Gold Medal Classroom:
The official ezine for CAFE | May 2020 issue
Teaching moment for restaurateurs and future restaurant managers: Report by the Sterling-Rice Group gives artful, innovative strategies for restaurateurs operating during Coronavirus restrictions.
Fruit-forward twist on comfort foods: Diners turn to comfort foods in uncertain times. update classic applications for the warmer months with a fruit-forward twist.
50 Minute Classroom: Completion Speech - You are the key to your success. Find that open career door and run full speed through it.
Mayo’s Clinic: Gathering online teaching feedback from students and yourself.
Think Tank: Let’s grab the opportunity to lead change rather than have it chase us down the wrong path.
Mangos: Chefs and a Puerto Rican mango farmer face similar challenges and opportunities while operating their businesses.
American Egg Board offers free new e-course for chefs.
DID YOU KNOW?
CAFÉ’s Industry Resource Center lists more than 80 commodity boards, associations and growers with links to their foodservice web sites. Educators can find classroom visual aids, downloadable materials, blogs, videos and research. Industries featured include meat, poultry, seafood, produce and dairy just to name a few.
CAFE Lesson Plans:
Click here to read a Lesson Plan on teaching students how to evaluate different fruit products formats, including fresh cut, frozen and canned for menu development. The plan focuses on maximizing the use of different fruit product formats available for year-round menu development, understanding how different formats can reduce waste in the foodservice kitchen and improving the quality, variety and appeal of fruit used in foodservice.
CAFE Industry Resource Center Feature:
California Artichoke Advisory Board
The official California vegetable, an artichoke, is on full display on the Artichoke Board’s website. Chefs will find various short videos covering topics such as how to steam, boil and eat artichokes. Did you know that even though an artichoke’s leaves may be brown, usually due to frost, the leaves closer to the heart are still green and edible? The site also features purchasing and handling information, recipes, and its own Meet the Growers section featuring dedicated artichoke farmers.