Students learn skills in culinary classes that teach them to be successful no matter their life’s final direction.

By Chef Adam Weiner, JD, CFSE

Assignments like student-created customer service training manual or role playing help instructors teach customer service excellence.

By Dr. Fred Mayo, CHE, CHT

Les Dames d'Escoffier International partners with the Julia Child Foundation to offer seven culinary mentorship experiences.

Sebastien Canonne, M.O.F., and Jacquy Pfeiffer Receive the Fauteuil de l’Académie award from the USA chapter of the Académie Culinaire de France.

The Gold Medal Classroom: 
The official ezine for CAFE  |  January 2019 issue

Instructors’ abilities to enhance their knowledge and skills through the convenience of online - and in many cases free - courses is a real advantage.

By Lisa Parrish, GMC Editor

Survey finds craft, artisan and locally produced beverages lead the beverage trends in 2019

Great customer service extends beyond solid table service. Teach students the broader definition and art of customer service.

By Dr. Fred Mayo, CHE, CHT

Defensive cooking requires an improvised, ready at a moment’s notice, back-up plan without panicking.

By Chef Adam Weiner, JD, CFSE

The most important director’s task is thinking beyond today’s chaos and planning for the best future culinary program. Paul Sorgule provides stepping stones to achieve strong program plans.

By Paul Sorgule, MS, AAC