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CAFE Talks PodcastCAFE Ep99 - Only so many fish in the seaWe have all heard the phrase: “There are plenty of fish in the sea”, of course used in a different context, but with increased demand at the plate and concerns over the impact of global climate change, the reality is that seafood supply is not guaranteed. Chefs and educators have a role to play in helping consumers stretch their palates and move towards more sustainable fish and sustainable fishing processes used domestically and internationally. Join CAFÉ Talks Podcast for a conversation with Tally Hite, Seafood Watch Outreach Partnership Lead as she offers insight into the work of the organization, the ch...2025-04-1635 minCAFE Talks PodcastCAFE Episode 98 - Taste and Flavor & Modern MenusThe menu is centerpiece to the restaurant experience and as such, one of the most critical (and enjoyable) tasks that a chef engages in. Bringing family traditions, work experiences, influence from mentors, and ethnic background to the table, a chef will create his or her menu signature. This signature includes all components of FLAVOR (taste, smell, texture, visual impact, sound, and context) as well as the business dynamics that drive restaurant success. Join CAFÉ Talks for a conversation with Katie Ayoub, one of the country’s most experienced experts in the areas of menu development and taste dyn...2025-03-121h 02CAFE Talks PodcastCAFE Episode 97 - Cheese - Milk's ImmortalityThe American dairy represents the core of generational family businesses that made our country strong. The work is incredibly hard and unpredictable; the connection to the land is critical; the love of and care for dairy cows is wonderful to experience, and the product is on every kitchen table from coast to coast. Yet, operating a dairy farm focused on fluid milk is so incredibly challenging forcing farmers to seek ways to increase herd size and production to make ends meet. Some, like Point Reyes in California, have embraced a different approach, an exciting way of turning the page...2024-11-201h 01CAFE Talks PodcastCAFE Ep 96 - Is Pizza a Key to a Happy LifeSince those early days, in 1905, when Gennaro Lombardi opened the first American pizzeria in New York City, the United States has been in love with this seemingly simple menu item of crust, tomatoes, and cheese. Pizza has become the menu choice of everyday celebrations, a neighborhood attraction that brings people together, a family tradition, and a nourishing, delicious, versatile item for people on the go. It is nearly impossible to find a city, town, village, or hamlet in the United States that lacks at least one, if not many pizzerias to choose from. The pizzeria is an important entry-level...2024-11-0750 minCAFE Talks PodcastCAFE Episode 95 - How Will You AnswerMost students and young cooks share common unanswered questions about the process of becoming a cook and chef, how they will fit in a changing industry, and whether or not they made the right decision to choose to pursue a formal culinary education or go the route of the school of hard knocks. They are questions that deserve answers – questions that seek our mentorship and coaching. Join CAFÉ Talks as Paul Sorgule, our podcast host, considers these questions and offers answers from his experience as a chef and educator.2024-10-2316 minCAFE Talks PodcastCAFE Episode 94 - You Never Know - This Thing Called HospitalityWhat can be very exciting about a career is not as much what you are doing in the moment as the realization that you never know what you might be doing, or are even be capable of doing, in the future. Preparation for whatever may come, constantly improving your skill set, keeping an open mind, and having a willingness to dip your toe in the water of opportunity can reveal a career that you never imagined. The fields of hospitality and culinary arts offer nearly limitless opportunities to move in new and exciting directions – if you so choose. Join CAF...2024-10-0959 minCAFE Talks PodcastCAFE Episode 93 - Media Learning ToolsResources, resources, resources. What we offer in the classroom is only one source important information that will help our students be successful. The industry of food and beverage chances so quickly that it is nearly impossible for our classroom content to keep up. Knowing what resources are available to help students remain current is a necessary part of the teacher’s job. There is a plethora of information available to faculty members and students that will do just that. Making them part of our delivery is essential. Join CAFÉ Talks Podcast as we discuss the rol...2024-09-2552 minCAFE Talks PodcastCAFE Ep92 - Improvisation and TeachingEngagement is the goal of every faculty member. When a class is engaged then the dynamics around real learning is evident. Getting to engagement is a challenge; a challenge that requires helping everyone overcome their fears. When teachers incorporate stories and improvisational problem-solving that results from helping others immerse in those stories, then engagement is more likely to occur. Join CAFÉ Talks Podcast chat with Professor Joseph Conto from Paul Smith’s College as he talks about using improvisation as an effective engagement tool in the classroom and in life.2024-09-111h 05CAFE Talks PodcastCAFE Ep 91 - Leading Educational ChangeAt a time of uncertainty within higher education, it is refreshing to know that there are knowledge leaders working to define what opportunities stand before us. Artificial Intelligence, education as a service industry, on-line education, enrollment decline, value assessment vs. rising costs, and an audience that doesn’t learn the same way that previous generations did, all combine into a stew of challenge; a stew that needs the right amount of seasoning from educational leaders, faculty members, and potential students. Join Robert (Skip) Meyers, PhD as CAFÉ Talks leads a discussion about such topics as co-learners, intellectual humility, meta cogn...2024-08-2858 minCAFE Talks PodcastCAFE Ep 90 - The Artist in Us AllAs chefs we have an opportunity to make people smile, to satisfy a need, to inspire, to bring people together, and to express our art on a plate. There is an altruistic side to cooking that not only complements the pragmatic need to operate financially successful kitchens, but to also make a difference in people’s lives. Join CAFÉ Talks as we chat with Chef John Schopp – culinary educator, seasoned chef and pastry chef, caterer, entrepreneur, and lover of all art forms as we delve into that altruistic side of cooking that draws so many into the profession. 2024-08-141h 00CAFE Talks PodcastCAFE Ep89 - Real Life Repetition Leads to True Competence Everyone learns differently, yet many educational models focus on a standardized approach. To some, a traditional college education sets the stage for a successful future while for others a trade school is more appropriate. With respect to culinary education there is little argument over the value of a hands-on approach and the importance of real-life experiences. Evolving from the early apprenticeship model, culinary schools have been very successful at teaching the “why” associated with skill development and only with the addition of “how” experiences such as on-campus restaurants, internships, and externships have they found a level of success with building...2024-06-1232 minCAFE Talks PodcastCAFE Ep.88 - In Service of the Potato We may think that a protein is the center of the plate for most restaurant menu items, but based on popularity, variety, and pure satisfaction – the potato reigns supreme. From baked, mashed, hash browns, roasted, and scalloped to the mighty French fry, people love potatoes. Idaho produces nearly one third of all the potatoes available on the U.S. market. The “spud” state offers a perfect environment for growing exceptional potatoes, especially the classic russet. The volcanic soil, desert climate with more than 280 days of annual sunshine, and a commitment to 100% irrigation make Idaho the perfect location for exceptional potato...2024-05-2953 minCAFE Talks PodcastCAFE Ep 87 - Teaching not to forget - An International Experience To understand the history and traditions