CAFE Talks Podcast

CAFÉ Talks Ep. 111 – Keeping It Safe

Chef Matt Schellig, World Food Safety Organization

As chefs and culinary educators, there is so much that we must take responsibility for. Well-prepared, quality food, beautiful looking plates in the pass, satisfying flavors, efficient operations, cost controls and profit, and focused, supportive management, are part of our job description. Nothing, however, is more important than keeping our customers and staff safe from foodborne illness. Food safety must be our over-riding concern and preparing our students and employees to be aware and practice…

CAFÉ Talks Ep. 110 – Learn to Work, Work to Learn

Chef Lorenzo Boni, Executive Chef for Barilla Pasta

We all have days that focus on accomplishments and the joy of being alive, while on another day, we may feel less than stellar about how things went. Regardless of the perceived outcome, it is oftentimes that plate of food, prepared with care, and shared with friends and family that helps us to either celebrate or refresh, giving us a chance to face the following day with optimism and faith in humankind. Food is that…

CAFÉ Talks Ep. 109 – Learn to Work, Work to Learn Part 2

Alexandra Levit, CEO and Stephanie Reisner, President and CEO

John and Mary are 15-year-old high school students entering their junior year. The pressure is already on to decide about college and what they intend to do with the rest of their lives. As in the past, they sit at their desks and listen to teachers lecture about algebra, geometry, proper sentence structure, and American history. Standing at a whiteboard, their teacher outlines the critical points in today’s lecture while John and Mary take notes…

CAFÉ Talks Ep. 108 – Learn to Work, Work to Learn

Alexandra Levit, CEO and Stephanie Reisner, President and CEO

WORK is a four-letter word that is an important part of a person’s meaning and purpose. It is one key to becoming a contributing member of society and in the case of this podcast, a vehicle for building a person’s competence, confidence, and productive future. Throughout history, the skills of the craftsperson and the foundation for the knowledge worker have been closely aligned with tactile work. Education works best when work is part of education.…

CAFÉ Talks Ep. 107 – Influencers To Pay Attention To

Chris Koetke and Mark Molinaro, Chefs

Today, there is so much information to sift through, so many changes that impact our careers and lives, and so many unknowns on the horizon. Our success as chefs and educators lies in our ability to know where to access information and how to qualify its relevance. Referred to as your network of influence, this portfolio of contacts, resources, and well researched data is your professional differentiated product; this is what, in many cases, will…

CAFÉ Talks Ep. 106 – Transitioning from Operations to Classroom

Kevin McCarthy, Chef

As challenging as it is to execute a large-scale banquet or orchestrate the line in a busy restaurant, it can’t compare to that first time you stand in front of a class filled with students – some of whom who are excited to learn while others are not quite sure. You may know “how” tasks are accomplished in the kitchen, your taste receptors are likely fine-tuned, and your ability to problem-solve is never questioned, but…

CAFÉ Talks Ep. 105 – Ending Poverty with a Job

Dina Altieri, Chef

Education and training are the great equalizers. They lead to jobs, careers, and a sense of fulfillment and self-worth. Jobs provide purpose and direction, social interaction, and the ability to put for food on our table, clothes on our backs, and a roof over our heads – the essentials of existence. With a growing population of poor, frightening increases in homelessness, food insecurity, and mental health challenges – job creation is an important first step…

CAFÉ Talks Ep. 104 – Assessing Flavor Memory

Robert Danhi, Chef

When all is said and done; after a restaurateur invests a fortune in an operations ambience, perfect location, the right music, detailed training, and a well thought out marketing strategy, success comes down to flavor. This is what pulls guests in and keeps them coming back. Ah, but flavor includes all these factors in addition to the typical understanding of flavor. Smell, texture, sound, taste, and visuals are the building blocks of flavor, but even…

CAFÉ Talks Ep. 103 – Food Insecurity

Thomas Barnes, Chef

Imagine not knowing when you will eat next or where that meal will come from? Think about the relationship that sound nutrition has with your ability to learn, understand, focus, grow, and solve everyday problems. When you are hungry, everything else seems to carry less weight. Consider that nearly 25% of young people in America today (including college students) are food insecure. Try to digest how that might be possible in the wealthiest country in…

CAFÉ Talks Ep. 102 – The Entrepreneurial Chef

Eric Warnstedt, Chef

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…

CAFÉ Talks Ep. 101 – The Global Impact of Cooking

Ragnar Fridriksson, General Manager of World Chefs

One hundred countries, millions of chefs, unique traditions and styles of cooking, sustainability, and a commitment to giving back. This is World Chefs, an organization of culinary organizations committed to the betterment of the food industry, the profession of chef, and the core beliefs of its founder – Auguste Escoffier. At a time when the world seems so fractured and in disarray – chefs unite around the importance and binding nature of food and food…

