CAFE Talks Podcast
The Center for Advancement of Foodservice Education, where our mission is to: “Connect the Foodservice Industry with the Foodservice Classroom.”CAFÉ is the most dynamic resource for those who TEACH, TRAIN, MENTOR, IDEATE, INTERACT WITH, ADVISE, AND CHALLENGE students of the culinary arts. With nearly 1,000 culinary and baking programs from coast to coast. CAFÉ is the most respected support organization for those involved in educating tomorrows chefs, bakers, pastry chefs, savory chefs, and culinary entrepreneurs.
info_outline
Teaching not to forget - An International Experience
05/15/2024
Teaching not to forget - An International Experience
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.
/episode/index/show/cafetalks/id/31300592
info_outline
CAFE Ep 86 - No Child Hungry
04/10/2024
CAFE Ep 86 - No Child Hungry
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.
/episode/index/show/cafetalks/id/30556638
info_outline
CAFE Ep 85 - Make My Day - Cooking with Heart
03/27/2024
CAFE Ep 85 - Make My Day - Cooking with Heart
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.
/episode/index/show/cafetalks/id/30556528
info_outline
CAFE Ep 84 - The Wine Experience
03/13/2024
CAFE Ep 84 - The Wine Experience
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.
/episode/index/show/cafetalks/id/30330728
info_outline
CAFE Ep 83 - Every Leader Needs Followers
02/28/2024
CAFE Ep 83 - Every Leader Needs Followers
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 met. The manager may keep the organization within the guardrails of performance, but it is the leader/follower relationship that provides a vision and the “why” for those who are part of the organization. Join CAFÉ Talks podcast for a lively discussion on leadership and followership with Jason Brooks of Hospivation. You won’t want to miss this one!
/episode/index/show/cafetalks/id/30094133
info_outline
CAFE Ep82 - Embracing the Benefits of Change
02/14/2024
CAFE Ep82 - Embracing the Benefits of Change
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 marketplace – tools designed to function well in a less predictable environment. Tools that can help a chef with concept development, menu design, recipe execution, purchasing, cost controls, marketing, and responding to guest needs. These tools may be different and will require that chefs are willing to change many of their routines, yet these tools will help to make a chef’s life and efficiency significantly better. Join CAFÉ Talks Podcast for a chat with Benji Koltai, CEO and Co-Founder of Galley Solutions – a software company focused on improving the life of a chef, enhancing the efficiency of food businesses, and helping everyone embrace change.
/episode/index/show/cafetalks/id/29785533
info_outline
CAFE Ep 81 - ACF - The Next 95 Years
01/31/2024
CAFE Ep 81 - ACF - The Next 95 Years
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 tie on an apron to navigate the challenges ahead, the ACF has never been more important than it is right now. Join CAFÉ Talks podcast as we share an hour with Chef Christopher Tanner, the newly appointed Executive Director of the ACF. His fresh perspective will serve to point, once again, to the significance of professional cooks and the important role they play in helping to define an important part of American culture.
/episode/index/show/cafetalks/id/29568938
info_outline
CAFE Ep 80 - The Research and Development Chef
01/17/2024
CAFE Ep 80 - The Research and Development Chef
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 in the years ahead? What types of positions will our graduates seek and how well are we preparing them for different roles? If you understand that this is the time to be proactive and define the role culinary schools will play in determining future career tracks for our students, then be sure to listen to CAFÉ Talks Podcast with Research and Development Chefs Sean Dwigans and Todd Ketterman from Reser Fine Foods as they focus on their role in determining the future of quality food and how restaurants and culinary schools might respond.
/episode/index/show/cafetalks/id/29520193
info_outline
CAFE Ep 79 - Art and the Chef
01/03/2024
CAFE Ep 79 - Art and the 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 your kitchen is filled with frustrated artists and musicians looking for a way to express themselves. You just might discover those passionate cooks have a room full of guitars, drums, acrylic paints, homemade pottery, shelves full of journals where they write their thoughts, or even a handful of written poems they keep to themselves. Is the art of cooking a reason why creative people find a home in the kitchen – a place where live art connects through all the human senses? If this might be so, do your programs adequately connect to this underlying passion and help to nurture the need to be expressive? Tune in to CAFÉ Talks Podcast for a discussion on this very topic with Chef Joseph Bonaparte of the Culinary Institute of Myrtle beach – an award-winning culinarian and accomplished guitarist.
