Club and resort chef in quality, high-volume kitchens to classrooms preparing the next generation of cooks – Chef Pliska has always wanted to be in a position to give back. He feels fortunate to have enjoyed the work and positions that he held in operations from Washington, DC to Dusseldorf – West Germany. Today, he spends his time mentoring students at Ozark Technical Community College – a place where he has found his calling.“It’s all about work ethic” claims this accomplished chef. Learn how he is able to stress this in his classes and in the program-operated restaurant. His commitment to skill development through repetition and immersion in real environments where students develop that confidence and sense of urgency is evident in his passion and unrelenting example. “I ask my students: do you love food, and are you willing to make the commitment to learn?” His words ring true as he points to the reality that not every student is born with natural talent, a perfect palate, or that artistic touch that is highlighted on a plate of food, but every student, regardless of their natural skills can choose to practice a great work ethic. “It is our responsibility as educators to encourage this and provide a platform that demands a student’s very best effort.” Join us for a lively talk with Chef Daniel Pliska.

Carpenter or chef – the choices were there and a chance visit to a culinary classroom solidified his decision. Frank Costantino loved cooking since he was very young helping his dad cook at home on the weekends. Little did he know at that time that his life would be filled with the challenges and joys of being a chef and educator. From an early beginning when a guidance counselor proclaimed that he was not college material until he completed the requirements for a doctorate in education – Chef Costantino proved the skeptics wrong. Listen in as this now Vice President and Program Director of the New York Culinary Institute at Monroe College, culinary competition coach, accomplished chef, and self-driven entrepreneurial spirit talks about his three guiding principles: Pride, Passion, and Professionalism. He has always set the bar high and in the process built a team of like-minded professionals who are dedicated to investing in student development and success. This is an inspiring interview for every program director, culinary instructor, college administrator, culinary student and chef who seeks to hire well-trained graduates.

Gold Medal Classroom: 
The official ezine for CAFE  |  May 2021 issue

Complex sweet flavor is a natural partner to a spicey taste and easy to showcase with an instructional tasting station.

By Lisa Parrish, GMC Editor

Influential tastemakers identify four new flavor themes: plants pushing boundaries; humble nosh; underwater, under discovered; and physiological eating.

By McCormick & Company

Student competitors remind instructors that teaching goes beyond textbook lessons.

By Adam Weiner, JD, CFSE

Establish a student passport that compliments a degree or certificate and defines a specific skill’s baseline ability.

By Paul Sorgule, MS, AAC

The visual principles of vegetable cookery.

By Dr. Jennifer M. Denlinger, CCC, CHEP

Building trust and gaining respect by actions such as helping in the dish pit and asking for preferred pronouns. It’s leading by example and leading from the front.

By Amanda N. Miller, CC, CPC