of a country, to walk the vineyards and farmlands, enjoy the aroma of Prosciutto di Parma hams hanging through a long cure, to slice into a wheel of 24 month aged Parmigiana, or savor the deeply rich, tangy, and slightly sweet flavor of barrel aged balsamic – this is a real education. Walk through ancient Rome and feel the energy of a thousand years of societal evolution, to be in the presence of skilled craftsman who built this country of Italy over dozens of generations and step into the trattorias that are the centerpieces of Tu...2024-05-151h 11CAFE Talks PodcastCAFE Ep 86 - No Child Hungry TO MAKE A DIFFERENCE – This is what drives chefs and cooks – we want to use our craft to have an impact on how people feel, act, interact, and enjoy life. A well-prepared plate of food is the ultimate vehicle for expressing our feelings, our heritage, our belief in humankind, and how we inherently want to bring joy to other’s lives. For some, that plate of food is hard to come by. Food insecurity and a lack of understanding how to prepare and present wholesome food for a balanced diet remains one of the greatest travesties in our country and ar...2024-04-1009 minCAFE Talks PodcastCAFE Ep 85 - Make My Day - Cooking with Heart Chefs have always served an important role in bringing people together and brightening their day. Cooking and a plate of food is comforting and part of a wellness regiment, but it can be so much more. It is a form of expression and a vehicle for storytelling, a way for people to connect, and a perfect vehicle for setting aside or embracing our differences. When chefs understand these ancillary opportunities then a whole new perspective on the craft comes into play. Join CAFÉ Talks for a chat with Chef Adam Ochs whose experiences in clubs, grand hotels, and fine di...2024-03-2743 minCAFE Talks PodcastCAFE Ep 84 - The Wine Experience We lift a glass of wine and toast the wonders of a life well lived. In its color we see the care of the winemaker, its bouquet – the influence of terroir, its texture, the purity of the grapes from its humble beginning, and the experience the joy of being with those with whom we share it and the artistry of the craftsman. To a chef, wine is the most extraordinary friend to his or her work on the plate, the exclamation points to the flavor coaxed out of beautiful ingredients. Wine must be discovered, relished, cherished, and understood to fu...2024-03-1347 minCAFE Talks PodcastCAFE Ep 83 - Every Leader Needs Followers Manage, Lead, Coach, Repeat – a tried and true process that sets the stage for success in any business. Managers and leaders, although not always the same person, are the facilitators of business success, but it is the followership team that provides the fuel for this to occur. It is a leadership mindset designed to inspire, listen, mentor, and unify that must permeate a team if the end goals of an organization are to be met. The manager may keep the organization within the guardrails of performance, but it is the leader/follower relationship that provides a vision an...2024-02-2821 minCAFE Talks PodcastCAFE Ep82 - Embracing the Benefits of Change It’s a brave new world where what was once comfortable is now unpredictable. So many of the models of prediction that we used in restaurants and in culinary education, no longer work or work as well. The need for a great restaurant experience and the demand for qualified cooks and chefs has rarely been better, yet addressing needs, making decisions, and solving problems seems impossible at times. Chefs need the right tools in a changing marketplace – tools designed to function well in a less predictable environment. Tools that can help a chef with concept development, menu desi...2024-02-1445 minCAFE Talks PodcastCAFE Ep 81 - ACF - The Next 95 Years Chef to chef – this is what inspires us, this is what brings us together, this is how we move forward as an industry. Being part of something that is representative, collaborative, historically significant, and in tune with making a difference is inspiring. The American Culinary Federation, celebrating 95 years of representing and helping to define the American chef is such an organization. Positioned to lead the profession of chef forward and helping all who tie on an apron to navigate the challenges ahead, the ACF has never been more important than it is right now. Join CAFÉ Talks podcast as we s...2024-01-3152 minCAFE Talks PodcastCAFE Ep 80 - The Research and Development Chef There has never been a more interesting and challenging time to be a chef than right now! Everything is changing, everything seems to be in flux; but what is certain is that chefs will always be needed, and people will always respond well to great food. As the industry of food moves through a period of significant change it is essential that culinary education lead the charge. What will the position of chef look like in the years ahead? What types of positions will our graduates seek and how well are we preparing them for different roles? If you...2024-01-1751 minCAFE Talks PodcastCAFE Ep 79 - Art and the Chef What pulls people into the kitchen? What is the attraction and what might be in the DNA of chefs and future chefs that connects with the heat of the restaurant back-of-the-house? Walk through your kitchen and carry on a conversation with your cooks, bring the topic of a chef’s DNA up at your next chef’s meeting, and dig a little deeper to discover where that spark of interest comes from. You just might find that your kitchen is filled with frustrated artists and musicians looking for a way to express themselves. You just might discover those passionate cook...2024-01-031h 05CAFE Talks PodcastCAFE Ep 78 - Everyone Loves Chocolate Most would agree that chocolate is the ultimate comfort food. No matter your state of mind – chocolate makes things better. In fact, Chef Alain Ducasse stated: “Everywhere in the world there are tensions: economic, political, religious. So, we need chocolate.” Pastry chefs are admired and even revered, but the chocolatier is on a whole other level of awe. Chocolate stems from an agricultural product “cacao” and exhibits the same complexities and variances as grapes and wine. Those who master its secrets hold the key to culinary happiness. Join CAFÉ Talks Podcast for a comforting interview with Pastry Chef and Chocolatier...2023-12-1359 minCAFE Talks PodcastCAFE Ep. 77 - Umami2023-11-291h 00CAFE Talks PodcastCAFE Ep 76 - Kitchen Technology The food industry has changed significantly over the past few decades. With over one million restaurants in the United States and a food supply system from farm through production and distribution and on to diner’s tables, the complexity of this segment of the economy has become exponentially more difficult to manage. As is the case with so many other industries – technology is becoming a very important tool as we seek to find a path towards consistency, quality, efficiency, and profitability. Join CAFÉ Talks Podcast for our conversation with Chef Daniel Lessem – Corporate Chef and Director of Educational Partnerships for Rati...2023-11-0856 minCAFE Talks PodcastCAFE Ep.75 - A Culture of Hospitality Hire the right attitude, train thoroughly, treat people with respect, help them become better, push for excellence, and set the stage for everyone to “do the right thing”. This is how Jason Hanny, General Manager of Vermont’s Shore Acres Inn and Restaurant, views the concept of hospitality. When this becomes core to the culture of an operation then excellence is the result. Are we preparing our staff and students for the world of hospitality? Is hospitality evident throughout our program as an example for others to follow? Listen in to CAFÉ Talks Podcast as we chat with Jason about hi...2023-10-251h 04CAFE Talks PodcastCAFE Ep.74 - Dessert- The Last Impression - The Best Impression A perfect croissant, crunchy exterior, soft layered interior – rich with delicious butter; a dense chocolate Sacher Torte with luscious ganache and bittersweet chocolate glaze, creamy bavarians, berry tarts, eclairs and cream puffs, and colorful macarons – everybody craves them even if they fight to resist. Dessert and pastry are what restaurant memories are made of. Behind those