CAFÉ Talks Episode 99

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 fishing processes used domestically and internationally.

Join CAFÉ Talks Podcast for a conversation with Talley Hite, Seafood Watch Outreach Partnership Lead as she offers insight into the work of the organization, the challenges that are facing seafood supply and demand, and what we might do to help maintain a sustainable approach towards seafood consumption.

Gold Medal Classroom: 
The official ezine for CAFE  |  April 2025 issue

Curating a delicious multisensory dish is like reading a riveting culinary novel.

By Lisa Parrish, GMC Editor 
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Two chefs show off their Can-Do pear contributions.

By Lisa Parrish, GMC Editor 
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Build a culinary education around flavor components with courses like Taste 101, Smell 121, Communications: Storytelling.

By Paul Sorgule, MS, AAC
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Dylan Ambrose
Product Development Chef
Reser’s Fine Foods

By Lisa Parrish, GMC Editor
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