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 tie on an apron to navigate the challenges ahead, the ACF has never been more important than it is right now. 

Join CAFÉ Talks podcast as we share an hour with Chef Christopher Tanner, the newly appointed Executive Director of the ACF. His fresh perspective will serve to point, once again, to the significance of professional cooks and the important role they play in helping to define an important part of American culture. 

CAFÉ Talks Episode 80

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 in the years ahead? What types of positions will our graduates seek and how well are we preparing them for different roles?

If you understand that this is the time to be proactive and define the role culinary schools will play in determining future career tracks for our students, then be sure to listen to CAFÉ Talks Podcast with Research and Development Chefs Sean Dwigans and Todd Ketterman from Reser Fine Foods as they focus on their role in determining the future of quality food and how restaurants and culinary schools might respond. 

CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, January 2024.”

JOB TITLE: Culinary Lecturer
The Horst Schulze School of Hospitality Management

CAFÉ Talks Episode 79