CAFÉ presents a “Classic to Modern” approach to French Cuisine in conjunction with one of the most outstanding schools in the U.S.—LAcademie de Cuisine, June 18-20, 2010.
The workshop will begin on Friday evening with an opening night reception which will set the tone for the week-ends events.
Is there a way to make healthier, more cost-efficient adaptations of culinary classics?
Culinary competitions can provide students with valuable learning experiences, yet managing culinary teams can be challenging. Learn how to build a successful team and encourage professionalism through the use of student contracts, chef mentors, and rigorous practices. Learn how to make the competition an educational experience for students and teachers, no matter if the team wins or not. After this session, offered during the 6th Annual Leadership Conference, June 25-27, 2010, you will be energized and motivated to get your students involved in culinary competitions.
This session will be led by Faith Jennetta, CEPC and Matt Barker, culinary instructors from the Technology Center of DuPage in Addison, Illinois. Their culinary and management teams have won both state and national competitions.
The Wisconsin Milk Marketing Boards Offer to All Educators
The WMMB is sponsoring a recipe contest which is open to all foodservice educators. The winning twenty foodservice instructors will be taken on an all–expense paid tour of some of Wisconsin's most famous cheese making, August 15-18, 2010. Travel and lodging and meals are included in this prize.
The contest is to honor the healthy menu and requires that the recipe include Wisconsin cheese as an ingredient in one recipe. Judging will be based on creativity, appearance, flavor, and calorie count.
There is a new issue of The Gold Medal Classroom on–line this week. Dont forget to check out the features in addition to our weekly news updates, teaching tips, and polls. Go to our home page
And if you know anyone who is not receiving our weekly news, please forward this Update and direct them to the on-line, free registration
Check out the ACF Chef & Child Foundations and Clemson Universitys article on healthy cooking which will appeal to baby boomers: “Culinary Nutrition News: Nutrition and the Baby Boomer Generation” at www.acfchefs.org/CNN. The article summarizes vital nutrients in different food groups and explains how these nutrients affect bone health, vision, blood clotting, etc.
Center for the Advancement of Foodservice Education (CAFE)
959 Melvin Road,
Annapolis,
Maryland,
21403,
United States
Telephone: 410-268-5542
/ Fax: 410-263-3110
Culinary competitions can provide students with valuable learning experiences, yet managing culinary teams can be challenging. Learn how to build a successful team and encourage professionalism through the use of student contracts, chef mentors, and rigorous practices. Learn how to make the competition an educational experience for students and teachers, no matter if the team wins or not. After this session, offered during the 6th Annual Leadership Conference, June 25-27, 2010, you will be energized and motivated to get your students involved in culinary competitions. 
The WMMB is sponsoring a recipe contest which is open to all foodservice educators. The winning twenty foodservice instructors will be taken on an all–expense paid tour of some of Wisconsin's most famous cheese making, August 15-18, 2010. Travel and lodging and meals are included in this prize.