How can a generation that does not cook navigate the obesity epidemic?

By Lisa Parrish, GMC Editor
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Environmental issues can be taught using taco ingredients, from monocropping to methane gas.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Students practice the skills needed to convert formulas using water and premade-pie dough.

By Dr. Jennifer Denlinger, CCC, CHEP
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Developing and teaching active listening skills for a successful culinary career and life.

By Paul Sorgule, MS, AAC
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Math instructor Linda Blocker shares tips on building students’ math confidence from decimals and fractions to costing out recipes.

By Lisa Parrish, GMC Editor, and
Linda Blocker, CHE, Associate Professor SUNY Delhi
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Mentorship's lofty goal: Pushing students toward the best version of themselves through cultivating relationships that encourage personal growth.

By Amanda Miller, CC, CPC
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Chef Daniel “Billy” Kalil
Chef/Commercial Foodservice Product Specialist
Land O’Lakes, Inc.

By Lisa Parrish, GMC Editor
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CAFÉ Talks Episode 56

A student and young cook’s education and training is an investment in their future. Defining goals, establishing those “stakes in the ground”, and charting a path towards a rewarding career are as important as any other aspect of their development – planning is critical and knowing how to build a path is a life skill.

Everything that a young professional does, from that first day tying on an apron leads to that end career goal. Everything that culinary educators, program administrators, and chefs do along the way contributes to this realization.

Join CAFÉ Talks as we discuss this process with Denise Zanchelli, Managing Director of David Meyers Associates, the premier placement service for club chefs in the United States. This “outcomes based” interview might very well be your most important investment of time today.