CAFÉ Talks Episode 54

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.

CAFÉ Talks Episode 53

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.

CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, September 2022.”

Gold Medal Classroom: 
The official ezine for CAFE  |  September issue

Ubiquitous potatoes move beyond mashed to potato chip desserts and gluten-free baked goods.

By Lisa Parrish, GMC Editor 
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