Teach a butcher-like mindset when teaching students to produce regular and value-added cuts.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

JBF Foundation culinary scholarship deadline is June 11, 2020.

Reach out to retired professional chefs to help guide students through turbulent times with seasoned eyes and breadth of experience.

By Paul Sorgule, MS, ACC

Teaching ingredient flexibility is important during pandemic-related shortages and challenging professional cooking situations.

By Adam Weiner, JD, CFSE

Social distancing limits informal communication. Instructors fill in the gaps with purposeful projects to develop a sense of community.

By Dr. Fred Mayo, CHE, CHT

Journal of Culinary Education Best Practices releasing special Covid-19 impact publication.

Six secondary and post-secondary instructors have earned CAFÉ’s recognition for their innovation, leadership, sustainability efforts, and entrepreneurship work in culinary education. Each honoree receives a cash prize and plaque. Congratulations to following educators:

Call for Papers for "COVID-19 Impact on Culinary Education and the Foodservice Industry"

You’re listening to CAFÉ Talks – The Center for Advancement of Foodservice Education, where our mission is to:
“Connect the Foodservice Industry with the Foodservice Classroom.”

Deal for Education and Learning (D.E.A.L. of the Week)

Thanks to Mercer Culinary for offering this Knife Cut Poster to the first 25 instructors who reach out.