CAFÉ Talks Episode 104

When all is said and done; after a restaurateur invests a fortune in an operations ambience, perfect location, the right music, detailed training, and a well thought out marketing strategy, success comes down to flavor. This is what pulls guests in and keeps them coming back. Ah, but flavor includes all these factors in addition to the typical understanding of flavor. Smell, texture, sound, taste, and visuals are the building blocks of flavor, but even if all these factors are spot on, we can’t forget the importance of context which includes all those efforts surrounding the food.

Learn how important the whole package is to a restaurants flavor reputation and how, as educators and trainers, we can teach methods for understanding and building flavor. Join CAFÉ Talks Podcast for a deep dive discussion with Chef Robert Danhi, a culinary professional who has dedicated his career to this essential topic for every cook, chef, baker, and restaurateur.

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

Field trips, updated lessons and guest speakers help Tracy Figueroa’s students learn relevance amid the classics. 

By Tracy Figueroa, Culinary Instructor, Hennepin Technical College 
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Chefs are looking to almonds not just for their health halo, but as a dynamic base for formulating richer textures and elevated flavor experiences. 

By Ann Rolke, Almond Board of California
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Tips and suggestions on how to prepare students for success in and out of the kitchen.

By Paul Sorgule, MS, AAC
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Megan McKenna
Senior Director of Marketing & Foodservice
National Watermelon Promotion

By Lisa Parrish, GMC Editor
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Scholarship covers full tuition, transportation, financial stipends and professional mentoring programs with the goal of diversifying kitchen leadership.

By Lisa Parrish, GMC Editor
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Culinary student contest offers four winners $2,600 in prize money for either a California Classic or California Freestyle grilled cheese sandwich.

By Lisa Parrish, GMC Editor
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