Beef is a key ingredient with complicated environmental challenges and no precise and definitive answers

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Chef Mark DeNittis
Center of the Plate Protein Specialist
Performance Foodservice/Roma Foods

By Lisa Parrish, GMC Editor
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Goya Foods offers four scholarships of up to $20,000 each to students entering their freshman year in a two- or four-year accredited college working toward a degree in culinary arts and/or food science.

By Lisa Parrish, GMC Editor
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Winners to be featured in IPC’s upcoming national advertising campaign.

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CAFÉ Talks Episode 60

It does take a village to educate today’s cooks and chefs; a village of peer culinarians, chefs willing to mentor through internship, externship, or apprenticeship, and the community at large that shows interest in and support for the process of learning. A culinary program, if successful, understands the role of these different players and engages them in the process of learning while at the same time supporting and contributing to the profile of that community. It is this symbiotic relationship of school, business, consumer, and community leaders that is instrumental in creating a programs signature.

Join CAFÉ Talks chat with Chef Mark Wright – accomplished chef, culinary educator, and active leader within the American Culinary Federation as we delve into the importance of connecting a program with the community where it resides and assimilating the flavor of that community. This is a formula for developing uniqueness and value.

CAFÉ Talks Episode 59

What attracts individuals to a career in the kitchen, what excites students who seek to become a chef, what can help restaurants and schools retain today’s cooks and chefs – these are questions that challenge restaurateurs, chefs, and culinary educators. Is it pay and benefits, a lifestyle that requires so much of those who participate, or could it be an innate desire to be creative, expressive, and connected with the plate as a canvas?

Join CAFÉ Talks for an interview with Jennifer Reardon-Brown, artist and educator as we delve into these questions and take a hard look at the importance of the art in culinary art. Understanding the answer to the stated questions may very well unlock the door to success in the kitchen and in the classroom.