More than 10 regional one-day workshops are planned for local culinary instructors around the country.

By Lisa Parrish, GMC Editor

Blind tasting gluten-free, sugar-free, egg-free brownies spark discussions about the benefits of modifications due to nutritional requirements.

By Dr. Jennifer Denlinger, CCC, CHEP

Chef Adam Weiner provides instructors with game and discussion ideas for engaging students from the first day.

By Adam Weiner, JD, CFSE

Creating a new post-pandemic normal that doesn’t feel normal.

By Paul Sorgule, MS, AAC

CAFÉ Talks Episode 30

One of America’s most inspiring destinations is tucked away in the Smokey Mountains of Tennessee. Blackberry Farm has grown to represent the very best in farm to table, sustainable practices, appreciation for the land, excellence in culinary arts, and creating an environment for team members that is inclusive, supportive, and still demanding of excellence. Sarah Steffan grew up in a hard-working family, a large family influenced by the example set by her parents – an example that included commitment, work ethic, appreciation for family, fun, and an abundance of love. It is that excellence that frames her “no turning back” commitment to doing even the smallest task well and enjoying the process. As she states: “Nothing comes from nothing.” You have to be in it, you must want to do the work, and you must never give up on that pursuit of excellence.Join us as Sarah Arielle Steffan, Executive Chef at Dogwood Restaurant at Blackberry Farm talks about her culinary education, her time in France, starting a new restaurant from the ground up, building and inspiring a team of cooks, and all the while finding time to enjoy life and become the type of woman she expected of herself.

CAFÉ Talks Episode 29

Do we tend to discount and fear what we don’t know? Are untapped experiences a gap in real learning? The Rochester Institute of Technology (R.I.T.) has embraced an international presence for its programs, both here and abroad for decades. “This is where students learn to accept ambiguity, become real problem solvers, experience the joys and challenges of pure trust, and become better citizens of the world” states Jim Myers, Associate Provost of International Education and Global Programming at R.I.T. International experiences may very well be a rite of passage for students of any discipline today – a chance to dispel preconceived ideas about the world and its citizens by walking a mile in their shoes. Tune into this podcast interview with Jim Myers as we talk about the highlights and challenges of operating international programs and integrating an international experience into degrees of all types. Listen in as Paul Sorgule chats with this PhD in Natural Resource Economics, a Food Systems Manager, a Restaurateur and Bread Baker all rolled into one person – Jim Myers – a teacher on a mission to bring the world closer – one student at a time.

CAFÉ Talks Episode 28