A Letter from a Fellow Culinary Educator

Click here to read a letter from a fellow culinary educator, Paul Sorgule. MS, AAC, who I first met in his role as Director of the Culinary Arts/Hospitality Department at Paul Smiths College in Saranac Lake, New York. Paul has inspired me over the years as a mentor when I was ACF’s Director of Accreditation; as a fellow student when I went back for my master’s degree at RIT; as a professional who went back to his roots as an executive chef in order to keep his knowledge up to date and “real” and currently as a consultant to colleges and restaurants who need to keep “the customer first” in all that they do. Paul will be a presenter at this year’s CAFÉ Leadership Conference and we respect and honor his support.

AMERICAN LAMB BOARD

The American Lamb Board is a sponsor of one of our featured Industry updates on our Industry Connections Day, June 22, in Miami.

Bring on the Braise!
A Brief Lesson for Using Economical Cuts of American Lamb in Your Classroom

Braising is often used to cook more economical, less tender cuts of meat and is a perfect way to bring American Lamb into your culinary lessons. Certified Executive Chef Robert Corey will share tips on braising in this educational program which will feature samples of lamb prepared with three different braising liquids.

Robert Corey is a Certified Executive Chef, an Executive Wine Steward, the owner of The French Manner and of 12Seasons Personal Chef & Sommelier Services, as well asan Instructor at the Denver campus of Johnson & Wales University.

CONGRATULATIONS TO OUR WINNERS!

Idaho Potato Commission Innovation Award: First Place: Johnson & Wales, N. Miami, for their “Edible Landscape Project”
Runners Up: Bill Franz from Colorado State University and Annmarie Chelius from Atlantic Cape Community College.

CAFÉ/Kendall College Green Award: Cascade Culinary Institute, Oregon for their “Green Instruction and Operations” and Runner Up: Frank W. Cox High School, Virginia.

Important Dates

May 17: Cut off for the Key Biscayne Marriott in Miami hotel discounted price of $129/night Rooms are limited. We have a block of rooms next door to the Marriott at the same Rate at the Doubletree Hotel. Contact the CAFÉ office for information. Book Your Room Now! »

June 20-22: 9th Annual CAFÉ Leadership Conference, Hosted by Miami Culinary Institute and Johnson & Wales University/N. Miami Register Now! »

October 18-20: The Science of Baking workshop, Hosted by Sullivan University, Louisville, Kentucky Register Now! »

All CAFÉ Events award ACF continuing education hours. Registration can be done on line at http://www.cafemeetingplace.com/cafe-events You can request to be billed or use a credit card.