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Baker College Culinary Institute of Michigan (CIM) Muskegon’s Chef Instructor Amanda Miller, CSC, CPC, WCSC, is one of eight contestants on the now-airing Netflix series, “School of Chocolate.” The first show premiered Nov. 26.  Watch a trailer for the show here and catch a glimpse of Chef Miller around the :13-second mark.

The series features world-renowned chocolatier, Amaury Guichon, as he mentors eight top pastry chef talents. Each competitor is hoping to take their work to the next level, but only one will win the Best in Class designation and a prize package that includes a career-changing opportunity. Note, while “School of Chocolate” is a competition, no one is eliminated during the competition.

In addition to her role as Chef Instructor at the CIM, Chef Miller also is president of the American Culinary Federation’s West Michigan Lakeshore Chapter. A Muskegon, Mich. resident, Chef Miller is a veteran of the U.S. Army and CIM graduate with associate degrees in both Baking and Pastry and Culinary Arts. She earned the 2020 CAFÉ and Sysco Corporation’s Postsecondary Educator of the Year award.

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The American Lamb Board’s new “Fabricating American Lamb” booklet includes step-by-step directions for fabricating a lamb shoulder, Frenching a rack of American lamb, creating a BRT American lamb leg roast and fabricating a leg of lamb. The booklet also includes steps to carving a leg of lamb and recipes for using leftover lamb leg meat. To order the free booklet, email This email address is being protected from spambots. You need JavaScript enabled to view it..

Culinary instructors and postsecondary culinary students put on your thinking toques and begin collecting materials to submit for seven awards totaling $7,000 in cash prizes.

CAFÉ Talks Episode 37

Few things are more invigorating than an idea, an invention or re-invention, a spark of a concept that keeps you up at night – thinking, a problem solved or a new way of looking at something that has been staring you in the eye for quite some time. The creative process begins with curiosity, curiosity leads to inquiry, inquiry to research, research into formulation and development, and development into a product or concept that just might change you or the people around you. This is how an open mind works and this is how our CAFÉ Talks guest approaches every day. Join us and listen to Chef Steve Schimoler – a dynamic idea person, creative thinker, challenger of norms, chef, trainer, coach, product developer and accomplished musician, as he lets us in to his train of thought and the process that he relies on to bring those ideas to fruition. Open your mind to the possibilities.

Thanks to Idaho Potato Commission for sponsoring the Educators of the Year Award for 2022! 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 2022 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 2022! 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.