CAFÉ Talks Episode 64

What would Escoffier think? This is a question that many chefs ask at times when a major shift in menu or concept is being contemplated, or when an educator is faced with the need to adjust content or methods of delivery. Change is difficult for anyone and at times we need to not only look back for guidance but also look forward for opportunity.

Join CAFÉ Talks for an important discussion about on-line delivery methods for culinary arts students with Chef Kirk Bachmann, President and Provost for the Escoffier School in Boulder, Colorado. This is a very important topic as the restaurant industry and culinary education move forward through challenging times.

CAFÉ Talks Episode 63

Breaking bread is symbolism for coming together, putting aside differences and learning to appreciate those with whom we differ. Breaking bread, in this regard, is adopted by individuals, families, organizations, as well as countries intent on finding diplomatic solutions to the challenges we face. 

Join CAFÉ Talks podcast as Christopher Weissberg, a member of French Parliament, as we chat about diplomacy and the role that food plays in breaking down barriers.

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

Small portions of beautifully decorated custom desserts are changing the end-of-the-meal options in high-volume catered events.

By Lisa Parrish, GMC Editor
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Online program offers culinary instructors free 7.25 CEH credits toward maintaining ACF certification.

By Washington Red Raspberry Commission
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