CAFÉ/Kendall College Green Award

Congratulations to Dr. Jeffrey Miller, CEC, CCE, from Colorado State University, winner of the 2011 CAFÉ/Kendall College Green Award!

Dr. Miller described how sustainability and responsible practices are integrated into their culinary arts courses ranging from planning and purchasing to serving the customers at their student-run restaurant.

Their restaurant was the first student-run restaurant in America to earn Green Certification from the Green Restaurant Association.

Dr. Miller receives $1,000 cash award in addition to complimentary registration to the CAFÉ Leadership Conference.  His recognition will be at the Awards reception, Thursday evening, June 23rd in Providence.

Congratulations to Dr. Miller and Colorado State University!

Other scholarships

Numerous scholarship winners have been awarded travel funds and/or complimentary registration to CAFE professional development workshops or annual conference.  We thank our partners for their award and scholarship support of foodservice instructors:  Idaho Potato Commission, Kendall College, Johnson & Wales University, and contributors to the annual CAFÉ auction.

Best Practices in Culinary Education Symposium is Almost Full!

We are happy to see the interest in this segment of the annual CAFÉ Leadership Conference.  We are almost full for the all-day Symposium on June 23rd.  Registration for the all-day event will close on May 9th.  The program is a winner, with topics and discussions led by some of the top foodservice educators in the country. 

Registration for the Symposium can be done on line.  The Symposium is included in a full registration package for the Leadership Conference or can be registered for separately.
We promise that we will bring back this topic (with updates!) for next year’s Leadership Conference.

Master Classes

Master Classes are still open for the June 23rd conference schedule.  They include topics of interest such as chocolate showpieces, molecular gastronomy/sous vide, Asian Cuisines, healthy Italian cooking, and a fun Beer and Cheese pairing exercise.  In addition, a tour of the Culinary Museum is offered a one morning choice.

Master classes are demos/tastings and will run from 9-11 a.m. or 1-3 p.m.  Register on line.

Sustainability Symposium or “No One Likes to Be Preached To”!

You are invited to attend the first Sustainability Symposium for Foodservice Instructors and Deans, July 15-17, 2011, in Chicago, Illinois.

What the Symposium promises to be is a conversation along with hands-on exercises which you can take back to your classrooms to start integrating sustainability into your curriculum. (Think Farmers Market, Wood-fired ovens, and pizza making from the garden!)

What the Symposium will NOT do is re-hash the same conversations you have been hearing for the last several years.  We want this to be an action-oriented event and one that will help you be on the leading edge of foodservice education and best practices.

Where are you on the scale of sustainability?  Share with your fellow teachers and figure out how you can learn in a 2 ½ day event ideas to put you far ahead on the implementation curve.

Registration is on line along with hotel information.  Chicago is a fantastic city in the summer time!  Come enjoy the city!  Our hotel is a block from Michigan Avenue and close to all the major attractions of the city.