Food Truck Entrepreneur to serial restaurateur opening Mission Chinese in San Francisco and New York, operator of what Bon Appetit called one of the 10 Best New Restaurants, and one of the most important restaurants in America; James Beard semi-finalist for Best New Restaurant, and chef/operator of The Perennial – an environmentally sustainable restaurant. Recently, the James Beard Foundation as their Humanitarian of the Year recognized Chef Myint and his organization. Chef Anthony Myint is a man who never stops thinking about how to make a difference. His efforts and passion are now focused on “zerofoodprint”, a collaborative effort to engage restaurants in helping to combat climate change and save the planet through regenerative agricultural practices and a carbon neutrality focus. Join us for an interesting conversation about how chefs, restaurants, and culinary educators can unite to have a dramatic impact on the health of our planet.

THERE IS A LOT HAPPENING AT CAFÉ

A New Award

CAFE Talks Episode 20

Sometimes it’s a spark of interest at an early age, for others it may come late in life – but many young cooks experience that a’ha moment when it becomes clear that a career in the kitchen is just the ticket for them. Those who achieve their goals do so through a commitment to the foundations of cooking and the transferable skills that a kitchen can provide. Join us for an insightful discussion with Chef Chris Koetke whose career began with that spark of interest at the age of 14 with money from his paper route spent on cookbooks. Through his time in kitchens around the Chicago area and some exciting stage’ opportunities abroad – Chef Koetke eventually found himself in the role of culinary instructor. After more than 20 years his path included Department Head and eventually College Vice President at Kendall College and International oversight of more than 40 programs, in 12 countries through Laureate International Universities. Now as consultant/founder of Complete Culinary, LLC – Chef Koetke walks us through his career, the foundations that lead to success, his commitment to sustainability, and what lies ahead for the industry of food.

Thanks to Auguste Escoffier School of Culinary Arts for sponsoring the inaugural Community Outreach Award for 2021! 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.

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

Learn about the seasonality of onions including the differences between fresh and storage alliums. Try the classroom experiment to see and smell the differences.

By Rene Hardwick, National Onion Association

CAFÉ Talks Podcast # 16: Sample Lesson Plan

Canned pears lend their versatile flavor to sweet and savory dishes alike, which makes them the perfect candidate for innovative utilizations amid pandemic restrictions.

By Thomas Smith