Westlake High School teacher earns national award for long-term commitment to recycling and sustainability.

By Lisa Parrish, GMC Editor
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Warren Leigh received the Idaho Potato Commission Postsecondary Educator of the Year award and the Honorable Mention Auguste Escoffier School of Culinary Arts Community Outreach award.

By Lisa Parrish, GMC Editor
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Chris Webber was honored for his understanding of modern culinary technology and its potential to assist future employees of culinary kitchens.

By Lisa Parrish, GMC Editor
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Chef Kim de la Villefromoy, representing Mercer Culinary, received thanks and appreciation for his steadfast support.

By Lisa Parrish, GMC Editor
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Eight culinary education leaders, one college student, and one foodservice business recognized for innovative approaches and positive impacts on culinary education.

By Lisa Parrish, GMC Editor
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A mindset of extraordinary and excellence is not a destination, rather it’s a way of living – every day.

By Paul Sorgule, MS, AAC
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Setting students up with what they need to succeed in life is far more valuable than any culinary technical skill you will teach them.

By Adam Weiner, JD, CFSE
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CAFÉ Talks Episode 70

One day we find ourselves immersed in a career, something we spend a significant portion of our lives engaged in. Sometimes it is simply work – a means to an end, or a way to pay the bills, but occasionally, it is a calling – what we were meant to do, how we contribute, our way to make a dent in the universe. “Do what you love” is a common phrase that means little to those who are unable to connect or find the passion that aligns with a calling. Chef’s often claim that cooking is their calling and as such, invest the passion to make it so. They are everywhere, the lifeblood of our profession.

On occasion, a person is born into the profession of cooking. It is not so much genetic, but rather environmental. When cooking surrounds them through the formative years, then pursuing a career with French knife in hand, and an apron tied around their waist makes perfect sense.

Join CAFÉ Talks as we chat with Chef John Noble Masi who was born into this profession and now finds himself in culinary education helping to instill that same passion in a new generation of cooks and future chefs. Tune in and enjoy his story and perspective.