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 The Wisconsin Milk Marketing Board has teamed up with Emmi Roth USA to provide 30 chef instructors a Wisconsin Cheese Education Kit for classroom use. Each kit provides cheese samples for up to 50 students!!
WHO IS ELIGIBLE: The first 10 secondary instructors and the first 20 postsecondary instructors that apply. Sorry, they cannot accept submissions from Hawaii, Alaska, Puerto Rico, the Caribbean Islands, or Canada.
WHAT: The kit includes:
- A Wisconsin Cheesecyclopedia, including a study guide plus 50 copies of "The Basics of Wisconsin Dairy."
- A copy of "the Art of Cheesemaking" DVD
- 8-1 lb pieces of Wisconsin cheese, representing all classes of cheese (fresh, soft-ripened, semi-soft, pasta filata, semi-hard, hard, blue, processed)
- A template of a Tasting Placemat to facilitate a guided tasting with students
- A power point detailing the basic cheesemaking process, cheese trends, and the cheese varieties included in the guided tasting
- The chance for students to earn 2 ACF CEH for completing the Wisconsin Cheesecyclopedia exam online.
 WHEN: The giveaway begins Monday, October 6, 2014. All requests for kits are to be sent electronically to marygpetersen@comcast.net and should include the instructor's contact information including full name, title, school, mailing address, phone number and email address.
The deadline is October 20, 2014. Instructors will receive their kits during the week of November 3, 2014.
This is a first-come, first-serve offer.
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 MEET OUR HOST for the HEALTH AND FOOD SEMINAR, October 17-19, 2014.
Leah R Sarris, BS
Program Director, Goldring Center for Culinary Medicine
Tulane University School of Medicine
New Orleans, LA
Leah Sarris is the Program Director for the Goldring Center for Culinary Medicine at Tulane University in New Orleans, a cutting-edge program that started at Tulane in 2012. Leah is charged with developing and implementing programs to teach medical students and professionals, as well as community members, basic kitchen skills, evidence-based nutrition and meal planning techniques to better their health and well-being, and so they can spread their newfound knowledge to help in others' lives.
Chef Leah obtained a BS in Culinary Nutrition from the prestigious Johnson & Wales University in Providence, Rhode Island. Her career and passions have been diverse, with experience in restaurants, research & development, foodservice consulting, food manufacturing, non-profits, education and farming.
The culmination of Leah's experience in culinary nutrition, community outreach, local and sustainable foods and her ability to lead and manage projects have brought her to Tulane, where she is excited to be a part of this exciting endeavor.
There are still spaces available for the Seminar. Go to http://cafemeetingplace.com/cafe-events/health-and-food for online registration and hotel information. Call the CAFÉ office with any questions at (410) 268-5542
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MORE FROM "THE CHEF SAYS" (compiled and edited by Nach Waxman & Matt Sartwell)
"My mother liked to bake. I don't. I don't do it well, because you have to be right on target. I think that is where baking and I fall apart." Leah Chase
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Upcoming Schedule
October 17-19, 2014
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Health and Food Workshop
Hosted by Tulane University, New Orleans
| February 20-22, 2015
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Deans and Directors Retreat
Hosted by Kendall College, Chicago
| April 1, 2015
| Deadline for Program and Instructor Awards and Scholarships TBD
| June 18-20, 2015
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11th Annual CAFÉ Leadership Conference
Hosted by Niagara Culinary Institute, Niagara Falls, NY
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