The pastry layered in thin dough, stuffed with sweet and savory fillings has been baked for more than 600 years.

By Lisa Parrish, GMC Editor
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Chef Adam Weiner writes his final article in the 50 Minute Classroom series.

By Adam Weiner, JD, CFSE
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Teaching students to go beyond composting to achieve sustainability through mini lessons.

By Dr. Jennifer Denlinger, CCC, CHEP
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Finding time within programs to build students into competent cooks first.

By Paul Sorgule, MS, AAC
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Shepherd Dylan Boeken views raising sheep through a holistic lens.

By Lisa Parrish, GMC Editor

Y-Pulse® Study Reveals How Young Adults Balance Convenience and Culinary Satisfaction.

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General Mills Foodservice launches video series featuring chefs tackling foodservice challenges with expert cooking tips.

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CAFÉ Talks Episode 71

Ah … there are few foods more gratifying, fun, aromatic, flavorful, and nostalgic than pizza. The world loves it, Americans are hooked, and 75,000 pizza entrepreneurs across the country are making a living throwing and spinning dough, topping it with San Marzano tomato sauce, topped with stretched mozzarella, olive oil and a touch of fresh herbs. Every town seems to have their pizzeria where local show-person pizzaiolos are dazzling customers with their ability to master their version of a classic “pie”. What does it take to be at the top of your pizza game, what does it mean to be “all in” with the craft, and what separates the good from the great? 

Join CAFÉ Talks Podcast for a chat with Master Pizzaiolo Leah Scurto from PIZZALeah in Sonoma, California as she gives us the “real story” about the craft that has become her passion. 

Gold Medal Classroom: 
The official ezine for CAFE  |  August 2023 issue