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)

Gold Medal Classroom: 
The official ezine for CAFE  |  December 2023 issue

Take the pop quiz and see if you should brush up on any of the more than 90 stories published in 2023’s Gold Medal Classroom.

By Lisa Parrish, GMC Editor
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Read on to discover one instructor’s expertise in locating culinary work opportunities for students in and out of school.

By Lisa Parrish, GMC Editor, and Mary Levinski, Teacher and Department Chair at Sauk Rapids-Rice High School, Minnesota
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From beet juice to peanut butter-infused bourbon whiskey, these craft cocktails satisfy consumers’ need for nostalgia and food waste reduction.

By Lisa Parrish, GMC Editor
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Yes, it is a football analogy – it’s that time of year.

By Paul Sorgule, MS, AAC
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CAFÉ Talks Episode 77