Take the pop quiz and see if you should brush up on any of the more than 90 stories published in 2023’s Gold Medal Classroom.

By Lisa Parrish, GMC Editor
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Read on to discover one instructor’s expertise in locating culinary work opportunities for students in and out of school.

By Lisa Parrish, GMC Editor, and Mary Levinski, Teacher and Department Chair at Sauk Rapids-Rice High School, Minnesota
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From beet juice to peanut butter-infused bourbon whiskey, these craft cocktails satisfy consumers’ need for nostalgia and food waste reduction.

By Lisa Parrish, GMC Editor
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Yes, it is a football analogy – it’s that time of year.

By Paul Sorgule, MS, AAC
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CAFÉ Talks Episode 77

Savory or deliciousness – regardless of how you reference it, umami is an important part of the flavor formula that chefs seek to unlock. Salt, sweet, sour, bitter, umami, and context play equal roles in determining the flavor experience that we individually have with food. Understanding each is important, but having real-life connections with the memory of foods as they link with flavor triggers is how we are able to embrace them.

Join CAFÉ Talks as we chat with Chef Andrew Hunter – executive chef for Kikkoman, Niman Ranch, and R and D for Wolfgang Puck Worldwide as we delve into the experience of flavor and the role of umami.

Award Application for Student of the Year Award, sponsored by the Idaho Potato Commission through CAFÉ (Center for the Advancement of Foodservice Education)