CAFÉ Talks Episode 48

Be humble, work with your employees, know that each person is just as important as the next, build trust through your brand, and make sure that you find time for family. These are words of wisdom from a successful owner team that has built a foodservice business and a family through hard work, dedication to a pursuit of excellence, connecting with guests, and mentoring a team of professionals who share in a vision and a mission to serve.

Join CAFÉ Talks Podcast as we spend time with Chef Jamie and Melissa Keating – owners/operators of EPIC Restaurant and JK Culinary Catering in Columbus, Georgia. Even with the demands on their time that accompany restaurant ownership, Jamie and Melissa have managed to raise a wonderful family of four successful children and an extended family of staff members and loyal guests. Tune in and learn about their methods that focus on respect and balance.

CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, May 2022.”

CAFÉ Talks Episode 47

Find your purpose, align with your passion, think that you can make a difference and you just might. As chefs and educators, we have a desire to discover what we were meant to do and how what we do might just make a dent in the universe. We have the power to steer individuals in a certain direction, to fill stomachs, inspire, reward, comfort and celebrate, and give others a chance to break bread and raise a glass. But, to feed the young who might not know where their next meal is coming from, to set the stage for them to learn and grow - now this is a noble purpose.

Join CAFÉ Talks Podcast for an important interview with Chef Ann Cooper of the Ann Cooper Foundation, a non-profit organization dedicated to doing just that - setting the stage for learning through good nutrition, flavorful plates of food made from scratch and prepared with care and understanding.

Gold Medal Classroom: 
The official ezine for CAFE  |  May 2022 issue

Herbs, fruits and cheese elevate without overpowering light and subtle seafood flavors.

By Lisa Parrish, GMC Editor
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Teaching whole animal butchery helps students understand meat purchases, cuts and proper preparation.

By American Lamb Board
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