CAFE Talks Podcast

CAFÉ Talks Ep. 97 – Cheese – Milk's Immortality

Jill Giacomini Basch, Point Reyes Farmstead Cheese Company

The American dairy represents the core of generational family businesses that made our country strong. The work is incredibly hard and unpredictable; the connection to the land is critical; the love of and care for dairy cows is wonderful to experience, and the product is on every kitchen table from coast to coast. Yet, operating a dairy farm focused on fluid milk is so incredibly challenging forcing farmers to seek ways to increase herd size…

CAFÉ Talks Ep. 96 – Is Pizza the Key to a Happy Life

Lars Smith, Chef and Pizzaiolo

Since those early days, in 1905, when Gennaro Lombardi opened the first American pizzeria in New York City, the United States has been in love with this seemingly simple menu item of crust, tomatoes, and cheese. Pizza has become the menu choice of everyday celebrations, a neighborhood attraction that brings people together, a family tradition, and a nourishing, delicious, versatile item for people on the go. It is nearly impossible to find a city, town,…

CAFÉ Talks Ep. 95 – How Will You Answer

Paul Sorgule, Chef and Educator

Most students and young cooks share common unanswered questions about the process of becoming a cook and chef, how they will fit in a changing industry, and whether or not they made the right decision to choose to pursue a formal culinary education or go the route of the school of hard knocks. They are questions that deserve answers – questions that seek our mentorship and coaching. Join CAFÉ Talks as Paul Sorgule, our podcast…

CAFÉ Talks Ep. 94 – You Never Know – This Thing Called Hospitality

Wendy Hackett, General Manager

What can be very exciting about a career is not as much what you are doing in the moment as the realization that you never know what you might be doing, or are even be capable of doing, in the future. Preparation for whatever may come, constantly improving your skill set, keeping an open mind, and having a willingness to dip your toe in the water of opportunity can reveal a career that you never…

CAFÉ Talks Ep. 93 – Media Learning Tools

Emiliano De Laurentiis, Sante Magazine

Resources, resources, resources. What we offer in the classroom is only one source of important information that will help our students be successful. The industry of food and beverage chances so quickly that it is nearly impossible for our classroom content to keep up. Knowing what resources are available to help students remain current is a necessary part of the teacher’s job. There is a plethora of information available to faculty members and students that…

CAFÉ Talks Ep. 92 – Improvisation and Teaching

Joseph Conto, Professor

Engagement is the goal of every faculty member. When a class is engaged, the dynamics around real learning is evident. Getting to engagement is a challenge; a challenge that requires helping everyone overcome their fears. When teachers incorporate stories and improvisational problem-solving that results from helping others immerse in those stories, then engagement is more likely to occur. Join CAFÉ Talks Podcast chat with Professor Joseph Conto from Paul Smith’s College as he talks about…

CAFÉ Talks Ep. 91 – Leading Educational Change

Robert Myers, PhD

At a time of uncertainty within higher education, it is refreshing to know that there are knowledge leaders working to define what opportunities stand before us. Artificial Intelligence, education as a service industry, on-line education, enrollment decline, value assessment vs. rising costs, and an audience that doesn’t learn the same way that previous generations did, all combine into a stew of challenge; a stew that needs the right amount of seasoning from educational leaders, faculty…

CAFÉ Talks Ep. 90 – The Artist In Us All

John Schopp, Chef

As chefs we have an opportunity to make people smile, to satisfy a need, to inspire, to bring people together, and to express our art on a plate. There is an altruistic side to cooking that not only complements the pragmatic need to operate financially successful kitchens, but to also make a difference in people’s lives. Join CAFÉ Talks as we chat with Chef John Schopp – culinary educator, seasoned chef and pastry chef, caterer,…

CAFÉ Talks Ep. 89 – Real Life Repetition Leads to True Competence

Randall McNamara, Chef

Everyone learns differently, yet many educational models focus on a standardized approach. To some, a traditional college education sets the stage for a successful future while for others a trade school is more appropriate. With respect to culinary education there is little argument over the value of a hands-on approach and the importance of real-life experiences. Evolving from the early apprenticeship model, culinary schools have been very successful at teaching the “why” associated with skill…

