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.

When a person has that a’ha moment, you know that moment when he or she thinks: “This is what I was meant to do with my life”. At that moment there is a rush of adrenaline that provides the fuel for a sense of purpose. It may be said that people choose a career, but with chefs the rule is that the career chooses them. From that point on, a person becomes a sponge – seeking to learn whatever he or she can, engage in every opportunity, embrace the challenges thrown his or her way, and relishing the experiences that result. Join our conversation with Chef Michael Beriau, a career chef of extraordinary talent and a passion for the people and the environments of the kitchen. He is a competitor and a mentor, a person who truly loves what he does. When asked how important culinary competition is to a chef’s career, he states: “After competing at the highest level I found that I never viewed food and how I approached it in the same manner.” There was only one way to approach his craft – all in. Doing every task at the highest level was the only way to approach the job.

That simple dish that your grandmother made – a dish likely passed down from her grandmother is more than just a memory. That dish reflects an understanding of source, tradition, culture, family, good times and challenging ones, economics and place. As important as it is for young cooks to understand how to cook, it is equally important to know the history of why to cook a certain way – what brought that dish to this place, at this time. Join us for an interesting conversation with Jeff Roberts of Cow Creek Creative Ventures. Jeff is an author, food historian, and an advocate for farmers, cheese makers, and food artisans of all types. Listen in as we share thoughts about the importance of history to the art and science of cooking.

Every chef has the dream of entrepreneurship, yet only a few are willing and able to take the leap. Regardless - the dream remains alive throughout a chef’s career. Those who are able to bring their dream to fruition understand that there will be sacrifices, but those who succeed know that compromising what they believe in is not an option. Join us for a lively and candid interview with Chef Tim Hardiman – chef/owner of The Tailor and the Cook award-winning restaurant in Utica, New York. Learn about Hardiman’s four important “stakes in the ground”: Know your Source, Sense of Place, Quality First and Always, and Create a Story Behind Every Plate. Relish the chef’s passion, commitment to constant learning, and ability to find work/life balance.

A touch of chocolate, the crunch of a tuile cookie, some fresh fruit, crème anglaise on the plate, and a quenelle of mocha gelato – this is an incredible end to a memorable meal. The role of the pastry chef is to create these memories, to solidify the guest experience and to keep them wanting more. Whether it is a flaky croissant, a fresh fruit Bavarian, beautiful chocolate truffles, fondant coated petite fours glace, or an amazing centerpiece of pulled and blown sugar – the pastry chef is the conductor and the orchestra of the dining experience. Join us for a lively discussion about lasting impressions with pastry chef Susan Notter – a world-class competitor, pastry artist, and teacher as she walks us through the role of pastry chefs in the modern food experience.

Ah… artisan bread – such a gift, such an incredible statement of craftsmanship, such an important part of the human experience. Those who work with the four primary ingredients of bread: flour, salt, water and yeast (or starter) are a special breed. They are individuals who dedicate their lives and passion to mastering the process of mixing, shaping, proofing, and baking those incredible loaves of goodness. The job is physical, emotional, and at some level – spiritual in nature. Bread bakers are “all in”. Join us for an enlightening talk with Matt Funiciello, one of Americas’ premier artisan bread bakers who owns and operates Rock Hill Bakehouse in Glens Falls, New York. Matt is an advocate for wholesome food and shares that advocacy with his crew and customers. Vogue Magazine referred to Matt as “the paragon of purism” and Mimi Sheraton of the New York Times stated that Matt and his crew make the “Best Rye Bread east of the Mississippi”. Walk through a day in the life of bread baking and feel what it is like to work with, what many call the “staff of life”. This is a must listen episode for anyone who studies food, works in a professional kitchen, teaches others about the craft of baking, or simply enjoys the fruits of the baker’s labor.

