Students begin understanding the relationship between sugars/sweeteners and nutrition by completing a thoroughly sweet tasting chart.

By Dr. Jennifer Denlinger, CCC, CHEP
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Expansion of pilot program pays student employees for up to one hour of school studies per shift. It also awards cash bonuses for good grades.

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Mushroom Council and Culinary Institute of America launch “Mushrooms in the Plant-Forward Kitchen” video series.

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CAFÉ Talks Episode 73

Imagine taking all the skills and knowledge we currently teach, putting them in a box and shaking them like you would a pair of dice, tossing them on a table and seeing which ones find a home and which ones fall on the floor. There was no certainty what would remain and what would fall by the wayside. This is not a very scientific way of determining what to teach, yet that may very well be where we are today. We just don’t know what will be relevant and what will be critical in another year or ten years. Those of us in education will need to be flexible and open to change as we move forward. We will need to stand ready to reinvent ourselves in the moment and use whatever tools are at our disposal. This is terrifying and exciting at the same time. 

Join CAFÉ Talks Podcast for a discussion with Dr. Tim Dasey, author of the groundbreaking book: Wisdom Factories as we delve into the world of Artificial Intelligence and begin to think about how it will impact what, how, when, and where we teach the next generation of cooks, chefs, restaurateurs, and food professionals.

CAFÉ Talks Episode 72