CAFÉ Talks Episode 59

What attracts individuals to a career in the kitchen, what excites students who seek to become a chef, what can help restaurants and schools retain today’s cooks and chefs – these are questions that challenge restaurateurs, chefs, and culinary educators. Is it pay and benefits, a lifestyle that requires so much of those who participate, or could it be an innate desire to be creative, expressive, and connected with the plate as a canvas?

Join CAFÉ Talks for an interview with Jennifer Reardon-Brown, artist and educator as we delve into these questions and take a hard look at the importance of the art in culinary art. Understanding the answer to the stated questions may very well unlock the door to success in the kitchen and in the classroom.

Gold Medal Classroom: 
The official ezine for CAFE  |  December issue

Non-alcoholic beverage market increases as better-tasting products serve a health-conscious drinker. Help culinary students perfect their beverage palates with non-alcohol alternatives.

By Lisa Parrish, GMC Editor
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A real showstopper: Dessert sushi so life-like it’s hard to believe it’s not real.

By Amanda Miller, CC, CPC
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Wrapping up the year with a complete index of the nearly 90 published stories.

By Lisa Parrish, GMC Editor
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Math instructor Linda Blocker provides the next installment of teaching the math concepts of recipe costing.

By Linda Blocker, CHE, Associate Professor SUNY Delhi
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