How teaching skiing taught me to be a better culinary arts instructor.

By Warren Leigh, culinary professor, cater, consultant and retired restaurant operator
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Tamarind is up and coming while McCormick makes three world flavor predictions.

By McCormick®
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Are you a pastry instructor teaching chocolate? Are you explaining umami to students? Are you a culinary arts director considering curriculum changes? CAFÉ can help with that.

By Lisa Parrish, GMC Editor
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When ordinary is acceptable how to push and pull through to exceptional.

By Paul Sorgule, MS, AAC
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Goya Foods offers four scholarships of up to $20,000 each to students entering their freshman year in a two- or four-year accredited college working toward a degree in culinary arts and/or food science.

By Lisa Parrish, GMC Editor
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CAFÉ Talks Episode 78

Most would agree that chocolate is the ultimate comfort food. No matter your state of mind – chocolate makes things better. In fact, Chef Alain Ducasse stated: “Everywhere in the world there are tensions: economic, political, religious. So, we need chocolate.”

Pastry chefs are admired and even revered, but the chocolatier is on a whole other level of awe. Chocolate stems from an agricultural product “cacao” and exhibits the same complexities and variances as grapes and wine. Those who master its secrets hold the key to culinary happiness.

Join CAFÉ Talks Podcast for a comforting interview with Pastry Chef and Chocolatier, Josh Johnson of Guittard Chocolate as he takes us on the journey of a cacao bean to its destination as chocolate in a professional kitchen.

“Chocolate is ground from the beans of happiness.” 
– Terri Guillemets (quotation anthologist)