Three trends shed light on the way chefs cook, flavor and eat.

By McCormick® and Company
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Teach the power of food and its ability to demonstrate cooks’ care.

By Paul Sorgule, MS, AAC
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Help students identify tools and equipment with a classroom Bingo game.

By Dr. Jennifer Denlinger, CCC, CHEP
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An 11-key point checklist that will help students stay employed throughout their careers.

By Adam Weiner, JD, CFSE
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“When you see opportunities in life, take them, especially if they are uncomfortable. It is those opportunities that will make you grow the most.”
Christopher Tanner, CEC, WCMC, AAC, Research Chef at Rubix Foods

By Lisa Parrish, GMC Editor
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CAFÉ Talks Episode 46

“WHY DID YOU DECIDE TO WORK HERE?” This, to Chef Joe Faria of Quail Valley River and Golf Club is a very important question to ask. “It is my job to understand this answer and make sure that his or her reason is still relevant throughout the time that a person works here.” In Chef Faria’s kitchen diversity is a learning opportunity, teaching is a way of life, family is essential, and teamwork never allows individuals to drift away from their mission “to serve.”

Join us for an important discussion about how to navigate the numerous challenges of operating a club kitchen through effective leadership where each employee is viewed as essential.