February 2025 Issue
Gold Medal Classroom:
The official ezine for CAFE | February 2025 issue
FEATURES:
Cracking open the culinary potential of walnuts: Read this versatile nut’s story of transformation, creativity and sustainability and find an ingredient that can build a flavor framework of new possibilities.
McCormick For Chefs® uncovers the 25th Flavor Forecast Edition and Flavor of the Year. Discover the bold flavor that will shape 2025 menus and three flavor trends predicted to appear during the year.
Focusing on change and change agents: CAFÉ’s annual conferences and award scholarships focus on change - the need for it and those who are doing it best.
COLUMNS:
Future Thinking in Education: Teaching the details in 2025. Learn what Chef Paul Sorgule knows about teaching and you might find it works for your classroom too.
Goya Foods awards four culinary arts and food sciences scholarships of up to $20,000 each.
Could your recipe be Idaho Potatoes’ next star? Contest deadline: Feb. 14, 2025.
It's time for the 2025 CAN DO Challenge.
ADDITIONAL ARTICLES FROM THE GMC ARCHIVES:
Leadership in a Crisis: Lesson plan for teaching students leadership in times of internal and external crises.
Helping her find her kitchen voice: Chef instructor Amanda Miller mentors female students on finding their kitchen voice by standing up and standing out.
Smell hunting: teaching why the bakery smells good. Training students’ olfactory experiences by creating smell maps of city areas with smell catching and hunting.
Pairing guidelines for cheese, beverages and accompaniments. A successful pairing should help enhance the flavor and texture of both the cheese and accompaniment. Let your creative and culinary senses guide you as you keep these general strategies in mind.