Gold Medal Classroom: 
The official ezine for CAFE  |  June/July 2024 issue

Adding fruit to sweet and savory applications teaches students the benefits of fruit in all its formats.

By Lisa Parrish, GMC Editor
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Teach students how to evaluate different fruit product formats including fresh cut, frozen and canned for menu development.

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Ninety-six high school teams vied to win national culinary and restaurant management honors in Baltimore.

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The lasting benefits of planning and managing your time with an open mind during in-person meetings.

By Paul Sorgule, MS, AAC
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Have you heard the latest CAFÉ Talks podcasts? Don’t miss fascinating topics from ingredients to activism.

By Lisa Parrish, GMC Editor
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CAFÉ Talks Episode 88

We may think that a protein is the center of the plate for most restaurant menu items, but based on popularity, variety, and pure satisfaction – the potato reigns supreme. From baked, mashed, hash browns, roasted, and scalloped to the mighty French fry, people love potatoes. Idaho produces nearly one third of all the potatoes available on the U.S. market. The “spud” state offers a perfect environment for growing exceptional potatoes, especially the classic russet. The volcanic soil, desert climate with more than 280 days of annual sunshine, and a commitment to 100% irrigation make Idaho the perfect location for exceptional potatoes. 

Join CAFÉ Talks podcast for a recent interview with Alan Kahn – Vice President for Foodservice at the Idaho Potato Commission for a fascinating insight into the life and marketing of this incredible ingredient. As cooks, chefs, and educators we should all be in service of the potato.