incredible sweets stand talented, dedicated, passionate, early-to-rise bakers and pastry chefs. These artisans have chosen a career that demands much of the technician and the creative chef. There is a science and an art to the preparation of these timeless treats – a science that de...2023-10-041h 00CAFE Talks PodcastCAFE Ep 73 - Artificial Intelligence is Here Imagine taking all the skills and knowledge we currently teach, putting them in a box and shaking them like you would a pair of dice, tossing them on a table and seeing which ones find a home and which ones fall on the floor. There was no certainty what would remain and what would fall by the wayside. This is not a very scientific way of determining what to teach, yet that may very well be where we are today. We just don’t know what will be relevant and what will be critical in another year or ten ye...2023-09-201h 11CAFE Talks PodcastCAFE Ep 72- It Takes A Village to Raise and Educate a Student It took a few decades, but here we are – The Education Experience. Simply delivering curriculum content is not enough anymore. Colleges are expected to create an environment that is conducive to attracting, retaining, and graduating competent and confident individuals. This Experience includes state-of-the-art facilities, beautiful campuses, loads of technology, the very best trained faculty, and in the case of culinary arts programs – sophisticated kitchens and dining environments. Tuition alone will not support these needs and expectations and tuition does have a breaking point – so, the ability to provide this experience rests firmly on the shoulders of effective Development Offices. Listen...2023-09-0638 minCAFE Talks PodcastCAFE Ep 71 - All in with pizza - The life of a pizzaiolo Ah…there are few foods more gratifying, fun, aromatic, flavorful, and nostalgic than pizza. The world loves it, Americans are hooked, and 75,000 pizza entrepreneurs across the country are making a living throwing and spinning dough, topping it with San Marzano tomato sauce, topped with stretched mozzarella, olive oil and a touch of fresh herbs. Every town seems to have their pizzeria where local show-person pizzaiolos are dazzling customers with their ability to master their version of a classic “pie”. What does it take to be at the top of your pizza game, what does it mean to be “all in” with...2023-08-2344 minCAFE Talks PodcastCAFE Ep.70 - Adapting to Your Calling in Life One day we find ourselves immersed in a career, something we spend a significant portion of our lives engaged in. Sometimes it is simply work – a means to an end, or a way to pay the bills, but occasionally, it is a calling – what we were meant to do, how we contribute, our way to make a dent in the universe. “Do what you love” is a common phrase that means little to those who are unable to connect or find the passion that aligns with a calling. Chef’s often claim that cooking is their calling and as such, inve...2023-06-0748 minCAFE Talks PodcastCAFE Ep.69 - The Chef's Garden It’s hard to imagine two more significant issues than feeding the earth’s population with nutritious, flavorful food, and protecting the planet where we live. Farmers are at the center of both issues. As chefs and culinary educators, we have an opportunity and most likely – an obligation to work with farmers as advocates for both sustainable practices and paying respect for the farmers work, through effective menu planning and preparation of Mother Nature’s harvest. Join CAFÉ Talks for a lively, and extremely important discussion with Farmer Lee Jones of The Chef’s Garden – one of the country’s...2023-05-2459 minCAFE Talks PodcastCAFE Ep.68 - Regenerative Agriculture Eight billion people on the planet and counting. Farmers, ranchers, and fisherman are faced with a momentous challenge: “How do we continue to feed a planet that is growing at an exponential rate, protect the integrity of our ecosystem, produce food that is delicious, nutritious, and safe, and do so with integrity”? Join CAFÉ Talks podcast as Dr. Alan McAnelly discusses regenerative agriculture and how it can help farmers, consumers, and the planet. Healthy soil builds healthy plants; healthy plants contribute to healthy animals, and ultimately healthy people. 2023-05-1041 minCAFE Talks PodcastCAFE Ep.67 - Rethinking Waste What once was thought to be of no use has been given a chance to be great again, to feed us all and pay respect to the plant, the animal, and the products we made and pushed aside what was left. What is one man’s waste is another’s treasure – how true it is to those who think and act in tune with the planet. Join CAFÉ Talks for a fascinating conversation with Dan Kurzrock, CEO of Upcycled Foods, Inc. as he challenges us to re-think how we approach the foods we prepare and consume. His company mantra: “To better...2023-04-261h 01CAFE Talks PodcastCAFE Ep.66 - Pride and The Tools of the Trade Look in a mirror. Are you proud of the image you portray in the kitchen? The chef’s uniform carries generations of tradition, standards of excellence, history, and pride. How we present ourselves has much to do with how we act, perform our duties, and how others perceive us as professionals. Serious culinarians are fully cognizant of the power of the uniform. The knives that we hold in our hands, those sharp blades that are an extension of our hands, the workhorses of the kitchen, and the deliverer of acquired skill are personal and representative of the pr...2023-04-121h 03CAFE Talks PodcastCAFE Ep. 65 - Setting the Stage for Innovation At a time of crisis, the opportunities are limitless for those who understand how to lead and lift people up, for those who embrace change as a catalyst for innovation and improvement, and those who celebrate individuality and inclusion. This is the message from Glenn Llopis – a leading consultant, author, and mentor to leaders across the country. Join CAFÉ Talks Podcast as Glenn helps us to build a roadmap for success in challenging times. His methods work! His focus on building Innovation Mentality in organizations is just what we need while we navigate through this incredible time that is posi...2023-03-291h 03CAFE Talks PodcastCAFE Ep.64 - Change and The Era of On-line Education What would Escoffier think? This is a question that many chefs ask at times when a major shift in menu or concept is being contemplated, or when an educator is faced with the need to adjust content or methods of delivery. Change is difficult for anyone and at times we need to not only look back for guidance but also look forward for opportunity. Join CAFÉ Talks for an important discussion about on-line delivery methods for culinary arts students with Chef Kirk Bachmann, President and Provost for the Escoffier School in Boulder, Colorado. This is a very important topic as...2023-03-1557 minCAFE Talks PodcastCAFE Ep.63 - Chef's as Diplomats Breaking bread is symbolism for coming together, putting aside differences and learning to appreciate those with whom we differ. Breaking bread, in this regard, is adopted by individuals, families, organizations, as well as countries intent on finding diplomatic solutions to the challenges we face. Join CAFÉ Talks podcast as Christopher Weissberg, a member of French Parliament, as we chat about diplomacy and the role that food plays in breaking down barriers.2023-03-0152 minCAFE Talks PodcastCafe Ep.62 - Learning by Doing “Let’s not forget that we are cooks.” This was a wake-up call from Chef Andre Soltner at an ACF Conference many years ago. It brought home the importance of the tactile work that we do and for those of us in education – the opportunity we have, to draw individuals into a profession with a proud history. It was also a call to each of us to note that it is in the “doing” where we learn the craft of cooking. The hands-on approach whether it be through internship, externship, coop activity, or formal apprenticeship is the difference maker when approac...2023-02-0856 minCAFE Talks PodcastCAFE Ep.61 - The Go-Giver Storyteller In a world where “What’s in it for me”, is too often the first concern, those who are truly successful build a foundation on generosity, giving, and value creation first. When we invest in others, we also invest in ourselves