Join instructors from around the U.S. July 23-25, 2010, as they discover how they can incorporate fine dining principles into their culinary/baking/pastry curricula.
Kendall College in Chicago will host the first-ever “Healthy Menu” event for foodservice educators focusing on:
Healthy Menu Ideas
What Diners are looking for in healthy dining options
Spa menus and other special dietary considerations
Heart Healthy
This workshop is focusing on the premise that dining out is no longer an unhealthy experience for the healthy minded!
The Healthy Menu workshop will have state-of-the-art presentations from experts, and then hands on practice in the kitchen for all attendees.
ACF certification hours are awarded for this week-end event which begins on Friday afternoon and runs through Sunday afternoon. Attendees are given a chef's jacket and knife kit in addition to a reception, two breakfasts, and two lunches. Get more information, hotel, and on-line registration
Oh, what a week-end it was!!!
The 6th Annual CAFÉ Leadership Conference concluded on June 27th, and attendees were treated to a wealth of information, practice, conversation, and inspiration.
Faith Jennetta, the Kendall College Green Award recipient from the Technology Center of DuPage
Master classes were led by Steve Jilleba, CMC, from Unilever, by Frank Terranova from Johnson & Wales, by Michael Wagner, Baltimore International College, and by the Dole Foods Team led by Stuart McAllister. Trends were discussed in Latin cuisine, lamb applications in the menu, fruit pairings, and ancient grains.
The opening night reception honored the Idaho Potato Commission Award winner, Dr. Margaret Condrasky from Clemson University as well as Faith Jennetta, the Kendall College Green Award recipient from the Technology Center of DuPage .
The conference was honored to have Dr. Tim Ryan, CMC, keynote on Saturday morning with his presentation on Inspiration and Innovation, followed by Linda Vogler, an award-winning chef describing her work at the DC Central Kitchen.
Phillips Foods sponsored a crab cake luncheon, followed by Donald Manning instructing the diners on the finer points of crabology!
Break out sessions and roundtable discussions finished the day which had also included an InfoFair session sponsored by our industry partners who were focused on educational resources for instructors at all levels.
Dr. Tim Ryan, CMC, Keynote
Dr. Margaret Condrasky 2010 Leadership Initiative Award Winner
Sunday morning Charles Carroll, author of leadership books for the kitchen, roused the group by having them focus on what makes them happy. A media panel was led by Brent Frei, editor of the Gold Medal Classroom and then attendees went for final break out sessions.
Baltimore International College did an outstanding job of hosting the conference having their entire faculty and students participate. We thank you all—presenters and attendees for making this one of the best educator events ever!
Pictures will be posted soon! Save the Date for next year’s conference, June 23-25, 2011, in Providence, Rhode Island, hosted by Johnson & Wales University in their new, LEEDS-certified Culinary Center.
The Latin Table
October 22-24, 2010, CAFÉ is co-producing along with Johnson & Wales University in Miami, a workshop for instructors and trainers focusing on Latin cuisine. A full agenda will be posted by the end of July.
There is special pricing on this event: $199 plus $75 materials fee will include the Friday afternoon and all day Saturday instruction in addition to a Sunday tour of the Fruit & Spice Park in Redlands, Florida.
If attendees have participated in another CAFÉ event in 2010, there is a special discount applied of $100.
Call the CAFÉ office with any questions. We are busy planning our 2011 schedule and always look forward to your feedback!
Oils Guest Lecture Opportunity
Did you see last week's offer to postsecondary educators?
Enter to win lesson plan materials and a guest lecture and tasting event for your classroom with Chef Gregory Schweizer, sponsored by Omega-9 Oils from Dow AgroSciences. Chef Schweizer will lead a free, interactive discussion about the taste, healthy and performance attributes of different oils and how they influence what is used in menus.
To enter, contact marypetersen@prodigy.net with your name, school, school address and contact information. Lecture timeframes are flexible but must occur by December 31, 2010.
HAPPY FOURTH OF JULY!
Center for the Advancement of Foodservice Education (CAFE)
959 Melvin Road,
Annapolis,
Maryland,
21403,
United States
Telephone: 410-268-5542
/ Fax: 410-263-3110