CAFÉ Talks Ep. 88 – In Service of the Potato

Alan Kahn, Vice President for Foodservice, Idaho Potato Commission

We may think that a protein is the center of the plate for most restaurant menu items, but based on popularity, variety, and pure satisfaction – the potato reigns supreme. From baked, mashed, hash browns, roasted, and scalloped to the mighty French fry, people love potatoes. Idaho produces nearly one third of all the potatoes available on the U.S. market. The “spud” state offers a perfect environment for growing exceptional potatoes, especially the classic russet.…

CAFÉ Talks Ep. 87 – Teaching Not to Forget - An International Experience

Giacomo Berselli, Founder – Marco Polo Program Abroad

To understand the history and traditions of a country, to walk the vineyards and farmlands, enjoy the aroma of Prosciutto di Parma hams hanging through a long cure, to slice into a wheel of 24 month aged Parmigiana, or savor the deeply rich, tangy, and slightly sweet flavor of barrel aged balsamic – this is a real education. Walk through ancient Rome and feel the energy of a thousand years of societal evolution, to be…

CAFÉ Talks Ep. 86 – No Child Hungry

Vanessa Marquis, Chef

TO MAKE A DIFFERENCE – This is what drives chefs and cooks – we want to use our craft to have an impact on how people feel, act, interact, and enjoy life. A well-prepared plate of food is the ultimate vehicle for expressing our feelings, our heritage, our belief in humankind, and how we inherently want to bring joy to other’s lives. For some, that plate of food is hard to come by. Food insecurity…

CAFÉ Talks Ep. 85 – Make My Day – Cooking with Heart

Adam Ochs, Chef

Chefs have always served an important role in bringing people together and brightening their day. Cooking and a plate of food is comforting and part of a wellness regiment, but it can be so much more. It is a form of expression and a vehicle for storytelling, a way for people to connect, and a perfect vehicle for setting aside or embracing our differences. When chefs understand these ancillary opportunities then a whole new perspective…

CAFÉ Talks Ep. 84 – The Wine Experience

Donald Patz, Wine Artisan

We lift a glass of wine and toast the wonders of a life well lived. In its color we see the care of the winemaker, its bouquet – the influence of terroir, its texture, the purity of the grapes from its humble beginning, and the experience the joy of being with those with whom we share it and the artistry of the craftsman. To a chef, wine is the most extraordinary friend to his or…

CAFÉ Talks Ep. 83 – Every Leader Needs Followers

Jason Brooks, Leadership Consultant

Manage, Lead, Coach, Repeat – a tried and true process that sets the stage for success in any business. Managers and leaders, although not always the same person, are the facilitators of business success, but it is the followership team that provides the fuel for this to occur. It is a leadership mindset designed to inspire, listen, mentor, and unify that must permeate a team if the end goals of an organization are to be…

CAFÉ Talks Ep. 82 – Embracing the Benefits of Change

Benji Koltai, CEO and Co-Founder of Galley Solutions

It’s a brave new world where what was once comfortable is now unpredictable. So many of the models of prediction that we used in restaurants and in culinary education no longer work or work as well. The need for a great restaurant experience and the demand for qualified cooks and chefs has rarely been better, yet addressing needs, making decisions, and solving problems seems impossible at times. Chefs need the right tools in a changing…

CAFÉ Talks Ep. 81 – ACF – The Next 95 Years

Christopher Tanner, Chef

Chef to chef – this is what inspires us, this is what brings us together, this is how we move forward as an industry. Being part of something that is representative, collaborative, historically significant, and in tune with making a difference is inspiring. The American Culinary Federation, celebrating 95 years of representing and helping to define the American chef is such an organization. Positioned to lead the profession of chef forward and helping all who…

CAFÉ Talks Ep. 80 – The Research and Development Chef

Sean Dwigans and Todd Ketterman, Chefs

There has never been a more interesting and challenging time to be a chef than right now! Everything is changing, everything seems to be in flux; but what is certain is that chefs will always be needed, and people will always respond well to great food. As the industry of food moves through a period of significant change it is essential that culinary education lead the charge. What will the position of chef look like…

CAFÉ Talks Ep. 79 – Art and the Chef

Joseph Bonaparte, Chef

What pulls people into the kitchen? What is the attraction and what might be in the DNA of chefs and future chefs that connects with the heat of the restaurant back-of-the-house? Walk through your kitchen and carry on a conversation with your cooks, bring the topic of a chef’s DNA up at your next chef’s meeting, and dig a little deeper to discover where that spark of interest comes from. You just might find that…