CAFÉ Talks Ep. 100 – An Educational EcoSystem

Chef Jorge de la Torre, Culinary Director

The best partnerships require a willingness to listen, the flexibility to change and the desire to embrace it, recognition of each other’s challenges and needs, and a touch of creativity. In culinary education, this partnership process requires consideration for the community, partner businesses, faculty, maximization of space, and, of course, the student.Tune in to the 100th episode of CAFÉ Talks podcast for an inspiring conversation with Chef Jorge de la Torre from Sun Valley Culinary…

CAFÉ Talks Ep. 99 – Only So Many Fish in the Sea

Talley Hite, Seafood Watch Outreach Leader

We have all heard the phrase: “There are plenty of fish in the sea”, of course used in a different context, but with increased demand at the plate and concerns over the impact of global climate change, the reality is that seafood supply is not guaranteed. Chefs and educators have a role to play in helping consumers stretch their palates and move towards more sustainable fish and sustainable fishing processes used domestically and internationally. Join…

CAFÉ Talks Ep. 98 – Taste and Flavor & Modern Menus

Katie Ayoub, Flavor Trends Expert, F&B Consultant

The menu is centerpiece to the restaurant experience and as such, one of the most critical (and enjoyable) tasks that a chef engages in. Bringing family traditions, work experiences, influence from mentors, and ethnic background to the table, a chef will create his or her menu signature. This signature includes all components of FLAVOR (taste, smell, texture, visual impact, sound, and context) as well as the business dynamics that drive restaurant success. Join CAFÉ Talks…

CAFÉ Talks Ep. 97 – Cheese – Milk's Immortality

Jill Giacomini Basch, Point Reyes Farmstead Cheese Company

The American dairy represents the core of generational family businesses that made our country strong. The work is incredibly hard and unpredictable; the connection to the land is critical; the love of and care for dairy cows is wonderful to experience, and the product is on every kitchen table from coast to coast. Yet, operating a dairy farm focused on fluid milk is so incredibly challenging forcing farmers to seek ways to increase herd size…

CAFÉ Talks Ep. 96 – Is Pizza the Key to a Happy Life

Lars Smith, Chef and Pizzaiolo

Since those early days, in 1905, when Gennaro Lombardi opened the first American pizzeria in New York City, the United States has been in love with this seemingly simple menu item of crust, tomatoes, and cheese. Pizza has become the menu choice of everyday celebrations, a neighborhood attraction that brings people together, a family tradition, and a nourishing, delicious, versatile item for people on the go. It is nearly impossible to find a city, town,…

CAFÉ Talks Ep. 95 – How Will You Answer

Paul Sorgule, Chef and Educator

Most students and young cooks share common unanswered questions about the process of becoming a cook and chef, how they will fit in a changing industry, and whether or not they made the right decision to choose to pursue a formal culinary education or go the route of the school of hard knocks. They are questions that deserve answers – questions that seek our mentorship and coaching. Join CAFÉ Talks as Paul Sorgule, our podcast…

CAFÉ Talks Ep. 94 – You Never Know – This Thing Called Hospitality

Wendy Hackett, General Manager

What can be very exciting about a career is not as much what you are doing in the moment as the realization that you never know what you might be doing, or are even be capable of doing, in the future. Preparation for whatever may come, constantly improving your skill set, keeping an open mind, and having a willingness to dip your toe in the water of opportunity can reveal a career that you never…

CAFÉ Talks Ep. 93 – Media Learning Tools

Emiliano De Laurentiis, Sante Magazine

Resources, resources, resources. What we offer in the classroom is only one source of important information that will help our students be successful. The industry of food and beverage chances so quickly that it is nearly impossible for our classroom content to keep up. Knowing what resources are available to help students remain current is a necessary part of the teacher’s job. There is a plethora of information available to faculty members and students that…

CAFÉ Talks Ep. 92 – Improvisation and Teaching

Joseph Conto, Professor

Engagement is the goal of every faculty member. When a class is engaged, the dynamics around real learning is evident. Getting to engagement is a challenge; a challenge that requires helping everyone overcome their fears. When teachers incorporate stories and improvisational problem-solving that results from helping others immerse in those stories, then engagement is more likely to occur. Join CAFÉ Talks Podcast chat with Professor Joseph Conto from Paul Smith’s College as he talks about…

