CAFE Talks Podcast: Recent Episodes
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The 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.
John and Mary are 15-year-old high school students entering their junior year. The pressure is already on to decide about college and what they intend to do with the rest of their lives. As in the past, they sit at their desks and listen to teachers lecture about algebra, geometry, proper sentence structure, and American history. Standing at a whiteboard, their teacher outlines the critical points in today's lecture while John and Mary take notes pertaining to what they must memorize and work with throughout this phase of their education. In the back of their mind, they are trying to make sense of how this will impact their future jobs and lifestyle. They don't have a clue about what they want out of life, what they might be good at, what careers are available, or where they could fit. Yet, in two years they will need to dive into something.
WORK is a four-letter word that is an important part of a person's meaning and purpose. It is one key to becoming a contributing member of society and in the case of this podcast, a vehicle for building a person's competence, confidence, and productive future. Throughout history, the skills of the craftsperson and the foundation for the knowledge worker have been closely aligned with tactile work. Education works best when work is part of education. Join CAFÉ Talks Podcast for a conversation with Alexandra Levit, CEO of Inspiration Work – a futurist consulting firm and author of her newest book: Make School Work, and Stephanie Reisner, President and CEO of GPS Education Partners, about work-based learning. You won't want to miss this first interview in a two-part series that can change our approach towards the education of this and future generations.
Today, there is so much information to sift through, so many changes that impact our careers and lives, and so many unknowns on the horizon. Our success as chefs and educators lies in our ability to know where to access information and how to qualify its relevance. Referred to as your network of influence, this portfolio of contacts, resources, and well researched data is your professional differentiated product; this is what, in many cases, will define your career trajectory and your effectiveness within that career. Please join CAFÉ Talks Podcast was Chefs Chris Koetke, Mark Molinaro, and Paul Sorgule, share some of their most treasured resources and influencers.
As challenging as it is to execute a large-scale banquet or orchestrate the line in a busy restaurant, it can't compare to that first time you stand in front of a class filled with students – some of whom who are excited to learn while others are not quite sure. You may know "how" tasks are accomplished in the kitchen, your taste receptors are likely fine-tuned, and your ability to problem-solve is never questioned, but now, it's all about different learning styles, patience, coaxing with encouragement while never faltering from your high standards, critiquing instead of criticizing, and giving the right amount of attention to each member of the class. Transitioning from operations chef to teacher is challenging and rewarding at the same time. Join CAFÉ Talks Podcast for a chat with Chef Kevin McCarthy from Paul Smith's College as he reflects on his experience in doing just that.
Education and training are the great equalizers. They lead to jobs, careers, and a sense of fulfillment and self-worth. Jobs provide purpose and direction, social interaction, and the ability to put for food on our table, clothes on our backs, and a roof over our heads – the essentials of existence. With a growing population of poor, frightening increases in homelessness, food insecurity, and mental health challenges – job creation is an important first step in finding resolution. Nearly one-third of first job employees get their start in some type of restaurant operation – we are an important part of positive change. Join CAFÉ Talks podcast for a chat with Chef Dina Altieri of Catalyst Kitchens whose focus is to eliminate poverty through job creation using the businesses of food as an important vehicle for change.
When all is said and done; after a restaurateur invests a fortune in an operations ambience, perfect location, the right music, detailed training, and a well thought out marketing strategy, success comes down to flavor. This is what pulls guests in and keeps them coming back. Ah, but flavor includes all these factors in addition to the typical understanding of flavor. Smell, texture, sound, taste, and visuals are the building blocks of flavor, but even if all these factors are spot on, we can't forget the importance of context which includes all those efforts surrounding the food. Learn how important the whole package is to a restaurants flavor reputation and how, as educators and trainers, we can teach methods for understanding and building flavor. Join CAFÉ Talks Podcast for a deep dive discussion with Chef Robert Danhi, a culinary professional who has dedicated his career to this essential topic for every cook, chef, baker, and restaurateur.
