CAFÉ Talks Episode 73

Imagine taking all the skills and knowledge we currently teach, putting them in a box and shaking them like you would a pair of dice, tossing them on a table and seeing which ones find a home and which ones fall on the floor. There was no certainty what would remain and what would fall by the wayside. This is not a very scientific way of determining what to teach, yet that may very well be where we are today. We just don’t know what will be relevant and what will be critical in another year or ten years. Those of us in education will need to be flexible and open to change as we move forward. We will need to stand ready to reinvent ourselves in the moment and use whatever tools are at our disposal. This is terrifying and exciting at the same time. 

Join CAFÉ Talks Podcast for a discussion with Dr. Tim Dasey, author of the groundbreaking book: Wisdom Factories as we delve into the world of Artificial Intelligence and begin to think about how it will impact what, how, when, and where we teach the next generation of cooks, chefs, restaurateurs, and food professionals.

CAFÉ Talks Episode 72

It took a few decades, but here we are – The Education Experience. Simply delivering curriculum content is not enough anymore. Colleges are expected to create an environment that is conducive to attracting, retaining, and graduating competent and confident individuals. This Experience includes state-of-the-art facilities, beautiful campuses, loads of technology, the very best trained faculty, and in the case of culinary arts programs – sophisticated kitchens and dining environments. Tuition alone will not support these needs and expectations and tuition does have a breaking point – so, the ability to provide this experience rests firmly on the shoulders of effective Development Offices. 

Listen to our conversation with Jen Root – Associate Vice President of Development for the University of Idaho as we delve into the need for collaboration and synergy between all stakeholders in the education of tomorrows chefs, restaurateurs, and leaders. 

Gold Medal Classroom: 
The official ezine for CAFE  |  September 2023 issue

A heartfelt appreciation and thanks to Chef Adam for teaching both culinary and life lessons.

By Lisa Parrish, GMC Editor
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Students will learn steps involved in creating new food products including crafting a business model and forming a product’s competitive advantages.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.