CAFE Episode 97 - Cheese - Milk's Immortality
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...
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CAFE Ep 96 - Is Pizza a Key to a Happy Life
CAFE Talks Podcast
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...
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CAFE Episode 95 - How Will You Answer
CAFE Talks Podcast
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.
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CAFE Episode 94 - You Never Know - This Thing Called Hospitality
CAFE Talks Podcast
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...
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CAFE Episode 93 - Media Learning Tools
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...
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CAFE Ep92 - Improvisation and Teaching
CAFE Talks Podcast
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.
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CAFE Ep 91 - Leading Educational Change
CAFE Talks Podcast
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...
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CAFE Ep 90 - The Artist in Us All
CAFE Talks Podcast
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.
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CAFE Ep89 - Real Life Repetition Leads to True Competence
CAFE Talks Podcast
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,...
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CAFE Ep.88 - In Service of the Potato
CAFE Talks Podcast
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...
info_outline 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.