September 2025 Issue
Gold Medal Classroom:
The official ezine for CAFE | September 2025 issue
FEATURES:
Creating visual interest with potatoes offers an affordable and stunning culinary lesson. Techniques like mandolin slices and Hasselback cuts help teach students food tastes great without taking a bite.
Invest in your continuing culinary education. Online courses help culinary educators keep skills sharp and may count toward ACF recertification hours.
FUTURE THINKING IN EDUCATION:
Building an environment of excellence: Making excellence the foundation keeps mediocrity off the table.
GUEST SPEAKER:
Teaching yield through math and knife skills: Teaching yield quantity from fruit through poultry helps solidify a food cost foundation.
BREAKING NEWS:
U.S. drinking rate at new low as alcohol concerns surge. A new Gallup Poll shows young adults and older Americans are embracing alcohol’s perceived negative health effects.
Food is how we celebrate, connect and explore. New research shows modern consumers are blending tradition with culinary adventure.
Pacific Northwest Canned Pear Service announces winners of its eighth CAN-DO Challenge.
ADDITIONAL ARTICLES FROM THE GMC ARCHIVES:
Chef Adam Weiner, JD, CFSE, filled the Fifty-Minute Classroom column with articles for nearly 15 years. Through his 150 stories, his goal was to discuss a topic culinary instructors could use immediately, with a tweak or an update here and there. Take a look at these articles from Chef Weiner that focus on back-to-school basics and maybe you too could identify a few ideas to use in your classroom this month.