The Gold Medal Classroom: 
The official ezine for CAFE   |   December 2017 issue

Beverages from craft beer to cider bring out the nuanced flavors of Wisconsin cheeses

By Wisconsin Milk Marketing Board

Potatoes are being consumed in surprising beverages from plant-forward smoothies to purple beer.

By Lisa Parrish, GMC Editor

First article discusses moving classes to the online world from a brick and mortar environment.

Using both taste and memory recall creates a powerful teaching method for developing knowledge of flavors and textures.

By Chef David Pazmiño

Question answered from the student perspective.
Part Two

By Paul Sorgule, MS, ACC

Chef Adam Weiner lists his favorite quips, quotes and anecdotes about life in the kitchen and advice to culinary students.

By Chef Adam Weiner, CFSE

CRUST helps make sure all key factors are covered in providing useful feedback to students.

By Dr. Fred Mayo, CHE, CHT

Eosther Fajardo-Anstine is heading to one of the best restaurants in the world to study. 

Students from the Culinary Studies Institute at Oakland Community College faced off in November during the second Kontos Foods Culinary Challenge #KFCC17, a "Chopped"-style contest to create tasty and original recipes using Kontos International Pastry Puffs.