Few things are more invigorating than an idea, an invention or re-invention, a spark of a concept that keeps you up at night – thinking, a problem solved or a new way of looking at something that has been staring you in the eye for quite some time. The creative process begins with curiosity, curiosity leads to inquiry, inquiry to research, research into formulation and development, and development into a product or concept that just might change you or the people around you. This is how an open mind works and this is how our CAFÉ Talks guest approaches every day. Join us and listen to Chef Steve Schimoler – a dynamic idea person, creative thinker, challenger of norms, chef, trainer, coach, product developer and accomplished musician, as he lets us in to his train of thought and the process that he relies on to bring those ideas to fruition. Open your mind to the possibilities.

Thanks to Idaho Potato Commission for sponsoring the Educators of the Year Award for 2022! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector.

We are pleased to announce that the 2022 Green Award will be offered to individuals/culinary programs that emphasize sustainability or other “green” aspects in their programs.

Thanks to Kendall College/National Louis University for once again sponsoring the Entrepreneurship Award for 2022! This Award identifies culinary programs that either (1) teach or encourage entrepreneurship in their programming or (2) implement revenue-generation and cost savings into their programs.

Thanks to RATIONAL, we are pleased to announce that the 2022 Technology Award will be offered to individuals/culinary programs that successfully introduced technology in their programs.

Thanks to Auguste Escoffier School of Culinary Arts for sponsoring the Community Outreach Award for 2022! This Award is open to culinary/hospitality programs or individuals making a positive impact in their communities via outreach programs such as food banks, recycling efforts, skill development for homeless, etc.

CAFÉ Talks Episode 36

Set the stage for building competence and confidence – this is one of the most important outcomes of a culinary education. Create experiences that take a student outside of his or her comfort zone and in doing so help that person realize they can do what may seem impossible – this is the role of education. Create opportunities for not only gainful employment but a new trajectory for a lifetime career – this is where internships and externships fit in. Tell Me, Show Me, Engage Me. Join us for an exciting conversation with Professor Tracey Caponera of SUNY Delhi as she lays the groundwork for beneficial work experiences.