/episode/index/show/cafetalks/id/29048268
info_outline
CAFE Ep 78 - Everyone Loves Chocolate
12/13/2023
CAFE Ep 78 - Everyone Loves Chocolate
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 wine. Those who master its secrets hold the key to culinary happiness. Join CAFÉ Talks Podcast for a comforting interview with Pastry Chef and Chocolatier, Josh Johnson of Guittard Chocolate as he takes us on the journey of a cacao bean to its destination as chocolate in a professional kitchen. “Chocolate is ground from the beans of happiness.” -Terri Guillemets (quotation anthologist)
/episode/index/show/cafetalks/id/29041838
info_outline
CAFE Ep. 77 - Umami
11/29/2023
CAFE Ep. 77 - Umami
/episode/index/show/cafetalks/id/28838028
info_outline
CAFE Ep 76 - Kitchen Technology
11/08/2023
CAFE Ep 76 - Kitchen Technology
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 towards consistency, quality, efficiency, and profitability. Join CAFÉ Talks Podcast for our conversation with Chef Daniel Lessem – Corporate Chef and Director of Educational Partnerships for Rational Cooking Systems as we discuss the opportunities that kitchen technology offers today’s chef.
/episode/index/show/cafetalks/id/28549115
info_outline
CAFE Ep.75 - A Culture of Hospitality
10/25/2023
CAFE Ep.75 - A Culture of Hospitality
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 hospitality evident throughout our program as an example for others to follow? Listen in to CAFÉ Talks Podcast as we chat with Jason about his history growing up in the restaurant business, his journey working to build those skills and aptitudes that would pave the way throughout his career, and how he builds a hospitality culture at Shore Acres, a picturesque Vermont resort.
/episode/index/show/cafetalks/id/28400123
info_outline
CAFE Ep.74 - Dessert- The Last Impression - The Best Impression
10/04/2023
CAFE Ep.74 - Dessert- The Last Impression - The Best Impression
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 that demands much of the technician and the creative chef. There is a science and an art to the preparation of these timeless treats – a science that demands attention to detail and respect for traditional preparations. Join CAFÉ Talks Podcast for a lively interview with award winning Chef Nathaniel Reid of Nathaniel Reid Bakery in Kirkwood, Missouri as we delve into the passion, the commitment, the art, and the challenges of the modern pastry chef.
/episode/index/show/cafetalks/id/28216625
info_outline
CAFE Ep 73 - Artificial Intelligence is Here
09/20/2023
CAFE Ep 73 - Artificial Intelligence is Here
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 be where we are today. We just don’t know what will be relevant and what will be critical in another year or ten years. Those of us in education will need to be flexible and open to change as we move forward. We will need to stand ready to reinvent ourselves in the moment and use whatever tools are at our disposal. This is terrifying and exciting at the same time. Join CAFÉ Talks Podcast for a discussion with Dr. Tim Dasey, author of the groundbreaking book: Wisdom Factories as we delve into the world of Artificial Intelligence and begin to think about how it will impact what, how, when, and where we teach the next generation of cooks, chefs, restaurateurs, and food professionals.
/episode/index/show/cafetalks/id/27822525
info_outline
CAFE Ep 72- It Takes A Village to Raise and Educate a Student
09/06/2023
CAFE Ep 72- It Takes A Village to Raise and Educate a Student
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 needs and expectations and tuition does have a breaking point – so, the ability to provide this experience rests firmly on the shoulders of effective Development Offices. Listen to our conversation with Jen Root – Associate Vice President of Development for the University of Idaho as we delve into the need for collaboration and synergy between all stakeholders in the education of tomorrows chefs, restaurateurs, and leaders.
/episode/index/show/cafetalks/id/27822402
info_outline
CAFE Ep 71 - All in with pizza - The life of a pizzaiolo
08/23/2023
CAFE Ep 71 - All in with pizza - The life of a 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 their version of a classic “pie”. What does it take to be at the top of your pizza game, what does it mean to be “all in” with the craft, and what separates the good from the great? Join CAFÉ Talks Podcast for a chat with Master Pizzaiolo Leah Scurto from PIZZALeah in Sonoma, California as she gives us the “real story” about the craft that has become her passion.
/episode/index/show/cafetalks/id/27221784
info_outline
CAFE Ep.70 - Adapting to Your Calling in Life
06/07/2023
CAFE Ep.70 - Adapting to Your Calling in Life
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 those who are unable to connect or find the passion that aligns with a calling. Chef’s often claim that cooking is their calling and as such, invest the passion to make it so. They are everywhere, the lifeblood of our profession. On occasion, a person is born into the profession of cooking. It is not so much genetic, but rather environmental. When cooking surrounds them through the formative years, then pursuing a career with French knife in hand, and an apron tied around their waist makes perfect sense. Join CAFÉ Talks as we chat with Chef John Noble Masi who was born into this profession and now finds himself in culinary education helping to instill that same passion in a new generation of cooks and future chefs. Tune in and enjoy his story and perspective.
/episode/index/show/cafetalks/id/27067341
info_outline
CAFE Ep.69 - The Chef's Garden
05/24/2023
CAFE Ep.69 - The Chef's Garden
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 Talks for a lively, and extremely important discussion with Farmer Lee Jones of The Chef’s Garden – one of the country’s most vocal ambassadors for sustainable farming, respect for ingredients, and building strong relationships with chefs.