Imagine not knowing when you will eat next or where that meal will come from? Think about the relationship that sound nutrition has with your ability to learn, understand, focus, grow, and solve everyday problems. When you are hungry, everything else seems to carry less weight. Consider that nearly 25% of young people in America today (including college students) are food insecure. Try to digest how that might be possible in the wealthiest country in the world; a country that produces more food than it needs. Yet, here we are, in the grips of a serious problem that impacts so many. As educators we have an opportunity and a responsibility to help set the stage for student learning. Without sound nutrition, without adequate healthy calories, our students will find it very difficult to assimilate what it is that we offer in the classroom. Join CAFÉ Talks for a presentation on Food Insecurity by Chef Thomas Barnes of the Indiana University of Pennsylvania. It might just change your perspective on what it means to be a caring teacher.
It’s every chef’s dream – to own a restaurant that carries their signature. A culmination of years, if not decades of experiences, skill building, brand creating, networking, and product testing can lead to an operation that is theirs to mold. Ah…but the skill set that got a chef to this point is suddenly significantly different and more complex. All the anxiety and stress of preparing a station in time for the onslaught of orders never goes away even when the chef is now an owner. They may not find themselves sweating out the plethora of orders on a Saturday night, multi-tasking numerous preparations, and finishing plate presentations as the dish slides down the pass, but they still feel that pressure and joy while wrestling with the role of financial manager, marketer, human resource manager, trainer, motivator, and ultimate problem solver. Join CAFE Talks for a candid interview with Chef Eric Warnstedt, owner of Heirloom Hospitality and its cadre of restaurants s we dig into the life of the chef/restaurateur.
One hundred countries, millions of chefs, unique traditions and styles of cooking, sustainability, and a commitment to giving back. This is World Chefs, an organization of culinary organizations commited to the betterment of the food industry, the profession of chef, and the core beliefs of its founder – Auguste Escoffier. At a time when the world seems so fractured and in disarray – chefs unite around the importance and binding nature of food and food preparation. Food is one of the most important communication tools that brings people together and points to what makes us the same and unique rather than what divides us and focuses on points of disagreement. Join CAFÉ Talks podcast for an important interview with Ragnar Fridriksson, General Manager of World Chefs as we relish and celebrate the role of chefs in society.
The best partnerships require a willingness to listen, the flexibility to change and the desire to embrace it, recognition of each other’s challenges and needs, and a touch of creativity. In culinary education, this partnership process requires consideration for the community, partner businesses, faculty, maximization of space, and, of course, the student. Tune in to the 100th episode of CAFÉ Talks podcast for an inspiring conversation with Chef Jorge de la Torre from Sun Valley Culinary Institute as we examine their program that breaks from tradition to partner with all stakeholders in their tourist community.
We 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 challenges that are facing seafood supply and demand, and what we might do to help maintain a sustainable approach towards seafood consumption.
The 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 dynamics as she uncovers some of the secrets of building a successful menu concept while keeping an eye on the trends that drive consumer engagement.
The 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 toward success through production of signature cheeses. At a time when much attention is paid to reducing carbon footprints and supporting local farming, this model of unique, signature cheese making is the right move at the right time. Join CAFÉ Talks Podcast for our chat with Jill Giacomini Basch of Point Reyes Farmstead Cheese Company for an inside look at a model family run business producing some of the finest signature cheeses to be found anywhere. Their story is compelling.
Since 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 business for budding entrepreneurs, and a perfect business for those who love to connect with people and put a smile on their face. Join CAFÉ Talks podcast for a lively interview with national and international pizza aficionado, competition winning pizzaiolo, and co-owner of State of Mind Public House and Pizzeria. His is a shop that stands out among the more than 7,000 pizzerias in California, a place worthy of a trip.
Most 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.
What 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 CAFÉ Talks for a conversation with Wendy Hackett, General Manager of the Winery at Bull Run. She is a lifelong ambassador of hospitality with an understanding of what it takes to build, train, and mentor teams and nurture the commitment to creating hospitable environments so that hospitality can take place.
Resources, 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 role of media, in this case SANTE on-line emagazine, with the media company’s owner – Emiliano De Laurentiis.
Engagement 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.
At 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 cognition, and hybrid flexible modeling. What will higher education look like in the next decade.
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 real competence. Is it time for the apprenticeship model to regain its rightful place as a preferred educational means to an end? Join CAFÉ Talks Podcast for a convincing conversation with Chef Randall McNamara, Director of Special Products for Rouxbe Culinary School.
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 potatoes. Join CAFÉ Talks podcast for a recent interview with Alan Kahn – Vice President for Foodservice at the Idaho Potato Commission for a fascinating insight into the life and marketing of this incredible ingredient. As cooks, chefs, and educators we should all be in service of the potato.
