The CAFÉ Leadership Conference addresses topics of interest to its culinary instructors and chef trainers who attend.

A day is devoted to Educational Best Practices and a day is devoted to Industry Outreach.  Speakers, presenters, workshops, panels, and roundtable discussions help vary the delivery of updates and trends that today's chef instructors need in order to prepare their students for the industry.

INDUSTRY PANELIST FOR THE INDUSTRY OUTREACH DAY

Bowman Brown, 31, was raised in rural St. Johns, Arizona. He was taught to love and respect the land where his family raised cattle and grew food. Finding nothing he could passionately study while attending Brigham Young University, he began to teach himself to cook. This lead to a culinary arts program at Atlantic Culinary Academy in Dover, New Hampshire, and then to his first kitchen job with Chef Mary Dumont at The Dunaway Restaurant in Portsmouth, New Hampshire. Bowman moved to San Francisco where he was a kitchen intern at Restaurant Gary Danko and later worked as a line cook at 231 Ellsworth in San Mateo. Bowman returned to Utah in 2008 and opened Forage with co-founder Viet Pham. The two were named Best New Chefs in America by Food and Wine magazine in 2011. Since assuming full control of the kitchen in 2012, Bowman has created an experience at Forage that connects guests to the land around them with wild ingredients he gathers himself as well as ingredients from a small network of farmers and ranchers. His cooking reflects the intense curiosity of the time and place around him and a strong desire to present his ingredients in the purest, most delicious form. He has been a James Beard Award Semifinalist for Best Chef Southwest for the last four years.

Chef Brown will be part of the Industry Panel on Saturday, June 21, devoted to the pioneer spirit in Utah's hospitality world.

ROUNDTABLE LEADER FOR THE EDUCATIONAL BEST PRACTICES DAY

Back by popular demand:  Chef Adam Weiner from JobTrain in California will lead a roundtable discussion on teaching life skills as part of your culinary class curriculum.  The discussion will start off with how JobTrain's ESSENTIAL SKILLS course has helped students succeed.  Topics to be discussed will include how to get a job, how to keep a job, how to advance at work, and what students need to kow about their personal life (including anger management and financial literacy) to be able to succeed not only in work but in life.  Participants in the roundtable will be encouraged to actively share their own successes (and failures) in teaching soft skills to students.

Chef Adam Weiner has been the culinary arts instructor for JobTrain, a nonprofit vocational training center located 20 miles south of San Francisco for nearly eleven years.  JobTrain reaches out to the local communities to provide people with a second and third chance on life.  Chef Adam also teaches for the U.S. Navy.  For over five years he has been the author of the 50-Minute Classroom for CAFÉ's Gold Medal Classroom.

For online registration, agenda, and hotel information for the 10th Annual CAFÉ Leadership Conference, go to  http://cafemeetingplace.com/cafe-events/2014-leadership-conference Purchase orders and/or invoicing is also available.  Call the CAFÉ office with any questions:  410-268-5542.