Sometimes it’s a spark of interest at an early age, for others it may come late in life – but many young cooks experience that a’ha moment when it becomes clear that a career in the kitchen is just the ticket for them. Those who achieve their goals do so through a commitment to the foundations of cooking and the transferable skills that a kitchen can provide. Join us for an insightful discussion with Chef Chris Koetke whose career began with that spark of interest at the age of 14 with money from his paper route spent on cookbooks. Through his time in kitchens around the Chicago area and some exciting stage’ opportunities abroad – Chef Koetke eventually found himself in the role of culinary instructor. After more than 20 years his path included Department Head and eventually College Vice President at Kendall College and International oversight of more than 40 programs, in 12 countries through Laureate International Universities. Now as consultant/founder of Complete Culinary ,LLC - Chef Koetke walks us through his career, the foundations that lead to success, his commitment to sustainability, and what lies ahead for the industry of food.

Food Truck Entrepreneur to serial restaurateur opening Mission Chinese in San Francisco and New York, operator of what Bon Appetit called one of the 10 Best New Restaurants, and one of the most important restaurants in America; James Beard semi-finalist for Best New Restaurant, and chef/operator of The Perennial – an environmentally sustainable restaurant. Recently, the James Beard Foundation as their Humanitarian of the Year recognized Chef Myint and his organization. Chef Anthony Myint is a man who never stops thinking about how to make a difference. His efforts and passion are now focused on “zerofoodprint”, a collaborative effort to engage restaurants in helping to combat climate change and save the planet through regenerative agricultural practices and a carbon neutrality focus. Join us for an interesting conversation about how chefs, restaurants, and culinary educators can unite to have a dramatic impact on the health of our planet.

An accomplished restaurant and resort chef, former executive chef for the enormously complex Opryland Hotel, leader of the Culinary Team at London’s Olympic Park and Stadium, Certified Executive Chef and Board Member of The American Culinary Federation Education Foundation – shifts his career direction to healthcare foodservice operations. Working as Corporate R and D Chef for Morrison Healthcare – Chef Jeffrey Quasha is as enthusiastic about his current position and as passionate about his role as he was a chef working for exclusive fine dining restaurants and resorts. “Morrison’s is a chef-centric company that resembles a classic organizational brigade”. A company that lives two important core beliefs: they believe in the Power of Food and having a Passion for Life’s Flavor. Learn about this groundbreaking company that is focused on helping people live a full life through great tasting, healthy eating. Where will young culinary students and seasoned chefs pursue their careers in the future? Once you listen to Chef Quasha your eyes will be opened to the possibilities that this important foodservice segment offers. Join us as Chef Quasha gives us a glimpse of his journey and his altruistic commitment to making a difference with food.

From a young teenage boy in Detroit riding his Stingray bike to that first job as a dishwasher to one of America’s extraordinary Certified Master Chefs – Dan Hugelier talks about his journey. Those humble beginnings of mastering four egg pans and a griddle as breakfast cook to earning gold medals in the Culinary Olympics – this exceptional chef demonstrated the craftsmanship, discipline, inquisitiveness, willingness to learn, and talent necessary to be at the top of his game. A former executive chef at restaurants, clubs and hotels serving thousands of meals a day to the culinary classrooms of Schoolcraft College as a highly respected instructor Chef Dan reflects on what is most important: to give back, to remain humble, to know that mentoring others and encouraging discovery, fairness, a commitment to foundational cooking, and relishing the success of others is what a true professional does. Join us as we become a master chef’s students for an hour and learn to tuck away the attributes and beliefs that will help to guide us and those we mentor, toward a successful life behind the range.

Carpenter or chef – the choices were there and a chance visit to a culinary classroom solidified his decision. Frank Costantino loved cooking since he was very young helping his dad cook at home on the weekends. Little did he know at that time that his life would be filled with the challenges and joys of being a chef and educator. From an early beginning when a guidance counselor proclaimed that he was not college material until he completed the requirements for a doctorate in education – Chef Costantino proved the skeptics wrong. Listen in as this now Vice President and Program Director of the New York Culinary Institute at Monroe College, culinary competition coach, accomplished chef, and self-driven entrepreneurial spirit talks about his three guiding principles: Pride, Passion, and Professionalism. He has always set the bar high and in the process built a team of like-minded professionals who are dedicated to investing in student development and success. This is an inspiring interview for every program director, culinary instructor, college administrator, culinary student and chef who seeks to hire well-trained graduates.

