Giveaways and Jobs
CAFE NEWS
January 11, 2016
D.E.A.L. (DEAL FOR EDUCATION AND LEARNING) OF THE WEEK
The Idaho Potato Commission (IPC) knows foodservice educators need resources to make the job easier. With their new How to Fry Perfect Fresh-Cut French Fries Using Idaho® Potatoes wall chart, the IPC has created a handy tool guaranteed to help your students understand fresh-cut fries.
 
From gauging preferred fry color, to proper fry prep, to recommended frying techniques, the IPC wall chart takes the mystery out of producing the perfect Idaho® fresh-cut fry. Even better, the colorful, laminated chart comes ready to "peel and stick" to the prep room wall or bulletin board.
 
To order a free How to Fry Perfect Fresh-Cut French Fries Using Idaho® Potatoes wall chart, contact Jarrell Vail at jvail@potato.idaho.gov (quantities available up to 25 per order). Or, download it directly from the Idaho Potato Commission website. For other menu concepts using all the Idaho® potato varieties, visit the IPC recipe database at foodservice.idahopotato.com/recipes. While on the site, check out the helpful size guide and Idaho® potato preparation tips, and find answers and solutions to
 
LOOKING FOR A FEW GREAT INSTRUCTORS
A NOTE FROM Dr.Glenn Mack, Executive Director, Brightwater, The Center for the Study of Food

"We are creating something special in NW Arkansas through food and agriculture. NorthWest Arkansas Community College in Bentonville is part of a larger community development project and our team and mission are expanding. Brightwater: The Center for the Study of Food breaks the mold for culinary schools by focusing on the larger food system, culinary skills, wellness, and strengthening local food networks. The community college is seeking driven and proven educators who want to change the paradigm of culinary education. Please share with chefs, academics, and food activists in your areas of influence. Pastry, baking, culinary, artisanal food, farming, and entrepreneurship are most pressing needs.  Please contact me directly at 479-899-6925, Cell: 479-235-0132, brightwater@nwacc.edu,gmack@nwacc.edu
COLLABORATIVE AND INNOVATIVE LEADERSHIP-KEYNOTE
 
Our keynoter for the upcoming Deans and Directors Retreat is Dr. David Farrar whose expertise is in the psychology of business.  David is an Australian living in the U.S. since 2001 and a trained psychologist with international experience as an executive consultant and speaker.
 
David works with those in leadership positions addressing the people issues that make the most difference to their success.  His clients promote him as someone who has helped them with their broad strategic impact as well as bottom-line success.
 
To register for this Postsecondary Deans and Directors Retreat to be held February 26-28, 2016 in Miami, Florida, go to http://cafemeetingplace.com/cafe-events/item/1246-deans-and-directors-retreat  where you can use your credit card or ask to be invoiced.
 
Hotel deadline (space available) is February 1.  Information can be found at  http://cafemeetingplace.com/pdf/events/hotel_miami16.pdf . The agenda may be reviewed at http://cafemeetingplace.com/pdf/events/agenda_deans_feb16.pdf
 
This is an important event for leaders of programs and a wonderful opportunity to network with other foodservice professional educators from around the U.S. 
DOES YOUR PROGRAM OPERATE  A STUDENT-RUN RESTAURANT?
 
Both high schools and college foodservice programs often operate student-run restaurants and/or catering operations.
 
Some of these specialize in cuisines...or in locally sourced menu items...or showcasing pastries...or remarkable back- and front-of-the-house relationships or MORE!
 
The Idaho Potato Commission is sponsoring another year of recognizing and rewarding innovations in foodservice programs-this year with an emphasis on student-run foodservice programs.
 
For more information on this Award (which offers a $1,500 cash prize as well as two runners up prizes of $500 each), go to  http://cafemeetingplace.com/scholarship-awards/item/1109-idaho-potato-commission-innovation-award   Deadline is April 1!
CAFÉ is dedicated to linking the foodservice industry with the foodservice classroom.  As a result, we are fortunate to have industry partners who are willing to reward and recognize educators and programs that are going "above and beyond" their efforts in culinary/baking/pastry education.
 
This year we have some NEW twists on some familiar Award Programs:
 
THE IDAHO POTATO COMMISSION will recognize both a high school and a postsecondary program that has outstanding/innovative STUDENT-RUN OPERATIONS.  These restaurants or catering operations can be open to the public or just in house.  What are you doing that might be considered an innovation in restaurants/bistros/delis/theme dinners/catering/ or other ways that students are involved in the execution of a real-life operation.  CASH PRIZES and complimentary registrations to the CAFÉ Leadership Conference, June 23-25, 2016, in Chicago.  For more information, go to http://cafemeetingplace.com/scholarship-awards/item/1109-idaho-potato-commission-innovation-award


 

KENDALL COLLEGE is all about sustainability and how your program is creating additional opportunities for students to learn all aspects of greening and current practices to ensure a healthier, more sustainable future.  CASH PRIZE and complimentary registration to the CAFÉ Leadership Conference, June 23-25, 2016, in Chicago.  For more information, go to http://cafemeetingplace.com/scholarship-awards/item/1107-cafe-kendal-college-green-award-for-2016


 

SYSCO CORPORATION has renewed its outreach to the educational community by sponsoring cash awards for outstanding educators, both at the secondary and postsecondary levels.  Specific areas to be evaluated include communication skills, teaching methodologies, community outreach, professional development activities, and more.  For a complete description of these Awards, go to http://cafemeetingplace.com/scholarship-awards/item/1106-sysco-cafe-educator-of-the-year-award CASH PRIZE and complimentary registration to the CAFÉ Leadership Conference, June 23-25, 2016, in Chicago.


 

UNILEVER FOODSOLUTIONS wants you to re-engineer a familiar recipe so that it is more nutritious and more healthful.  CASH PRIZE and complimentary registration to the CAFÉ Leadership Conference, June 23-25, 2016, in Chicago.  Be sure to go to www.unileverfoodsolutions.com to find the range of products that Unilever produces so that your makeover recipe can qualify.  Your recipe needs to be submitted in a standard recipe format along with a picture.  Remember your makeover needs to emphasize its nutritional benefits.  No lesson plan is required this year; however, you may be asked to replicate your dish at the conference. For more information about the award please go to http://cafemeetingplace.com/scholarship-awards/item/1111-unilever-foodsolutions-health-and-food-lesson-plan-contest-for-foodservice-instructors

 
If you submitted an application in 2015 for an Award, we urge you to submit again.  Read the criteria carefully and provide documentation along with your narrative.  There were many great applications last year and not everyone could be recognized. 
CAFÉ CALENDAR
  • February 1, 2016, Deadline for Miami hotel block (space available)
  • February 26-28, 2016, Deans and Directors Retreat, Miami, FL
  • April 1, 2016, Deadline for Award applications
  • June 23-25, 2016, 12th Annual CAFÉ Leadership Conference, Chicago, IL
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