CAFE and its partners are working on a choice of hands-on master classes which precede the opening night reception at the 15th annual CAFE Leadership Conference in Charlotte, June 20-22, 2019.

Classes run from 3-6 p.m. on June 20th, with the exception of the Tempering Class which will be 2-6 p.m.

For a small ($25) additional fee, you can choose one of these skill sets to learn/practices:

Chocolate Garnishing Techniques Applied to Classic Desserts

Guittard’s Chef Josh will teach tempering techniques, variations of a classic recipe (chocolate cake) and simple garnishes using the tempered chocolate…all skills that can be taught in the classroom. This is a four-hour, hands-on class in the pastry kitchen at Johnson & Wales University, our Thursday host.

Combi-technology in Modern Foodservice Environments

Attendees of a three-hour workshop on Combi-Technology will run a test kitchen with Rational Corporate Chef and Instructor, Daniel Lessem, exploring precision manual cooking versus cooking with intelligent sensors in variable climates. Explore cooking processes and techniques that are advancing with technology.

Reducing Waste in Restaurants

Brought back by popular demand is Part 2 of the approach of reducing restaurant waste using curriculum developed by the James Beard Foundation for culinary instructors to help start changing the world! Featured will be Prosciutto di Parma The Consorzio del Prosciutto di Parma recently unveiled its newest training hub known as The Whole Leg. The website is dedicated to educating chefs and foodservice professionals on using the entire leg of Prosciutto di Parma with tips and training that reduce waste and boost profits.

Garde Manger

Carving practice is one of the most fun activities for any foodservice class. The National Watermelon Promotion Board is happy to bring Patrick O’Brien, the “Fruit Carving Ninja” to our event. Patrick’s fun loving personality adds to his creativity as he is always trying to find new ways to bring smiles to people through his work. With a coach’s heart Patrick looks forward to all opportunities to share his knowledge and skills with others.

To register for the annual CAFE Leadership Conference, click here. Class sizes are limited for the master classes, so don’t wait!

IMPORTANT DATES FOR 2019

February 11, 2019
Hotel Deadline, Dean and Directors Retreat

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

April 1, 2019
Award Applications Due

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

Brightwater: A Center for the Study of Food: Sponsor of TWO Awards

• Green Award: Recognizes culinary programs that promote and incorporate sustainability efforts as part of their curriculum and operations. Click here for information about the Green Award
• Food Entrepreneurship Award: Identifies culinary programs that either 1) teach or encourage entrepreneurship in their programming or 2) implement revenue-generation and cost-savings into their operations. Click here for information about the Entrepreneurship Award

Idaho Potato Commission Innovation Awards

CAFE is proud to be partnering with the Idaho Potato Commission (IPC) once again as they sponsor the Innovation Awards for 2019.

This Award recognizes educators and/or programs at both the secondary and postsecondary levels who have shown to be innovative in their approaches to effective culinary arts education.

Examples of innovations can be in the areas of:

• New programs or
• New delivery methods or
• New partnerships or
• New relations with the local community

Click here for more information about the Innovations Award.

Sysco Educator of the Year Award

Thanks to Sysco for again sponsoring the Educator of the Year Award for 2019! This award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector. There will be two awards given.

The Committee will be looking for:

• a description of methodologies that exemplify innovative teaching techniques. Give examples.
• evidence of the educator’s professional commitment to the educational community and foodservice industry which might include school committee work, professional networking, and community involvement.
• a resume with the application.
• descriptions of ongoing professional development in both instructional and technical skills in the last few years.
• overall evidence that the educator has proven leadership in his/her profession; examples may include peer reviews, student evaluations, letters of recommendation, certificates and honors received, etc.

For more information about the Educator of the Year Awards, click here.