March 2025 Issue
Gold Medal Classroom:
The official ezine for CAFE | March 2025 issue
FEATURES:
Health checkup for culinary schools: feeling the temperature of industry partnerships. Take the business and education partnership self-assessment tool and discover your program’s temperature and its effect on the education experience.
The economics of eggs: Egg prices soar as farmers work around the clock to protect their flocks.
Teaching the layered basics of four Roman pasta dishes. Watch short videos of Barilla Chef Lorenzo Boni discussing four classic dishes and how their seemingly simplistic ingredient list transforms into luscious pasta applications.
FUTURE THINKING IN EDUCATION:
Embrace the paradigm shift and stay ahead of change. Instructors can embrace change driven by uncertainty or get run over by its natural force. The choice is ours.
LESSON PLAN:
Experiential learning uncovers the multi-dimensional CA walnut: Lesson plan reveals the texture evolution from bite to mastication to mouthfeel.
CHEF PROFILE:
Chutatip “Nok” Suntaranon
Chef and Owner
Kalaya
MEET THE GROWERS:
Sustainably operated dairy farm produces high-quality milk from highly cared-for cows. Meet Erin Nutcher, co-owner of Hidden Valley Dairy farm.
BREAKING NEWS:
It's time for the 2025 CAN DO Challenge.
ADDITIONAL ARTICLES FROM THE GMC ARCHIVES:
Fun games help students learn food safety and sanitation facts. Learning temperatures and microorganisms made easier with creative matching games for students.
Culinary students can’t escape food safety. Or Can They? Dr. Jennifer Denlinger earned the 2020 Innovation Award, sponsored by the Idaho Potato Commission, for a creative escape room based on safe food handling procedures.
Lesson Plan: The Basics of Food Safety. Chef Adam Weiner says it can be done! Learn how to teach basic food safety in one 50-minute class.
Teaching OSHA Safety. Teaching the basics of knife safety, non-COVID-19 related PPE, lifting and climbing, and the importance of call outs. Part one of a two-part series.