CAFÉ Talks Ep. 78 – Everyone Loves Chocolate

Josh Johnson, Pastry Chef and Chocolatier

Most would agree that chocolate is the ultimate comfort food. No matter your state of mind – chocolate makes things better. In fact, Chef Alain Ducasse stated: “Everywhere in the world there are tensions: economic, political, religious. So, we need chocolate.” Pastry chefs are admired and even revered, but the chocolatier is on a whole other level of awe. Chocolate stems from an agricultural product “cacao” and exhibits the same complexities and variances as grapes and…

CAFÉ Talks Ep. 77 – Umami

Andrew Hunter, Chef

Savory or deliciousness – regardless of how you reference it, umami is an important part of the flavor formula that chefs seek to unlock. Salt, sweet, sour, bitter, umami, and context play equal roles in determining the flavor experience that we individually have with food. Understanding each is important, but having real-life connections with the memory of foods as they link with flavor triggers is how we are able to embrace them. Join CAFÉ Talks…

CAFÉ Talks Ep. 76 – Kitchen Technology

Daniel Lessem, Corporate Chef

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…

CAFÉ Talks Ep. 75 – A Culture of Hospitality

Jason Hanny, General Manager

Hire the right attitude, train thoroughly, treat people with respect, help them become better, push for excellence, and set the stage for everyone to “do the right thing”. This is how Jason Hanny, General Manager of Vermont’s Shore Acres Inn and Restaurant, views the concept of hospitality. When this becomes core to the culture of an operation then excellence is the result. Are we preparing our staff and students for the world of hospitality? Is…

CAFÉ Talks Ep. 74 – Dessert, The Last Impression – The Best Impression

Nathaniel Reid, Chef

A perfect croissant, crunchy exterior, soft layered interior – rich with delicious butter; a dense chocolate Sacher Torte with luscious ganache and bittersweet chocolate glaze, creamy bavarians, berry tarts, eclairs and cream puffs, and colorful macarons – everybody craves them even if they fight to resist. Dessert and pastry are what restaurant memories are made of. Behind those incredible sweets stand talented, dedicated, passionate, early-to-rise bakers and pastry chefs. These artisans have chosen a career…

CAFÉ Talks Ep. 73 – Artificial Intelligence is Here

Dr. Tim Dasey, author

Imagine taking all the skills and knowledge we currently teach, putting them in a box and shaking them like you would a pair of dice, tossing them on a table and seeing which ones find a home and which ones fall on the floor. There was no certainty what would remain and what would fall by the wayside. This is not a very scientific way of determining what to teach, yet that may very well…

CAFÉ Talks Ep. 72 – It Takes a Village to Raise and Educate a Student

Jen Root, Associate Vice President of Development for the University of Idaho

It took a few decades, but here we are – The Education Experience. Simply delivering curriculum content is not enough anymore. Colleges are expected to create an environment that is conducive to attracting, retaining, and graduating competent and confident individuals. This Experience includes state-of-the-art facilities, beautiful campuses, loads of technology, the very best trained faculty, and in the case of culinary arts programs – sophisticated kitchens and dining environments. Tuition alone will not support these…

CAFÉ Talks Ep. 71 – The Life of a Pizzaiolo

Leah Scurto, Master Pizzaiolo

Ah … there are few foods more gratifying, fun, aromatic, flavorful, and nostalgic than pizza. The world loves it, Americans are hooked, and 75,000 pizza entrepreneurs across the country are making a living throwing and spinning dough, topping it with San Marzano tomato sauce, topped with stretched mozzarella, olive oil and a touch of fresh herbs. Every town seems to have their pizzeria where local show-person pizzaiolos are dazzling customers with their ability to master…

CAFÉ Talks Ep. 70 – Adapting to Your Calling in Life

John Noble Masi, Chef

One day we find ourselves immersed in a career, something we spend a significant portion of our lives engaged in. Sometimes it is simply work – a means to an end, or a way to pay the bills, but occasionally, it is a calling – what we were meant to do, how we contribute, our way to make a dent in the universe. “Do what you love” is a common phrase that means little to…

CAFÉ Talks Ep. 69 – The Chef's Garden

Farmer Lee Jones

It’s hard to imagine two more significant issues than feeding the earth’s population with nutritious, flavorful food, and protecting the planet where we live. Farmers are at the center of both issues.As chefs and culinary educators, we have an opportunity and most likely – an obligation to work with farmers as advocates for both sustainable practices and paying respect for the farmers work, through effective menu planning and preparation of Mother Nature’s harvest. Join CAFÉ…

