CAFÉ Talks Episode 29

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.

CAFÉ Talks Episode 28

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.

CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, June 2021.”

CAFÉ Talks Episode 27

“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.