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The Gold Medal Classroom: 
The official ezine for CAFE  |  February 2019 issue

These culinary instructors know how to shave time when cooking with onions.

By René Hardwick, National Onion Association

Scholarships and grants in culinary arts, restaurant management and hospitality currently available.

By the National Restaurant Association Education Foundation

Popular bowls brimming with mushrooms feature added umami, nutrition and versatility.

By the Mushroom Council

Paradigm pioneers will redefine culinary education and be at the forefront of change and ride the tide of success.

By Paul Sorgule, MS, AAC

Students learn skills in culinary classes that teach them to be successful no matter their life’s final direction.

By Chef Adam Weiner, JD, CFSE

Assignments like student-created customer service training manual or role playing help instructors teach customer service excellence.

By Dr. Fred Mayo, CHE, CHT