We need to face the current harsh reality and stand up, take a deep breath, bring our teams together and ask the question: “Now what?”

By Paul Sorgule, MS, ACC

Chef Keith Taylor talks about subjects ranging from the ethnicity of soul food, to a restauranteur’s core values to setting a career destination in the next installment of CAFÉ Talks Podcast.

By Lisa Parrish, GMC Editor

Thinking creatively is natural during youth and not so much so as we age. Factors including group dynamics, the structure of formal education, peer critique, and fear of being scorned for thinking outside the norm – make it far more difficult to be creative in our approach toward opportunities and challenges. Bob Eckert is the CEO of New and Improved – a company dedicated to helping others work together, reinvigorate their creative energy, and in the process innovate towards new and improved ways of solving problems and creating those opportunities. Join CAFÉ Talks for a lively, reflective discussion with Bob Eckert about this creative process and how it might help individuals, businesses, teams, and schools address their challenges and set a course for a bright future.

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

From his early days growing up in New Jersey within a family deeply rooted in great cooking, Chef Keith Taylor loved everything about the kitchen. Visits to New York City restaurants with his uncle and alignment with his grandmother – a professional cook – Keith would eventually meet and spend quality time in the kitchen with Chef Patrick Clark – a chef of great renown in America. His career was self-determined at an early age and through culinary school and later working at Disney, Hilton Hotels, sporting arenas with teams like the NJ Devils and the New York Giants – Chef Taylor developed a reputation as a solid culinarian who knows logistics, is a strong leader, and a strong personality with the knowledge to run a profitable operation. Now the owner/operator of Zachery’s BBQ and Soul Food and Chef Soul Enterprises, Chef Taylor has earned a reputation as one of America’s premier proponents of Soul Food and the flavors and history of southern style cooking. He is an eloquent speaker, a motivational force, a successful entrepreneur, and a spokesperson for operating kitchens with heart.Join us for a deeply personal and inspirational episode of CAFÉ Talks with Keith Taylor – chef, businessman, leader, husband and father.

New CAFÉ Talks podcast educates, enlightens, entertains and rewards listeners with the best of the culinary industry.

By Lisa Parrish, GMC Editor

A Chicago college and Ohio high school share their plans for returning to the culinary classroom this fall.

By Lisa Parrish, GMC Editor

The 2020 Entrepreneurship Award, sponsored by Kendall College National Louis University, recognized Michael Carmel for creative initiatives that drove the institution’s enrollment success.

By Lisa Parrish, GMC Editor

Dr. Jennifer Denlinger earned the 2020 Innovation Award, sponsored by the Idaho Potato Commission, for a creative escape room based on safe food handling procedures.

By Lisa Parrish, GMC Editor

Culinary Institute of Michigan awarded the 2020 Green Award sponsored by the United Soybean Board for teaching lifetime sustainability skills.

By Lisa Parrish, GMC Editor