From 2003 Events
These are tips gathered during 2003 CAFÉ Events.
- My students, traditionally, have had little exposure to the wide variety of foods and cooking ingredients available. Many eat “fast food” on a daily basis and few have experienced fine dining. I like to introduce fresh produce groups (fruits, vegetables, herbs and spices and salad greens) by presenting a wide variety of items and having a tasting party. Students are given a tasting chart to complete as I introduce each new produce item. They then write comments under columns for description (can illustrate and color), aroma, taste, how used. I try to select the more common herbs and spices—sage, oregano, basil, chives, bay leaves, cilantro, ginger, cloves, cinnamon sticks, etc. As students examine these and complete tasting chart, they make a herb collection to take home for their family to used in cooking. (KB)
Published in
From 2003 Events
- When I give lecture notes, I make handouts with blanks in them. I have the same handout on the overhead transparency. The students fill in blanks throughout the notes as I lecture. This way they can listen and still have to write, but not concentrate on trying to write every word I say. (LS)
Published in
From 2003 Events
- If you are looking for chef coats for your class, try calling your local uniform rental/cleaning company. When the coats are barely worn, they will sell for almost nothing and/or donate the coats to your class. (MM)
Published in
From 2003 Events
Save the Date
CAFÉ’s Annual Leadership Conference
June 22-24, 2012
Hosted by: The Culinary Institute of America
San Antonio, Texas