Employers report core aptitudes are just as important as specific culinary skills in new hires.

By Paul Sorgule, MS, AAC

Avoid scattered seasoning mistakes by sticking with the basics.

By Adam Weiner, JD, CFSE

Converting Zoom lectures into organized class discussions engages students and reduces their online fatigue.

By Dr. Fred Mayo, CHE, CHT

Instructors share ideas about their online instruction. Topics touch on:

Innovation expert Bob Eckert and wine importer Jack Edwards featured on-air guests.

By Lisa Parrish, GMC Editor

Flavor is that elusive key that opens up the experience of eating, it is something that chefs spent their careers in search of, food manufacturers toil over, restaurant customers embed in their memories, and culinary instructors try to teach – yet few people really understand it like a flavorist. This is the person with the knowledge of a food scientist, the palate of a great chef, the memories of a food lover who has picked that sun ripened tomato in July and enjoyed the richness of the fruit, remembers biting into a first pick September Macintosh apple, savors the smell and flavor of caramelized onions or sautéed wild mushrooms, and closes his or her eyes to bring back the smell and taste of a fall pumpkin pie just pulled from the oven. Sweet, sour, bitter, salty, or umami -to truly understand flavor is to have the power to control it and re-create it time and again. Join me for this episode of CAFÉ Talks as I welcome one of the country’s most accomplished flavorists: Dolf DeRovira – founder of FlavorDynamics – a business dedicated to the art and science behind the products that we enjoy.

CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices COVID-19 Special Edition, September 2020.”

The experience of dining would not be complete without a great, appropriately matched bottle of wine. What goes into the production of that bottle is a long process that begins with the farmer and the terror. The quality of the wine, as every vintner will tell you, is determined by the quality of the grape and the grape depends on the soil, the sun, the temperature, amount of rainfall, and nurturing from the person who works the soil and cares for the fruit. Great wine makers try to let the juice of the grape and the fermentation process speak for itself. After harvest and the crush, the juice of the grape, through fermentation - is allowed to evolve – converting natural sugars into a juice that reflects the character of the terror and the palate of the wine maker. Understanding the complexity of the process, the passion of the vintner, the science of the wine maker, and the vision of the chef who must match food and wine for the best experience, is the craft of the importer and exporter. Join us as Jack Edwards of The Jack Edwards Collection talks about his role in helping to bring the very best wines from their source to the restaurant table and his thoughts about the importance of wine education. Jack’s experience with the people of wine, and knowledge of the product itself will open a fruitful discussion on this podcast episode. You won’t want to miss it.

Gold Medal Classroom: 
The official ezine for CAFE  |  September 2020 issue

CAFE Talks Episode 7