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 Tuscan villages with names like Montepulciano and Sienna, to embrace the aroma of deliciousness that stems from a Bolognese simmering for hours, fresh summer truffles shaved on top of homemade ravioli, taste the richness of slow cooked polenta with creamy smooth mascarpone cheese, or relish thin crust Napoli style pizza - simple and perfect as it is peeled from a wood-fired oven by a third generation pizziolo – this is a real education. Join CAFÉ Talks as we chat with Giacomo Berselli of Marco Polo Programs Abroad about his wonderful educational excursions for culinary students and faculty through the centers of food in Italy. Listen and close your eyes – you can envision being there.
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 around the world. Chefs can have an impact on resolving this problem and in the process make a significant dent in the universe. Join CAFÉ Talks for a conversation with Chef Vanessa Marquis – chair of the American Culinary Federation’s Chef and Child Initiative and learn how you can help to resolve the problem of food insecurity and nutritional shortcomings among children.
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 dining restaurants provide a platform for connecting with a different audience. Chefs for Seniors is a perfect vehicle that brings the chef into homes to provide a nutritious meal while offering the chance to connect on multiple levels with the client through active listening and special storytelling.
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 fully enjoy the story that it has to offer. Andre Simon the French born wine merchant once said: “Wine makes every meal an occasion, every table more elegant, every day more civilized.” and Clifton Fadiman, the American author stated succinctly: “To take wine into our mouths is to savor a droplet of the river of human history” Join CAFÉ Talks Podcast for a wonderful conversation with Donald Patz of the Donald Patz Wine Group – one of California’s most renown winemakers as we explore the life of a wine artisan.
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 and the “why” for those who are part of the organization. Join CAFÉ Talks podcast for a lively discussion on leadership and followership with Jason Brooks of Hospivation. You won’t want to miss this one!
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 design, recipe execution, purchasing, cost controls, marketing, and responding to guest needs. These tools may be different and will require that chefs are willing to change many of their routines, yet these tools will help to make a chef’s life and efficiency significantly better. Join CAFÉ Talks Podcast for a chat with Benji Koltai, CEO and Co-Founder of Galley Solutions – a software company focused on improving the life of a chef, enhancing the efficiency of food businesses, and helping everyone embrace change.
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 share an hour with Chef Christopher Tanner, the newly appointed Executive Director of the ACF. His fresh perspective will serve to point, once again, to the significance of professional cooks and the important role they play in helping to define an important part of American culture.
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 understand that this is the time to be proactive and define the role culinary schools will play in determining future career tracks for our students, then be sure to listen to CAFÉ Talks Podcast with Research and Development Chefs Sean Dwigans and Todd Ketterman from Reser Fine Foods as they focus on their role in determining the future of quality food and how restaurants and culinary schools might respond.
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 cooks have a room full of guitars, drums, acrylic paints, homemade pottery, shelves full of journals where they write their thoughts, or even a handful of written poems they keep to themselves. Is the art of cooking a reason why creative people find a home in the kitchen – a place where live art connects through all the human senses? If this might be so, do your programs adequately connect to this underlying passion and help to nurture the need to be expressive? Tune in to CAFÉ Talks Podcast for a discussion on this very topic with Chef Joseph Bonaparte of the Culinary Institute of Myrtle beach – an award-winning culinarian and accomplished guitarist.
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, Josh Johnson of Guittard Chocolate as he takes us on the journey of a cacao bean to its destination as chocolate in a professional kitchen. “Chocolate is ground from the beans of happiness.” -Terri Guillemets (quotation anthologist)
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 Rational Cooking Systems as we discuss the opportunities that kitchen technology offers today’s chef.
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 his history growing up in the restaurant business, his journey working to build those skills and aptitudes that would pave the way throughout his career, and how he builds a hospitality culture at Shore Acres, a picturesque Vermont resort.
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 demands attention to detail and respect for traditional preparations. Join CAFÉ Talks Podcast for a lively interview with award winning Chef Nathaniel Reid of Nathaniel Reid Bakery in Kirkwood, Missouri as we delve into the passion, the commitment, the art, and the challenges of the modern pastry chef.
