CAFÉ is pleased to announce Dr. Stefan Ryll was selected to serve as the new Editor-in-Chief of the membership-based CAFÉ Journal of Culinary Education.
Dr. Ryll brings a distinctive combination of international hospitality experience, industry leadership, and academic expertise to culinary and hospitality education. Originally from Germany, he began his career in acclaimed European hotels before advancing into leadership roles with Hilton Hotel Group and Marriott Corporation. A longtime member of the American Culinary Federation, Dr. Ryll has served as a regional board chair, presenter, and evaluator trainer.
Today, Dr. Ryll is a professor at Southern New Hampshire University, where his work focuses on advancing culinary and hospitality education through innovation, sustainability, emerging technology, and student-centered learning. He holds a doctorate in Educational Leadership as well as a Plant-Based Nutrition Certification from Cornell University.
Special edition announced
In early 2027, the CAFÉ Journal of Culinary Education will publish a special edition focusing on Artificial Intelligence in culinary and hospitality education.
Gold Medal Classroom readers, as well as educators, researchers, culinary professionals and industry leaders, are invited to submit manuscripts for a special issue exploring the rapidly evolving role of Artificial Intelligence (AI) in culinary and hospitality education.
This special issue seeks to bring together research, innovative teaching practices, classroom applications, case studies, and professional perspectives that examine the opportunities, challenges, and implications of AI within culinary and hospitality education.
Artificial intelligence is creating new opportunities across higher education and the culinary and hospitality industries. From curriculum development and personalized learning to recipe innovation, nutrition analysis, sustainability, foodservice operations, and student engagement, AI is beginning to reshape how educators teach, how students learn, and how future culinary and hospitality professionals prepare for an increasingly technology-driven industry.
Submissions are due by Jan.15, 2027, in the following formats:
- Research-Based Articles: 2,500–3,500 words
- Research Briefs or Opinion Pieces: Approximately 1,000 words
Authors are encouraged to review the complete submission requirements before submitting their work. Any questions can be emailed to This email address is being protected from spambots. You need JavaScript enabled to view it..
As Editor-in-Chief of the CAFÉ Journal of Culinary Education Best Practices, Dr. Ryll is committed to encouraging collaboration, scholarship, and the exchange of innovative practices among culinary educators and industry professionals.