CAFE Talks Podcast

Resources, resources, resources. What we offer in the classroom is only one source 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 will do just that. Making them part of our delivery is essential. Join CAFÉ Talks Podcast as we discuss the role of media, in this case SANTE on-line emagazine, with the media company’s owner – Emiliano De Laurentiis.

Engagement is the goal of every faculty member. When a class is engaged then 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 using improvisation as an effective engagement tool in the classroom and in life.

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 members, and potential students. Join Robert (Skip) Meyers, PhD as CAFÉ Talks leads a discussion about such topics as co-learners, intellectual humility, meta cognition, and hybrid flexible modeling. What will higher education look like in the next decade. 

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, entrepreneur, and lover of all art forms as we delve into that altruistic side of cooking that draws so many into the profession. 

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 development and only with the addition of “how” experiences such as on-campus restaurants, internships, and externships have they found a level of success with building real competence. Is it time for the apprenticeship model to regain its rightful place as a preferred educational means to an end? Join CAFÉ Talks Podcast for a convincing conversation with Chef Randall McNamara, Director of Special Products for Rouxbe Culinary School. 

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. The volcanic soil, desert climate with more than 280 days of annual sunshine, and a commitment to 100% irrigation make Idaho the perfect location for exceptional potatoes. Join CAFÉ Talks podcast for a recent interview with Alan Kahn – Vice President for Foodservice at the Idaho Potato Commission for a fascinating insight into the life and marketing of this incredible ingredient. As cooks, chefs, and educators we should all be in service of the potato. 

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 in the presence of skilled craftsman who built this country of Italy over dozens of generations and step into the trattorias that are the centerpieces of Tuscan villages with names like Montepulciano and Sienna, to embrace the aroma of deliciousness that stems from a Bolognese simmering for hours, fresh summer truffles shaved on top of homemade ravioli, taste the richness of slow cooked polenta with creamy smooth mascarpone cheese, or relish thin crust Napoli style pizza - simple and perfect as it is peeled from a wood-fired oven by a third generation pizziolo – this is a real education. Join CAFÉ Talks as we chat with Giacomo Berselli of Marco Polo Programs Abroad about his wonderful educational excursions for culinary students and faculty through the centers of food in Italy. Listen and close your eyes – you can envision being there. 

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 and a lack of understanding how to prepare and present wholesome food for a balanced diet remains one of the greatest travesties in our country and around the world. Chefs can have an impact on resolving this problem and in the process make a significant dent in the universe. Join CAFÉ Talks for a conversation with Chef Vanessa Marquis – chair of the American Culinary Federation’s Chef and Child Initiative and learn how you can help to resolve the problem of food insecurity and nutritional shortcomings among children. 

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 on the craft comes into play. Join CAFÉ Talks for a chat with Chef Adam Ochs whose experiences in clubs, grand hotels, and fine dining restaurants provide a platform for connecting with a different audience. Chefs for Seniors is a perfect vehicle that brings the chef into homes to provide a nutritious meal while offering the chance to connect on multiple levels with the client through active listening and special storytelling.

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 her work on the plate, the exclamation points to the flavor coaxed out of beautiful ingredients. Wine must be discovered, relished, cherished, and understood to fully enjoy the story that it has to offer. Andre Simon the French born wine merchant once said: “Wine makes every meal an occasion, every table more elegant, every day more civilized.” and Clifton Fadiman, the American author stated succinctly: “To take wine into our mouths is to savor a droplet of the river of human history” Join CAFÉ Talks Podcast for a wonderful conversation with Donald Patz of the Donald Patz Wine Group – one of California’s most renown winemakers as we explore the life of a wine artisan.