One of the most “fun” parts of the Deans and Directors Retreat each year is during lunch where we ask 3 folks to share in a Ted-Style format their ideas and experiences.

This year we have a variety of 10-minute talks that are fun and insightful!

Amanda Miller from the Culinary Institute of Michigan will describe her experiences on the Food Network’s “School of Chocolate” program where she was a contestant.

Angela Wilson from Delgado Community College recounts her efforts in setting up a “lending” experience in her community with cooking utensils.

Jillian Whitlow from Vance-Granville Community College has designed and is manufacturing chef jackets “fit” for women!

You will get ideas and definitely inspiration from their stories!

Registrations are still open for the Deans and Directors Retreat. The Agenda and registration information can be found at CAFE-Events.

FUN TO DO IN MAINE THE WEEKEND OF THE LEADERSHIP CONFERENCE

There is an oyster festival in Freeport the weekend following the Leadership Conference. 

For more information:
https://www.visitfreeport.com/themaineoysterfestival

THE LOBSTER BOAT EXPERIENCE

We have a few spots left on our lobster boat experience as well as the Chocolates Master Class. 

Registrations are still open for the Deans and Directors Retreat, the Leadership Conference, and the Master Classes. The Agenda and registration information can be found at CAFE-Events.

(For any questions regarding registration, please contact the CAFÉ Administrator, Mary Young at This email address is being protected from spambots. You need JavaScript enabled to view it..)

Members Only – New Publication

CAFÉ is excited to announce publication of the “Journal for Culinary Education Best Practices, Volume 5, Issue 1, May 2022.”

This issue features “Whisky DE GUSTIBUS: An Experiential eLearning Discourse Analysis” written by Adam Carmer, EdD, Assistant Professor, University of South Florida and Joseph Kleypas, MS Lecturer, Texas Tech University and is now available on our website.  Please login and go to the Member Section to view this newest issue of the journal.

We would like to extend our thanks to Dr. Jean Hertzman for spearheading this issue and to Adam Carmer EdD and Joseph Kleypas, MS for their article. Without their hard work and dedication to culinary education this May 2022 issue would not have been possible.

If you are not a member, please consider joining so you can enjoy the members-only items of our website.