Award Application for Student of the Year Award, sponsored by the Idaho Potato Commission through CAFÉ (Center for the Advancement of Foodservice Education)

Thanks to RATIONAL, we are pleased to announce that the 2025 Technology Award will be offered to individuals/culinary programs that successfully introduced technology in their programs.

Thanks to Kendall College/National Louis University for once again sponsoring the Entrepreneurship Award for 2025! This Award identifies culinary programs that either (1) teach or encourage entrepreneurship in their programming or (2) implement revenue-generation and cost savings into their programs.

We are pleased to announce the 2025 Green Award will be offered to individuals/ culinary programs that emphasize sustainability or other “green” aspects in their programs.

Thanks to Idaho Potato Commission for sponsoring the Educator of the Year Award for 2025! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector.

Thanks to Auguste Escoffier School of Culinary Arts for sponsoring the Community Outreach Award for 2025! This Award is open to culinary, pastry, and hospitality programs or individuals making a positive impact in their communities via outreach programs such as food banks, recycling efforts, skill development for homeless, etc

REAL CALIFORNIA MILK + CENTER FOR THE ADVANCEMENT OF FOODSERVICE EDUCATION (CAFÉ)

CULINARY STUDENT GRILLED CHEESE RECIPE CONTEST

Click here for Official Rules and Entry Form.

NO PURCHASE NECESSARY TO ENTER. Contest is open to legal residents of the 50 United States and District of Columbia, age 18 or older who are enrolled in a secondary or postsecondary culinary program. Entries must be received between 10/06/25 to 11/10/25. See Official Rules. Void where prohibited by law. Sponsor: California Milk Advisory Board (CMAB).

CAFÉ Talks Episode 97

The American dairy represents the core of generational family businesses that made our country strong. The work is incredibly hard and unpredictable; the connection to the land is critical; the love of and care for dairy cows is wonderful to experience, and the product is on every kitchen table from coast to coast. Yet, operating a dairy farm focused on fluid milk is so incredibly challenging forcing farmers to seek ways to increase herd size and production to make ends meet. Some, like Point Reyes in California, have embraced a different approach, an exciting way of turning the page toward success through production of signature cheeses. At a time when much attention is paid to reducing carbon footprints and supporting local farming, this model of unique, signature cheese making is the right move at the right time.

Join CAFÉ Talks Podcast for our chat with Jill Giacomini Basch of Point Reyes Farmstead Cheese Company for an inside look at a model family run business producing some of the finest signature cheeses to be found anywhere. Their story is compelling.