Create a compelling brand that adds tangible value by offering students a culinary education that is inspiring, unique, current and future-oriented.

By Paul Sorgule, MS, AAC

The versatile soybean sought after for its oil and high protein content has become an economically volatile crop over the past year.

By Thomas Smith

Dr. Beth Forrest, a professor of liberal arts at The Culinary Institute of America, has been elected the new president of the Association for the Study of Food and Society (ASFS). Dr. Forrest has been a member of the organization since 2005 and has served as secretary on the executive board for the past five years.

Two Weeks to Go!

A Unique Event

Save the Date!
March 15-17, 2019: Dean and Directors Retreat

Master Classes

New or Renew

The Gold Medal Classroom: 
The official ezine for CAFE  |  February 2019 issue

These culinary instructors know how to shave time when cooking with onions.

By René Hardwick, National Onion Association