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 years. Those of us in education will need to be flexible and open to change as we move forward. We will need to stand ready to reinvent ourselves in the moment and use whatever tools are at our disposal. This is terrifying and exciting at the same time. Join CAFÉ Talks Podcast for a discussion with Dr. Tim Dasey, author of the groundbreaking book: Wisdom Factories as we delve into the world of Artificial Intelligence and begin to think about how it will impact what, how, when, and where we teach the next generation of cooks, chefs, restaurateurs, and food professionals.
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 to our conversation with Jen Root – Associate Vice President of Development for the University of Idaho as we delve into the need for collaboration and synergy between all stakeholders in the education of tomorrows chefs, restaurateurs, and leaders.
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 the craft, and what separates the good from the great? Join CAFÉ Talks Podcast for a chat with Master Pizzaiolo Leah Scurto from PIZZALeah in Sonoma, California as she gives us the “real story” about the craft that has become her passion.
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, invest the passion to make it so. They are everywhere, the lifeblood of our profession.
On occasion, a person is born into the profession of cooking. It is not so much genetic, but rather environmental. When cooking surrounds them through the formative years, then pursuing a career with French knife in hand, and an apron tied around their waist makes perfect sense. Join CAFÉ Talks as we chat with Chef John Noble Masi who was born into this profession and now finds himself in culinary education helping to instill that same passion in a new generation of cooks and future chefs. Tune in and enjoy his story and perspective.
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 most vocal ambassadors for sustainable farming, respect for ingredients, and building strong relationships with chefs.
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.
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 align the food we eat with the planet we love” points to what each of us can do to impact the world around us. His company is finding new ways of using what we haphazardly referred to as waste in the past. This is the start of something great.
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 profession that each cook represents. Join CAFÉ Talks for a discussion with a consummate entrepreneur who, as a chef, knows how important these two tools are to every career cook. Chef Kim de la Villefromoy of Mercer Culinary talks about building his uniform business and then partnering with one of the most respected knife companies in the country. It is service that sets them apart.
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 positioned for innovation and creative thought.
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 the restaurant industry and culinary education move forward through challenging times.
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.
“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 approaching the process of skill development and the mentoring of a new generation of cooks and chefs. Join CAFÉ Talks as we chat with Chef Richard Kugelmann of Central Piedmont Community College about the importance of learning by doing.
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 kitchens and classrooms – shouldn’t it be part of our teaching philosophy? Should generosity be a critical trait of leadership? Join us for this important discussion.
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 chat with Chef Mark Wright – accomplished chef, culinary educator, and active leader within the American Culinary Federation as we delve into the importance of connecting a program with the community where it resides and assimilating the flavor of that community. This is a formula for developing uniqueness and value.
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 importance of the art in culinary art. Understanding the answer to the stated questions may very well unlock the door to success in the kitchen and in the classroom.
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 Kansas City to Central Texas, and Memphis to Central Florida. Listen as the Gravatt’s talk about bringing fire and smoke to the mountains of New York.
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 boules from France, popovers from England, sourdough from California, chapati from Africa, Focaccia from Italy, and arepa cornbread from South America – these are the breads that serve as the foundation for a country’s cuisine – an integral part of their culture.
In the United States our bread is an amalgamation of all that the rest of the world offers. Over the past few decades, we have become aware of the importance of quality bread, in all its forms and have slowly begun to learn how the artisans behind it approach the process of turning those simple ingredients into magical products. Join us at CAFÉ Talks Podcast for a wonderful discussion with Randy George of Red Hen Bakery about the bread that he loves, has learned to master, and how the life of the baker can be incredibly rewarding.
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 Denise Zanchelli, Managing Director of David Meyers Associates, the premier placement service for club chefs in the United States. This “outcomes based” interview might very well be your most important investment of time today.
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, and practice good nutrition without sacrifice. We hold the key to changing habits. Join CAFÉ Talks Podcast for a discussion with Chef-Dietitian Barbara Kamp of culinarymedicine.org as she walks us through their efforts to train medical professionals how to reference good nutrition with their patients and how chefs might better understand the role that this plays in changing the impact of disease.
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.
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.
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 foolproof, but there is a key that has been around since the first travelers visited local taverns – hospitality. Those operators and operations that understand the importance of hospitality are able to step into the winner’s circle and those that do not will struggle. It’s as simple and as challenging as that. Join CAFÉ Talks Podcast conversation with a true restaurant operator, a seasoned veteran of restaurants like the Palm, Morton’s, and now Truluck’s in Dallas, Texas. Take the time to listen to the words of wisdom from Brian Perry who embraces the concept of hospitality and lives it every day.
