Applicants still must perform at the top of their interview game even in this current labor shortage.

By Adam Weiner, JD, CFSE
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Tommy McDonald
Executive chef and author of "Field Roast; 101 Artisan Vegan Meat Recipes"
Greenleaf Foods/Field Roast Grain Meat Co./Lightlife Foods

By Lisa Parrish, GMC Editor
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16th Annual Leadership Conference and Deans and Directors Retreat will be held this June in Portland, Maine.

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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.

CAFÉ Talks Episode 40

CAFÉ Talks Episode 39

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.