What is your sustainability strategy?

Have you thought about how you can change your operations or your curriculum to be reflecting the industry’s move towards sustainability?

Maybe you don’t think you can do much beyond recycling bins or banishing plastic spoons or a lecture on buying local.

CAFÉ is teaming up with Kendall College to offer the first opportunity for foodservice instructors and chefs to have a conversation about what are realistic first steps and ongoing efforts in making our operations AND our curricula greener.

Join the conversation on the week-end of July 15-17 in Chicago where we will have panel discussions, school presentations, a trip to Chicago’s Market, a fun mystery basket exercise, and much more which will help you take back TOOLS for your own operations.

The Sustainability Symposium will begin on Friday afternoon, followed by a welcome reception. Saturday will be the “field trip” to the Market and Mystery Basket exercise. Sunday we’ll have a chance to work in Kendall’s wood fire oven…and all week-end we’ll gather tools and exercises so that everyone will leave with a strategic plan for their own programs.

Are you curious about Molecular Gastronomy and Sous Vide?

Frank Terranova, faculty member at Johnson & Wales University, is one of the few licensed operators in the state of Rhode Island who can practice Sous Vide cooking.

Are you curious about how you can safely teach or demonstrate this method?

How about molecular gastronomy? Didn’t we all think that was a fad…a few years ago??

Join us for a 2-hour presentation on these two topics on June 23 during the Leadership Conference in Providence. Chef Terranova will reveal a few secrets as well as discuss the upcoming cooking trend. See how easily the simplest foods can be transformed into white table cloth cuisine. Learn the HACCP guidelines and see how it is implemented.

This class is one of 7 Master Classes you can choose from…all included in your registration fee for the conference. Get more information.

The D.E.A.L. (Deal for Education and Learning) of the Week,
February 28, 2011

Downloadable Honey Culinary Instruction Kit Free

The National Honey Board’s Honey Culinary Instruction Kit (introduced in 2009 as a CD-ROM) is now offered as a free download at www.honey.com. Culinary educators can access the comprehensive instructional tool on the Foodservice page at www.honey.com, under “Free Culinary CDs.” An advanced classroom teaching guide features four learning blocks: Life of the Hive; Ingredient Functionality; Varietal Honeys; and Tasting Workshop with Culinary Applications. A PowerPoint presentation emphasizes key learning points, and an appendix offers additional information, references and resources. Culinarians who pass the comprehensive exam (also included in the kit) qualify for 3.5 American Culinary Federation continuing education credits. Culinary educators, students and foodservice professionals can download their free Honey Culinary Instruction Kit today at www.honey.com.
The downloadable Honey Culinary Instruction Kit is accessible at: http://www.honey.com/nhb/foodservice/culinary-cds/

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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