“Good food is the foundation of genuine happiness.” This was the core of Chef Auguste Escoffier’s beliefs and the basis by which he established standards of organization, conduct, and excellence in cooking. Michel Escoffier, the chef’s great grandson has made it his mission to present, perpetuate, and grow the legacy and teachings of the Escoffier name. Listen to this podcast interview with Michel and know that the King of Chefs and Chef of Kings promoted the attributes of a true professional: remain humble, know that learning never stops, be passionate about your craft, give back, and approach your work in the kitchen with gusto and finesse.

Gold Medal Classroom: 
The official ezine for CAFE  |  June/July 2021 issue

Instructors share their distance education experiences and expectations of online assessments.

By Lisa Parrish, GMC Editor

A “Yes, Chef” attitude helped her maintain academic rigor as her institution switched to online assessments.

Two instructors discuss their ideas on how distance education has altered culinary education.

By Lisa Parrish, GMC Editor

This is not the time to hope for a return to the way things were. This is a perfect opportunity for reinvention.

By Paul Sorgule, MS, AAC

Facilitating mentoring for your female students can have a positive and lasting impact on their hospitality and culinary careers.

By Adam Weiner, JD, CFSE

Culinary students view, taste, cook and develop their chocolate palate in this differentiation classroom exercise.

By Dr. Jennifer Denlinger, CCC, CHEP 
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