At a time of uncertainty within higher education, it is refreshing to know that there are knowledge leaders working to define what opportunities stand before us. Artificial Intelligence, education as a service industry, on-line education, enrollment decline, value assessment vs. rising costs, and an audience that doesn’t learn the same way that previous generations did, all combine into a stew of challenge; a stew that needs the right amount of seasoning from educational leaders, faculty members, and potential students.

Join Robert (Skip) Myers, PhD as CAFÉ Talks leads a discussion about such topics as co-learners, intellectual humility, meta cognition, and hybrid flexible modeling. What will higher education look like in the next decade.

Gold Medal Classroom: 
The official ezine for CAFE  |  August 2024 issue

Conference session unleashes ideas focusing on reshaping the future of culinary arts education.

By Dr. Fred Mayo
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Robert Perillo was recognized for his effort to reduce waste and fight food insecurity for people throughout New York.

By Lisa Parrish, GMC Editor
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Christopher Bates received a national award for his unwavering support, guidance and culinary commitment to high school students.

By Lisa Parrish, GMC Editor
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Michael Carmel earned the Idaho Potato Commission Postsecondary Educator of the Year award for his innovative community partnerships, commitment to students and consistent leadership in working to protect the Guild of Culinary Arts.

By Lisa Parrish, GMC Editor
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Willardson created a student-run business – Café Pollinate – delivering hot, healthy meals to teachers in her building.

By Lisa Parrish, GMC Editor
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Keefe created an 800-hour, NRA-endorsed Foodservice Management Experiential Learning certificate for students in the culinary program.  

By Lisa Parrish, GMC Editor
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Judy Eldred was recognized for her effort to increase the school’s sustainability and waste management programs.

By Lisa Parrish, GMC Editor
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Metropolitan Community College’s Peter Walsh collaborated with a local group to teach fourth-grade students how to measure and cook food while making healthy, nutritious food choices.

By Lisa Parrish, GMC Editor
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