Gold Medal Classroom: 
The official ezine for CAFE  |  September issue

Ubiquitous potatoes move beyond mashed to potato chip desserts and gluten-free baked goods.

By Lisa Parrish, GMC Editor 
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Linking foodservice educators with the foodservice industry drives CAFÉ to new heights.

By Lisa Parrish, GMC Editor 
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Setting the stage for trust and dependability is essential to an educator’s job.

By Paul Sorgule, MS, AAC
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Teaching the subject of climate change is like teaching students vegetable cookery – they might not like vegetables but need to know how to prepare them.

By Adam Weiner, JD, CFSE
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Two in-class activities drive the importance of foodservice can cutting.

By Dr. Jennifer Denlinger, CCC, CHEP
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Chef Adam Moore
Flashpoint Innovation Chef and President

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Student chefs and faculty bring home a variety of accolades from ACF 2022 National Convention.

Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

CAFÉ Talks Episode 52

We study to understand, we practice to learn, and we produce to truly know. These are foundational steps in building competence and confidence, but they also unlock the possibility to create and innovate. Moving the business of food forward requires both a commitment to those critical foundations and the wherewithal to question, push forward, think creatively, and innovate a product or process that is new and exciting. It all begins with those foundations that we teach in our kitchens and classrooms – their importance can never be diminished.

Join our conversation with Chef Robert Dumas, the Food Science Innovation Coordinator at the University of Maine. From Louisiana kitchens to a tour of duty on a Navy submarine, through the Presidential White House Mess where he participated in servicing the staff and president during the Obama years, to his current position that helps to bring innovation in food to the economy of Maine, Dumas represents a perfect example of the importance of the foundations to the process of creativity and innovation. You won’t want to miss this interview.