CAFÉ Talks Episode 96

Since those early days, in 1905, when Gennaro Lombardi opened the first American pizzeria in New York City, the United States has been in love with this seemingly simple menu item of crust, tomatoes, and cheese. Pizza has become the menu choice of everyday celebrations, a neighborhood attraction that brings people together, a family tradition, and a nourishing, delicious, versatile item for people on the go. It is nearly impossible to find a city, town, village, or hamlet in the United States that lacks at least one, if not many pizzerias to choose from. The pizzeria is an important entry-level business for budding entrepreneurs, and a perfect business for those who love to connect with people and put a smile on their face.

Join CAFÉ Talks podcast for a lively interview with Chef Lars Smith, a national and international pizza aficionado, competition winning pizzaiolo, and co-owner of State of Mind Public House and Pizzeria. His is a shop that stands out among the more than 7,000 pizzerias in California, a place worthy of a trip.

Gold Medal Classroom: 
The official ezine for CAFE  |  November 2024 issue

CIA’s Robert Perillo shares his journey planning and implementing a food waste recovery program that donated over 121,000 pounds of food since its inception.

By Robert Perillo, CHE, Culinary Institute of America at Hyde Park instructor  
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Emily Willardson designed several business opportunities for students that cemented pride, business skills and a deepening culinary spirit.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

A comprehensive lesson plan focusing on discussing and comprehending food waste and how it can be curbed through donation.  

By Dr. Jonathan Deutsch, Drexel University
and Anya Obrez, Natural Resources Defense Council
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Discovering the desire for excellence drives the need to learn and improve.

By Paul Sorgule, MS, AAC
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Teaching yield quantity from fruit through poultry helps solidify the foundation of food costs.

By Dr. Jennifer Denlinger, CCC, CHEP
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

One-hour event hosted by the National Pork Board, USA Potatoes and McCormick Science Institute exploring how traditional culinary techniques can be adapted for modern, sustainable eating.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.