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 foolproof, but there is a key that has been around since the first travelers visited local taverns – hospitality. Those operators and operations that understand the importance of hospitality are able to step into the winner’s circle and those that do not will struggle. It’s as simple and as challenging as that. Join CAFÉ Talks Podcast conversation with a true restaurant operator, a seasoned veteran of restaurants like the Palm, Morton’s, and now Truluck’s in Dallas, Texas. Take the time to listen to the words of wisdom from Brian Perry who embraces the concept of hospitality and lives it every day.
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 Innovation Coordinator at the University of Maine. From Louisiana kitchens to a tour of duty on a Navy submarine, through the Presidential White House Mess where he participated in servicing the staff and president during the Obama years, to his current position that helps to bring innovation in food to the economy of Maine, Dumas represents a perfect example of the importance of the foundations to the process of creativity and innovation. You won’t want to miss this interview.
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 CAFÉ Talks podcast as we spend time with Charles Carroll, CEC, Executive Chef of River Oaks Country Club in Houston, Texas - one of the country’s most accomplished chefs, authors, and visionaries. Catch his enthusiasm for team building, communication, professionalism, adventure, and family as he walks us through the challenges and opportunities that have come his way because he was ready and open to whatever came next.
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 Richard Grausman - an accomplished dream catcher, culinary foundations teacher, career builder, purpose finder and founder of C-CAP (Careers Through Culinary Arts Program) believes. Join CAFÉ Talks Podcast for a conversation with the man who has influenced and inspired more than 300,000 young culinarians, many from under-served communities. Grausman found his purpose and continues to make a dent in the universe.
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 JK Culinary Catering in Columbus, Georgia. Even with the demands on their time that accompany restaurant ownership, Jamie and Melissa have managed to raise a wonderful family of four successful children and an extended family of staff members and loyal guests. Tune in and learn about their methods that focus on respect and balance.
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 them to learn and grow - now this is a noble purpose.
Join CAFÉ Talks Podcast for an important interview with Chef Ann Cooper of the Ann Cooper Foundation, a non-profit organization dedicated to doing just that - setting the stage for learning through good nutrition, flavorful plates of food made from scratch and prepared with care and understanding.
“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 club kitchen through effective leadership where each employee is viewed as essential.
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 enlightening discussion with Joel Wincowski, one of the most successful enrollment management experts in college admissions, as he points us in the direction of student success in an ever-changing admissions/retention environment.
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 Brach, currently the trainer and community liaison for Rich Products in Buffalo, New York. His career includes time with Charlie Trotter, Charlie Palmer, and Delaware North as chef and director of culinary training - the role that brought him to Rich Products for the past 20 years. Hear his thoughts on creating a life-long learning environment.
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 listening, supporting, teaching, and showing compassion for others. The gap is significant. Join our podcast as Elena Jensen, an executive coach and ambassador of compassion with eiLumen, guides us through a process of unlearning and relearning, a process leading to a more mindful approach towards managing and leading. Through self-assessment the listener can open the door to understanding what great leadership is all about.
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 table. Join our podcast interview with Melissa Kelly, owner, operator, and chef of Primo Restaurant in Rockland, Maine - a chef who brought her culinary education through the kitchens of Larry Forgione and Alice Waters, operations in San Francisco, Miami, and New York City and through the farms of New York. After 20 years - Primo, her nationally renowned farm with a restaurant is still going strong.
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 today and the way that one company: Dole and Bailey Provisioners, a woman owned and operated company led by Nancy Matheson-Burns, rallied their employees and partners to change during one of the most challenging times in our lifetime.
Change 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 hopes. Thus is the current environment for restaurants, chefs, and culinary schools. Most of us recognize the perfect storm that is before us, but far too many are still clinging on to the way it was and hoping for a return to “normal”. Some, however, not only embrace change, but actually thrive in a world where change is viewed as dramatic. These are the people who move us forward, who make lemons into lemonade, and who chart a course for a positive future. Join CAFÉ Talks Podcast as we chat with Chef Walter Zuromski of Chef Services Group, Inc. as we dive into the current environment for restaurants and culinary schools and lay some groundwork for change. This is an important conversation for chefs, restaurateurs, culinary educators, and program administrators.
