Creating something memorable and unique is born from the desire to ask why and stretch in new directions.

By Paul Sorgule, MS, AAC
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Start small by addressing energy consumption and food waste topics in every class.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Thanks to Idaho Potato Commission for sponsoring the Educator of the Year Award for 2023! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector.

We are pleased to announce that the 2023 Green Award will be offered to individuals/culinary programs that emphasize sustainability or other “green” aspects in their programs.

Thanks to Kendall College/National Louis University for once again sponsoring the Entrepreneurship Award for 2023! This Award identifies culinary programs that either (1) teach or encourage entrepreneurship in their programming or (2) implement revenue-generation and cost savings into their programs.

Thanks to RATIONAL, we are pleased to announce that the 2023 Kitchen of the Future Technology Award will be offered to individuals/culinary programs that successfully introduced technology in their programs. The winner of the Award will demonstrate the trend in multifunctional equipment in professional kitchens, showing creative utilization of multifunctional equipment (such as smart combi ovens or smart tilt skillets).  The winner will also include an introduction to the “networked kitchen” (cloud-based solutions in professional kitchens) in a Lesson Plan that can be utilized in culinary programs.

Thanks to Auguste Escoffier School of Culinary Arts for sponsoring the Community Outreach Award for 2023! This Award is open to culinary/hospitality programs or individuals making a positive impact in their communities via outreach programs such as food banks, recycling efforts, skill development for homeless, etc.

CAFÉ Talks Episode 54

A teacher’s teacher, consummate guide on the side, mentor, visionary, friend, and lover of food – this is Fred Mayo. Join Café Talks for a lively discussion with Dr. Mayo who throughout his career has helped institutions re-invent themselves, guided teachers toward a better awareness of their craft, and defined the need and the joy of facing change head on. At a time when there is great concern for the hospitality industry and the future of culinary education – Mayo is excited about the possibilities. His passion for teaching and learning is intoxicating and inspiring.