Vibrant colors and sweet flavor make dragon fruit a hot commodity.

By Lisa Parrish, GMC Editor
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Investigate quality digital resources to update lesson plans designed specifically for the culinary arts educator.

By Lisa Parrish, GMC Editor
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AI opportunities, foodservice trends and workforce readiness covered during annual culinary instructor gathering.

By Lisa Parrish, GMC Editor
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Engage students rather than focusing on content volume in culinary education.

By Paul Sorgule, MS, AAC
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By Andrea Feldman, Johnson & Wales University Marketing
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CAFÉ Talks Episode 86

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 and a lack of understanding how to prepare and present wholesome food for a balanced diet remains one of the greatest travesties in our country and around the world. Chefs can have an impact on resolving this problem and in the process make a significant dent in the universe.

Join CAFÉ Talks for a conversation with Chef Vanessa Marquis – chair of the American Culinary Federation’s Chef and Child Initiative and learn how you can help to resolve the problem of food insecurity and nutritional shortcomings among children.