In this issue

• An In-Box Project
  
  
• An Invite from Chefs Collaborative
  
  
• A Crabby Speaker!
  
  
• An Event You Wont Want to Miss

An In-Box Project

David Landau, FOH Instructor from Le Cordon Bleu, Scottsdale, has come up with a terrific system to help foodservice students get a little more real world practice in management problem solving

David will share his In-Box Project with the attendees at CAFEs FOH Symposium, March 5-7, in Las Vegas.  He will send instructors home with a hands-on project simulation so that students can demonstrate critical thinking skills using real-life examples.

Get more information about the CAFE event .

An Invite from Chefs Collaborative

Chefs Collaborative, a leading nonprofit network of chefs fostering a sustainable food system, has announced a call for ideas for workshop and panel proposals for their national summit to be held in Boston, October 3-5, 2010.

The event is an educational and community-building conference focused on the theme of integrating sustainable principles into regional culinary and agricultural heritage.  They note that while preference will be given to proposals which align with the theme, they are open to all ideas related to sustainable food and the culinary profession.  The proposal deadline is March 12.  Please contact Melissa@chefscollaborative.org for more information.

Dont forget:  CAFE not only regularly features articles in The Gold Medal Classroom on sustainability issues, but is also co-sponsoring an award with Kendall College for foodservice programs (at any level) who are putting green/sustainable practices into place in their programs.  Get more information about the CAFE/Kendall College Green Award

A Crabby Speaker!

You cant come to the Chesapeake Bay without sampling the wonderful seafoodparticularly crab meat!

At the CAFE Leadership Conference Luncheon on June 26th, Donald Manning will be speaking as you are enjoying a Phillips Foods Crab luncheon.

Donald is a crabologist as well as a seafood trend expert.  He was educated in Baltimore where he attended Towson State University as a Computer Science Major.  He has been a part of the Phillips family since 1984 and has held many positions with the company including beverage trainer, restaurant manager, and product specialist.

Manning travels the nation educating Phillips sales force, broker networks and foodservice distributor teams on the features, benefits and safety standards of Phillips seafood products.

For the CAFE attendees, he will explain the different grades and uses of crab meat. 

Obtain the agenda, on-line registration, and hotel information for the Leadership Conference

And, CAFE has a link to some of the training videos on crab which you can view

An Event You Wont Want to Miss!

Next week, we will be bringing you more information about the French Cuisine event, hosted by LAcademie de Cuisine, in Gaithersburg, Maryland, June 18-20th.

On the outskirts of DC and less than an hour from Baltimore, this event could bring you/your family to participate in two CAFE events within a week!

Our hosts are Francois and Patrice Dionot.  Chef Dionot founded LAcademie de Cuisine in 1976 and has been teaching the theoretical components of cooking for professionals, the recreational French cooking courses, and creating elaborate Great Dinners.

The CAFE workshop will focus on traditional French cuisine dishes and modify them for a more contemporary foodservice application.

Get the online registration as well as hotel information for this event