Two instructors discuss their ideas on how distance education has altered culinary education.

By Lisa Parrish, GMC Editor

This is not the time to hope for a return to the way things were. This is a perfect opportunity for reinvention.

By Paul Sorgule, MS, AAC

Facilitating mentoring for your female students can have a positive and lasting impact on their hospitality and culinary careers.

By Adam Weiner, JD, CFSE

Culinary students view, taste, cook and develop their chocolate palate in this differentiation classroom exercise.

By Dr. Jennifer Denlinger, CCC, CHEP 
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By Lisa Parrish, GMC Editor

CAFÉ Talks Episode 26

Growing up in the home of Chef Roger Verge and his wife Denise – Cordelia Verge was likely unaware, at an early age, just how influential her parents were. The “Cuisine of the Sun” or the new style of French cooking was the way that Chef Verge approached his craft. Bringing out the natural flavors of ingredients without masking them with excessive sauce work, butter and cream, was what Verge saw as natural – chefs were meant to support what Mother Nature provides. In their initial restaurant Moulin de Mougins and subsequently L’Amandier de Mougins Verge grew in recognition as a recipient of more Michelin stars than any other chef of the time. He stood tall as the orchestrator of what took place in the kitchen and his wife – Denise was equally adept at mentoring the front of the house. Together they trained many of the greatest chefs of the modern era and partnered with those already firmly established. Bocuse, Boulud, Ducasse, and Troisgrois, to name a few, were part of Verge’s network – some even trained in his kitchens. He was also a teacher who embraced both traditional culinary school training as well as apprenticeship. Join this heartfelt CAFETalks conversation with Cordelia Verge as she reflects on her father’s life and how it shaped her own.

CAFÉ Talks Episode 25

Club and resort chef in quality, high-volume kitchens to classrooms preparing the next generation of cooks – Chef Pliska has always wanted to be in a position to give back. He feels fortunate to have enjoyed the work and positions that he held in operations from Washington, DC to Dusseldorf – West Germany. Today, he spends his time mentoring students at Ozark Technical Community College – a place where he has found his calling.“It’s all about work ethic” claims this accomplished chef. Learn how he is able to stress this in his classes and in the program-operated restaurant. His commitment to skill development through repetition and immersion in real environments where students develop that confidence and sense of urgency is evident in his passion and unrelenting example. “I ask my students: do you love food, and are you willing to make the commitment to learn?” His words ring true as he points to the reality that not every student is born with natural talent, a perfect palate, or that artistic touch that is highlighted on a plate of food, but every student, regardless of their natural skills can choose to practice a great work ethic. “It is our responsibility as educators to encourage this and provide a platform that demands a student’s very best effort.” Join us for a lively talk with Chef Daniel Pliska.