Friday, 16 May 2025

Gold Medal Classroom, The Official E-zine for the Center for the Advancement of Foodservice Education

April 2022 Issue

Tuesday, 29 March 2022 10:27

Gold Medal Classroom:
The official ezine for CAFE | April 2022 issue

CAFE Updates

CAFÉ Update March 28, 2022

Monday, 28 March 2022 12:52

Attn: Culinary Educators!

Features

Creating An Umami Bomb with Glutamate-rich Ingredients

Monday, 28 March 2022 11:49

Classroom exercises help teach students about savory ingredients that add depth and complexity to an application.

By Lisa Parrish, GMC Editor
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Features

Beverage Educators Schooled on Wine Trends: From Turmoil to Opportunity

Monday, 28 March 2022 11:30

JWU’s Linda Pettine discusses trends and how wine supply challenges are opening palates and opportunities across the country.

By Lisa Parrish, GMC Editor
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Features

Getting the Most Out of Oils. Hint: It’s All About Heat.

Monday, 28 March 2022 11:20

Cold-pressed oils are healthy and flavorful tools utilized in cooking from poaching to a finishing drizzle.

By Lisa Parrish, GMC Editor
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Guest Speakers

Teaching the Nutrition of Alternative Diets

Monday, 28 March 2022 11:10

Help students understand the facts and fads of specialized diets.

By Dr. Jennifer Denlinger, CCC, CHEP
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Fifty-Minute Classroom

Getting Ready for Competitions

Monday, 28 March 2022 11:03

Practical tips on coaching, preparing and presenting for medal-winning culinary competitors.

By Adam Weiner, JD, CFSE
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Future Thinking in Education

Facing the Admissions and Retention Challenge Head-on

Monday, 28 March 2022 11:00

It’s time for all faculty, staff and alumni to be a conduit in the admissions and retention processes.

By Paul Sorgule, MS, AAC
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Chef Profile: Career Path Insights

Monday, 28 March 2022 10:53

Registered Dietitian Anna Rosales, AA Culinary Arts
Barilla America

By Lisa Parrish, GMC Editor
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GMC Breaking News

New Culinary Visions® Consumer Study Explores the Evolution of Restaurant Dining

Monday, 28 March 2022 10:38

Innovative restaurateurs are reshaping the customer experience.

By Culinary Visions^®
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