Learning from culinary instructors the ins and outs of new technologies.

By Lisa Parrish, GMC Editor 
Thomas Meyer, Kendall College Instructor
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Defining your culinary education business’s niche.

By Paul Sorgule, MS, AAC
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Oona Settembre 
Senior Manager of Culinary Innovation 
Kellanova Away From Home

By Lisa Parrish, GMC Editor
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CAFÉ Talks Episode 106

As challenging as it is to execute a large-scale banquet or orchestrate the line in a busy restaurant, it can’t compare to that first time you stand in front of a class filled with students – some of whom who are excited to learn while others are not quite sure. You may know “how” tasks are accomplished in the kitchen, your taste receptors are likely fine-tuned, and your ability to problem-solve is never questioned, but now, it’s all about different learning styles, patience, coaxing with encouragement while never faltering from your high standards, critiquing instead of criticizing, and giving the right amount of attention to each member of the class.

Transitioning from operations chef to teacher is challenging and rewarding at the same time. Join CAFÉ Talks Podcast for a chat with Chef Kevin McCarthy from Paul Smith’s College as he reflects on his experience in doing just that.

Gold Medal Classroom: 
The official ezine for CAFE  |  February 2026 issue