The Culinary Institute of America (CIA) has dedicated The Kikkoman Teaching Kitchen at the college’s Hyde Park, New York campus, honoring a more than 20-year partnership and ongoing mutual commitment to culinary education. The Kikkoman Teaching Kitchen will provide culinary students hands-on learning opportunities encompassing a variety of Asian cuisines and traditions with the support of ongoing donations of Kikkoman’s complete line of authentic Asian sauces.

Careers through Culinary Arts Program (C-CAP), a national non-profit that guides underserved high school students toward culinary careers, is proud to announce it was selected as one of only two New York City non-profit organizations to receive the prestigious Neighborhood Builders® award from Bank of America.

Your Magazine: The Gold Medal Classroom (GMC)

Miss one GMC story and you may miss a valuable culinary resource.

By Lisa Parrish, GMC Editor

Charleston and Charlotte

Deans and Directors Retreat

The Gold Medal Classroom: 
The official ezine for CAFE  |  December 2018 issue

An examination of trends in alcoholic and non-alcoholic beverage consumption with an eye toward back of the house synergies.

By Thomas Smith

What happens when a French chef and a cheesemonger are combined? Instructors get an education, pairing ideas and more thanks to the web series “The State of Cheese.”

By Rachel Kerr, Dairy Farmers of Wisconsin

Miss one GMC story and you may miss a valuable culinary resource.

By Lisa Parrish, GMC Editor

Chef Paul Sorgule focuses on factors that should drive faculty and administrator discussions keeping in mind that resistance to change is a failure formula.

By Paul Sorgule, MS, AAC