CAFÉ Talks Episode 72

It took a few decades, but here we are – The Education Experience. Simply delivering curriculum content is not enough anymore. Colleges are expected to create an environment that is conducive to attracting, retaining, and graduating competent and confident individuals. This Experience includes state-of-the-art facilities, beautiful campuses, loads of technology, the very best trained faculty, and in the case of culinary arts programs – sophisticated kitchens and dining environments. Tuition alone will not support these needs and expectations and tuition does have a breaking point – so, the ability to provide this experience rests firmly on the shoulders of effective Development Offices. 

Listen to our conversation with Jen Root – Associate Vice President of Development for the University of Idaho as we delve into the need for collaboration and synergy between all stakeholders in the education of tomorrows chefs, restaurateurs, and leaders. 

Gold Medal Classroom: 
The official ezine for CAFE  |  September 2023 issue

A heartfelt appreciation and thanks to Chef Adam for teaching both culinary and life lessons.

By Lisa Parrish, GMC Editor
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Students will learn steps involved in creating new food products including crafting a business model and forming a product’s competitive advantages.

By Lisa Parrish, GMC Editor
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The pastry layered in thin dough, stuffed with sweet and savory fillings has been baked for more than 600 years.

By Lisa Parrish, GMC Editor
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Chef Adam Weiner writes his final article in the 50 Minute Classroom series.

By Adam Weiner, JD, CFSE
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Teaching students to go beyond composting to achieve sustainability through mini lessons.

By Dr. Jennifer Denlinger, CCC, CHEP
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Finding time within programs to build students into competent cooks first.

By Paul Sorgule, MS, AAC
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Shepherd Dylan Boeken views raising sheep through a holistic lens.

By Lisa Parrish, GMC Editor