Warren Leigh received the Idaho Potato Commission Postsecondary Educator of the Year award and the Honorable Mention Auguste Escoffier School of Culinary Arts Community Outreach award.
By Lisa Parrish, GMC Editor
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Eight culinary education leaders, one college student, and one foodservice business recognized for innovative approaches and positive impacts on culinary education.
By Lisa Parrish, GMC Editor
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One day we find ourselves immersed in a career, something we spend a significant portion of our lives engaged in. Sometimes it is simply work – a means to an end, or a way to pay the bills, but occasionally, it is a calling – what we were meant to do, how we contribute, our way to make a dent in the universe. “Do what you love” is a common phrase that means little to those who are unable to connect or find the passion that aligns with a calling. Chef’s often claim that cooking is their calling and as such, invest the passion to make it so. They are everywhere, the lifeblood of our profession.
On occasion, a person is born into the profession of cooking. It is not so much genetic, but rather environmental. When cooking surrounds them through the formative years, then pursuing a career with French knife in hand, and an apron tied around their waist makes perfect sense.
Join CAFÉ Talks as we chat with Chef John Noble Masi who was born into this profession and now finds himself in culinary education helping to instill that same passion in a new generation of cooks and future chefs. Tune in and enjoy his story and perspective.
Gold Medal Classroom:
The official ezine for CAFE | June/July 2023 issue