CAFE Talks Episode 4

Teaching mustard’s flavor and heat: More than just a spice and hotdog condiment.

By Lisa Parrish, GMC Editor
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Chef Steve Squire discusses prepared and powdered mustard in his favorite applications.

By Lisa Parrish, GMC Editor

Forecasting foodservice’s future and advising culinary students searching for employment based on a 35-year culinary career.

By Lisa Parrish, GMC Editor

Teaching culinary topics across core subjects and using students’ interests as lesson plan inspiration.

By Adam Weiner, JD, CFSE

How to make effective presentations, use visual aids and manage large classes in online Zoom teaching.

By Dr. Fred Mayo, CHE, CHT

We need to face the current harsh reality and stand up, take a deep breath, bring our teams together and ask the question: “Now what?”

By Paul Sorgule, MS, ACC

Chef Keith Taylor talks about subjects ranging from the ethnicity of soul food, to a restauranteur’s core values to setting a career destination in the next installment of CAFÉ Talks Podcast.

By Lisa Parrish, GMC Editor

Thinking creatively is natural during youth and not so much so as we age. Factors including group dynamics, the structure of formal education, peer critique, and fear of being scorned for thinking outside the norm – make it far more difficult to be creative in our approach toward opportunities and challenges. Bob Eckert is the CEO of New and Improved – a company dedicated to helping others work together, reinvigorate their creative energy, and in the process innovate towards new and improved ways of solving problems and creating those opportunities. Join CAFÉ Talks for a lively, reflective discussion with Bob Eckert about this creative process and how it might help individuals, businesses, teams, and schools address their challenges and set a course for a bright future.

Gold Medal Classroom: 
The official ezine for CAFE  |  August 2020 issue