Gold Medal Classroom: 
The official ezine for CAFE  |  February 2022 issue

Teaching cuisines from the world may mean not being limited by borders.

By Lisa Parrish, GMC Editor,
and Chef Andrew Hunter, Kikkoman Sales USA Executive Chef 
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Traveling broadened both the mind and palate of Cura chef Dennis Rivera.

By Lisa Parrish, GMC Editor
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Popular portable food creates a customer connection with authentic offerings.

By Lisa Parrish, GMC Editor
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MSG’s role in post-WWII xenophobia and dismantling misinformation.

By Elise Chonko
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Working together to make 2022 a year for restaurant and culinary school reinvention and success.

By Paul Sorgule, MS, AAC
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Understanding how effective popular diets are at cutting or expending calories and ultimately weight loss.

By Dr. Jennifer Denlinger, CCC, CHEP
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Applicants still must perform at the top of their interview game even in this current labor shortage.

By Adam Weiner, JD, CFSE
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Tommy McDonald
Executive chef and author of "Field Roast; 101 Artisan Vegan Meat Recipes"
Greenleaf Foods/Field Roast Grain Meat Co./Lightlife Foods

By Lisa Parrish, GMC Editor
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