Part One: Making sense of the senses when transforming ingredients into multisensory pieces of art. 

By Lisa Parrish, GMC Editor
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Induction cooking offers safer, sustainable and more efficient stovetop options.

By Lisa Parrish, GMC Editor
Jack Campbell, Kendall College Chef Instructor and Asst. Professor 
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Taking pride in work, self, professionalism and excellence are benchmarks in the culinary industry.

By Paul Sorgule, MS, AAC
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James Eddington
Farmer, Tour Guide and Executive Chef 
Eddington’s of Exeter 

By Lisa Parrish, GMC Editor
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Multi-application culinary syrups deliver elevated flavor, convenience and creativity.

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CAFÉ’s awards deadline extended to April 15.

By Lisa Parrish, GMC Editor
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CAFÉ Talks Episode 107

Today, there is so much information to sift through, so many changes that impact our careers and lives, and so many unknowns on the horizon. Our success as chefs and educators lies in our ability to know where to access information and how to qualify its relevance. Referred to as your network of influence, this portfolio of contacts, resources, and well researched data is your professional differentiated product; this is what, in many cases, will define your career trajectory and your effectiveness within that career.

Please join CAFÉ Talks Podcast was Chefs Chris Koetke, Mark Molinaro, and Paul Sorgule, share some of their most treasured resources and influencers.