CAFÉ Talks Episode 55

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.

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

Turning a devilishly tricky topic into a tantalizing treat.

By Elise Chonko
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Acting as a culinary chocolate mentor is the best job in the world.

By Amanda Miller, CC, CPC
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Time-saving frozen raspberries go from freezer to application and help build flavorful masterpieces.

By Lisa Parrish, GMC Editor 
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Creating something memorable and unique is born from the desire to ask why and stretch in new directions.

By Paul Sorgule, MS, AAC
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Start small by addressing energy consumption and food waste topics in every class.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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