Silken Soy Purée can simplify recipe development by replacing or supplementing dairy ingredients and enhancing the texture of dressings, dips, desserts and more.

By The Soyfoods Council

What will tomorrow bring? This is a question that keeps many people awake at night. How do I prepare for what is uncertain - is it possible to really plan ahead? Jack Uldrich is a future thinker – a person whom many organizations lean on for guidance as they realize that the only thing that is certain is that change will come with them on board or in spite of them – so they had better collectively become proactive. Join us for another great episode of CAFÉ Talks as Jack Uldrich walks us through a process of “unlearning” so that the stage can be set for effective personal and organizational evolution and a “strategy set to survive and thrive in an era of unparalleled change.” Jack’s work with Fortune 100 companies, venture capital firms, not for profit organizations and regional governments has set him apart as a true visionary on those factors that will alter the way we think, work, and act in the future. This “not to miss podcast” is high energy, focused, and so very relevant-today. Whether you are a chef, restaurateur, foodservice manager, educator, or student – you will feel Jack’s spark of enthusiasm and positive logic as he addresses change process, innovation, and planning for the unexpected.

High School Educator Workshop

CAFE Talks Episode 3

CAFE Talks Launch

CAFE Talks

Since the early days of America’s great restaurants it has been the restaurateur – the person with the extended hand, warm smile, great stories, nurturing hospitality and firm handle on how to control the fragile finances of operations that defined an industry so essential to American lifestyle.  The need to gather, break bread, enjoy wonderful meals with family and friends, and feel that special touch of sincere welcome is core to a quality life. Those restaurateurs may share the limelight with well-known chefs, but make no mistake - they are the reason why a restaurant may flourish. One of the most prominent restaurateurs in America is Drew Nieporent – the founder and inspiration behind the Myriad Restaurant Group that has opened nearly 40 restaurants around the world over the past 30 years.  Drew, a graduate of the Cornell Hotel School, is responsible for restaurants that we are all familiar with:  Tribeca Bar and Grill, Montrachet, Batard, Corton, and of course: Nobu.  All of his restaurants are award winning, reflecting the level of excellence that he expects – the New York Times and Michelin Guide agree. Join us for a chat with Drew Nieporent on CAFÉ Talks podcast.  Listen in as he shares his thoughts about the current state of the restaurant industry, the challenges ahead, the role of the restaurateur, and what culinary graduates need in their bag of tricks to find success in their chosen career.

Born with his feet planted firmly in the soil of Louisiana and the swampland of the Bayou, John Folse grew to become Louisiana’s worldwide ambassador of food.  As the foremost practitioner of Cajun cooking – Chef Folse represents this melting pot cuisine through his original restaurant Laffite’s Landing and currently in partnership with Chef Rick Tramonto at restaurant R’Evolution Additionally, his John Folse Companies include catering at White Oak Plantation, a PBS television series, publishing company, food manufacturing facility, and the John Folse Culinary Institute at Nichols College.  This authentic southern gentleman has been there for Louisiana as it recovered from incredible disasters such as Hurricane Katrina.  Chef Folse fought with the chefs, cooks, and restaurateurs of Louisiana to preserve and rebuild the region's strong culinary culture.

Although not a chef, Mary has been involved with setting standards for a chef’s educational experience as well as providing ongoing experiences linking the foodservice industry with the foodservice classroom. Her experiences include ACF accreditation and certification criteria as well as setting up summer institutes and other events for culinary educators in order to help them maintain their expertise in both cooking and education.  She looks at the current challenges facing educators and is proud to help them pivot their programs to include new delivery methods and even more importantly, discover new partnerships with industry via the CAFÉ website, Gold Medal Classroom magazine, and events such as the annual Deans and Directors Retreat and yearly Leadership Conference.

CAFE Champion Award