CAFE Talks Podcast

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...

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....

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 differe...

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 i...

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 ment...

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,...

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 h...

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 i...

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 a...

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 Talk...

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 fishin...

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...

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 forc...

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...

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 Talk...

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 i...

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 o...

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...

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...

As chefs we have an opportunity to make people smile, to satisfy a need, to inspire, to bring people together, and to express our art on a plate. There is an altruistic side to cooking that not only complements the pragmatic need to operate financially successful kitchens, but to also make a difference in people's lives. Join CAFÉ Talks as we chat with Chef John Schopp – culinary educator, seasone...

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 apprentic...

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 environm...

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 soci...

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...

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 opp...