The Gold Medal Classroom: 
The official ezine for CAFE   |   May 2018 issue

The culinary trend featuring bows keeps booming with these versatile dishes appearing in all day parts from international to traditional cuisine.

By Kikkoman USA

Chef Akhtar Nawab takes the international foods trend to a higher level with creativity and personal experience.

By Lisa Parrish, GMC Editor

Avoid tunnel vision by knowing how a dish will be served, keeping an eye on what’s going on around you and asking for help when needed. Useful information in a kitchen and symphonic band.

By Chef Adam Weiner, JD, CFSE

Problem solving-skills can be taught and must be learned for a successful long-term culinary career.

By Paul Sorgule, MS, AAC

Dr. Mayo dives into a faculty “how to” lesson on designing, writing material and reviewing PowerPoint presentations.

Dr. Fred Mayo, CHE, CHT

From his rodeo fruit farming father to his business partner brother Richard, John Taylor continues his family’s prune farming legacy.

By Lisa Parrish, GMC Editor

As interest in global cuisine grows, so does the spotlight on Italian food—but it’s more than just pepperoni pizza and spaghetti with meatballs that consumers want to see. To support these trends, SupHerb Farms released a white paper, “Trending Now: The ‘New’ Italian,” which spotlights ingredients and techniques that take classic Italian dishes to new heights.

The Culinary Institute of America (CIA) welcomed Japanese sake producer Asahi Shuzo to the Hudson Valley. Asahi Shuzo—maker of Dassai super premium sake—will build its first U.S. brewery in Hyde Park, NY, becoming the first sake producer from Japan to establish a facility on the East Coast. The company selected the location because of its proximity to the CIA.

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