CAFÉ Talks Episode 77

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 as we chat with Chef Andrew Hunter – executive chef for Kikkoman, Niman Ranch, and R and D for Wolfgang Puck Worldwide as we delve into the experience of flavor and the role of umami.

Award Application for Student of the Year Award, sponsored by the Idaho Potato Commission through CAFÉ (Center for the Advancement of Foodservice Education)

Thanks to Idaho Potato Commission for sponsoring the Educator of the Year Award for 2024! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector.

We are pleased to announce the 2024 Green Award will be offered to individuals/ culinary programs that emphasize sustainability or other “green” aspects in their programs.

Thanks to Kendall College/National Louis University for once again sponsoring the Entrepreneurship Award for 2024! This Award identifies culinary programs that either (1) teach or encourage entrepreneurship in their programming or (2) implement revenue-generation and cost savings into their programs.

Thanks to RATIONAL, we are pleased to announce that the 2024 Technology Award will be offered to individuals/culinary programs that successfully introduced technology in their programs.

Thanks to Auguste Escoffier School of Culinary Arts for sponsoring the Community Outreach Award for 2024! This Award is open to culinary, pastry, and hospitality programs or individuals making a positive impact in their communities via outreach programs such as food banks, recycling efforts, skill development for homeless, etc.