CAFÉ Talks Episode 67

What once was thought to be of no use has been given a chance to be great again, to feed us all and pay respect to the plant, the animal, and the products we made and pushed aside what was left. What is one man’s waste is another’s treasure – how true it is to those who think and act in tune with the planet.

Join CAFÉ Talks for a fascinating conversation with Dan Kurzrock, CEO of Upcycled Foods, Inc. as he challenges us to re-think how we approach the foods we prepare and consume. His company mantra: “To better align the food we eat with the planet we love” points to what each of us can do to impact the world around us. His company is finding new ways of using what we haphazardly referred to as waste in the past. This is the start of something great.

CAFÉ Talks Episode 66

Look in a mirror. Are you proud of the image you portray in the kitchen? The chef’s uniform carries generations of tradition, standards of excellence, history, and pride. How we present ourselves has much to do with how we act, perform our duties, and how others perceive us as professionals. Serious culinarians are fully cognizant of the power of the uniform. 

The knives that we hold in our hands, those sharp blades that are an extension of our hands, the workhorses of the kitchen, and the deliverer of acquired skill are personal and representative of the profession that each cook represents.

Join CAFÉ Talks for a discussion with a consummate entrepreneur who, as a chef, knows how important these two tools are to every career cook. Chef Kim de la Villefromoy of Mercer Culinary talks about building his uniform business and then partnering with one of the most respected knife companies in the country. It is service that sets them apart.

Gold Medal Classroom: 
The official ezine for CAFE  |  April 2023 issue

Inclusiveness across cultural, racial and socioeconomic levels leads to better student outcomes.

By Lisa Parrish, GMC Editor
Chef Thomas Meyer and Chef Marianne Albovias, Kendall College at National Louis University
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Understanding the functionality of flour opens so many baking doors – there won’t be anything a baker cannot make.

By Lisa Parrish, GMC Editor
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