One year in the life of a sheep flock complete with a shepherd and working dogs.

By Lisa Parrish, GMC Editor

By Culinary Visions Panel

Stereotypes about the dining tastes of Americans versus Europeans abound. But how many of the differences are true? A new consumer study from Culinary Visions^® explores the differences between American and European consumers when it comes to dining on dessert. The study, called the Global Indulgence Study, assessed the behaviors and attitudes of 2,000 consumers from the United States, the United Kingdom, France, Germany and Italy.

The Idaho Potato Commission (IPC) invites chef educators to celebrate Potato Lover’s Month during February by visiting idahopotato.com/foodservice. Accessible anytime, the IPC’s website is a valuable repository of product information, food planning tools, preparation insights and the IPC’s extensive collection of varied and trend-forward potato recipes.

Highlighting:
Sustainability in Culinary Education
Culinary Trends
Culinary Teaching Techniques

February 21, 2020
Auburn University
8:00AM - 3:00PM

We are pleased to announce that the Green Award will be offered to individuals/culinary programs that emphasize sustainability or other “green” aspects in their programs.

Gold Medal Classroom: 
The official ezine for CAFE  |  January 2020 issue

 Second in a two-part series of articles focusing on how to achieve culinary education change.

By Lisa Parrish, GMC Editor

Successful businesses are built by change agents who share similar leadership abilities.

(This is a two-part story. Please click here to read part one A look at leadership qualities required for guiding businesses through change.)

By Lisa Parrish, GMC Editor

Cooking careers that include innovation, sustainability and celebrity chef special events are possible without restaurant experience.

By Lisa Parrish, GMC Editor

Moving ideation forward and championing the role of culinary education disruptor.

(This is a two-part story. Please click here to read part one A process to begin change that will drive culinary education into the future.)

By Paul Sorgule, MS, AAC