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

For over 50 years, Alaska’s fisheries have been regulated to insure wild-caught Alaska seafood is plentiful for years to come.

By the Alaskan Seafood Marketing Institute

Ground lamb use growing with additional menu options from ethnic dishes to the all-American burger

By the American Lamb Board

Conference is dedicated to helping educators keep up to date on industry trends while improving and learning new classroom techniques.

Quickly plan an informal and engaging ideation outing. The outcome can make for a fruitful fall term. 

By Paul Sorgule, MS, AAC

Dr. Fred Mayo describes how listening, encouraging and mentoring others creates powerful insights into ourselves.

By Dr. Fred Mayo, CHE, CHT

Challenge your students to name career options beyond fine dining—there’s more than you realize.

By Chef Adam Weiner, CFSE

Join the growing blenditarian movement; blend chopped mushrooms with meat for a menu item that is more delicious, nutritious and sustainable.

Chefs create contemporary pies with ethnic flavors, savory cheeses and healthy, local ingredients.

New research explores consumers' appetite for unique dining opportunities