Does anything scare new cooks more than gravy? And what to do when faced with a sweet potato AND yam? Chef Weiner explains preparing traditional Thanksgiving sides from scratch—and teaching it virtually.
By Adam Weiner, JD, CFSE
Helpful tips to stay organized, grounded and efficient when using Zoom in this new instructing reality.
By Dr. Fred Mayo, CHE, CHT
Education is more than a set of objectives. It is a significant time in a person’s life where the experience becomes as important as the building of skills.
By Paul Sorgule, MS, AAC
Discover what it takes to become a flavorist and ideas about retooling culinary education post COVID-19.
By Lisa Parrish, GMC Editor
A highly successful chef chooses a different direction – a chance to give back, to be a mentor for others, to open eyes and open doors – to teach. Years later, his personal accomplishments are transformed into student accomplishments. He built a program based on an experience that goes beyond the classroom and beyond the curriculum. He created and maintains lifelong connections with students who became part of his commitment as a teacher. Join CAFÉ Talks for a close up look at Chef Peter Sproul, learn about his acquired philosophy of teaching and training, and feel his passion for making a difference.
A seasoned chef, Ph.D. in food studies, culinary educator, program administrator, research chef, sustainability advocate, and food waste warrior – Chef Jonathan Deutsch is on a mission to help us all see the big picture. The fragile food supply chain in America is broken and our collective malaise concerning food waste is a crisis that must be addressed. According to a United Nations study – nearly 1/3 of all the food produced for human consumption is wasted. With an alarming percentage of the world’s population experiencing food insecurity or worse – this is simply unacceptable. Carry this through the issues of over-packaging and transportation energy costs associated with the food supply chain and it is easy to see why Chef Deutsch and many others are raising the red flag about a needed sustainability attitude. Join CAFÉ Talks podcast as we learn more about what Chef Deutsch is working on at Drexel University and how we all might help to make a difference for our industry, for our country, and for the world. As educators we can make that difference through one student at a time.
Gold Medal Classroom:
The official ezine for CAFE | October 2020 issue
View practical and informative virtual lessons on baking with raspberries from five top New Orleans chefs and NOCHI Culinary Instructor Zak Miller.
By Lisa Parrish, GMC Editor and Washington Red Raspberry Commission
Social media and adaptability are two skills Christopher Koetke predicts will be invaluable for success in the future foodservice industry.
By Lisa Parrish, GMC Editor