Six Master Classes that are sure to instruct and entertain

This year enjoy something NEW in Master Classes at the Leadership Conference. You can pick two different, 2-hour demonstrations, for Thursday, June 23rd.

Morning session
9-11 a.m. Choose One

Chocolate Demo
Sous Vide/Molecular Gastronomy Demo
Johnson & Wales Museum Tour

Afternoon session
1-3 p.m. Choose One

Hot Asian Cuisines
Cheese and Beer Pairing
Healthy and Delicious Italian

These classes (with the exception of the Museum Guided Tour) will be held in the Culinary Arts Center at JWU. They are not cooking classes; rather you will be instructed by experts in the field on the different topics, which may include tastings.

All classes are counted toward ACF continuing education hours as well as JWU continuing education units. The classes are included in the Leadership Conference registration.

Another option for Thursday is for the 9-4 p.m. Educational Best Practices Symposium which is also included in the registration fee.

Go to the on-line registration, conference agenda and hotel information.

The D.E.A.L. (Deal for Education and Learning) of the Week,
February 7, 2011

The Barilla Guide to Cooking Pasta in Foodservice DVD Set

Disc 1 of this two-disc set contains a comprehensive, classroom-ready curriculum for foodservice educators, "Pasta in Contemporary Foodservice." Disc 2 contains a step-by-step video guide to cooking pasta in commercial volumes using the double-cook method.

Supplies are limited to the first 50 respondents; only foodservice educators are eligible to receive this DEAL. Call 866-349-4386 and ask for the free pasta curriculum DVD through CAFE.

Important Dates

April 1, 2011	Awards and Scholarships for Teachers Applications Due!
April 1, 2011	WMMB Faculty/Student Recipe Contest Entries Due
April 1, 2011	Presenter Proposals Due for Best Practices Symposium
May 1	Early registration fees for CAFÉ 2011 events end
June 23	Best Practices in Foodservice Education Symposium
June 23-25	CAFÉ’s Annual Leadership Conference
July 15-17	First-ever Sustainability Symposium for Educators
July 29-31	International Desserts Workshop
October 21-23	Catering Operations and Curriculum Workshop

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