Two chefs show off their Can-Do pear contributions.

By Lisa Parrish, GMC Editor 
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Build a culinary education around flavor components with courses like Taste 101, Smell 121, Communications: Storytelling.

By Paul Sorgule, MS, AAC
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Dylan Ambrose
Product Development Chef
Reser’s Fine Foods

By Lisa Parrish, GMC Editor
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By Lisa Parrish, GMC Editor 
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Four cutting-edge and trending flavors now available.

By Lisa Parrish, GMC Editor 
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CAFÉ Talks Episode 98

The menu is centerpiece to the restaurant experience and as such, one of the most critical (and enjoyable) tasks that a chef engages in. Bringing family traditions, work experiences, influence from mentors, and ethnic background to the table, a chef will create his or her menu signature. This signature includes all components of FLAVOR (taste, smell, texture, visual impact, sound, and context) as well as the business dynamics that drive restaurant success.

Join CAFÉ Talks for a conversation with Katie Ayoub, one of the country’s most experienced experts in the areas of menu development and taste dynamics as she uncovers some of the secrets of building a successful menu concept while keeping an eye on the trends that drive consumer engagement.