CAFÉ Talks Episode 76

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 towards consistency, quality, efficiency, and profitability.

Join CAFÉ Talks Podcast for our conversation with Chef Daniel Lessem – Corporate Chef and Director of Educational Partnerships for RATIONAL Cooking Systems as we discuss the opportunities that kitchen technology offers today’s chef.

Gold Medal Classroom: 
The official ezine for CAFE  |  November 2023 issue

Baker College’s Mikal Jones learns about potatoes and gains inspiration for a future foodservice career.

By Lisa Parrish, GMC Editor
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Adaptation: A call to instructors teaching today’s students.

By Wook Kang, Executive Director of Partnerships/Program Chair at National Louis University/Kendall College
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Entrepreneurial skills are more than opening a business: It's how to be a self-sufficient and successful adult.

By Elise Chonko, Baking and Pastry Arts Instructor at the Chesterfield Career and Technical Center at Hull Street in Richmond, Va.
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Culinarians learn about stress and anxiety-reducing tactics to create a team that gets the job done.

By Thomas Meyer, National Louis University/Kendall College
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Instructor Mary Levinski offers tips and suggestions on creating and maintaining effective community partnerships.

By Lisa Parrish, GMC Editor and Mary Levinski, Teacher and Department Chair at Sauk Rapids-Rice High School, Minnesota
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