CAFÉ Update November 02, 2026
02 November 2026CALL FOR PAPERS – CAFÉ Journal of Culinary Education Best Practices
Special Edition: Artificial Intelligence in Culinary and Hospitality Education
The CAFÉ Journal of Culinary Education Best Practices invites educators, researchers, culinary professionals, and industry leaders to submit manuscripts for a special issue exploring the rapidly evolving role of Artificial Intelligence (AI) in culinary and hospitality education.
Artificial intelligence is creating new opportunities across higher education and the culinary and hospitality industries. From curriculum development and personalized learning to recipe innovation, nutrition analysis, sustainability, foodservice operations, and student engagement, AI is beginning to reshape how educators teach, how students learn, and how future culinary and hospitality professionals prepare for an increasingly technology-driven industry.
This special issue seeks to bring together research, innovative teaching practices, classroom applications, case studies, and professional perspectives that examine the opportunities, challenges, and implications of AI within culinary and hospitality education.
Submission Categories
The Journal welcomes submissions in the following formats:
- Research-Based Articles: 2,500–3,500 words
- Research Briefs or Opinion Pieces: Approximately 1,000 words
Authors are encouraged to review the complete submission requirements before submitting their work. Review the submission requirements.
Submission Deadline: January 15, 2027
Anticipated Publication: Early 2027
Special Issue Theme: Artificial Intelligence in Culinary and Hospitality Education
Please submit manuscripts directly to:
Dr. Stefan Ryll
Editor-in-Chief
CAFÉ Journal of Culinary Education Best Practices
This email address is being protected from spambots. You need JavaScript enabled to view it.
An Invitation to Culinary and Hospitality Educators
The emergence of artificial intelligence presents both exciting possibilities and important questions for culinary and hospitality education. As educators, we have an opportunity not simply to respond to technological change, but to help shape how these technologies are thoughtfully, responsibly, and effectively integrated into the preparation of the next generation of culinary and hospitality professionals.We invite you to contribute your research, experiences, innovative practices, classroom applications, case studies, and perspectives to this timely special issue. Whether you are actively using AI in the classroom, researching its impact, exploring its potential applications, or considering the challenges it presents, your perspective can contribute meaningfully to this important conversation.
Join us in exploring how artificial intelligence can help shape the future of culinary and hospitality education.
Dr. Stefan Ryll
Editor-in-Chief
CAFÉ Journal of Culinary Education Best Practices
Dr. Stefan Ryll brings a distinctive combination of international hospitality experience, industry leadership, and academic expertise to culinary and hospitality education. Originally from Germany, he began his career in acclaimed European hotels before advancing into leadership roles with Hilton Hotel Group and Marriott Corporation. A longtime member of the American Culinary Federation, Dr. Ryll has served as a regional board chair, presenter, and evaluator trainer.
Today, Dr. Ryll is a Professor at Southern New Hampshire University, where his work focuses on advancing culinary and hospitality education through innovation, sustainability, emerging technology, and student-centered learning. He holds a doctorate in Educational Leadership as well as a Plant-Based Nutrition Certification from Cornell University.
His current professional interests explore the intersection of artificial intelligence, nutrition, plant-based cuisine, and culinary education, with particular emphasis on how emerging technologies can enhance teaching, learning, and the preparation of students for the evolving culinary and hospitality industries. As Editor-in-Chief of the CAFÉ Journal of Culinary Education Best Practices, Dr. Ryll is committed to encouraging collaboration, scholarship, and the exchange of innovative practices among culinary educators and industry professionals.
CAFÉ CONTACT INFORMATION
Mary Petersen, President, CAFÉ; Executive Editor, The Gold Medal Classroom
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Dr. Stefan Ryll, Editor-in-Chief, CAFÉ Journal of Culinary Education Best Practices
This email address is being protected from spambots. You need JavaScript enabled to view it.