Students from the Culinary Studies Institute at Oakland Community College faced off in November during the second Kontos Foods Culinary Challenge #KFCC17, a "Chopped"-style contest to create tasty and original recipes using Kontos International Pastry Puffs.
James Beard Foundation Partnership
CAFE is proud to announce a partnership with the James Beard Foundation for our upcoming Leadership Conference, June 14-16, 2018, in Milwaukee.
Meet the Presenters!
Saturday morning of the Deans and Directors Retreat will have a workshop led by Howard Zeiderman and Stephanie Takacs. Their approach to leadership and collaboration has been offered nationally and internationally in groups ranging from correctional officers to school directors and teachers.
Maryland county school system connects students from elementary to high school, farmers to cooks, chefs to consumers in food cycle education.
By Lisa Parrish, GMC Editor
Who says soup has to be boring? Soup can be simple or complex, sexy or soulful, a staple for a pre-meal offering or the main attraction.
By Lisa Parrish, GMC Editor
As fall weather cools off, pots of soup heat up. Take soup to the next level with garnishes and creative flavor enhancements.
By Campbell’s Food Service
Chef Adam Weiner helps instructors teach basic service techniques from serving sides, to tips, to how to deal with hip flasks of alcohol.
By Adam Weiner, CFSE