Arts Education Practices is an online publication available only to CAFE Members.
Join a community of foodservice instructors by becoming a member of The Center for the Advancement of Foodservice Education.
- Certified Master Chef (CMC)
- Certified Master Pastry Chef (CMPC)
- Certified Executive Chef (CEC)
- Certified Executive Pastry Chef (CEPC)
- Certified Culinary Educator (CCE)
- Certified Chef de Cuisine (CCC)
- Certified Personal Executive Chef (CPEC)
- Certified Secondary Culinary Educator (CSCE)
- Certified Working Pastry Chef (CWPC)
- Certified Sous Chef (CSC)
- Certified Personal Chef (CPC)
- Certified Culinarian (CC)
- Certified Pastry Culinarian (CPC)
- Certified Culinary Administrator (CCA)
- American Beverage Institute www.abionline.org/
- American Culinary Federation www.acfchefs.org
- American Dietetic Association (ADA) www.eatright.org
- American Institute of Baking (AIB) www.aibonline.org
- American Institute of Wine and Food www.aiwf.org
- Black Culinarians Alliance www.blackculinarians.com/
- Careers through Culinary Arts Programs (C-CAP) www.ccapinc.org
- Council on Hotel, Restaurant, & Institutional Education (CHRIE) www.chrie.org
- Culinary Associations (extensive list) http//kitchens-today.com/links/culinary-associations.htm
- Distinguished Restaurants of North America (DiRoNA) www.dirona.com
- Educational Associations and Organizations through Department of Education www.ed.gov/about/associations.jsp
- Hospitality Financial and Technology Professionals (HFTP) www.hftp.org
- Institute of Food Technologists www.ift.org
- International Association of Culinary Professionals http://www.iacp.com/
- International Food Service Executives Association www.ifsea.org
- International Foodservice Editorial Council (IFEC) www.ifec-is-us.com
- International Hotel & Restaurant Association (ih & ra) www.ih-ra.com
- James Beard Foundation www.jamesbeard.org
- Kitchen Arts & Letters www.kitchenartsandletters.com
- MultiCultural Foodservice & Hospitality Alliance www.mfha.net/
- National Restaurant Association www.restaurant.org/
- National Society for Healthcare Foodservice Management (HFM) www.hfm.org
- Network Executive Women in Hospitality (NEWH) www.newh.org
- North American Food Equipment Manufacturers (NAFEM) www.nafem.org
- North American Vegetarian Society www.navs-online.org
- Oregon State University’s Food Resource http//food.orst.edu/
- Research Chefs Association www.researchchef.org/
- Retailer’s Bakery Association www.rbanet.org
- Slow Food www.slowfood.com
- Societe Culinaire Philanthropique www.societeculinaire.com
- Society for Foodservice Management (SFM) www.sfm-online.org
- Society of Wine Educators www.wine.gurus.com
- Sustainability Issues www.circleofresponsibility.com sponsored by Bon Appetit, www.kona-kampachi.com sponsored by Alaska Seafood
- The American Institute of Wine and Food (AIWF) www.aiwf.org
- The Bread Bakers Guild of America www.bbga.org
- United States Personal Chef Association www.uspca.com
- Wine Brats www.wine.brats.org
The interviews for your first jobs are critically important because these jobs will help set the course for your career. Treat these meetings with the reverence and respect they deserve and you will project the professionalism and confidence that will put you head and shoulders above the other applicants.
The purpose of one’s resume is not to get a job, but to get the first interview. Interviewing skills are very important, no matter the skill level or career level of the individual. Communication and chemistry are very rarely overlooked just because a candidate’s skill level is high. In hospitality we do not work alone. We work as part of a team, and therefore companies rarely ignore a potentially disastrous culture fit because someone’s skills are superior.