Gold Medal Classroom: 
The official ezine for CAFE  |  January 2020 issue

 Second in a two-part series of articles focusing on how to achieve culinary education change.

By Lisa Parrish, GMC Editor

Successful businesses are built by change agents who share similar leadership abilities.

(This is a two-part story. Please click here to read part one A look at leadership qualities required for guiding businesses through change.)

By Lisa Parrish, GMC Editor

Cooking careers that include innovation, sustainability and celebrity chef special events are possible without restaurant experience.

By Lisa Parrish, GMC Editor

Moving ideation forward and championing the role of culinary education disruptor.

(This is a two-part story. Please click here to read part one A process to begin change that will drive culinary education into the future.)

By Paul Sorgule, MS, AAC

The complete six essential, non-linear stages of change.

(This is a two-part story. Click here to read part one Early-stage steps required for changing programs, courses or programmatic activities.)

By Dr. Fred Mayo, CHE, CHT

Making a change in culinary education may mean leaving the field.

By Adam Weiner, JD, CFSE

Discover how chefs and farmers share a respect for food and its possibilities.  

By Lisa Parrish, GMC Editor

The Award identifies culinary programs that either (1) teach or encourage entrepreneurship in their programming or (2) implement revenue-generation and cost savings into their operations.

The global organic food and beverage market is expected to benefit from financial aid and R&D programs conducted by government and non-government organizations that are supporting farmers switching from conventional to organic farming, according to a report by BCC Research, "Organic Foods and Beverage Market Report.”