/episode/index/show/cafetalks/id/26818209
info_outline
CAFE Ep.68 - Regenerative Agriculture
05/10/2023
CAFE Ep.68 - Regenerative Agriculture
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 builds healthy plants; healthy plants contribute to healthy animals, and ultimately healthy people.
/episode/index/show/cafetalks/id/26794356
info_outline
CAFE Ep.67 - Rethinking Waste
04/26/2023
CAFE Ep.67 - Rethinking Waste
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, CEO of Upcycled Foods, Inc. as he challenges us to re-think how we approach the foods we prepare and consume. His company mantra: “To better align the food we eat with the planet we love” points to what each of us can do to impact the world around us. His company is finding new ways of using what we haphazardly referred to as waste in the past. This is the start of something great.
/episode/index/show/cafetalks/id/26582277
info_outline
CAFE Ep.66 - Pride and The Tools of the Trade
04/12/2023
CAFE Ep.66 - Pride and The Tools of the Trade
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 extension of our hands, the workhorses of the kitchen, and the deliverer of acquired skill are personal and representative of the profession that each cook represents. Join CAFÉ Talks for a discussion with a consummate entrepreneur who, as a chef, knows how important these two tools are to every career cook. Chef Kim de la Villefromoy of Mercer Culinary talks about building his uniform business and then partnering with one of the most respected knife companies in the country. It is service that sets them apart.
/episode/index/show/cafetalks/id/26514315
info_outline
CAFE Ep. 65 - Setting the Stage for Innovation
03/29/2023
CAFE Ep. 65 - Setting the Stage for Innovation
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. His methods work! His focus on building Innovation Mentality in organizations is just what we need while we navigate through this incredible time that is positioned for innovation and creative thought.
/episode/index/show/cafetalks/id/26362386
info_outline
CAFE Ep.64 - Change and The Era of On-line Education
03/15/2023
CAFE Ep.64 - Change and The Era of On-line Education
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 for culinary arts students with Chef Kirk Bachmann, President and Provost for the Escoffier School in Boulder, Colorado. This is a very important topic as the restaurant industry and culinary education move forward through challenging times.
/episode/index/show/cafetalks/id/26235018
info_outline
CAFE Ep.63 - Chef's as Diplomats
03/01/2023
CAFE Ep.63 - Chef's as Diplomats
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.
/episode/index/show/cafetalks/id/26046180
info_outline
Cafe Ep.62 - Learning by Doing
02/08/2023
Cafe Ep.62 - Learning by Doing
“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 we learn the craft of cooking. The hands-on approach whether it be through internship, externship, coop activity, or formal apprenticeship is the difference maker when approaching the process of skill development and the mentoring of a new generation of cooks and chefs. Join CAFÉ Talks as we chat with Chef Richard Kugelmann of Central Piedmont Community College about the importance of learning by doing.
/episode/index/show/cafetalks/id/25832451
info_outline
CAFE Ep.61 - The Go-Giver Storyteller
01/18/2023
CAFE Ep.61 - The Go-Giver Storyteller
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 us in the direction of giving that benefits all stakeholders impacted by the process. An attitude of giving is evident, in practice, in our kitchens and classrooms – shouldn’t it be part of our teaching philosophy? Should generosity be a critical trait of leadership? Join us for this important discussion.
/episode/index/show/cafetalks/id/25642515
info_outline
CAFE Ep.60 - Food as the community unifier
12/28/2022
CAFE Ep.60 - Food as the community unifier
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. It is this symbiotic relationship of school, business, consumer, and community leaders that is instrumental in creating a programs signature. Join CAFÉ Talks chat with Chef Mark Wright – accomplished chef, culinary educator, and active leader within the American Culinary Federation as we delve into the importance of connecting a program with the community where it resides and assimilating the flavor of that community. This is a formula for developing uniqueness and value.
/episode/index/show/cafetalks/id/25330482
info_outline
CAFE Ep.59 - Putting the art in culinary art
12/14/2022
CAFE Ep.59 - Putting the art in culinary art
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 for an interview with Jennifer Reardon-Brown, artist and educator as we delve into these questions and take a hard look at the importance of the art in culinary art. Understanding the answer to the stated questions may very well unlock the door to success in the kitchen and in the classroom.
/episode/index/show/cafetalks/id/25307628
info_outline
CAFE Ep.58 - COOKING WITH FIRE - LOW AND SLOW
11/30/2022
CAFE Ep.58 - COOKING WITH FIRE - LOW AND SLOW
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 ignite your interest and share their passion for cooking with wood and live fire. Feed your fascination with barbeque and the regional variations that exist from Kansas City to Central Texas, and Memphis to Central Florida. Listen as the Gravatt’s talk about bringing fire and smoke to the mountains of New York.
/episode/index/show/cafetalks/id/25090458