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 our conversation with the leadership of Harney and Sons Teas and begin to understand the need and the opportunity that quality tea can address. Michael, a graduate of Cornell’s Hotel Administration program is the lead taster/blender and driving force behind this tea innovation company.
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 platform for thousands of young entrepreneurs across the country.
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.
Join us and listen to Chef Steve Schimoler – a dynamic idea person, creative thinker, challenger of norms, chef, trainer, coach, product developer and accomplished musician, as he lets us in to his train of thought and the process that he relies on to bring those ideas to fruition. Open your mind to the possibilities.
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 groundwork for beneficial work experiences.
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 push us in the wrong direction – or we can fill our time with positive releases from exercise to reading, creative crafts, or travel. The decision is yours. Join us for a stimulating and emotional discussion with Chef Eamon Lee who has lived the good and the not so good, built a reputation on his dedication and passion, and found a way to address those challenges with a positive approach. “Put light into your life” is his objective. Fly fishing, beekeeping, furniture making, foraging and gardening and enjoying a strong relationship with an incredible partner – this is how he finds balance. Listen and learn, contemplate and share. Cooks and chefs need to take the right path when they encounter that fork in the road.
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 open and operate Spoon and Stable, his first restaurant in his hometown of Minneapolis. Join CAFÉ Talks for this inspiring conversation with a chef who is a mentor, accomplished culinarian, savvy entrepreneur, teacher and trainer, and humanitarian with his eyes set on making the restaurant industry better – every day.
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 played the songs on a restaurant line – but he was always there providing the notes that are essential to the song. It’s always about the quality of ingredients that a chef works with – this is the basis for cooking passion. Join CAFÉ Talks for a chat with Francois de Melogue – chef, culinary ambassador, writer, advocate for the source, and ingredient explorer who stood behind many great chefs as they performed their kitchen magic.
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 those who choose to teach others. Join CAFÉ Talks in a conversation with Chef Curtiss Hemm of Carriage House Cooking School and Pink Ribbon Cooking as he points us in the direction of bringing ideas to fruition, of learning the joy of stimulating young minds and using our hands to build. A chef, restaurateur, educator, gentleman farmer, and student of life – Curtiss Hemm speaks to us about his life challenges, his ideas, and how he manages to teach others while having real conversations about food. Whether in front of a stove, sitting on his tractor, or foraging for mushrooms on his 300 acres of land – he will inspire you and make you think.
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 entrepreneurship, and how he manages to find effective ways of building connections with the community and the industry that he serves through the programs of Holyoke Community College.
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” commitment to doing even the smallest task well and enjoying the process. As she states: “Nothing comes from nothing.” You have to be in it, you must want to do the work, and you must never give up on that pursuit of excellence.Join us as Sarah Arielle Steffan, Executive Chef at Dogwood Restaurant at Blackberry Farm talks about her culinary education, her time in France, starting a new restaurant from the ground up, building and inspiring a team of cooks, and all the while finding time to enjoy life and become the type of woman she expected of herself.
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 – a chance to dispel preconceived ideas about the world and its citizens by walking a mile in their shoes. Tune into this podcast interview with Jim Myers as we talk about the highlights and challenges of operating international programs and integrating an international experience into degrees of all types. Listen in as Paul Sorgule chats with this PhD in Natural Resource Economics, a Food Systems Manager, a Restaurateur and Bread Baker all rolled into one person – Jim Myers – a teacher on a mission to bring the world closer – one student at a time.
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 Charleston and a seasoned chef and educator, as he tells his story of moving any institution from good to great.
“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 work in the kitchen with gusto and finesse.
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 recipient of more Michelin stars than any other chef of the time. He stood tall as the orchestrator of what took place in the kitchen and his wife – Denise was equally adept at mentoring the front of the house. Together they trained many of the greatest chefs of the modern era and partnered with those already firmly established. Bocuse, Boulud, Ducasse, and Troisgrois, to name a few, were part of Verge’s network – some even trained in his kitchens. He was also a teacher who embraced both traditional culinary school training as well as apprenticeship. Join this heartfelt CAFETalks conversation with Cordelia Verge as she reflects on her father’s life and how it shaped her own.