and our future. Listen in to CAFÉ Talks interview with world-renown author: John David Mann as we discuss the importance of generosity and the value of storytelling. Through books such as “The Go-Giver”, John points us in the direction of giving that benefits all stakeholders impacted by the process. An attitude of giving is evident, in practice, in our kitchen...2023-01-1854 minCAFE Talks PodcastCAFE Ep.60 - Food as the community unifier It does take a village to educate today’s cooks and chefs; a village of peer culinarians, chefs willing to mentor through internship, externship, or apprenticeship, and the community at large that shows interest in and support for the process of learning. A culinary program, if successful, understands the role of these different players and engages them in the process of learning while at the same time supporting and contributing to the profile of that community. It is this symbiotic relationship of school, business, consumer, and community leaders that is instrumental in creating a programs signature. Join CAFÉ Talks cha...2022-12-2854 minCAFE Talks PodcastCAFE Ep.59 - Putting the art in culinary art What attracts individuals to a career in the kitchen, what excites students who seek to become a chef, what can help restaurants and schools retain today’s cooks and chefs – these are questions that challenge restaurateurs, chefs, and culinary educators. Is it pay and benefits, a lifestyle that requires so much of those who participate, or could it be an innate desire to be creative, expressive, and connected with the plate as a canvas? Join CAFÉ Talks for an interview with Jennifer Reardon-Brown, artist and educator as we delve into these questions and take a hard look at the impor...2022-12-1438 minCAFE Talks PodcastCAFE Ep.58 - COOKING WITH FIRE - LOW AND SLOW Fire, smoke, and food. This is the origin of cooking; that a’ ha moment when flavor came into play and the experience of eating extended beyond survival. Fast forward 300,000 years (give or take 100,000) and cooks still relish fire and smoke; low and slow preparations, and the development of flavor through caramelization and penetrating smoke. Join CAFÉ Talks podcast for an exciting conversation with Jonathan and Meghan Gravatt of West Shore Barbeque as they ignite your interest and share their passion for cooking with wood and live fire. Feed your fascination with barbeque and the regional variations that exist from Kan...2022-11-301h 06CAFE Talks PodcastCAFE Ep.57 - Flour, Salt, Water, Yeast Flour (or whole grains), water, salt, and yeast – four simple ingredients that in the hands of an accomplished baker can result in one of the most revered food experiences known to mankind. A loaf of bread, the symbol of friendship, of coming together, of sharing with our friends, family, and even adversaries is a magical product. Since the early days of formalized cooking, bread has been represented by every culture in the world from the tortilla of Mexico, to dense pumpernickel from Germany and Scandinavia, pita from the Middle East, naan from Southeast Asia, crusty baguettes and bo...2022-11-0958 minCAFE Talks PodcastCAFE Ep.56 - Opening doors for culinary careers A student and young cook’s education and training is an investment in their future. Defining goals, establishing those “stakes in the ground”, and charting a path towards a rewarding career are as important as any other aspect of their development – planning is critical and knowing how to build a path is a life skill. Everything that a young professional does, from that first day tying on an apron leads to that end career goal. Everything that culinary educators, program administrators, and chefs do along the way contributes to this realization. Join CAFÉ Talks as we discuss this process with Deni...2022-10-261h 01CAFE Talks PodcastCAFE Ep.55- Culinary Medicine What we do is important! As chefs and chef educators we know the responsibility we have for preparing and presenting beautiful, delicious food, but do we fully realize the impact food has on the health and wellbeing of our communities? What happens in restaurants with food will eventually trickle down to the home. Chefs and cooks can set the tone for the food that we eat and how it is prepared. Proper nutrition need not infer that deliciousness is sacrificed. It is part of our responsibility to teach and train the next generation of professional cooks to understand, embrace...2022-10-1351 minCAFE Talks PodcastCAFE Ep.54 - MAYO'S CLINIC - Education Transformation A teacher’s teacher, consummate guide on the side, mentor, visionary, friend, and lover of food – this is Fred Mayo. Join Café Talks for a lively discussion with Dr. Mayo who throughout his career has helped institutions re-invent themselves, guided teachers toward a better awareness of their craft, and defined the need and the joy of facing change head on. At a time when there is great concern for the hospitality industry and the future of culinary education – Mayo is excited about the possibilities. His passion for teaching and learning is intoxicating and inspiring.2022-09-281h 10CAFE Talks PodcastCAFE Ep.53 - Hospitality DNA and the Guest Experience Is there a magic formula for restaurant success? Why is it that some succeed while others fail? How should restaurateurs approach the business and what are the expectations of guests and employees? As chefs and restaurant operators we look for the answers to these questions – sometimes believing that we have it all figured out. As educators, we may believe that we know what should be taught and how to nurture the next generation of chefs and restaurateurs, but have we really unlocked the secret? Well, there is no secret sauce, no perfect locational answer, no concept that is...2022-09-1455 minCAFE Talks PodcastCAFE Ep. 52 - The Foundations, Creativity & Innovation We study to understand, we practice to learn, and we produce to truly know. These are foundational steps in building competence and confidence, but they also unlock the possibility to create and innovate. Moving the business of food forward requires both a commitment to those critical foundations and the wherewithal to question, push forward, think creatively, and innovate a product or process that is new and exciting. It all begins with those foundations that we teach in our kitchens and classrooms – their importance can never be diminished. Join our conversation with Chef Robert Dumas, the Food Science In...2022-08-311h 05CAFE Talks PodcastCAFE Ep.51 - Intro to year three- The New Normal The times they are a changing. Culinary education and the industry it serves is facing incredible challenges, yet at the same time – fantastic opportunities. In our third year of communicating with chefs, cooks, culinary educators, students, and program administrators CAFÉ Talks Podcast will open the door to these opportunities. Interviews with people who have their thumb on the pulse of change will offer their thoughts on where the industry of food and the provisioners of culinary education are headed. Listen in to this episode as I outline what those changes will likely entail.2022-08-1718 minCAFE Talks PodcastCAFE ep.50 - You Never Know What lays ahead, what will your future bring, where might you wind up? From those early days of washing dishes or the first opportunity to work on a kitchen line, there is a spark of wonder and loads of trepidation over these important questions. Is this what I want to do, what I should do with my life? At these early stages in a career many may have doubts, but some will say that the opportunities are only limited by a person’s desire, commitment to learning, and willingness to build and stick to a plan. Join CA...2022-06-1559 minCAFE Talks PodcastCAFE Ep.49 - Finding Life's Purpose Self-confidence derived from a set of tangible skills, appreciation for teamwork, an outlet for creativity, and careers that allow any individual to be all that he or she can be - this is what the professional kitchen can provide. The opportunities begin long before college or that first job because the foundations of cooking are the lifeblood of the home and the community. “What are the most critical skills to begin this quest? Show up on time, work hard, follow through, be