Connecting students in and outside the culinary classroom, curriculum innovations and industry trends are some of the topics covered in CAFÉ’s annual Leadership Conference.

The June 23 -25 event will be held at Kendall College in Chicago. Every year CAFÉ strives to create a conference connecting culinary educators with the culinary industry. In addition to networking and breakout sessions, attendees will hear a keynote presentation by restaurant owner, executive chef and Top Chef finalist Beverly Kim. An Info Fair on Friday also provides educators with samples and ideas to take back to their classrooms. 

The conference kickoff features a reception and award presentations to chef educators who have created environmentally sustainable programs, oversaw innovative student-run restaurants or catering services as well as awards highlighting secondary and postsecondary Educators of the Year. Additionally, attendees will have a chance to sample Alexandra Zeitz’s, Drexel University’s food lab manager, award-winning recipe makeover of a country ham with red eye gravy and grits dish. The two-and-a half-day conference will include creative dishes designed to help inspire educators and their curriculum.

Trends presentations from Barilla Pasta to the National Honey Board and a session for educators to learn about free, classroom web content provided by foodservice industry leaders will round out the event.

Click here for a full agenda or to register for the Leadership Conference. Attendees also earn ACF continuing education hours for the event.