<p> 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)</p>

CAFE Ep 79 - Art and the Chef

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.