inquisitive, listen, and respect - these are the foundations that set the stage for success.” This is what...2022-06-011h 29CAFE Talks PodcastCAFE Ep 48 - A Servant's Heart - Family First Be humble, work with your employees, know that each person is just as important as the next, build trust through your brand, and make sure that you find time for family. These are words of wisdom from a successful owner team that has built a foodservice business and a family through hard work, dedication to a pursuit of excellence, connecting with guests, and mentoring a team of professionals who share in a vision and a mission to serve. Join CAFÉ Talks Podcast as we spend time with Chef Jamie and Melissa Keating - owners/operators of EPIC Restaurant and J...2022-05-181h 00CAFE Talks PodcastCAFE Ep47 - The Impact of Food on Learning Find your purpose, align with your passion, think that you can make a difference and you just might. As chefs and educators, we have a desire to discover what we were meant to do and how what we do might just make a dent in the universe. We have the power to steer individuals in a certain direction, to fill stomachs, inspire, reward, comfort and celebrate, and give others a chance to break bread and raise a glass. But, to feed the young who might not know where their next meal is coming from, to set the stage for...2022-05-0441 minCAFE Talks PodcastCAFE Ep 46 - Team Diversity and Development “WHY DID YOU DECIDE TO WORK HERE?” This, to Chef Joe Faria of Quail Valley River and Golf Club is a very important question to ask. “It is my job to understand this answer and make sure that his or her reason is still relevant throughout the time that a person works here.” In Chef Faria’s kitchen diversity is a learning opportunity, teaching is a way of life, family is essential, and teamwork never allows individuals to drift away from their mission “to serve.” Join us for an important discussion about how to navigate the numerous challenges of operating a cl...2022-04-201h 00CAFE Talks PodcastCAFE Ep.45 -Facing the Admissions Challenge Matching the right student to your culinary program, opening the door to the possibilities of a bright future in food, setting the stage for success, and preparing the next generation of culinary professionals takes a team effort. Marketing, admissions, and student retention cannot be viewed as separate departments, nor can the delivery of program material in classrooms and labs be treated as a separate silo if a program is to reach its goals. Integration and collaboration from the early stages of the admissions process is the only way that a program and truly be successful. Join us for an...2022-04-0646 minCAFE Talks PodcastCAFE Ep.44 - Teaching, Training & Life-long Learning There is no greater calling, there is no task more important, and there is no objective more rewarding for a chef than to teach, train, and mentor. Chefs spend their careers, sometimes unknowingly, helping others build the technical and life skills necessary to be successful. This is part of the job - quite possibly, the most important part of the job. Those chefs who are most impactful are the ones who create learning environments wherever they go - these are the chefs who truly make a difference. Join CAFÉ Talks Podcast for a very interesting interview with Chef Jake B...2022-03-2346 minCAFE Talks PodcastCAFE Ep.43 - Problem Solving Through Mindful Leadership Oftentimes management is viewed as a controlling process - a way to get a job done through other people where to lead is to inspire, and to set a course for others to follow. However, we all know from our experience, that the title of “leader” is rarely defined in a way that accomplishes the goals of inspiration and setting a course for others to follow. Leadership has become a position rather than a method and a message. Some individuals with the title seek to accomplish their goals through direction and even instilling fear, while others do so through list...2022-03-091h 00CAFE Talks PodcastCAFE Ep.42 - A Farm with a Restaurant Some may speak of Farm to Table, but a few chefs truly live the concept. An appreciation for the work of the farmer is a great first step, but engaging in the work of the farmer, planting, weeding, nurturing and harvesting; fully integrating ingredients in your menu, working with their seasonality, minimizing waste and when it occurs - building it back into the soil as compost or feed for the animals that a chef raises; and teaching the restaurant staff to respect the animals and the crops that they are privileged to use - this is true farm to...2022-02-231h 00CAFE Talks PodcastCAFE Ep.41 - The Power of Service Quality, Trust, and Service - these are the hallmarks of success in any business. In the restaurant field these hallmarks are measured each day, by every customer and every employee. For the business to succeed, these factors must come into play with every stakeholder involved in the ecosystem of restaurants. Sometimes - smaller is better, allowing the stakeholder to quickly adapt when quality, trust, and service are tempted by changes in the marketplace. Flexibility, openness, and creative problem-solving are essential traits that must come be used when challenges are ever-present. Join CAFÉ Talks as we address the challenges of t...2022-02-0941 minCAFE Talks PodcastCAFE Ep.40 - A Sous Vide FutureChange is a challenging word. We all can recognize the need for change and even understand what might be needed but embracing and executing that change is all together a different matter. Holding on and hoping for the best is rarely an effective strategy, yet it is what most of us would prefer. Once we become accustomed to a way of operating, and a routine that has worked for us in the past, it is only natural to try and hang on. However, when environmental factors demand change and we resist, then the outcome is typically contrary to our...2022-01-261h 01CAFE Talks PodcastCAFE Ep.39 - Reading Tea Leaves When have you ever enjoyed a cup of tea in a restaurant and said: “That was excellent”? Years ago, the same could be said for coffee; but awareness, availability, and training resulted in a coffee renaissance that brought about a new emphasis on the importance of “good to the last drop”. Tea, like coffee just a few years ago is oftentimes viewed as a commodity product. Restaurants pay little attention to what they offer and place almost no effort into how it is prepared and presented. If Michael Harney has his way that will change. Listen in to CAFÉ Talks and...2022-01-1346 minCAFE Talks PodcastCAFE Ep.38 - 99 Bottles of Beer on the Wall From beer making hobbyist who intended to pursue a graduate degree in finance to owner/operator of two and soon to be three successful restaurant brewpubs and president of the New York State Craft Brewer’s Association – Chris Ericson has become a highly respected artisan beer advocate and entrepreneur. His portfolio of skills includes brewing, concept development, restaurant operations, team building, and marketing with his famous Ubu Ale as a centerpiece of operations. Join our podcast as we chat with Chris about beer, beer education, the future of the restaurant industry, and how the craft brew industry provides a plat...2021-12-1553 minCAFE Talks PodcastCAFE Ep.37 - Curiosity and Creativity Few things are more invigorating than an idea, an invention or re-invention, a spark of a concept that keeps you up at night – thinking, a problem solved or a new way of looking at something that has been staring you in the eye for quite some time. The creative process begins with curiosity, curiosity leads to inquiry, inquiry to research, research into formulation and development, and development into a product or concept that just might change you or the people around you. This is how an open mind works and this is how our CAFÉ Talks guest approaches every day...2021-12-011h 05CAFE Talks PodcastCAFE Ep.36 - Tell me, show me, engage me Set the stage for building competence and confidence – this is one of the most important outcomes of a culinary education. Create experiences that take a student outside of his or her comfort zone and in doing so help that person realize they can do what may seem impossible – this is the