“Let’s not forget that we are cooks.” This was a wake-up call from Chef Andre Soltner at an ACF Conference many years ago. It brought home the importance of the tactile work that we do and for those of us in education – the opportunity we have, to draw individuals into a profession with a proud history. It was also a call to each of us to note that it is in the “doing” where we learn the craft of cooking. The hands-on approach whether it be through internship, externship, coop activity, or formal apprenticeship is the difference maker when approaching the process of skill development and the mentoring of a new generation of cooks and chefs.

Join CAFÉ Talks as we chat with Chef Richard Kugelmann of Central Piedmont Community College about the importance of learning by doing.

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

Identifying world flavors by understanding ingredients and regions.

By Lisa Parrish, GMC Editor
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Traditional flavors from mint to rosemary and untraditional tastes like harissa and sumac help lamb dishes shine in ethnic cuisines.

By the American Lamb Board
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Chart-topping pairings illustrate how ingredients sing together in perfect harmony across the globe.

By Lisa Parrish, GMC Editor
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McClaskey Culinary Institute students support hospice families, celebrate Black History month and ready for Juneteenth celebrations.

By Lisa Parrish, GMC Editor
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The Bridge Method offers students structured support when converting ounces, cups, tablespoons and more.

By Linda Blocker, CHE, Associate Professor at the State University of New York at Delhi
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A tri-colored scorecard began informing consumers about a seafood menu item’s abundance and harvesting methods – which caught on.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Instructors can be more precise in color grading with an easy and convenient wall color system.

By Dr. Jennifer Denlinger, CCC, CHEP
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