Eating specific foods and utilizing certain ingredients to prevent, manage and possibly even reverse certain health conditions.

By Lisa Parrish, GMC Editor
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Walnuts: A well-studied ingredient that improves basic health and helps reduce risk of disease.

By Lisa Parrish, GMC Editor

Pushing your program in the right direction requires uniqueness, excellence and educational pride.

By Paul Sorgule, MS, AAC

Teaching the basics of using unfamiliar equipment, burns and heat exhaustion, carts and speed racks, fire safety and evacuations.

By Adam Weiner, JD, CFSE

Insensitive comment during competition illustrates gender inequality persists in culinary arts.

By Amanda N. Miller, CC, CPC

Showing students how to convert cups to gallons without watching them fill a measuring cup over and over and over.

By Dr. Jennifer M. Denlinger, CCC, CHEP

CAFÉ Awards Deadline Extended to April 15, 2021

CAFÉ Talks Episode 21

Food Truck Entrepreneur to serial restaurateur opening Mission Chinese in San Francisco and New York, operator of what Bon Appetit called one of the 10 Best New Restaurants, and one of the most important restaurants in America; James Beard semi-finalist for Best New Restaurant, and chef/operator of The Perennial – an environmentally sustainable restaurant. Recently, the James Beard Foundation as their Humanitarian of the Year recognized Chef Myint and his organization. Chef Anthony Myint is a man who never stops thinking about how to make a difference. His efforts and passion are now focused on “zerofoodprint”, a collaborative effort to engage restaurants in helping to combat climate change and save the planet through regenerative agricultural practices and a carbon neutrality focus. Join us for an interesting conversation about how chefs, restaurants, and culinary educators can unite to have a dramatic impact on the health of our planet.

THERE IS A LOT HAPPENING AT CAFÉ