CAFÉ Talks Episode 56

A student and young cook’s education and training is an investment in their future. Defining goals, establishing those “stakes in the ground”, and charting a path towards a rewarding career are as important as any other aspect of their development – planning is critical and knowing how to build a path is a life skill.

Everything that a young professional does, from that first day tying on an apron leads to that end career goal. Everything that culinary educators, program administrators, and chefs do along the way contributes to this realization.

Join CAFÉ Talks as we discuss this process with Denise Zanchelli, Managing Director of David Meyers Associates, the premier placement service for club chefs in the United States. This “outcomes based” interview might very well be your most important investment of time today.

Award Application for Student of the Year Award, sponsored by the Idaho Potato Commission through CAFÉ (Center for the Advancement of Foodservice Education)

CAFÉ Talks Episode 55

What we do is important! As chefs and chef educators we know the responsibility we have for preparing and presenting beautiful, delicious food, but do we fully realize the impact food has on the health and wellbeing of our communities? What happens in restaurants with food will eventually trickle down to the home. Chefs and cooks can set the tone for the food that we eat and how it is prepared. Proper nutrition need not infer that deliciousness is sacrificed. It is part of our responsibility to teach and train the next generation of professional cooks to understand, embrace, and practice good nutrition without sacrifice. We hold the key to changing habits.

Join CAFÉ Talks Podcast for a discussion with Chef-Dietitian Barbara Kamp of culinarymedicine.org as she walks us through their efforts to train medical professionals how to reference good nutrition with their patients and how chefs might better understand the role that this plays in changing the impact of disease.