Education, opportunities to share, and a focus on the food industry’s future combine to create important investment opportunities for faculty.

By Paul Sorgule, MS, AAC

Working with young adults can be a challenge. Chef Weiner and co-worker Nicole Bahbout provide ideas for starting the school year off right.

By Chef Adam Weiner, CFSE, and Nicole Bahbout, JobTrain Youth Work Experience Case Manager

Excellent teaching assessment strategies include asking questions about goals, teaching strategies and students’ reactions to material.

By Dr. Fred Mayo, CHE, CHT

Top teams awarded more than $500,000 in scholarship money during FCCLA annual leadership conference.

By Reno Palombit, FCCLA Family and Consumer Sciences Education Program Specialist

Three instructor/student teams received an all-expenses paid trip to Wisconsin for an immersive cheese externship.

Minor’s®, a proud supporter of professional chefs, challenges foodservice operators to enter the 2017 Flavor Expedition recipe contest for a chance to win a trip to one of six top U.S. culinary destinations for a structured food tour of the winner's selected city. The contest submission period is July 1 – Sept. 29, 2017. 

The Gold Medal Classroom: 
The official ezine for CAFE   |   June 2017 issue

For over 50 years, Alaska’s fisheries have been regulated to insure wild-caught Alaska seafood is plentiful for years to come.

By the Alaskan Seafood Marketing Institute

Ground lamb use growing with additional menu options from ethnic dishes to the all-American burger

By the American Lamb Board

Conference is dedicated to helping educators keep up to date on industry trends while improving and learning new classroom techniques.