CAFE Talks Podcast

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 and production to make ends meet. Some, like Point Reyes in California, have embraced a different approach, an exciting way of turning the page toward success through production of signature cheeses. At a time when much attention is paid to reducing carbon footprints and supporting local farming, this model of unique, signature cheese making is the right move at the right time. Join CAFÉ Talks Podcast for our chat with Jill Giacomini Basch of Point Reyes Farmstead Cheese Company for an inside look at a model family run business producing some of the finest signature cheeses to be found anywhere. Their story is compelling. 

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, village, or hamlet in the United States that lacks at least one, if not many pizzerias to choose from. The pizzeria is an important entry-level business for budding entrepreneurs, and a perfect business for those who love to connect with people and put a smile on their face. Join CAFÉ Talks podcast for a lively interview with national and international pizza aficionado, competition winning pizzaiolo, and co-owner of State of Mind Public House and Pizzeria. His is a shop that stands out among the more than 7,000 pizzerias in California, a place worthy of a trip.

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 host, considers these questions and offers answers from his experience as a chef and educator.

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 imagined. The fields of hospitality and culinary arts offer nearly limitless opportunities to move in new and exciting directions – if you so choose. Join CAFÉ Talks for a conversation with Wendy Hackett, General Manager of the Winery at Bull Run. She is a lifelong ambassador of hospitality with an understanding of what it takes to build, train, and mentor teams and nurture the commitment to creating hospitable environments so that hospitality can take place. 

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.