Tim Michitsch, culinary educator in Ohio earned the nation’s top prize for his commitment to both the educational community and foodservice industry.
By Lisa Parrish, GMC Editor
Cathy Scruggs is honored as the second annual CAFÉ Champion Award for her help linking the foodservice industry to culinary education.
By Lisa Parrish, GMC Editor
Even though the 2020 CAFÉ Leadership Conference was cancelled this year, we still presented honors to seven leaders in culinary education. All recipients received a plaque and will be recognized at the 2021 Leadership Conference next June held in Portland, Maine.
Prepare students before and during a Zoom call to make using the platform successful for all.
By Dr. Fred Mayo, CHE, CHT
CAFÉ launches new podcast featuring leading chefs, restauranteurs, visionaries, educators and more to discuss current, compelling and relevant foodservice topics.
By Paul Sorgule, MS, ACC
Going retro with assignments from older non-textbooks gives students a break from virtual learning and inspires a new generation of readers.
By Adam Weiner, JD, CFSE
Blake Shook, owner of Desert Creek Honey, started beekeeping at the age of 12. Now, with over a billion honey bees under his care, he has become an expert beekeeper, knowledgeable in honey-inspired dishes as well as the dwindling honeybee population.
By Lisa Parrish, GMC Editor
A much-loved, US-grown whole grain is now ecologically friendlier.
By InHarvest, Inc.
Silken Soy Purée can simplify recipe development by replacing or supplementing dairy ingredients and enhancing the texture of dressings, dips, desserts and more.
By The Soyfoods Council