CAFÉ Talks Ep. 91 – Leading Educational Change

Robert Myers, PhD

At a time of uncertainty within higher education, it is refreshing to know that there are knowledge leaders working to define what opportunities stand before us. Artificial Intelligence, education as a service industry, on-line education, enrollment decline, value assessment vs. rising costs, and an audience that doesn’t learn the same way that previous generations did, all combine into a stew of challenge; a stew that needs the right amount of seasoning from educational leaders, faculty…

CAFÉ Talks Ep. 90 – The Artist In Us All

John Schopp, Chef

As chefs we have an opportunity to make people smile, to satisfy a need, to inspire, to bring people together, and to express our art on a plate. There is an altruistic side to cooking that not only complements the pragmatic need to operate financially successful kitchens, but to also make a difference in people’s lives. Join CAFÉ Talks as we chat with Chef John Schopp – culinary educator, seasoned chef and pastry chef, caterer,…

CAFÉ Talks Ep. 89 – Real Life Repetition Leads to True Competence

Randall McNamara, Chef/Educator – Rouxbe

Everyone learns differently, yet many educational models focus on a standardized approach. To some, a traditional college education sets the stage for a successful future while for others a trade school is more appropriate. With respect to culinary education there is little argument over the value of a hands-on approach and the importance of real-life experiences. Evolving from the early apprenticeship model, culinary schools have been very successful at teaching the “why” associated with skill…

CAFÉ Talks Ep. 88 – In Service of the Potato

Alan Kahn, Vice President for Foodservice, Idaho Potato Commission

We may think that a protein is the center of the plate for most restaurant menu items, but based on popularity, variety, and pure satisfaction – the potato reigns supreme. From baked, mashed, hash browns, roasted, and scalloped to the mighty French fry, people love potatoes. Idaho produces nearly one third of all the potatoes available on the U.S. market. The “spud” state offers a perfect environment for growing exceptional potatoes, especially the classic russet.…

CAFÉ Talks Ep. 87 – Teaching Not to Forget - An International Experience

Giacomo Berselli, Founder – Marco Polo Program Abroad

To understand the history and traditions of a country, to walk the vineyards and farmlands, enjoy the aroma of Prosciutto di Parma hams hanging through a long cure, to slice into a wheel of 24 month aged Parmigiana, or savor the deeply rich, tangy, and slightly sweet flavor of barrel aged balsamic – this is a real education. Walk through ancient Rome and feel the energy of a thousand years of societal evolution, to be…

CAFÉ Talks Ep. 86 – No Child Hungry

Vanessa Marquis, Chef – ACF Chef & Child

TO MAKE A DIFFERENCE – This is what drives chefs and cooks – we want to use our craft to have an impact on how people feel, act, interact, and enjoy life. A well-prepared plate of food is the ultimate vehicle for expressing our feelings, our heritage, our belief in humankind, and how we inherently want to bring joy to other’s lives. For some, that plate of food is hard to come by. Food insecurity…

CAFÉ Talks Ep. 85 – Make My Day – Cooking with Heart

Adam Ochs, Chef

Chefs have always served an important role in bringing people together and brightening their day. Cooking and a plate of food is comforting and part of a wellness regiment, but it can be so much more. It is a form of expression and a vehicle for storytelling, a way for people to connect, and a perfect vehicle for setting aside or embracing our differences. When chefs understand these ancillary opportunities then a whole new perspective…

CAFÉ Talks Ep. 84 – The Wine Experience

Donald Patz, Wine Artisan

We lift a glass of wine and toast the wonders of a life well lived. In its color we see the care of the winemaker, its bouquet – the influence of terroir, its texture, the purity of the grapes from its humble beginning, and the experience the joy of being with those with whom we share it and the artistry of the craftsman. To a chef, wine is the most extraordinary friend to his or…

CAFÉ Talks Ep. 83 – Every Leader Needs Followers

Jason Brooks, Leadership Consultant

Manage, Lead, Coach, Repeat – a tried and true process that sets the stage for success in any business. Managers and leaders, although not always the same person, are the facilitators of business success, but it is the followership team that provides the fuel for this to occur. It is a leadership mindset designed to inspire, listen, mentor, and unify that must permeate a team if the end goals of an organization are to be…

CAFÉ Talks Ep. 82 – Embracing the Benefits of Change

Benji Koltai, CEO and Co-Founder of Galley Solutions

It’s a brave new world where what was once comfortable is now unpredictable. So many of the models of prediction that we used in restaurants and in culinary education no longer work or work as well. The need for a great restaurant experience and the demand for qualified cooks and chefs has rarely been better, yet addressing needs, making decisions, and solving problems seems impossible at times. Chefs need the right tools in a changing…

