August 2018 Issue
The Gold Medal Classroom:
The official ezine for CAFE | August 2018 issue
FEATURES:
CAFE’s scholarships and awards recognize culinary instructors for achievements both in and out of classroom kitchens.
Culinary instructors invited to join free JBF Impact Program that looks to halt food waste by initiating change beginning with educators.
Teaching culinary students about the versatility of fresh pears from pear and gorgonzola ice cream to salads and cocktails.
MATC’s John Reiss takes instructors on a lamb tour from farm to table and everything in between.
MEET THE GROWERS:
Watermelon: vegetable in disguise or misunderstood fruit? Ask fifth generation watermelon farmer, entrepreneur and agribusiness student Jessie Wiggins.
COLUMNS:
Guest Columnist David Pazmino: Getting back (or going forward) into Metric - teaching the base 10 metric system to students with confidence and the right tools.
50 Minute Classroom: Playing the game What Would Your Last Meal Be? reveals much about students and their background while teaching a valuable culinary lesson on the first day of class.
Think Tank: Chef Paul Sorgule defines critical attitudes which help students succeed from day one through graduation and beyond.
Mayo’s Clinic: Dr. Fred Mayo explains the three major methods for presentation evaluation: self, peer and professional. An added bonus: ready-made student evaluation form.
BREAKING NEWS:
Online CIA master’s degree caters to professionals interested in advancing culinary knowledge.
Restaurant week meals fund scholarships for culinary students at GRCC Secchia Institute for Culinary Education.
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 Visions Feature: Teaching Food Safety to New Culinary Students
Click here for a video of Chef Adam Weiner explaining how to teach food safety in one 50-minute block of classroom time. Just in time for new culinary students entering programs this fall. (Note: please scroll down the page to find Chef Weiner’s video.)
CAFE Industry Resource Center Feature: The Mushroom Council
The Mushroom Council features information on the Blended Burger Project, nutrition, how to boost umami flavor with mushrooms as well as a varieties chart. Plus, read the section regarding mushroom sustainability and it’s place as one of the most sustainably produced foods in the United States.