NEW AND DIFFERENT THIS YEAR?

Field trips and Master Classes:

• LOBSTER BOAT EXPERIENCE: Starting at 3 p.m., you will go out on a lobster boat on Wednesday afternoon for a little over an hour and get the whole picture of this amazing “farming from the sea” experience

OR

• BREWPUB AND PAIRING EXPERIENCE: Enjoy going to a family-owned downtown Portland brewery paired with some incredible cheeses from California!

OR

• CHOCOLATE CLASSES: Chocolate 101: In the morning, a class for beginners: In this class you will walk through all the basics for teaching chocolate. Understanding tempering, introduction to chocolate work, creating basic garnishes, and how to choose the right chocolate for an application.
• Advanced Class: In the afternoon, while working together in teams, you will breathe new life into classic recipes utilizing chocolate. Topics will include pound cakes and cookies for tea service or buffets. You are sure to walk away with recipes that can be used in your teaching kitchen.

Each field trip and master class is $25. Two boats are available for the lobster boat experience for a total of 40 attendees. The other experiences are limited to 20-25 each.

Note: The Conference is Wednesday-Friday in 2020, so these master classes/field experiences are mostly on Wednesday afternoon (with the exception of the morning chocolate class). So plan your travel accordingly!

The Award ceremony at the school will begin at 6:30 p.m. Buses will be taking folks from the Westin hotel to the college at around 6 p.m. Following the Award Ceremony will be the Opening Night Reception. Guests are welcome.
To register for the conference (and master classes), click here.

Remember: members receive a $25 discount on their registration.

Seafood Resource

Confused about seafood and need answers? Simply complete the on-line survey at https://cornell.qualtrics.com/jfe/form/SV_1LXkIspwTjYzkCV

As a thank you for your input, the National Aquaculture Association will send you a flash drive loaded with all kinds of information and a variety of other materials. All of these materials were designed to help you provide your students with science-based answers to their questions. Students are also invited to participate.

Keynoter for the Conference
Innovation for Food Waste Prevention: Making the Business Case for Foodservice Organizations

Meet Steve Finn!

Steven M. Finn is Vice President of Food Waste Prevention for Leanpath, the global leader in integrated hardware and software solutions for food waste prevention, where he helps clients take control of their food waste while engaging employees in creating a culture of food waste prevention.

Steven teaches “Global Pennovation” – a project-based graduate class focusing on innovation for sustainability which engages students to address the world’s most pressing sustainability problems. He is the author of several articles on food waste and has served as a Director for three non-profit organizations in the food sector. He is the author of the blog “FoodForThoughtfulAction.”

IMPORTANT DATES

Cut Off Date for Deans and Directors Hotel
February 27, 2020

Deans and Directors Retreat
“A Case for Change”
March 13-15, 2020, New Orleans

Applications Due for CAFE Awards
April 1, 2020

Awards Announced
May 1, 2020

Cut off Date for Leadership Conference Hotel
May 16, 2020

16th Annual CAFE Leadership Conference
“Innovations and Inspirations”
June 17-19, 2020, Portland, Maine

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 2020.

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 2020! 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.