You Are Invited

A touch of chocolate, the crunch of a tuile cookie, some fresh fruit, crème anglaise on the plate, and a quenelle of mocha gelato – this is an incredible end to a memorable meal. The role of the pastry chef is to create these memories, to solidify the guest experience and to keep them wanting more. Whether it is a flaky croissant, a fresh fruit Bavarian, beautiful chocolate truffles, fondant coated petite fours glace, or an amazing centerpiece of pulled and blown sugar – the pastry chef is the conductor and the orchestra of the dining experience. Join us for a lively discussion about lasting impressions with pastry chef Susan Notter – a world-class competitor, pastry artist, and teacher as she walks us through the role of pastry chefs in the modern food experience.

CAFE Talks Episode 18

Gold Medal Classroom: 
The official ezine for CAFE  |  February 2021 issue

 You Are Invited

MSU Denver sees enrollment growth and success in meeting class objectives during the pandemic.

By Lisa Parrish, GMC Editor

Learning temperatures and microorganisms made easier with creative matching games for students.

By Dr. Jennifer Denlinger, CCC, CHEP

Building character and culinary skills are benefits of competitions. Be careful, adding an instructor incentive might require a wardrobe change or new tattoo.

By Amanda N. Miller, CC, CPC
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Anticipate change, prepare for it, and stay ahead of the market that will never slow down for us.

By Paul Sorgule, MS, AAC

Understanding the basics of seasonings and spice blends. What salt percentage is in your favorite seasoned salt and which pepper varieties are used in ground black pepper?

By Adam Weiner, JD, CFSE