CAFÉ Talks Ep. 81 – ACF – The Next 95 Years

Christopher Tanner, Chef

Chef to chef – this is what inspires us, this is what brings us together, this is how we move forward as an industry. Being part of something that is representative, collaborative, historically significant, and in tune with making a difference is inspiring. The American Culinary Federation, celebrating 95 years of representing and helping to define the American chef is such an organization. Positioned to lead the profession of chef forward and helping all who…

CAFÉ Talks Ep. 80 – The Research and Development Chef

Sean Dwigans and Todd Ketterman, Chefs

There has never been a more interesting and challenging time to be a chef than right now! Everything is changing, everything seems to be in flux; but what is certain is that chefs will always be needed, and people will always respond well to great food. As the industry of food moves through a period of significant change it is essential that culinary education lead the charge. What will the position of chef look like…

CAFÉ Talks Ep. 79 – Art and the Chef

Joseph Bonaparte, Chef

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…

CAFÉ Talks Ep. 78 – Everyone Loves Chocolate

Josh Johnson, Pastry Chef and Chocolatier

Most would agree that chocolate is the ultimate comfort food. No matter your state of mind – chocolate makes things better. In fact, Chef Alain Ducasse stated: “Everywhere in the world there are tensions: economic, political, religious. So, we need chocolate.” Pastry chefs are admired and even revered, but the chocolatier is on a whole other level of awe. Chocolate stems from an agricultural product “cacao” and exhibits the same complexities and variances as grapes and…

CAFÉ Talks Ep. 77 – Umami

Andrew Hunter, Chef

Savory or deliciousness – regardless of how you reference it, umami is an important part of the flavor formula that chefs seek to unlock. Salt, sweet, sour, bitter, umami, and context play equal roles in determining the flavor experience that we individually have with food. Understanding each is important, but having real-life connections with the memory of foods as they link with flavor triggers is how we are able to embrace them. Join CAFÉ Talks…

CAFÉ Talks Ep. 76 – Kitchen Technology

Daniel Lessem, Corporate Chef

The food industry has changed significantly over the past few decades. With over one million restaurants in the United States and a food supply system from farm through production and distribution and on to diner’s tables, the complexity of this segment of the economy has become exponentially more difficult to manage. As is the case with so many other industries – technology is becoming a very important tool as we seek to find a path…

CAFÉ Talks Ep. 75 – A Culture of Hospitality

Jason Hanny, General Manager

Hire the right attitude, train thoroughly, treat people with respect, help them become better, push for excellence, and set the stage for everyone to “do the right thing”. This is how Jason Hanny, General Manager of Vermont’s Shore Acres Inn and Restaurant, views the concept of hospitality. When this becomes core to the culture of an operation then excellence is the result. Are we preparing our staff and students for the world of hospitality? Is…

CAFÉ Talks Ep. 74 – Dessert, The Last Impression – The Best Impression

Nathaniel Reid, Chef

A perfect croissant, crunchy exterior, soft layered interior – rich with delicious butter; a dense chocolate Sacher Torte with luscious ganache and bittersweet chocolate glaze, creamy bavarians, berry tarts, eclairs and cream puffs, and colorful macarons – everybody craves them even if they fight to resist. Dessert and pastry are what restaurant memories are made of. Behind those incredible sweets stand talented, dedicated, passionate, early-to-rise bakers and pastry chefs. These artisans have chosen a career…

CAFÉ Talks Ep. 73 – Artificial Intelligence is Here

Dr. Tim Dasey, author

Imagine taking all the skills and knowledge we currently teach, putting them in a box and shaking them like you would a pair of dice, tossing them on a table and seeing which ones find a home and which ones fall on the floor. There was no certainty what would remain and what would fall by the wayside. This is not a very scientific way of determining what to teach, yet that may very well…

CAFÉ Talks Ep. 72 – It Takes a Village to Raise and Educate a Student

Jen Root, Associate Vice President of Development for the University of Idaho

It took a few decades, but here we are – The Education Experience. Simply delivering curriculum content is not enough anymore. Colleges are expected to create an environment that is conducive to attracting, retaining, and graduating competent and confident individuals. This Experience includes state-of-the-art facilities, beautiful campuses, loads of technology, the very best trained faculty, and in the case of culinary arts programs – sophisticated kitchens and dining environments. Tuition alone will not support these…