CAFÉ Talks Episode 79

What pulls people into the kitchen? What is the attraction and what might be in the DNA of chefs and future chefs that connects with the heat of the restaurant back-of-the-house? Walk through your kitchen and carry on a conversation with your cooks, bring the topic of a chef’s DNA up at your next chef’s meeting, and dig a little deeper to discover where that spark of interest comes from. You just might find that your kitchen is filled with frustrated artists and musicians looking for a way to express themselves. You just might discover those passionate cooks have a room full of guitars, drums, acrylic paints, homemade pottery, shelves full of journals where they write their thoughts, or even a handful of written poems they keep to themselves. 

Is the art of cooking a reason why creative people find a home in the kitchen – a place where live art connects through all the human senses? If this might be so, do your programs adequately connect to this underlying passion and help to nurture the need to be expressive? Tune in to CAFÉ Talks Podcast for a discussion on this very topic with Chef Joseph Bonaparte of the Culinary Institute of Myrtle beach – an award-winning culinarian and accomplished guitarist. 

Gold Medal Classroom: 
The official ezine for CAFE  |  January 2024 issue

A cultural lesson in empathy helps tackle the real empathy decline in the American public.

By Elise Chonko, Baking and Pastry Arts Instructor at the Chesterfield Career and Technical Center at Hull Street in Richmond, Va.
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How teaching skiing taught me to be a better culinary arts instructor.

By Warren Leigh, culinary professor, cater, consultant and retired restaurant operator
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Tamarind is up and coming while McCormick makes three world flavor predictions.

By McCormick®
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Are you a pastry instructor teaching chocolate? Are you explaining umami to students? Are you a culinary arts director considering curriculum changes? CAFÉ can help with that.

By Lisa Parrish, GMC Editor
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When ordinary is acceptable how to push and pull through to exceptional.

By Paul Sorgule, MS, AAC
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Goya Foods offers four scholarships of up to $20,000 each to students entering their freshman year in a two- or four-year accredited college working toward a degree in culinary arts and/or food science.

By Lisa Parrish, GMC Editor
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