CAFÉ Talks Ep. 68 – Regenerative Agriculture

Dr. Alan McAnelly

Eight billion people on the planet and counting. Farmers, ranchers, and fisherman are faced with a momentous challenge: “How do we continue to feed a planet that is growing at an exponential rate, protect the integrity of our ecosystem, produce food that is delicious, nutritious, and safe, and do so with integrity”? Join CAFÉ Talks podcast as Dr. Alan McAnelly discusses regenerative agriculture and how it can help farmers, consumers, and the planet. Healthy soil…

CAFÉ Talks Ep. 67 – ReThinking Waste

Dan Kurzrock, CEO

What once was thought to be of no use has been given a chance to be great again, to feed us all and pay respect to the plant, the animal, and the products we made and pushed aside what was left. What is one man’s waste is another’s treasure – how true it is to those who think and act in tune with the planet. Join CAFÉ Talks for a fascinating conversation with Dan Kurzrock,…

CAFÉ Talks Ep. 66 – Pride and the Tools of the Trade

Kim de la Villefromoy, Chef

Look in a mirror. Are you proud of the image you portray in the kitchen? The chef’s uniform carries generations of tradition, standards of excellence, history, and pride. How we present ourselves has much to do with how we act, perform our duties, and how others perceive us as professionals. Serious culinarians are fully cognizant of the power of the uniform. The knives that we hold in our hands, those sharp blades that are an…

CAFÉ Talks Ep. 65 – Setting the Stage for Innovation

Glenn Llopis, CEO and Author

At a time of crisis, the opportunities are limitless for those who understand how to lead and lift people up, for those who embrace change as a catalyst for innovation and improvement, and those who celebrate individuality and inclusion. This is the message from Glenn Llopis – a leading consultant, author, and mentor to leaders across the country. Join CAFÉ Talks Podcast as Glenn helps us to build a roadmap for success in challenging times.…

CAFÉ Talks Ep. 64 – Change and the Era of On-line Education

Kirk Bachmann, Chef

What would Escoffier think? This is a question that many chefs ask at times when a major shift in menu or concept is being contemplated, or when an educator is faced with the need to adjust content or methods of delivery. Change is difficult for anyone and at times we need to not only look back for guidance but also look forward for opportunity. Join CAFÉ Talks for an important discussion about on-line delivery methods…

CAFÉ Talks Ep. 63 – Chef's as Diplomats

Christopher Weissberg, Member of French Parliament

Breaking bread is symbolism for coming together, putting aside differences and learning to appreciate those with whom we differ. Breaking bread, in this regard, is adopted by individuals, families, organizations, as well as countries intent on finding diplomatic solutions to the challenges we face. Join CAFÉ Talks podcast as Christopher Weissberg, a member of French Parliament, as we chat about diplomacy and the role that food plays in breaking down barriers.

CAFÉ Talks Ep. 62 – Learning by Doing

Richard Kugelmann, Chef

“Let’s not forget that we are cooks.” This was a wake-up call from Chef Andre Soltner at an ACF Conference many years ago. It brought home the importance of the tactile work that we do and for those of us in education – the opportunity we have, to draw individuals into a profession with a proud history. It was also a call to each of us to note that it is in the “doing” where…

CAFÉ Talks Ep. 61 – The Go-Giver Storyteller

John David Mann, World Famous Author and Entrepreneur

In a world where “What’s in it for me”, is too often the first concern, those who are truly successful build a foundation on generosity, giving, and value creation first. When we invest in others, we also invest in ourselves and our future. Listen in to CAFÉ Talks interview with world-renown author: John David Mann as we discuss the importance of generosity and the value of storytelling. Through books such as “The Go-Giver”, John points…

CAFÉ Talks Ep. 60 – Food as the Community Unifier

Mark Wright, Chef

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.…

CAFÉ Talks Ep. 59 – Putting the Art in Culinary Art

Jennifer Reardon-Brown, artist and educator

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 Ep. 58 – COOKING WITH FIRE – LOW AND SLOW

Meghan and Jonathan Gravatt, Pitmasters

Fire, smoke, and food. This is the origin of cooking; that a’ ha moment when flavor came into play and the experience of eating extended beyond survival. Fast forward 300,000 years (give or take 100,000) and cooks still relish fire and smoke; low and slow preparations, and the development of flavor through caramelization and penetrating smoke. Join CAFÉ Talks podcast for an exciting conversation with Jonathan and Meghan Gravatt of West Shore Barbeque as they…