CAFE Talks Episode 10

Attention: Foodservice Instructors

CAFE Talks Episode 9

CAFE Member Special Journal Edition

CAFE Talks Episode 8

A systems advocate throughout his career – Kevin O’Donnell has taken his career from convention center management to high-end hotels, a Sun Valley exclusive dude ranch to elegant New England country inns, and busy co-op grocery stores to teaching kitchens and dining rooms of hospitality and culinary schools in New York and Vermont. A problem solver, logistics manager, creative thinker and mentor to many – Kevin stands out as a true example of leadership in the field of hospitality. Join us for a candid and insightful interview as Kevin is engaged in a conversation about alternate career options, unique internships, the need for change, and the attributes of a successful foodservice manager or chef in today’s challenging environment.

The idea of food kits moves from the restaurant sector into culinary education at Kendall College.

By Lisa M. Parrish, GMC Editor

Changing semolina flour pasta for chickpea and red lentil options requires knowledge about differing mouthfeel, flavor and application temperature.

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

Recipe builder uses flexible ingredients while creatively engineering flavors in global and regional cuisine during remote instruction.

By Lisa Parrish, GMC Editor

Learn how Morrison Healthcare morphed into reformatted café spaces with touch-less delivery systems, online ordering, food lockers and robot salad machines in a few months due to COVID-19.

By Lisa Parrish, GMC Editor