CAFÉ Update March 14, 2022
MASTER CLASSES – JUNE 22nd ON A BOAT OR IN A PASTRY KITCHEN!
CAFÉ Update March 7, 2022
A PANEL DISCUSSION
Culinary Instructor Earns Slot on Inaugural Reality Cooking Show
From Netflix to the culinary classroom: Students learn tricks of the trade from their instructor who learned from the industry’s best.
By Lisa Parrish, GMC Editor
Feedback & comments: GMCeditor.CAFE@gmail.com
Creative Cheese Tips
Two professional chefs offer their take on innovatively incorporating cheese in dishes from desserts to Indian lasagnas.
By Lisa Parrish, GMC Editor
Feedback & comments: GMCeditor.CAFE@gmail.com
Tempeh: An(other) Alternative Meat Protein Made from Soy
Tempeh offers chefs a creative plant-based protein option made from soy that is not tofu.
By Lisa Parrish, GMC Editor
Feedback & comments: GMCeditor.CAFE@gmail.com
Taste Like a Chef
Tasting food for service is not the same as eating. Teach culinarians how much to taste, how to use the tasting utensil and how to minimize waste in a sample product.
By Adam Weiner, JD, CFSE
Feedback & comments: GMCeditor.CAFE@gmail.com
Teaching Through Storytelling
Transition from delivering information to building a learning environment.
By Paul Sorgule, MS, AAC
Feedback & comments: GMCeditor.CAFE@gmail.com