Eight culinary education leaders and a college student recognized for innovative approaches and positive impacts on culinary education.

By Lisa Parrish, GMC Editor
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Teaching the functional (and unexpected) benefits of eggs including mouth feel, viscosity and richness.

By Lisa Parrish, GMC Editor
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Commit to these guidelines and observe how your program changes the world one student at a time.

By Paul Sorgule, MS, AAC
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David Edgar, CEC
Operations Supervisor and Executive Chef, Vacaville Unified Schools
Vacaville, Calif.

By Lisa Parrish, GMC Editor
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CAFÉ Talks Podcast moderator earned a Lifetime Achievement Award at the ACF national convention. 

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CAFÉ Talks Episode 101

One hundred countries, millions of chefs, unique traditions and styles of cooking, sustainability, and a commitment to giving back. This is World Chefs, an organization of culinary organizations committed to the betterment of the food industry, the profession of chef, and the core beliefs of its founder – Auguste Escoffier. At a time when the world seems so fractured and in disarray – chefs unite around the importance and binding nature of food and food preparation. Food is one of the most important communication tools that brings people together and points to what makes us the same and unique rather than what divides us and focuses on points of disagreement.

Join CAFÉ Talks podcast for an important interview with Ragnar Fridriksson, General Manager of World Chefs as we relish and celebrate the role of chefs in society.

Gold Medal Classroom: 
The official ezine for CAFE  |  June/July 2025 issue