Spark creativity with fresh mangos by linking education with trend and recipe innovation.

By Chef Rob Corliss, All Things Epicurean
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High school students beat out 90 teams to take home top titles at the 2023 National ProStart Invitational held in Washington, D.C.

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Steering students’ culinary math success with teaching tips like showing work and using driving analogies.

By Linda Blocker, Associate Professor at the State University of New York at Delhi
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Bringing the curriculum to (real) life through storytelling, forced problem-solving, field trips and getting students inside foodservice operations.

By Paul Sorgule, MS, AAC
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One chef’s example of how a failed legal career turned into a successful and fulling culinary career.

By Adam Weiner, JD, CFSE
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Giving students an outline to record notes helps with processing, organizing and extending thinking on butchery topics.

By Dr. Jennifer Denlinger, CCC, CHEP
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Chefs and Puerto Rican mango farmer face similar challenges and opportunities while operating their businesses.

By Lisa Parrish, GMC Editor

Michael Buononato
Senior Vice President
Creative Food Solutions

By Lisa Parrish, GMC Editor
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CAFÉ Talks Episode 69

It’s hard to imagine two more significant issues than feeding the earth’s population with nutritious, flavorful food, and protecting the planet where we live. Farmers are at the center of both issues.

As chefs and culinary educators, we have an opportunity and most likely – an obligation to work with farmers as advocates for both sustainable practices and paying respect for the farmers work, through effective menu planning and preparation of Mother Nature’s harvest. 

Join CAFÉ Talks for a lively, and extremely important discussion with Farmer Lee Jones of The Chef’s Garden – one of the country’s most vocal ambassadors for sustainable farming, respect for ingredients, and building strong relationships with chefs.