CAFÉ Talks Episode 102

It’s every chef’s dream – to own a restaurant that carries their signature. A culmination of years, if not decades of experiences, skill building, brand creating, networking, and product testing can lead to an operation that is theirs to mold. Ah…but the skill set that got a chef to this point is suddenly significantly different and more complex. All the anxiety and stress of preparing a station in time for the onslaught of orders never goes away even when the chef is now an owner. They may not find themselves sweating out the plethora of orders on a Saturday night, multi-tasking numerous preparations, and finishing plate presentations as the dish slides down the pass, but they still feel that pressure and joy while wrestling with the role of financial manager, marketer, human resource manager, trainer, motivator, and ultimate problem solver.

Join CAFE Talks for a candid interview with Chef Eric Warnstedt, owner of Heirloom Hospitality and its cadre of restaurants as we dig into the life of the chef/restaurateur. 

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

Techniques like mandolin slices and Hasselback cuts help teach students food tastes great without taking a bite. 

By Lisa Parrish, GMC Editor
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Online courses help culinary educators keep skills sharp and may count toward ACF recertification hours.

By Lisa Parrish, GMC Editor
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Making excellence the foundation keeps mediocrity off the table.

By Paul Sorgule, MS, AAC
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New Gallup Poll shows young adults and older Americans are embracing alcohol’s perceived negative health effects.

By Lydia Saad, Director of U.S. Social Research at Gallup
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