Some may speak of Farm to Table, but a few chefs truly live the concept. An appreciation for the work of the farmer is a great first step, but engaging in the work of the farmer, planting, weeding, nurturing and harvesting; fully integrating ingredients in your menu, working with their seasonality, minimizing waste and when it occurs – building it back into the soil as compost or feed for the animals that a chef raises; and teaching the restaurant staff to respect the animals and the crops that they are privileged to use – this is true farm to table. Join our podcast interview with Melissa Kelly, owner, operator, and chef of Primo Restaurant in Rockland, Maine – a chef who brought her culinary education through the kitchens of Larry Forgione and Alice Waters, operations in San Francisco, Miami, and New York City and through the farms of New York. After 20 years – Primo, her nationally renowned farm with a restaurant is still going strong.

Quality, Trust, and Service - these are the hallmarks of success in any business. In the restaurant field these hallmarks are measured each day, by every customer and every employee. For the business to succeed, these factors must come into play with every stakeholder involved in the ecosystem of restaurants. Sometimes - smaller is better, allowing the stakeholder to quickly adapt when quality, trust, and service are tempted by changes in the marketplace. Flexibility, openness, and creative problem-solving are essential traits that must come be used when challenges are ever-present. Join CAFÉ Talks as we address the challenges of today and the way that one company: Dole and Bailey Provisioners, a woman owned and operated company led by Nancy Matheson-Burns, rallied their employees and partners to change during one of the most challenging times in our lifetime.

CAFÉ Talks Episode 41

Gold Medal Classroom: 
The official ezine for CAFE  |  February 2022 issue

Teaching cuisines from the world may mean not being limited by borders.

By Lisa Parrish, GMC Editor,
and Chef Andrew Hunter, Kikkoman Sales USA Executive Chef 
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Traveling broadened both the mind and palate of Cura chef Dennis Rivera.

By Lisa Parrish, GMC Editor
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Popular portable food creates a customer connection with authentic offerings.

By Lisa Parrish, GMC Editor
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