2016 Leadership Conference Agenda
CAFE NEWS
February 1, 2016
The National Pork Board "Be Inspired" Cooking Competition will take place on Thursday, June 23, preceding the 12th-Annual CAFÉ Leadership Conference in Chicago.
  • Eight (8) competitors will be chosen from recipe entries  using pork as the center of the plate
  • Recipe Contest Deadline is March 1, 2016
  • Contestants will be notified no later than April 1, 2016
  • The cooking competition will start at 11:30 a.m., June 23, at Kendall College (Chicago) with staggered 15-minute starts
  • Participants only need to bring their uniform and personal knives to the competition.  All other supplies and equipment will be provided.  A list of pork cuts available at the competition will be sent out to the participants prior to the event, along with a list of available grocery products 
GRAND PRIZE:  The chef instructor winner will head to the 2017 Pork Summit, an exclusive educational (spring) weekend held at The Culinary Institute of America's Greystone Campus in St. Helena, CA.  The event features chef demonstrations, farm to fork education and an opportunity to work in the world-famous teaching kitchens with guest chefs and foodservice trade media.
 
For more information about the contest, go to http://cafemeetingplace.com/resource-center/contests/item/1375-the-national-pork-board-be-inspired-cooking-competition
CHEF BEVERLY KIM--KEYNOTE FOR 12TH ANNUAL CAFÉ LEADERSHIP CONFERENCE

Chef Kim started her career at 16 working for Chicago's renown Ritz
Carlton Hotel and more recently working under Takashi Yagahashi at
Takashi Restaurant, Sarah Stegner and George Bumbaris at Prairie Café, time as Executive Chef at Opera restaurant and Aria in the Fairmount Hotel Chicago and is finishing up as a Chef instructor for the dining room at her alma mater Kendall College. She was also a finalist on Top Chef Season 9!
 
Together with Johnny Clark she has opened Parachute which has been named "Chicago's Best New Restaurant 2015" by Chicago Tribune and "Restaurant of the Year 2014" by Eater Chicago. Parachute was a James Beard Award finalist for Best New Restaurant this year.
 
Chef Kim is a Kendall College graduate. She is being interviewed by Chris Koetke, CEC, CCE, HAAC, vice president of the Kendall College School of Culinary Arts and the Laureate International Universities Center of Excellence in Culinary Arts
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 26-28, 2016, Deans and Directors Retreat, Miami, FL
  • March 1, 2016, Deadline for National Pork Board Contest submission
  • April 1, 2016, Deadline for Award applications
  • June 23-25, 2016, 12th Annual CAFÉ Leadership Conference, Chicago, IL
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