CAFÉ Talks Episode 70

One day we find ourselves immersed in a career, something we spend a significant portion of our lives engaged in. Sometimes it is simply work – a means to an end, or a way to pay the bills, but occasionally, it is a calling – what we were meant to do, how we contribute, our way to make a dent in the universe. “Do what you love” is a common phrase that means little to those who are unable to connect or find the passion that aligns with a calling. Chef’s often claim that cooking is their calling and as such, invest the passion to make it so. They are everywhere, the lifeblood of our profession.

On occasion, a person is born into the profession of cooking. It is not so much genetic, but rather environmental. When cooking surrounds them through the formative years, then pursuing a career with French knife in hand, and an apron tied around their waist makes perfect sense.

Join CAFÉ Talks as we chat with Chef John Noble Masi who was born into this profession and now finds himself in culinary education helping to instill that same passion in a new generation of cooks and future chefs. Tune in and enjoy his story and perspective.

Gold Medal Classroom: 
The official ezine for CAFE  |  June/July 2023 issue

Spark creativity with fresh mangos by linking education with trend and recipe innovation.

By Chef Rob Corliss, All Things Epicurean
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High school students beat out 90 teams to take home top titles at the 2023 National ProStart Invitational held in Washington, D.C.

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Steering students’ culinary math success with teaching tips like showing work and using driving analogies.

By Linda Blocker, Associate Professor at the State University of New York at Delhi
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Bringing the curriculum to (real) life through storytelling, forced problem-solving, field trips and getting students inside foodservice operations.

By Paul Sorgule, MS, AAC
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One chef’s example of how a failed legal career turned into a successful and fulling culinary career.

By Adam Weiner, JD, CFSE
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Giving students an outline to record notes helps with processing, organizing and extending thinking on butchery topics.

By Dr. Jennifer Denlinger, CCC, CHEP
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