role of education. Create opportunities for not only gainful employment but a new trajectory for a lifetime career – this is where internships and externships fit in. Tell Me, Show Me, Engage Me.Join us for an exciting conversation with Professor Tracey Caponera of SUNY Delhi as she lays the gr...2021-11-1747 minCAFE Talks PodcastCAFE Ep.35 - Finding Balance - Bees and Flies Dishwasher to Club Chef, working for Charlie Palmer and David Burke, to Executive Chef for all food operations at Syracuse University – a chef’s progression is always remarkable to follow. “It doesn’t get any better than this – creating beautiful, delicious food that impacts other people’s lives – amazing.” Catching the bug that turns a job into a career can also catch up to you. Restaurant work is stressful – stress that can add to our own personal challenges – the question is “how will you deal with it?” There are ample ways of putting a band aid on that stress – negative ways that will pu...2021-11-031h 05CAFE Talks PodcastCAFE Ep. 34 - In Pursuit of Excellence From baking cookies with his grandmother to becoming a Subway sandwich artist and on to chef/owner of Soigne Hospitality with a portfolio of nationally renowned restaurants and partnerships with Daniel Boulud and Thomas Keller – Chef Gavin Kaysen is a true example of a person in pursuit of excellence. “From an early age I knew that I wanted to make a career in the kitchen and focus on making people happy.” Chef Kaysen is a talented chef who represented the United States at the Bocuse D’Or, operated the internationally known Café Boulud in New York City, and went on to ope...2021-10-2057 minCAFE Talks PodcastCAFE Ep.33- It's All About the Ingredients Rainier cherries in mid-June, salmon from the Columbia River, morels, and boletes from deep in the Oregon forests, heirloom tomatoes brought to fruition in the July sun, perfect five-inch long Delicata squash for Eleven Madison in New York City (300 pounds each week), or beautiful wild asparagus flown in secretly from France – these are the special tools, the magical ingredients that help chefs to be great at what they do, and Francois de Melogue was your source. Referred to as the fifth Beatle – this high-energy, always smiling chef with roots in French cuisine may not have written the menu music or p...2021-10-061h 00CAFE Talks PodcastCAFE Ep.32- The Teacher's Calling What keeps you up at night and what pushes you to jump out of bed in the morning? Is it angst over work left undone, or projects on the horizon that you are not sure how to approach? Or…is it that next great idea and the desire to bring it to fruition? From an early age we are wired to think, to learn, and to build. It is this desire to create that excites us and brings a smile to our face. This is true of the toddler, high school student, young cook or aspiring chef, and even th...2021-09-2253 minCAFE Talks PodcastCAFE Ep 31- One Cook at a Time Chef to entrepreneur, entrepreneur to trainer, trainer to teacher, teacher to innovative leader – thus is the career track for Chef Warren Leigh. His passion for food and service began as a son of a Lieutenant Colonel in the U.S. Army – living in Germany, studying in France and Switzerland, and becoming a commis to Madeleine Kamman. This chef who speaks three languages and, with his wife, owned and operated six restaurant concepts – made the transition to teaching and has never looked back. Listen in to this podcast and discover his commitment to cooks, understanding of the joys and trials of ent...2021-09-0858 minCAFE Talks PodcastCAFE Talks Ep.30- Farm, Family, Passion, Career, Life One of America’s most inspiring destinations is tucked away in the Smokey Mountains of Tennessee. Blackberry Farm has grown to represent the very best in farm to table, sustainable practices, appreciation for the land, excellence in culinary arts, and creating an environment for team members that is inclusive, supportive, and still demanding of excellence. Sarah Steffan grew up in a hard-working family, a large family influenced by the example set by her parents – an example that included commitment, work ethic, appreciation for family, fun, and an abundance of love. It is that excellence that frames her “no turning back”...2021-07-2847 minCAFE Talks PodcastCAFE Talks Ep. 29- The Life-Changing International Experience Do we tend to discount and fear what we don’t know? Are untapped experiences a gap in real learning? The Rochester Institute of Technology (R.I.T.) has embraced an international presence for its programs, both here and abroad for decades. “This is where students learn to accept ambiguity, become real problem solvers, experience the joys and challenges of pure trust, and become better citizens of the world” states Jim Myers, Associate Provost of International Education and Global Programming at R.I.T. International experiences may very well be a rite of passage for students of any discipline today...2021-07-1454 minCAFE Talks PodcastCAFE Talks Ep. 28- Excellence is a Team Effort Moving the bar from good to great is driven by a commitment to building a team, engaging their thoughts, and aligning everyone with the concept of excellence in everything they do. Great is not a destination, but rather an attitude that even the smallest of tasks deserves the very best effort and those involved never being truly content – always striving to improve. Great is the polar opposite of mediocre and in an environment of “great” – mediocre cannot find enough oxygen to survive. Join CAFÉ Talks as we chat with Chef Michael Carmel, the Director of the Culinary Institute of Charlesto...2021-06-3048 minCAFE Talks PodcastCAFE Talks Ep.27- The Legend of Auguste Escoffier “Good food is the foundation of genuine happiness.” This was the core of Chef Auguste Escoffier’s beliefs and the basis by which he established standards of organization, conduct, and excellence in cooking. Michel Escoffier, the chef’s great grandson has made it his mission to present, perpetuate, and grow the legacy and teachings of the Escoffier name. Listen to this podcast interview with Michel and know that the King of Chefs and Chef of Kings promoted the attributes of a true professional: remain humble, know that learning never stops, be passionate about your craft, give back, and approach your wor...2021-06-1651 minCAFE Talks PodcastCAFE Talks Ep.26- The Cuisine of the Sun Growing up in the home of Chef Roger Verge and his wife Denise – Cordelia Verge was likely unaware, at an early age, just how influential her parents were. The “Cuisine of the Sun” or the new style of French cooking was the way that Chef Verge approached his craft. Bringing out the natural flavors of ingredients without masking them with excessive sauce work, butter and cream, was what Verge saw as natural – chefs were meant to support what Mother Nature provides. In their initial restaurant Moulin de Mougins and subsequently L’Amandier de Mougins Verge grew in recognition as a recipien...2021-06-0244 minCAFE Talks PodcastCAFE Talks Ep.25- Work Ethic - Making the Commitment Club and resort chef in quality, high –volume kitchens to classrooms preparing the next generation of cooks – Chef Pliska has always wanted to be in a position to give back. He feels fortunate to have enjoyed the work and positions that he held in operations from Washington, DC to Dusseldorf – West Germany. Today, he spends his time mentoring students at Ozark Technical Community College – a place where he has found his calling.