CAFÉ will continue to be the link between industry and the foodservice classroom by highlighting resources that are available to foodservice instructors FREE from the hospitality industry. NEW this week:
Dole Foodservice (a CAFÉ partner) is offering a Fruit Pairing Wheel for the classroom. The DOLE Fruit Pairings Wheel takes unique flavor profiles, showing you countless ways to combine fruits with complementary ingredients from four categories: dairy, fruits and vegetables, aromatics and protein. For the 2010 Wheel, go to www.dole.com/BusinesstoBusiness/
FruitPairings/tabid/1425/Default.asp You can also go to www.dolefoodservice.com for some dynamic menu duos (such as Fruit & Smoke, Fruit & Tea, Mango & Lime, and many more!)
The National Honey Board is launching a complimentary, quarterly e-newsletter full of honey news and information for foodservice professionals. The first 1,000 subscribers to “Hot from the Hive” (at www.honey.com) will receive a free laminated back-of-house poster (“sweetening the Pot with Honey”), offering honey usage and promotional tips from the NHB
Check out the Dow AgroSciences’ (a CAFÉ partner) complete Lesson Plan on oils for your classroom. The outline, PowerPoint, and teachers’ guide can be downloaded from our September issue of the Gold Medal Classroom at http://cafemeetingplace.com/gmc.html
The ACF has a free download of the September issue of “Culinary Nutrition News,” a resource provided by the ACF Chef & Child Foundation and Clemson University. In this month’s article, Dr. Margaret Condrasky (this year’s Idaho Potato Commission Leadership Award winner) defines “organic,” “sustainable,” and other terms, explaining the different types of organic classification.She also shares examples of how some restaurants are leading the movement. Go to www.acfchefs.org/CNN.
The Latin Event, October 22-24, 2010, hosted by Johnson & Wales University/N. Miami
Kathy Martin, food editor for The Miami Herald, will be addressing attendees at the Latin Event, Friday evening, October 22, talking about the Latin Cuisine and its influence on the South Florida restaurant scene.
The Latin Event is a full week-end, beginning on Friday afternoon with presentations from not only Kathy Martin, but also Ana Machado, Colin Roche, and Jorge dela Torre, from the talented JWU faculty and leadership team. And that’s just Friday!!
Saturday is a full day of speakers, demonstrations, and hands on in the kitchen. And Sunday is the trip planned to the Fruit & Spice Park, including lunch, tour, and a chef’s talk.
The Event is $199 plus $75 materials fee (total $274) and includes ACF continuing education hours, chef’s jacket, knife kit, educational resources, opening night reception, two breakfasts, and two lunches. The hotel block is available until SEPTEMBER 21! We have a special rate at this popular resort on the ocean. Register on line and get a full agenda.
YOUR News
We heard from the French Pastry School in Chicago that Chef Melissa Chanselle-Hary has joined their staff as Kitchen Assistance Coordinator.
Planning for 2011 Professional Development? We will have our schedule of events out soon. You will find a wide range of offerings, different locations, and the same quality of programming for next year!
Center for the Advancement of Foodservice Education (CAFE)
959 Melvin Road,
Annapolis,
Maryland,
21403,
United States
Telephone: 410-268-5542
/ Fax: 410-263-3110
