Actively encourage students to participate in and create food waste reduction concepts.

By Dr. Jennifer Denlinger, CCC, CHEP

Instruct students on balancing flavor, texture and variety on charcuterie boards and garnishes.

By Adam Weiner, JD, CFSE

Expanded categories and a new Awards mission reflect James Beard Foundation’s goal to create a more inclusive and accessible program.

CAFÉ Talks Episode 34

From baking cookies with his grandmother to becoming a Subway sandwich artist and on to chef/owner of Soigne Hospitality with a portfolio of nationally renowned restaurants and partnerships with Daniel Boulud and Thomas Keller – Chef Gavin Kaysen is a true example of a person in pursuit of excellence. “From an early age I knew that I wanted to make a career in the kitchen and focus on making people happy.” Chef Kaysen is a talented chef who represented the United States at the Bocuse D’Or, operated the internationally known Café Boulud in New York City, and went on to open and operate Spoon and Stable, his first restaurant in his hometown of Minneapolis. Join CAFÉ Talks for this inspiring conversation with a chef who is a mentor, accomplished culinarian, savvy entrepreneur, teacher and trainer, and humanitarian with his eyes set on making the restaurant industry better – every day.

Gold Medal Classroom: 
The official ezine for CAFE  |  October 2021 issue

The second in a two-part series discussing the reality of ghost kitchens as profitable concepts.

By Lisa Parrish, GMC Editor