RICK TRAMONTO TO KEYNOTE LEADERSHIP CONFERENCE

CAFÉ is proud to announce that Chef Rick Tramonto will be the Industry Keynoter during the Annual CAFÉ Leadership Conference, June 21-23, in San Antonio, Texas.

Chef Tramonto is the former executive chef/partner at the restaurant, Tru, in Chicago, and is currently the culinary director of Tramonto’s Steak & Seafood in Wheeling, IL. Tramonto has opened Restaurant R’evolution in the Royal Sonesta Hotel in New Orleans with his partner chef John Folse.

His awards include the James Beard Foundation for Best Chef: Midwest Chef; the Robert Mondavi Award for Culinary Excellence; Food & Wine Magazine’s Top 10 Best New Chefs 1994; and more. Chef Tramonto has a history of television work as well, appearing on “Oprah,” “Today Show,” “Iron Chef America,” as a judge on “Top Chef,” and most recently he was a contestant on “Top Chef Masters 2.”

Tramonto’s eighth book was released in April 2011, which is his life story with Tyndale Publishing House called “Scars of a Chef.”

For information about the Leadership Conference, registration, and hotel, please go to http://www.cafemeetingplace.com/2012-events/leadership-conference.html

CALLING ALL INSTRUCTORS!

We are looking for presenters during our full-day of Educational Best Practices which will be a part of our annual Leadership Conference, June 21-23. Email marypetersen@prodigy.net or mayoconsulting@aol.com with your ideas.

THIS IS A GREAT ON-LINE RESOURCE!

Videos, recipes, FAQs, and tons of background information that your students will love to explore and you’ll love to send them to at www.potato101.com.

Can your students answer these questions?

Why do my potatoes turn gray when I bake them?
Is it OK to use a microwave to bake potatoes?
Why are my fresh French fries greasy?
What is the reason for fries going limp?

And many, many more!

The Idaho Potato Commission has done a terrific job of providing useful information to operators as well as to instructors and students on a variety of levels. Check out www.potato101.com and let us know what you liked and what else you would like to see!

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DETAILS FROM OUR “LEARNING FROM THE GROUND UP” FIELD TRIP TO SKAGITT VALLEY

I promise to give you weekly updates on some of the places and properties and activities we will be participating in during this week-end workshop for foodservice instructors, to be held July 27-29, and hosted by the Seattle Culinary Academy in Washington.

On our first full day, we will spend it “in the field.”

First stop? Taylor Shellfish Farms. We will start with an al fresco oyster and wine pairing on beautiful Samish Bay. The Taylor family has been growing shellfish for over 100 years. Oysters, clams, mussels, crab, and geoduck. Want a peak? Got o www.taylorshellfishfarms.com.

Next week you will hear about La Conner Flats, home of our host, Seattle Culinary Academy’s summer culinary program!

Please note: This event is limited to 30 attendees!!! For registration and hotel information, please go to http://www.cafemeetingplace.com/2012-events/sustainability.html

AN INVITATION TO POSTSECONDARY FOODSERVICE INSTRUCTORS

Please join Emmi Roth USA, manufacturers and purveyors of award-winning specialty and artisan cheeses for a delicious evening of cocktails, appetizers, and …you guessed it, CHEESE, to kick off the National Restaurant Show in Chicago on Friday, May 4th from 4:00 p.m.-6:00 p.m.

They will be unveiling an exciting NEW cheese educational program designed especially for Culinary Instructors.

Event location details to follow. YOU MUST RSVP to lfunk@flavorfulinsight.com.