Award Application for Student of the Year Award, sponsored by the Idaho Potato Commission through CAFÉ (Center for the Advancement of Foodservice Education)

CAFÉ Talks Episode 35

Dishwasher to Club Chef, working for Charlie Palmer and David Burke, to Executive Chef for all food operations at Syracuse University – a chef’s progression is always remarkable to follow. “It doesn’t get any better than this – creating beautiful, delicious food that impacts other people’s lives – amazing.” Catching the bug that turns a job into a career can also catch up to you. Restaurant work is stressful – stress that can add to our own personal challenges – the question is “how will you deal with it?” There are ample ways of putting a band aid on that stress – negative ways that will push us in the wrong direction – or we can fill our time with positive releases from exercise to reading, creative crafts, or travel. The decision is yours. Join us for a stimulating and emotional discussion with Chef Eamon Lee who has lived the good and the not so good, built a reputation on his dedication and passion, and found a way to address those challenges with a positive approach. “Put light into your life” is his objective. Fly fishing, beekeeping, furniture making, foraging and gardening and enjoying a strong relationship with an incredible partner – this is how he finds balance. Listen and learn, contemplate and share. Cooks and chefs need to take the right path when they encounter that fork in the road.

Gold Medal Classroom: 
The official ezine for CAFE  |  November 2021 issue

Instructors teaching umami from a scientific view can alter students’ flavor awareness forever.

By Lisa Parrish, GMC Editor

Learning to layer flavors and textures introduces students to the complexity of Indian cuisine.

By Lisa Parrish, GMC Editor

Leaders and mentors inspire others to dream, learn and do more. It is culinary education’s missing link.

By Paul Sorgule, MS, AAC

Actively encourage students to participate in and create food waste reduction concepts.

By Dr. Jennifer Denlinger, CCC, CHEP