JESSE COOL KEYNOTES FOODSERVICE EDUCATORS TO CONVENE AT LEADERSHIP CONFERENCE

Leader in food sustainability to keynote theme of January 2007:  The Center for the Advancement of Foodservice Education (CAFÉ) announces its third annual leadership conference for foodservice educators to be held June 22-24, 2007 in Scottsdale, Arizona.  The event will be hosted by The Scottsdale Culinary Institute in the heart of historic Scottsdale.  Restaurateur and leader in the sustainability movement Jesse Cool will keynote the event which is themed:  “Today’s Issues,; Tomorrow’s Classrooms”.”

CAFE maintains that with the proliferation of culinary arts and hospitality programs in the United States, common challenges are arising no matter where the program is located.  The 2007 Leadership Conference is intended to continue the multi-year dialogue started in 2005 in Livonia, Michigan, that is solutions-driven and deals with issues facing postsecondary foodservice college programs.

ANNAPOLIS, MD., DECEMBER 27, 2006 -- :  The Center for the Advancement of Foodservice Education (CAFÉ) announces its third- annual leadership conference for foodservice educators willto be held June 22-24, 2007, in Scottsdale, Arizona.  The event will be hosted byat The Scottsdale Culinary Institute in the heart of historic Scottsdale, Ariz.  Jesse Cool, a successful Northern California chef, rRestaurateur and leader in the food-sustainability movement,  Jesse Cool will keynote the event thatwhich is themed:  “Today’s Issues; Tomorrow’s Classrooms.”
One important topic on the agenda is how to best prepare the culinary graduates as they face current issues such as sustainability, organic foods, humane treatment of animals and other such headlining topics. Brent Frei from Frei and Associates will lead a panel discussion on how to integrate these topics in a culinary curriculum, with input from industry, education, and a national producer.

Other relevant issues are centered on avoiding burnout, effective team building techniques off campus, food allergies and their front-of-the-house implications, how to get published, how to interact with media and the all important changing student demographics.

Attendees will have the opportunity to practice wine and flavor blending techniques, lamb de-boning, buffet presentation tips, and other current hands-on master classes in addition to the Taste of the Southwest networking reception on the opening night of the conference.

For several years and in several business endeavors, Cool has been dedicated to sustainable agriculture and cuisine. The author of Your Organic Kitchen (Rodale Press, 2000), she has appeared extensively in media as an advocate of local food production and farms. Cooleatz’ Cool Café, Flea Street Café, jZcool Eatery and Cooleatz Catering lead the foodservice industry in commitment to seasonal cooking, waste management, utilizing environmentally safe materials and products, and practicing Old World business ethics.

CAFE maintains that “Wwith the proliferation of culinary- arts and hospitality programs in the United States, common challenges are arising no matter where the program is located,” said Mary Petersen, executive director of CAFÉ . “ The 2007 Leadership Conference is intended towill continue athe multi-year dialogue started in 2005 in Livonia, Michigan, that is solutions-driven and deals with issues facing postsecondary foodservice college programs.”

One An important topic on the agenda is how to bestaddresses preparinge the culinary graduates foras they face current issuesfoodservice issues they will confront in the marketplace such as agriculture and seafood sustainability, organics foods, and  humane treatment of animal-raising and processing practicess and other such headlining topics. Brent Frei from Frei and Associates will lead aA panel discussion presentation representing multiple facets of industry and education will instruct onon how to integratinge these topics into a culinary curriculum, with input from industry, education, and a national producer.

Other relevant issues are centered on avoiding burnout, effective team- building techniques off campus, food allergies and their front-of-the-house implications, how to get published, how to interact with media and the all importanfar-reaching impact on the foodservice industry oft changing shifting student demographics.
The conference will feature regional cuisine and will have opportunities for attendees to sample the food of the Southwest as well as learn from National Pork Board’s Celebrated Chef Charles Wiley, executive chef at the Hotel Valley Ho who will demonstrate a cooking school of the southwest as the conference winds down.

Attendees will have the opportunity to practice wine- and- flavor- blending techniques, lamb de-boning, buffet presentation tips, and other current hands-on master classes in addition to the Taste of the Southwest networking reception on the opening night of the conference.
For more information on the Leadership Conference, you can go to CAFÉ’s website, www.cafemeetingplace.com or call 410-268-5542.

For several years and in several business endeavors, Cool has been dedicated to sustainable agriculture and cuisine. The author of Your Organic Kitchen (Rodale Press, 2000), she has appeared extensively in media as an advocate of local food production and farms. Cooleatz’ Cool Café, Flea Street Café, jZcool Eatery and Cooleatz Catering lead the foodservice industry in commitment to seasonal cooking, waste management, utilizing environmentally safe materials and products, and practicing Old World business ethics.

The conference will feature regional cuisine and will provide have opportunities for attendees to sample the food of the Southwest as well as learn from National Pork Board’s Celebrated Chef Charles Wiley, executive chef at the Hotel Valley Ho, who will demonstrate a cooking school of the Ssouthwest as the conference winds down.

For more information on the Leadership Conference, you can go tovisit CAFÉ’s Wweb site, www.CcafeMmeetingPplace.com, e-mail marypetersen@prodigy.net, or call 410-268-5542.

The Center for the Advancement of Foodservice Education (CAFÉ) – “where the accent is on education” – represents all educators who teach culinary, baking-and-pastry and hospitality-training programs at the secondary and postsecondary levels in the United States. Based in Annapolis, Md., CAFE’s mission is to positively impact the future of American foodservice by enhancing the professional development of every foodservice educator. Through a variety of communication media and by providing leadership- and skills-building opportunities and scholarships nationwide, CAFE is the leading voice of today’s foodservice professional who is training tomorrow’s culinarians.

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