Jim Churches
Senior Executive Corporate Chef
Land O’Lakes

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

Winner receives up to $1,000 toward attending CAFÉ’s summer conferences.

Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

CAFÉ Talks Episode 62

“Let’s not forget that we are cooks.” This was a wake-up call from Chef Andre Soltner at an ACF Conference many years ago. It brought home the importance of the tactile work that we do and for those of us in education – the opportunity we have, to draw individuals into a profession with a proud history. It was also a call to each of us to note that it is in the “doing” where we learn the craft of cooking. The hands-on approach whether it be through internship, externship, coop activity, or formal apprenticeship is the difference maker when approaching the process of skill development and the mentoring of a new generation of cooks and chefs.

Join CAFÉ Talks as we chat with Chef Richard Kugelmann of Central Piedmont Community College about the importance of learning by doing.

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