Modernizing Curriculum Requires Change
Teaching necessary skills for today’s graduates may mean swapping quinoa for rice or Brussels sprouts for peas and carrots in lesson plans.
By Chef Adam Weiner, JD, CFSE
Encouraging Research Among Students
What is research and how to help students look forward to the analytical assignments.
By Dr. Fred Mayo, CHE, CHT
Instructors and Students Need to Build Assessment Tools
Build effective measurement devices for you and your students that factor in both external- and self-assessments.
By Paul Sorgule, MS, AAC
Idaho Potato Commission’s Don Odiorne Received Inaugural CAFÉ Champion Award
Don Odiorne honored with the first CAFÉ Champion Award for his tireless work in helping link the foodservice industry to culinary educators.
15th Annual Leadership Conference Highlights
At the 2019 CAFE Leadership Conference, we had both industry trend presentations as well as peer presentations on educational best practices. Links to a variety of topics can be found below. To view the photo gallery from this year's conference, click here.
Enjoy!
Fermented and Traditionally Brewed Soy Sauce Worth the Wait
See, smell, taste, experiment with and customize the complex flavor of soy sauce.
By Kikkoman USA
Texas ProStart National Invitational Winners Wow Judges with Perfect Dishes
A team from the Dr. Gene Burton College & Career Academy served sesame crusted ahi tuna with wasabi and hibiscus sauces, a Texas-style surf and turf, and white chocolate chai mousse in the sculpted shape of an apple.
By Thomas Smith
ProStart Management Competition Winners Mesh Italian and Latin Cuisine in Restaurant Concept
High school students from Mansfield, Texas, impressed judges with their half and half concept while maintaining a “One Team, One Dream” motto
By Thomas Smith