Teach the benefits of mise en place from day one.

By Dr. Jennifer Denlinger, CCC, CHEP
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Training and teaching must be ongoing for instructors – for those who educate in a classroom and those who teach in a professional kitchen.

By Paul Sorgule, MS, AAC
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Culinary Visions® research reveals how baby boomers are reshaping senior dining.

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CAFÉ Talks Episode 91

At a time of uncertainty within higher education, it is refreshing to know that there are knowledge leaders working to define what opportunities stand before us. Artificial Intelligence, education as a service industry, on-line education, enrollment decline, value assessment vs. rising costs, and an audience that doesn’t learn the same way that previous generations did, all combine into a stew of challenge; a stew that needs the right amount of seasoning from educational leaders, faculty members, and potential students.

Join Robert (Skip) Myers, PhD as CAFÉ Talks leads a discussion about such topics as co-learners, intellectual humility, meta cognition, and hybrid flexible modeling. What will higher education look like in the next decade.

Gold Medal Classroom: 
The official ezine for CAFE  |  August 2024 issue

Conference session unleashes ideas focusing on reshaping the future of culinary arts education.

By Dr. Fred Mayo
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Robert Perillo was recognized for his effort to reduce waste and fight food insecurity for people throughout New York.

By Lisa Parrish, GMC Editor
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Christopher Bates received a national award for his unwavering support, guidance and culinary commitment to high school students.

By Lisa Parrish, GMC Editor
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