When are ingredients considered “local” on a luxury yacht with impeccable foodservices? And do football fans really care where their hot dogs are made?
As a new term begins, here are eight lessons you must teach each of your students if he and she are to become leaders in our industry.
Chef Weiner is no food-allergy expert, nor need you be, he says. The fact is, students must know all the ingredients in all dishes everyone on the team prepares. When they become professional cooks, their wait staffs must also know. Otherwise, guests could be in severe danger.
Give yourself permission to do what YOU want to do in your teaching. Doing so will ensure you don’t have ideas left in your teaching bucket list when you change careers or retire.
Don't Miss This Opportunity!
2016 CALL FOR PROPOSALSNext June, CAFÉ, the Center for the Advancement of Foodservice Education, will again present the CAFÉ Leadership Conference with an exciting program focusing on Back to the Future with both best practices in the industry on Friday and best practices in education on Saturday. With this letter, I am inviting you to submit a proposal for a workshop, lecture, or round table discussion for the Saturday sessions on Best Practices in Education. The Leadership Conference will take place on June 23, 24, and 25, 2016 in Chicago, Illinois on the campus of Kendall College.in CAFÉ Events Read more...
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EXECUTIVE PASTRY CHEF CLAIRE CHAPMANJoin Chef Claire Chapman at the Dessert Trends Workshop in Charleston, October 16-18, in her hands-on session on Savory Desserts.Desserts do not have to be all about sugar. In this session, Chef Chapman will delve into blurring the line between sweet and savory by incorporating different vegetables, cheeses, herbs, and salt into composed desserts.
Chapman's grandmother, a wedding cake maker, inspired her to become the advanced pastry chef she is today. Because her family has always worked in the restaurant industry, she was frequently exposed to a variety of culinary techniques.Read more...