“It’s all about work ethic” claims this accomplished chef. Learn how he is able to stress this in his classes and in the program-operated restaurant. His commitment to...2021-05-1948 minCAFE Talks PodcastCAFE Talks Ep.24- Branding your Culinary Program Carpenter or chef – the choices were there and a chance visit to a culinary classroom solidified his decision. Frank Costantino loved cooking since he was very young helping his dad cook at home on the weekends. Little did he know at that time that his life would be filled with the challenges and joys of being a chef and educator. From an early beginning when a guidance counselor proclaimed that he was not college material until he completed the requirements for a doctorate in education – Chef Costantino proved the skeptics wrong. Listen in as this now Vice President and Prog...2021-05-0559 minCAFE Talks PodcastCAFE Talks Episode 23- A Master Chef's Perspective From a young teenage boy in Detroit riding his Stingray bike to that first job as a dishwasher to one of America’s extraordinary Certified Master Chefs – Dan Hugelier talks about his journey. Those humble beginnings of mastering four egg pans and a griddle as breakfast cook to earning gold medals in the Culinary Olympics – this exceptional chef demonstrated the craftsmanship, discipline, inquisitiveness, willingness to learn, and talent necessary to be at the top of his game. A former executive chef at restaurants, clubs and hotels serving thousands of meals a day to the culinary classrooms of Schoolcraft College as a h...2021-04-211h 13CAFE Talks PodcastCAFE Talks Ep.22- The Healing Power of Food An accomplished restaurant and resort chef, former executive chef for the enormously complex Opryland Hotel, leader of the Culinary Team at London’s Olympic Park and Stadium, Certified Executive Chef and Board Member of The American Culinary Federation Education Foundation – shifts his career direction to healthcare foodservice operations. Working as Corporate R and D Chef for Morrison Healthcare – Chef Jeffrey Quasha is as enthusiastic about his current position and as passionate about his role as he was a chef working for exclusive fine dining restaurants and resorts. “Morrison’s is a chef-centric company that resembles a classic organizational brigade”. A company th...2021-04-0755 minCAFE Talks PodcastCAFE Talks Ep.21- Making a Difference Food Truck Entrepreneur to serial restaurateur opening Mission Chinese in San Francisco and New York, operator of what Bon Appetit called one of the 10 Best New Restaurants, and one of the most important restaurants in America; James Beard semi-finalist for Best New Restaurant, and chef/operator of The Perennial – an environmentally sustainable restaurant. Recently, the James Beard Foundation as their Humanitarian of the Year recognized Chef Myint and his organization. Chef Anthony Myint is a man who never stops thinking about how to make a difference. His efforts and passion are now focused on “zerofoodprint”, a collaborative effort to engage...2021-03-2447 minCAFE Talks PodcastCAFE Talks Ep 20- The Foundations Open Many Doors Sometimes it’s a spark of interest at an early age, for others it may come late in life – but many young cooks experience that a’ha moment when it becomes clear that a career in the kitchen is just the ticket for them. Those who achieve their goals do so through a commitment to the foundations of cooking and the transferable skills that a kitchen can provide. Join us for an insightful discussion with Chef Chris Koetke whose career began with that spark of interest at the age of 14 with money from his paper route spent on cookbooks. Throug...2021-03-1048 minCAFE Talks PodcastCAFE Talks Ep.19- Breaking Bread Ah… artisan bread – such a gift, such an incredible statement of craftsmanship, such an important part of the human experience. Those who work with the four primary ingredients of bread: flour, salt, water and yeast (or starter) are a special breed. They are individuals who dedicate their lives and passion to mastering the process of mixing, shaping, proofing, and baking those incredible loaves of goodness. The job is physical, emotional, and at some level – spiritual in nature. Bread bakers are “all in”. Join us for an enlightening talk with Matt Funiciello, one of Americas’ premier artisan bread bakers who owns and ope...2021-02-241h 03CAFE Talks PodcastCAFE Talks Ep.18- A Pastry Chefs Last Impression A touch of chocolate, the crunch of a tuile cookie, some fresh fruit, crème anglaise on the plate, and a quenelle of mocha gelato – this is an incredible end to a memorable meal. The role of the pastry chef is to create these memories, to solidify the guest experience and to keep them wanting more. Whether it is a flaky croissant, a fresh fruit Bavarian, beautiful chocolate truffles, fondant coated petite fours glace, or an amazing centerpiece of pulled and blown sugar – the pastry chef is the conductor and the orchestra of the dining experience. Join us for a liv...2021-02-1049 minCAFE Talks PodcastCAFE Talks Ep. 17- On the Threshold of a Dream Every chef has the dream of entrepreneurship, yet only a few are willing and able to take the leap. Regardless - the dream remains alive throughout a chef’s career. Those who are able to bring their dream to fruition understand that there will be sacrifices, but those who succeed know that compromising what they believe in is not an option. Join us for a lively and candid interview with Chef Tim Hardiman – chef/owner of The Tailor and the Cook award-winning restaurant in Utica, New York. Learn about Hardiman’s four important “stakes in the ground”: Know your Source, Se...2021-01-271h 01CAFE Talks PodcastCAFE Talks Ep. 16- You can't cook what you don't really know That simple dish that your grandmother made – a dish likely passed down from her grandmother is more than just a memory. That dish reflects an understanding of source, tradition, culture, family, good times and challenging ones, economics and place. As important as it is for young cooks to understand how to cook, it is equally important to know the history of why to cook a certain way – what brought that dish to this place, at this time. Join us for an interesting conversation with Jeff Roberts of Cow Creek Creative Ventures. Jeff is an author, food historian, and an advo...2021-01-1351 minCAFE Talks PodcastCAFE Talks Ep 15- Team Building Through Competition When a person has that a’ha moment, you know that moment when he or she thinks: “This is what I was meant to do with my life”. At that moment there is a rush of adrenaline that provides the fuel for a sense of purpose. It may be said that people choose a career, but with chefs the rule is that the career chooses them. From that point on, a person becomes a sponge – seeking to learn whatever he or she can, engage in every opportunity, embrace the challenges thrown his or her way, and relishing the experiences that res...2020-12-3053 minCAFE Talks PodcastCAFE Talks Episode 14- One Cup at a Time Coffee is the universal elixir, the beverage that keeps our personal motors running, a boost of energy or a soothing friend, the start to our day and the end to a great meal – coffee is an integral part of our every day. Those who are deeply involved with the history, agriculture, traditions, brewing techniques and artistry of presenting the perfect cup are also pillars of local communities and supporters of the conversations that bring that community together. These are the people of the coffee experience. If you are a student of food, a chef, restaurateur, educator, philosopher, budding entrepreneur, or...2020-12-161h 00CAFE Talks PodcastCAFE Talks Ep.13 Kirsten Sutaria- Creativity from Life ExperienceThe food industry provides limitless opportunities for careerists – opportunities that are incredibly diverse. As you walk through your local grocery outlet or browse through that vendor’s catalog of ingredients at a chef’s disposal – it is enlightening to note that there is a product development person behind each one of those ingredients on the shelf or in the catalog. Each product is the result of tireless ideation, testing, tasting, scaling for production, subjected to a finely tuned marketing strategy, named, packaged, and distributed through numerous channels before it gets to your cart or your back loading dock. Join us for a...2020-12-0257 minCAFE Talks PodcastCAFE Talks Episode 12 Jeremiah Tower- The Last MagnificentWe all have an opportunity to make a difference or as Steve Jobs once said: “Make a dent in the universe”. Some of us work hard at pushing change and opening minds while others simply sit back and wonder what could have been. CAFÉ Talks is proud to offer a conversation with Chef Jeremiah Tower - a truly remarkable chef/restaurateur who made such a dent introducing the world to California Cuisine, partnering with Alice Waters at Chez Panisse, and opening “Stars” in San Francisco – a spectacular theater of food and beverage that defined what was possible in the world