Establish a student passport that compliments a degree or certificate and defines a specific skill’s baseline ability.

By Paul Sorgule, MS, AAC

The visual principles of vegetable cookery.

By Dr. Jennifer M. Denlinger, CCC, CHEP

Building trust and gaining respect by actions such as helping in the dish pit and asking for preferred pronouns. It’s leading by example and leading from the front.

By Amanda N. Miller, CC, CPC

Striving to become better influences every onion growing and packaging decision at Peri & Sons Farms.

By Lisa Parrish, GMC Editor
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By Johnson & Wales University

DEADLINE: MAY 1, 2021 – Pearfection Cheesecake Recipe Contest

CAFÉ Talks Episode 23

From a young teenage boy in Detroit riding his Stingray bike to that first job as a dishwasher to one of America’s extraordinary Certified Master Chefs – Dan Hugelier talks about his journey. Those humble beginnings of mastering four egg pans and a griddle as breakfast cook to earning gold medals in the Culinary Olympics – this exceptional chef demonstrated the craftsmanship, discipline, inquisitiveness, willingness to learn, and talent necessary to be at the top of his game. A former executive chef at restaurants, clubs and hotels serving thousands of meals a day to the culinary classrooms of Schoolcraft College as a highly respected instructor Chef Dan reflects on what is most important: to give back, to remain humble, to know that mentoring others and encouraging discovery, fairness, a commitment to foundational cooking, and relishing the success of others is what a true professional does. Join us as we become a master chef’s students for an hour and learn to tuck away the attributes and beliefs that will help to guide us and those we mentor, toward a successful life behind the range.

You know CAFÉ is a culinary educator’s go-to source.

Professional Benefits, A Contest, and A Job Opening!