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

The science of chocolate starts in the Cacao fruit trees and transforms the humble pod into a sweet ingredient nearly everyone thinks they know.

By Lisa Parrish, GMC Editor 
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Raspberries from whole to crumbles add rich flavor, vibrant color and nutrition to baked items.

By Washington Red Raspberry Commission

Canned pears are convenient, cost effective and versatile when searching for fall baking ideas.

By Lisa Parrish, GMC Editor

Instructing students on how to write clear, coherent and readable research papers while enjoying the process. 

By Dr. Fred Mayo, CHE, CHT

Chef Adam Weiner describes when and how to use instant read thermometers, probe thermometers and infrared sensors.

By Chef Adam Weiner, JD, CFSE

Culinary curriculum sequencing should mirror the progressive, sequential needs from survival to actualization described by Maslow’s theory.

By Paul Sorgule, MS, AAC

Eleventh-generation farmer Jenny Rhodes discusses her pride in raising chickens and farming life.

By Lisa Parrish, GMC Editor

More than 1,200 chefs and students, the highest attendees in 10 years, experienced the industry-leading culinary event.

Five things to know about the next step in the evolution of fast casual.