of re...2020-11-1849 minCAFE Talks PodcastCAFE Talks Ep.11 Kevin O'Donnell- The Attributes that we should be nurturingA systems advocate throughout his career – Kevin O’Donnell has taken his career from convention center management to high-end hotels, a Sun Valley exclusive dude ranch to elegant New England country inns, and busy co-op grocery stores to teaching kitchens and dining rooms of hospitality and culinary schools in New York and Vermont. A problem solver, logistics manager, creative thinker and mentor to many – Kevin stands out as a true example of leadership in the field of hospitality. Join us for a candid and insightful interview as Kevin is engaged in a conversation about alternate career options, unique internships, the ne...2020-11-0457 minCAFE Talks PodcastCAFE Talks Ep.10 Peter Sproul- The Educational ExperienceA highly successful chef chooses a different direction – a chance to give back, to be a mentor for others, to open eyes and open doors – to teach. Years later, his personal accomplishments are transformed into student accomplishments. He built a program based on an experience that goes beyond the classroom and beyond the curriculum. He created and maintains lifelong connections with students who became part of his commitment as a teacher. Join CAFÉ Talks for a close up look at Chef Peter Sproul, learn about his acquired philosophy of teaching and training, and feel his passion for making a diffe...2020-10-211h 02CAFE Talks PodcastCAFE Talks Ep.09 Jon Deutsch- Changing the world - one student at a timeA seasoned chef, Ph.D. in food studies, culinary educator, program administrator, research chef, sustainability advocate, and food waste warrior – Chef Jonathan Deutsch is on a mission to help us all see the big picture. The fragile food supply chain in America is broken and our collective malaise concerning food waste is a crisis that must be addressed. According to a United Nations study – nearly 1/3 of all the food produced for human consumption is wasted. With an alarming percentage of the world’s population experiencing food insecurity or worse – this is simply unacceptable. Carry this through the issues of over-pac...2020-10-0752 minCAFE Talks PodcastCAFE Talks Episode 08 Dolf DeRovira- Name That FlavorFlavor is that elusive key that opens up the experience of eating, it is something that chefs spent their careers in search of, food manufacturers toil over, restaurant customers embed in their memories, and culinary instructors try to teach – yet few people really understand it like a flavorist. This is the person with the knowledge of a food scientist, the palate of a great chef, the memories of a food lover who has picked that sun ripened tomato in July and enjoyed the richness of the fruit, remembers biting into a first pick September Macintosh apple, savors the smell an...2020-09-2345 minCAFE Talks PodcastCAFE Talks Ep07 Jack Edwards- The Wine ExperienceThe experience of dining would not be complete without a great, appropriately matched bottle of wine. What goes into the production of that bottle is a long process that begins with the farmer and the terror. The quality of the wine, as every vintner will tell you, is determined by the quality of the grape and the grape depends on the soil, the sun, the temperature, amount of rainfall, and nurturing from the person who works the soil and cares for the fruit. Great wine makers try to let the juice of the grape and the fermentation process speak...2020-09-0948 minCAFE Talks PodcastCAFE Talks Ep. 06 Bob Eckert- Unlearning Comes FirstThinking creatively is natural during youth and not so much so as we age. Factors including group dynamics, the structure of formal education, peer critique, and fear of being scorned for thinking outside the norm – make it far more difficult to be creative in our approach toward opportunities and challenges. Bob Eckert is the CEO of New and Improved – a company dedicated to helping others work together, reinvigorate their creative energy, and in the process innovate towards new and improved ways of solving problems and creating those opportunities. Join CAFÉ Talks for a lively, reflective discussion with Bob Eckert about...2020-08-2659 minCAFE Talks PodcastCAFE Ep. 05 Keith Taylor- Cooking with SoulFrom his early days growing up in New Jersey within a family deeply rooted in great cooking, Chef Keith Taylor loved everything about the kitchen. Visits to New York City restaurants with his uncle and alignment with his grandmother – a professional cook – Keith would eventually meet and spend quality time in the kitchen with Chef Patrick Clark – a chef of great renown in America. His career was self-determined at an early age and through culinary school and later working at Disney, Hilton Hotels, sporting arenas with teams like the NJ Devils and the New York Giants – Chef Taylor developed a reputa...2020-08-121h 05CAFE Talks PodcastCAFE Talks Ep. 04 Jack Uldrich- Planning for TomorrowWhat will tomorrow bring? This is a question that keeps many people awake at night. How do I prepare for what is uncertain - is it possible to really plan ahead? Jack Uldrich is a future thinker – a person whom many organizations lean on for guidance as they realize that the only thing that is certain is that change will come with them on board or in spite of them – so they had better collectively become proactive. Join us for another great episode of CAFÉ Talks as Jack Uldrich walks us through a process of “unlearning” so that the stage can...2020-07-2952 minCAFE Talks PodcastCAFE Talks Ep.03 Drew Nieporent-The Era of the RestaurateurSince the early days of America’s great restaurants it has been the restaurateur – the person with the extended hand, warm smile, great stories, nurturing hospitality and firm handle on how to control the fragile finances of operations that defined an industry so essential to American lifestyle. The need to gather, break bread, enjoy wonderful meals with family and friends, and feel that special touch of sincere welcome is core to a quality life. Those restaurateurs may share the limelight with well-known chefs, but make no mistake - they are the reason why a restaurant may flourish. One of the m...2020-07-1547 minCAFE Talks PodcastCAFE Talks Ep. 02 John Folse- You cook what you areBorn with his feet planted firmly in the soil of Louisiana and the swampland of the Bayou, John Folse grew to become Louisiana’s worldwide ambassador of food. As the foremost practitioner of Cajun cooking – Chef Folse represents this melting pot cuisine through his original restaurant Laffite’s Landing and currently in partnership with Chef Rick Tramonto at restaurant R’Evolution Additionally, his John Folse Companies include catering at White Oak Plantation, a PBS television series, publishing company, food manufacturing facility, and the John Folse Culinary Institute at Nichols College. This authentic southern gentleman has been there for Louisiana as it reco...2020-07-0141 minCAFE Talks PodcastCAFE Talks Ep. 01 Mary Petersen- How it Began Although not a chef, Mary has been involved with setting standards for a chef’s educational experience as well as providing ongoing experiences linking the foodservice industry with the foodservice classroom. Her experiences include ACF accreditation and certification criteria as well as setting up summer institutes and other events for culinary educators in order to help them maintain their expertise in both cooking and education. She looks at the current challenges facing educators and is proud to help them pivot their programs to include new delivery methods and even more importantly, discover new partnerships with industry via the CAFÉ webs...2020-06-3030 minCAFE Talks PodcastCAFE TalksThe Center for Advancement of Foodservice Education, where our mission is to: “Connect the Foodservice Industry with the Foodservice Classroom.”CAFÉ is the most dynamic resource for those who TEACH, TRAIN, MENTOR, IDEATE, INTERACT WITH, ADVISE, AND CHALLENGE students of the culinary arts. With nearly 1,000 culinary and baking programs from coast to coast. CAFÉ is the most respected support organization for those involved in educating tomorrows chefs, bakers, pastry chefs, savory chefs, and culinary entrepreneurs.2020-05-2004 min