2. Seats are limited to 50 at the Deans and Directors Event where the theme of dealing with change is guaranteed to inspire you! Click here for the agenda, hotel information, and online registration. You can request to be invoiced. Our hotel has a limited block and is in a GREAT location on the riverfront. New Orleans is a food mecca!

• In addition to the field trips (think lobster boat and brewery), there are two levels of chocolate hands on classes.
• There is a full day devoted to industry outreach … trends presentations, keynote, InfoFair and a Happy Hour featuring the film “A Fine Line.”
• There is a full day devoted to educational best practices. I guarantee you will learn something new for your classroom use. These are peer presentations, not just theory, but actual skills you can use.

3. There is an opening night reception where you can bring a guest … amazing food, amazing water view from the college’s dining room.

4. You will network with instructors from all over the U.S. and have contacts that you will be able to pick up the phone and call with your challenges

5. The hotel is downtown and what a town it is! We have a limited block of rooms, so don’t wait to reserve them. You may want to come in a day early and/or stay a day late. We have a few rooms on either side of the block, so if this is something you may be interested in, don’t wait!

Registration for the Deans and Directors Retreat, click here.

Registration for the CAFÉ Leadership Conference, click here.

CAFÉ members receive a registration discount. Sign in first, then go to the registration page.

Membership Renewal

It’s time! Please click here to renew renew your 2020 CAFÉ membership. Our new Advisory Board has been on conference calls a couple of times, reviewing the CAFÉ website as well as talking about CAFE events. (PS: Stay tuned for the announcement of the first “Taste of CAFÉ”—one-day hands on events)

Meet the Presenters

Meet Angela Wilson, Certified Executive Pastry Chef and Certified Culinary Educator.

Chef Wilson will be presenting at the CAFÉ Leadership Conference in June 2020.

She began her career as a pastry cook at Restaurant Paul Bocuse in Melbourne, Australia. After discovering her passion for baking, Chef Wilson returned to the U.S. to complete her A.O.S. in Baking and Pastry Arts from The Culinary Institute of America in 2005.

In 2013 Chef Wilson completed her M.S. in Education from University of Wisconsin-Stout. She has since been the Baking and Pastry Instructors at Delgado Community College in New Orleans.

The title of her presentation is: “Assessing Assessment: What I Can Teach with a Chocolate Chip Cookie.”

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.