CAFÉ Talks Episode 80

There has never been a more interesting and challenging time to be a chef than right now! Everything is changing, everything seems to be in flux; but what is certain is that chefs will always be needed, and people will always respond well to great food. As the industry of food moves through a period of significant change it is essential that culinary education lead the charge. What will the position of chef look like in the years ahead? What types of positions will our graduates seek and how well are we preparing them for different roles?

If you understand that this is the time to be proactive and define the role culinary schools will play in determining future career tracks for our students, then be sure to listen to CAFÉ Talks Podcast with Research and Development Chefs Sean Dwigans and Todd Ketterman from Reser Fine Foods as they focus on their role in determining the future of quality food and how restaurants and culinary schools might respond. 

CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, January 2024.”

JOB TITLE: Culinary Lecturer
The Horst Schulze School of Hospitality Management

CAFÉ Talks Episode 79

What pulls people into the kitchen? What is the attraction and what might be in the DNA of chefs and future chefs that connects with the heat of the restaurant back-of-the-house? Walk through your kitchen and carry on a conversation with your cooks, bring the topic of a chef’s DNA up at your next chef’s meeting, and dig a little deeper to discover where that spark of interest comes from. You just might find that your kitchen is filled with frustrated artists and musicians looking for a way to express themselves. You just might discover those passionate cooks have a room full of guitars, drums, acrylic paints, homemade pottery, shelves full of journals where they write their thoughts, or even a handful of written poems they keep to themselves. 

Is the art of cooking a reason why creative people find a home in the kitchen – a place where live art connects through all the human senses? If this might be so, do your programs adequately connect to this underlying passion and help to nurture the need to be expressive? Tune in to CAFÉ Talks Podcast for a discussion on this very topic with Chef Joseph Bonaparte of the Culinary Institute of Myrtle beach – an award-winning culinarian and accomplished guitarist. 

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

A cultural lesson in empathy helps tackle the real empathy decline in the American public.

By Elise Chonko, Baking and Pastry Arts Instructor at the Chesterfield Career and Technical Center at Hull Street in Richmond, Va.
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