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 skill development through repetition and immersion in real environments where students develop that confidence and sense of urgency is evident in his passion and unrelenting example. “I ask my students: do you love food, and are you willing to make the commitment to learn?” His words ring true as he points to the reality that not every student is born with natural talent, a perfect palate, or that artistic touch that is highlighted on a plate of food, but every student, regardless of their natural skills can choose to practice a great work ethic. “It is our responsibility as educators to encourage this and provide a platform that demands a student’s very best effort.” Join us for a lively talk with Chef Daniel Pliska.
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 Program Director of the New York Culinary Institute at Monroe College, culinary competition coach, accomplished chef, and self-driven entrepreneurial spirit talks about his three guiding principles: Pride, Passion, and Professionalism. He has always set the bar high and in the process built a team of like-minded professionals who are dedicated to investing in student development and success. This is an inspiring interview for every program director, culinary instructor, college administrator, culinary student and chef who seeks to hire well-trained graduates.
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 highly respected instructor Chef Dan reflects on what is most important: to give back, to remain humble, to know that mentoring others and encouraging discovery, fairness, a commitment to foundational cooking, and relishing the success of others is what a true professional does. Join us as we become a master chef’s students for an hour and learn to tuck away the attributes and beliefs that will help to guide us and those we mentor, toward a successful life behind the range.
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 that lives two important core beliefs: they believe in the Power of Food and having a Passion for Life’s Flavor. Learn about this groundbreaking company that is focused on helping people live a full life through great tasting, healthy eating. Where will young culinary students and seasoned chefs pursue their careers in the future? Once you listen to Chef Quasha your eyes will be opened to the possibilities that this important foodservice segment offers. Join us as Chef Quasha gives us a glimpse of his journey and his altruistic commitment to making a difference with food.
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 restaurants in helping to combat climate change and save the planet through regenerative agricultural practices and a carbon neutrality focus. Join us for an interesting conversation about how chefs, restaurants, and culinary educators can unite to have a dramatic impact on the health of our planet.
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. Through his time in kitchens around the Chicago area and some exciting stage’ opportunities abroad – Chef Koetke eventually found himself in the role of culinary instructor. After more than 20 years his path included Department Head and eventually College Vice President at Kendall College and International oversight of more than 40 programs, in 12 countries through Laureate International Universities. Now as consultant/founder of Complete Culinary ,LLC - Chef Koetke walks us through his career, the foundations that lead to success, his commitment to sustainability, and what lies ahead for the industry of food.
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 operates Rock Hill Bakehouse in Glens Falls, New York. Matt is an advocate for wholesome food and shares that advocacy with his crew and customers. Vogue Magazine referred to Matt as “the paragon of purism” and Mimi Sheraton of the New York Times stated that Matt and his crew make the “Best Rye Bread east of the Mississippi”. Walk through a day in the life of bread baking and feel what it is like to work with, what many call the “staff of life”. This is a must listen episode for anyone who studies food, works in a professional kitchen, teaches others about the craft of baking, or simply enjoys the fruits of the baker’s labor.
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 lively discussion about lasting impressions with pastry chef Susan Notter – a world-class competitor, pastry artist, and teacher as she walks us through the role of pastry chefs in the modern food experience.
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, Sense of Place, Quality First and Always, and Create a Story Behind Every Plate. Relish the chef’s passion, commitment to constant learning, and ability to find work/life balance.
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 advocate for farmers, cheese makers, and food artisans of all types. Listen in as we share thoughts about the importance of history to the art and science of cooking.
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 result. Join our conversation with Chef Michael Beriau, a career chef of extraordinary talent and a passion for the people and the environments of the kitchen. He is a competitor and a mentor, a person who truly loves what he does. When asked how important culinary competition is to a chef’s career, he states: “After competing at the highest level I found that I never viewed food and how I approached it in the same manner.” There was only one way to approach his craft – all in. Doing every task at the highest level was the only way to approach the job.
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 simply a lover of coffee in all of its forms – then you will enjoy our conversation with Jecinda Wilson of Origin Coffee in the Adirondacks of New York State. Make sure you have your finger wrapped around the handle of your favorite mug and sit back as we talk with this successful entrepreneur.
The 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 fascinating discussion with Kirsten Schimoler Sutaria – the creative energy behind Wonderlabs Doozy Pots – a plant based ice cream substitute that is nutritious and delicious. Kirsten talks with us about the creative process, the challenges, and the opportunities for a career in food that blends art, science, and loads of problem solving.
