CAFÉ Talks Episode 85

Chefs have always served an important role in bringing people together and brightening their day. Cooking and a plate of food is comforting and part of a wellness regiment, but it can be so much more. It is a form of expression and a vehicle for storytelling, a way for people to connect, and a perfect vehicle for setting aside or embracing our differences. When chefs understand these ancillary opportunities then a whole new perspective on the craft comes into play.

Join CAFÉ Talks for a chat with Chef Adam Ochs whose experiences in clubs, grand hotels, and fine dining restaurants provide a platform for connecting with a different audience. Chefs for Seniors is a perfect vehicle that brings the chef into homes to provide a nutritious meal while offering the chance to connect on multiple levels with the client through active listening and special storytelling.

CAFÉ Talks Episode 84

We lift a glass of wine and toast the wonders of a life well lived. In its color we see the care of the winemaker, its bouquet – the influence of terroir, its texture, the purity of the grapes from its humble beginning, and the experience the joy of being with those with whom we share it and the artistry of the craftsman. To a chef, wine is the most extraordinary friend to his or her work on the plate, the exclamation points to the flavor coaxed out of beautiful ingredients. Wine must be discovered, relished, cherished, and understood to fully enjoy the story that it has to offer.

Andre Simon the French born wine merchant once said:
“Wine makes every meal an occasion, every table more elegant, every day more civilized.”

and Clifton Fadiman, the American author stated succinctly:
“To take wine into our mouths is to savor a droplet of the river of human history.”

Join CAFÉ Talks Podcast for a wonderful conversation with Donald Patz of the Donald Patz Wine Group – one of California’s most renown winemakers as we explore the life of a wine artisan.

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

Uncovering the details and challenges of serving thousands of guests.

By Lisa Parrish, GMC Editor
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