Engage students rather than focusing on content volume in culinary education.

By Paul Sorgule, MS, AAC
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By Andrea Feldman, Johnson & Wales University Marketing
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CAFÉ Talks Episode 86

TO MAKE A DIFFERENCE – This is what drives chefs and cooks – we want to use our craft to have an impact on how people feel, act, interact, and enjoy life. A well-prepared plate of food is the ultimate vehicle for expressing our feelings, our heritage, our belief in humankind, and how we inherently want to bring joy to other’s lives. For some, that plate of food is hard to come by. Food insecurity and a lack of understanding how to prepare and present wholesome food for a balanced diet remains one of the greatest travesties in our country and around the world. Chefs can have an impact on resolving this problem and in the process make a significant dent in the universe.

Join CAFÉ Talks for a conversation with Chef Vanessa Marquis – chair of the American Culinary Federation’s Chef and Child Initiative and learn how you can help to resolve the problem of food insecurity and nutritional shortcomings among children.

JOB TITLE: Adjunct Faculty / Baking and Pastry, Culinary Arts, and Hospitality Management – Multiple Positions

Gold Medal Classroom: 
The official ezine for CAFE  |  April 2024 issue