We 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 restaurant experiences. Listen in as Chef Tower talks about his career, sheds light on what it takes to be excellent, shuns the presence of mediocrity, and proclaims that the restaurant business needs an Einstein Moment to set a positive path for the future. This is a conversation you won’t want to miss.
A 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 need for change, and the attributes of a successful foodservice manager or chef in today’s challenging environment.
A 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 difference.
A 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-packaging and transportation energy costs associated with the food supply chain and it is easy to see why Chef Deutsch and many others are raising the red flag about a needed sustainability attitude. Join CAFÉ Talks podcast as we learn more about what Chef Deutsch is working on at Drexel University and how we all might help to make a difference for our industry, for our country, and for the world. As educators we can make that difference through one student at a time.
Flavor 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 and flavor of caramelized onions or sautéed wild mushrooms, and closes his or her eyes to bring back the smell and taste of a fall pumpkin pie just pulled from the oven. Sweet, sour, bitter, salty, or umami -to truly understand flavor is to have the power to control it and re-create it time and again. Join me for this episode of CAFÉ Talks as I welcome one of the country’s most accomplished flavorists: Dolf DeRovira – founder of FlavorDynamics – a business dedicated to the art and science behind the products that we enjoy.
The 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 for itself. After harvest and the crush, the juice of the grape, through fermentation - is allowed to evolve – converting natural sugars into a juice that reflects the character of the terror and the palate of the wine maker. Understanding the complexity of the process, the passion of the vintner, the science of the wine maker, and the vision of the chef who must match food and wine for the best experience, is the craft of the importer and exporter. Join us as Jack Edwards of The Jack Edwards Collection talks about his role in helping to bring the very best wines from their source to the restaurant table and his thoughts about the importance of wine education. Jack’s experience with the people of wine, and knowledge of the product itself will open a fruitful discussion on this podcast episode. You won’t want to miss it.
Thinking 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 this creative process and how it might help individuals, businesses, teams, and schools address their challenges and set a course for a bright future.
From 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 reputation as a solid culinarian who knows logistics, is a strong leader, and a strong personality with the knowledge to run a profitable operation. Now the owner/operator of Zachery’s BBQ and Soul Food and Chef Soul Enterprises, Chef Taylor has earned a reputation as one of America’s premier proponents of Soul Food and the flavors and history of southern style cooking. He is an eloquent speaker, a motivational force, a successful entrepreneur, and a spokesperson for operating kitchens with heart.Join us for a deeply personal and inspirational episode of CAFÉ Talks with Keith Taylor – chef, businessman, leader, husband and father.
What 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 be set for effective personal and organizational evolution and a “strategy set to survive and thrive in an era of unparalleled change.” Jack’s work with Fortune 100 companies, venture capital firms, not for profit organizations and regional governments has set him apart as a true visionary on those factors that will alter the way we think, work, and act in the future. This “not to miss podcast” is high energy, focused, and so very relevant-today. Whether you are a chef, restaurateur, foodservice manager, educator, or student – you will feel Jack’s spark of enthusiasm and positive logic as he addresses change process, innovation, and planning for the unexpected.
Since 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 most prominent restaurateurs in America is Drew Nieporent – the founder and inspiration behind the Myriad Restaurant Group that has opened nearly 40 restaurants around the world over the past 30 years. Drew, a graduate of the Cornell Hotel School, is responsible for restaurants that we are all familiar with: Tribeca Bar and Grill, Montrachet, Batard, Corton, and of course: Nobu. All of his restaurants are award winning, reflecting the level of excellence that he expects – the New York Times and Michelin Guide agree. Join us for a chat with Drew Nieporent on CAFÉ Talks podcast. Listen in as he shares his thoughts about the current state of the restaurant industry, the challenges ahead, the role of the restaurateur, and what culinary graduates need in their bag of tricks to find success in their chosen career.
Born 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 recovered from incredible disasters such as Hurricane Katrina. Chef Folse fought with the chefs, cooks, and restaurateurs of Louisiana to preserve and rebuild the region's strong culinary culture.
Join us for an inspiring conversation with Chef John Folse.
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 website, Gold Medal Classroom magazine, and events such as the annual Deans and Directors Retreat and yearly Leadership Conference.
The 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.