Setting the stage for trust and dependability is essential to an educator’s job.

By Paul Sorgule, MS, AAC
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Teaching the subject of climate change is like teaching students vegetable cookery – they might not like vegetables but need to know how to prepare them.

By Adam Weiner, JD, CFSE
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Two in-class activities drive the importance of foodservice can cutting.

By Dr. Jennifer Denlinger, CCC, CHEP
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Chef Adam Moore
Flashpoint Innovation Chef and President

By Lisa Parrish, GMC Editor
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Student chefs and faculty bring home a variety of accolades from ACF 2022 National Convention.

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CAFÉ Talks Episode 52

We study to understand, we practice to learn, and we produce to truly know. These are foundational steps in building competence and confidence, but they also unlock the possibility to create and innovate. Moving the business of food forward requires both a commitment to those critical foundations and the wherewithal to question, push forward, think creatively, and innovate a product or process that is new and exciting. It all begins with those foundations that we teach in our kitchens and classrooms – their importance can never be diminished.

Join our conversation with Chef Robert Dumas, the Food Science Innovation Coordinator at the University of Maine. From Louisiana kitchens to a tour of duty on a Navy submarine, through the Presidential White House Mess where he participated in servicing the staff and president during the Obama years, to his current position that helps to bring innovation in food to the economy of Maine, Dumas represents a perfect example of the importance of the foundations to the process of creativity and innovation. You won’t want to miss this interview.

CAFÉ Talks Episode 51

The times they are a changing.  Culinary education and the industry it serves is facing incredible challenges, yet at the same time – fantastic opportunities. In our third year of communicating with chefs, cooks, culinary educators, students, and program administrators CAFÉ Talks Podcast will open the door to these opportunities. Interviews with people who have their thumb on the pulse of change will offer their thoughts on where the industry of food and the provisioners of culinary education are headed.  Listen in to this episode as I outline what those changes will likely entail.