CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, May 2022.”

CAFÉ Talks Episode 47

Find your purpose, align with your passion, think that you can make a difference and you just might. As chefs and educators, we have a desire to discover what we were meant to do and how what we do might just make a dent in the universe. We have the power to steer individuals in a certain direction, to fill stomachs, inspire, reward, comfort and celebrate, and give others a chance to break bread and raise a glass. But, to feed the young who might not know where their next meal is coming from, to set the stage for them to learn and grow - now this is a noble purpose.

Join CAFÉ Talks Podcast for an important interview with Chef Ann Cooper of the Ann Cooper Foundation, a non-profit organization dedicated to doing just that - setting the stage for learning through good nutrition, flavorful plates of food made from scratch and prepared with care and understanding.

Gold Medal Classroom: 
The official ezine for CAFE  |  May 2022 issue

Herbs, fruits and cheese elevate without overpowering light and subtle seafood flavors.

By Lisa Parrish, GMC Editor
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Teaching whole animal butchery helps students understand meat purchases, cuts and proper preparation.

By American Lamb Board
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Three trends shed light on the way chefs cook, flavor and eat.

By McCormick® and Company
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Teach the power of food and its ability to demonstrate cooks’ care.

By Paul Sorgule, MS, AAC
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