Café Pollinate has changed over the three years since its inception leaving students and its instructor with valuable business skills.

By Lisa Parrish, GMC Editor
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Culinary instructors and students encouraged to apply for more than $7,000 in cash prizes. Two prizes also include travel to a harvest tour and technology workshop.

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Moving away from an alphanumeric system to a skills and performance competency model better reflects restaurant standards.

By Paul Sorgule, MS, AAC
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Culinary instructors who creatively illustrate the use of fresh mango can earn one of two full registrations to CAFÉ’s 2025 Leadership Conference.

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REAL CALIFORNIA MILK + CENTER FOR THE ADVANCEMENT OF FOODSERVICE EDUCATION (CAFÉ)

CULINARY STUDENT GRILLED CHEESE RECIPE CONTEST

Click here for Official Rules and Entry Form.

NO PURCHASE NECESSARY TO ENTER. Contest is open to legal residents of the 50 United States and District of Columbia, age 18 or older who are enrolled in a secondary or postsecondary culinary program. Entries must be received between 10/06/25 to 11/10/25. See Official Rules. Void where prohibited by law. Sponsor: California Milk Advisory Board (CMAB).

CAFÉ Talks Episode 97

The American dairy represents the core of generational family businesses that made our country strong. The work is incredibly hard and unpredictable; the connection to the land is critical; the love of and care for dairy cows is wonderful to experience, and the product is on every kitchen table from coast to coast. Yet, operating a dairy farm focused on fluid milk is so incredibly challenging forcing farmers to seek ways to increase herd size and production to make ends meet. Some, like Point Reyes in California, have embraced a different approach, an exciting way of turning the page toward success through production of signature cheeses. At a time when much attention is paid to reducing carbon footprints and supporting local farming, this model of unique, signature cheese making is the right move at the right time.

Join CAFÉ Talks Podcast for our chat with Jill Giacomini Basch of Point Reyes Farmstead Cheese Company for an inside look at a model family run business producing some of the finest signature cheeses to be found anywhere. Their story is compelling.