ACF Discounts for CAFE Members

Another benefit of being a CAFE member is a reduced rate for the ACF shows. The next event will be the Cook. Craft. Create conference in New Orleans, July 15-19.

Call 1-800-624-9458 and mention CAFE to get your discount.

To Join CAFE, click here.

Congratulations to our Award Winners!

CAFE is fortunate to have partnerships with Sysco, The Idaho Potato Commission, and Brightwater to provide awards and recognition to educators in specific areas.

Congratulations to our 2018 winners! They will be recognized at our opening night reception in Milwaukee, June 14th.

SYSCO Secondary Educator of the Year:
Anna Plana, MAST Academy, Miami, Florida

SYSCO Secondary Educator of the Year Runner Up:
Maybell Galusha, The Career Academy, Omaha, Nebraska

SYSCO Postsecondary Educator of the Year:
Nannette Mendez, Universidad del Este, San Juan, Puerto Rico

SYSCO Postsecondary Educator of the Year Runner Up:
Katrina Warner, Tarrant County College, Arlington, Texas

IDAHO POTATO COMMISSION INNOVATION AWARD (Secondary):
Marlee Barton, Highland High School, Fort Thomas, Kentucky

IDAHO POTATO COMMISSION INNOVATION AWARD (Postsecondary):
Jonathan Deutsch, Drexel University, Philadelphia, Pennsylvania

IDAHO POTATO COMMISSION INNOVATION AWARD (Non-traditional):
Adam Weiner, JobTrain, Menlo Park California

BRIGHTWATER Green Award:
Alan Scheidhauer, The Culinary Institute of the Carolinas at Greenville Technical College

BRIGHTWATER Green Award Runner Up:
Jamie Leroux, Culinary Institute of Michigan, Muskegon, Michigan

BRIGHTWATER Entrepreneurial Award:
Jonathan Deutsch, The Food Lab: Center for Food and Hospitality Management and Department of Nutrition Sciences, Drexel University, Philadelphia, Pennsylvania

BRIGHTWATER Entrepreneurial Award Runner Up:
Laurie Moldawer, Park City Culinary Institute, Park City, Utah

New Journal Entry - Teaching Butchery

The Carcass pedagogy: Enhanced learning in a culinary school butchery course

Learning in culinary school follows reverse chronological order that obeys a “what was old is new again” mantra. French culinary techniques developed in the 17th - 19th centuries and codified by Escoffier in the early 20th century greet culinary students in their first semesters (D’Alessandro, n.d.; Trubek, 2000). Students “stand on the backs of their mentors,” (Goldberg, 2017), and if they learned to cut meat by starting with the whole animal, I argue today’s students should too.

This fascinating article will address old practices making a resurgence! Thanks to Mark D'Alessandro, Director of Culinary Arts, Assistant Professor, Kingsborough Community College for his entry which went through a double-blind review.

Interested in submitting an article?
Contact Jackson Lamb at This email address is being protected from spambots. You need JavaScript enabled to view it.

The “Journal” is available (along with past articles) to CAFE members. To join CAFE, click here.

PS: At this year’s Leadership Conference, there is a hands-on butchery master class being sponsored and taught by the National Pork Board. To register for the class and/or conference, click here.

2019 CAFE Events

Plan for next year! CAFE is happy to be working on two very special events:

• 7th Annual Deans and Directors Retreat, March 15-17, hosted by The Culinary Institute of Charleston, Charleston, South Carolina
• 15th Annual Leadership Conference, June 20-22, hosted by Central Piedmont Community College, Charlotte, North Carolina

These events are planned specifically for foodservice educators at all levels. Plan to participate as a presenter and/or an attendee in one of the best professional development opportunities you will ever have.

Watch for a Call for Presentations in the Fall of 2018.

CAFE CALENDAR

June 14-16, 2018
14th Annual CAFE Leadership Conference, Milwaukee, WI

July 15-19, 2018
ACF Cook.Craft.Create, New Orleans, LA

March 15-17, 2019
Deans and Directors Retreat, Charleston, SC

June 20-22, 2019
15th Annual CAFE Leadership Conference, Charlotte, NC