Industry Trends for the Classroom

This year’s Leadership Conference, June 21-23, in San Antonio, will feature Educational sessions on Saturday afternoon of the Conference featuring industry trends for the classroom. You will participate in 20-minute rotations and hear from:

Steve Jilleba, CMC, from Unilever Foodsolutions, showing you the latest in global cuisines
Chris Koetke from Kendall College demonstrating avocados multi-uses
Jorge dela Torre from Johnson & Wales University experimenting with a n assortment of onions in salsa variations

Rich Collins, President of California Vegetable Specialties, and the ONLY producer of Endive in the United States will amaze you with what makes “on-deeve” so special
Sara Hill will profile Wisconsin cheeses with a Latin twist—with a delicious taste test

For more information about the 8th annual Conference for foodservice instructors, go to http://www.cafemeetingplace.com/2012-events/leadership-conference.html Early registration deadline is May 1. ACF continuing education hours are awarded to attendees.

What's the difference between a pea and a bean?

Are pulses good for you?
How much fiber is in lentils?
What are the different types of pulses?
And more!

The USA Dry Pea and Lentil Council has a new website which features nutritional information, FAQs, recipes and information on where to find pulses (dry peas, lentils and chickpeas).

Go to www.cookingwithpulses.com for information for your use in the classrooms. This is a great website to supplement your nutritional and vegetarian cooking lessons!

CAFE: The Center for the Advancement of Foodservice Education

Limited to 30 Attendees!

The “Learning From the Ground Up” week-end workshop, July 27-29, and hosted by Seattle Culinary Academy is limited to 30 attendees!

This award-winning postsecondary program at Seattle Central Community College will share with you their journey in integrating sustainability into their curriculum.

A full day will be spent in Skagitt Valley, north of Seattle; and another full day will be spent in the Farmer’s Markets of Seattle plus the kitchen labs at the college.

Friday afternoon we will have presentations and a welcome reception at the college where you will see their new facilities.

Hotel space is limited as well! Please go to http://www.cafemeetingplace.com/2012-events/sustainability.html for a tentative agenda, online registration, and hotel information.

ATTENTION Baking Students!!

The California Raisin Marketing Board’s fifth annual America’ Best Raisin Bread Contest is now open and all industry professionals and student bakers are encouraged to enter their most mouth-watering masterpieces in one of all of the three categories of this competition: Artisan, Commercial and Breakfast.

Entries are accepted through July 15, 2012. Contest application, rules and additional details are available at www.loveyourraisins.com.

A total of 36 finalists will receive a complimentary trip to the American Institute of Baking in Manhattan, Kansas, on October 11-13, where they will bake their formulas before a panel of distinguished judges from both the artisan and commercial baking industries. A total of 12 winners—nine in the professional division and three in student division—will be selected.

IMPORTANT DATES

May 1	Early Registration Deadline for the 8th Annual Leadership Contest Early Registration Deadline for the “Learning From the Ground Up” workshop
May 21	Deadline for the Hotel Contessa room block in San Antonio $129++/night for the all-suite hotel on the Riverwalk
June 21-23	CAFÉ’s 8th Leadership Conference, San Antonio
June 27	Deadline for the Seattle hotel block at the Silver Cloud Hotel Broadway $169-$179++/night for the all-suite hotel in walking distance
July 27-29	“Learning From the Ground Up” workshop Limited to 30 attendees