Club and resort chef in quality, high –volume kitchens to classrooms preparing the next generation of cooks – Chef Pliska has always wanted to be in a position to give back. He feels fortunate to have enjoyed the work and positions that he held in operations from Washington, DC to Dusseldorf – West Germany. Today, he spends his time mentoring students at Ozark Technical Community College – a place where he has found his calling.“It’s all about work ethic” claims this accomplished chef. Learn how he is able to stress this in his classes and in the program-operated restaurant. His commitment to skill development through repetition and immersion in real environments where students develop that confidence and sense of urgency is evident in his passion and unrelenting example. “I ask my students: do you love food, and are you willing to make the commitment to learn?” His words ring true as he points to the reality that not every student is born with natural talent, a perfect palate, or that artistic touch that is highlighted on a plate of food, but every student, regardless of their natural skills can choose to practice a great work ethic. “It is our responsibility as educators to encourage this and provide a platform that demands a student’s very best effort.” Join us for a lively talk with Chef Daniel Pliska.

Growing up in the home of Chef Roger Verge and his wife Denise – Cordelia Verge was likely unaware, at an early age, just how influential her parents were. The “Cuisine of the Sun” or the new style of French cooking was the way that Chef Verge approached his craft. Bringing out the natural flavors of ingredients without masking them with excessive sauce work, butter and cream, was what Verge saw as natural – chefs were meant to support what Mother Nature provides. In their initial restaurant Moulin de Mougins and subsequently L’Amandier de Mougins Verge grew in recognition as a recipient of more Michelin stars than any other chef of the time. He stood tall as the orchestrator of what took place in the kitchen and his wife – Denise was equally adept at mentoring the front of the house. Together they trained many of the greatest chefs of the modern era and partnered with those already firmly established. Bocuse, Boulud, Ducasse, and Troisgrois, to name a few, were part of Verge’s network – some even trained in his kitchens. He was also a teacher who embraced both traditional culinary school training as well as apprenticeship. Join this heartfelt CAFETalks conversation with Cordelia Verge as she reflects on her father’s life and how it shaped her own.

“Good food is the foundation of genuine happiness.” This was the core of Chef Auguste Escoffier’s beliefs and the basis by which he established standards of organization, conduct, and excellence in cooking. Michel Escoffier, the chef’s great grandson has made it his mission to present, perpetuate, and grow the legacy and teachings of the Escoffier name. Listen to this podcast interview with Michel and know that the King of Chefs and Chef of Kings promoted the attributes of a true professional: remain humble, know that learning never stops, be passionate about your craft, give back, and approach your work in the kitchen with gusto and finesse.

Moving the bar from good to great is driven by a commitment to building a team, engaging their thoughts, and aligning everyone with the concept of excellence in everything they do. Great is not a destination, but rather an attitude that even the smallest of tasks deserves the very best effort and those involved never being truly content – always striving to improve. Great is the polar opposite of mediocre and in an environment of “great” – mediocre cannot find enough oxygen to survive. Join CAFÉ Talks as we chat with Chef Michael Carmel, the Director of the Culinary Institute of Charleston and a seasoned chef and educator, as he tells his story of moving any institution from good to great.

