CAFÉ Talks Episode 98

The menu is centerpiece to the restaurant experience and as such, one of the most critical (and enjoyable) tasks that a chef engages in. Bringing family traditions, work experiences, influence from mentors, and ethnic background to the table, a chef will create his or her menu signature. This signature includes all components of FLAVOR (taste, smell, texture, visual impact, sound, and context) as well as the business dynamics that drive restaurant success.

Join CAFÉ Talks for a conversation with Katie Ayoub, one of the country’s most experienced experts in the areas of menu development and taste dynamics as she uncovers some of the secrets of building a successful menu concept while keeping an eye on the trends that drive consumer engagement.

Gold Medal Classroom: 
The official ezine for CAFE  |  March 2025 issue

Take the business and education partnership self-assessment tool and discover your program’s temperature and its effect on the education experience.

By Christopher Bates, MEd, CCC, CCE, NPE
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Egg prices soar as farmers work around the clock to protect their flocks.

By Lisa Parrish, GMC Editor 
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Watch short videos and pair basic dishes and their histories for a student pasta tutorial.

By Lisa Parrish, GMC Editor 
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Instructors can embrace change driven by uncertainty or get run over by its natural force. The choice is ours.

By Paul Sorgule, MS, AAC
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Lesson plan reveals the texture evolution from bite to mastication to mouthfeel.

By California Walnuts
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