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 host, considers these questions and offers answers from his experience as a chef and educator.

CAFÉ Talks Episode 94

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 imagined. The fields of hospitality and culinary arts offer nearly limitless opportunities to move in new and exciting directions – if you so choose.

Join CAFÉ Talks for a conversation with Wendy Hackett, General Manager of the Winery at Bull Run. She is a lifelong ambassador of hospitality with an understanding of what it takes to build, train, and mentor teams and nurture the commitment to creating hospitable environments so that hospitality can take place.

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

Changing yeast varieties and grain types takes an ages-old process into the modern world.

By Lisa Parrish, GMC Editor
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Opportunities for bakers to help hungry consumers craving hearty meals.

By Lisa Parrish, GMC Editor
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