Do we tend to discount and fear what we don’t know? Are untapped experiences a gap in real learning? The Rochester Institute of Technology (R.I.T.) has embraced an international presence for its programs, both here and abroad for decades. “This is where students learn to accept ambiguity, become real problem solvers, experience the joys and challenges of pure trust, and become better citizens of the world” states Jim Myers, Associate Provost of International Education and Global Programming at R.I.T. International experiences may very well be a rite of passage for students of any discipline today – a chance to dispel preconceived ideas about the world and its citizens by walking a mile in their shoes. Tune into this podcast interview with Jim Myers as we talk about the highlights and challenges of operating international programs and integrating an international experience into degrees of all types. Listen in as Paul Sorgule chats with this PhD in Natural Resource Economics, a Food Systems Manager, a Restaurateur and Bread Baker all rolled into one person – Jim Myers – a teacher on a mission to bring the world closer – one student at a time.

One of America’s most inspiring destinations is tucked away in the Smokey Mountains of Tennessee. Blackberry Farm has grown to represent the very best in farm to table, sustainable practices, appreciation for the land, excellence in culinary arts, and creating an environment for team members that is inclusive, supportive, and still demanding of excellence. Sarah Steffan grew up in a hard-working family, a large family influenced by the example set by her parents – an example that included commitment, work ethic, appreciation for family, fun, and an abundance of love. It is that excellence that frames her “no turning back” commitment to doing even the smallest task well and enjoying the process. As she states: “Nothing comes from nothing.” You have to be in it, you must want to do the work, and you must never give up on that pursuit of excellence.Join us as Sarah Arielle Steffan, Executive Chef at Dogwood Restaurant at Blackberry Farm talks about her culinary education, her time in France, starting a new restaurant from the ground up, building and inspiring a team of cooks, and all the while finding time to enjoy life and become the type of woman she expected of herself.

Chef to entrepreneur, entrepreneur to trainer, trainer to teacher, teacher to innovative leader – thus is the career track for Chef Warren Leigh. His passion for food and service began as a son of a Lieutenant Colonel in the U.S. Army – living in Germany, studying in France and Switzerland, and becoming a commis to Madeleine Kamman. This chef who speaks three languages and, with his wife, owned and operated six restaurant concepts – made the transition to teaching and has never looked back. Listen in to this podcast and discover his commitment to cooks, understanding of the joys and trials of entrepreneurship, and how he manages to find effective ways of building connections with the community and the industry that he serves through the programs of Holyoke Community College.

What keeps you up at night and what pushes you to jump out of bed in the morning? Is it angst over work left undone, or projects on the horizon that you are not sure how to approach? Or…is it that next great idea and the desire to bring it to fruition? From an early age we are wired to think, to learn, and to build. It is this desire to create that excites us and brings a smile to our face. This is true of the toddler, high school student, young cook or aspiring chef, and even those who choose to teach others. Join CAFÉ Talks in a conversation with Chef Curtiss Hemm of Carriage House Cooking School and Pink Ribbon Cooking as he points us in the direction of bringing ideas to fruition, of learning the joy of stimulating young minds and using our hands to build. A chef, restaurateur, educator, gentleman farmer, and student of life – Curtiss Hemm speaks to us about his life challenges, his ideas, and how he manages to teach others while having real conversations about food. Whether in front of a stove, sitting on his tractor, or foraging for mushrooms on his 300 acres of land – he will inspire you and make you think.

Rainier cherries in mid-June, salmon from the Columbia River, morels, and boletes from deep in the Oregon forests, heirloom tomatoes brought to fruition in the July sun, perfect five-inch long Delicata squash for Eleven Madison in New York City (300 pounds each week), or beautiful wild asparagus flown in secretly from France – these are the special tools, the magical ingredients that help chefs to be great at what they do, and Francois de Melogue was your source. Referred to as the fifth Beatle – this high-energy, always smiling chef with roots in French cuisine may not have written the menu music or played the songs on a restaurant line – but he was always there providing the notes that are essential to the song. It’s always about the quality of ingredients that a chef works with – this is the basis for cooking passion. Join CAFÉ Talks for a chat with Francois de Melogue – chef, culinary ambassador, writer, advocate for the source, and ingredient explorer who stood behind many great chefs as they performed their kitchen magic.