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