EPISODE 8 | Chef James Corwell CMC

02/23/24 • 47 min

We enjoyed an engaging discussion with Certified Master Chef James Corwell as he shared the influences that shaped his culinary journey. He delved into his decision-making process when pursuing ACF certification and reflected on the evolution of the culinary world to its present state.
We also had a moment to reflect on the current focus of his work and how sustainability and plant based foods are something that can no longer be ignored.
Enjoy the conversation and he you wish to engage with Chef James he is always available on LinkedIn.

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EPISODE 7 | Exploring the modern chef

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We invited Chef Chris Tanner, executive director of the American Culinary Federation to offer some perspective about the role and function of a chef in today's kitchens and when do you call a Chef - Chef? Lot's of fun stories and insights to a 95 year old organization that is making some bold moves to stay relevant.
As the culinary world continues to evolve and change, the role of a chef has also undergone significant transformation. Gone are the days when a chef was simply seen as someone who cooked food in a restaurant kitchen. Today, chefs are highly skilled professionals who possess extensive knowledge and expertise in various aspects of food preparation, nutrition, and business management.
To shed more light on this topic, we had the pleasure of speaking with Chef Chris Tanner, executive director of the American Culinary Federation (ACF). With over 30 years of experience in the culinary industry, Chef Tanner is well-versed in all things related to cooking and leading a kitchen team.
One question that often arises is when do you call someone a chef? According to Chef Tanner...tune in to hear his answer.

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EPISODE NINE | Everyday Hospitality with Chef Jill Overdorf

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Embark on a journey through the world of fresh produce with Jill Overdorf, the Produce Ambassador. Discover her incredible culinary journey that has taken her to the extreme locations, with practically impossible conditions to becoming the advocate she is today for produce and hospitality. It's the profound connection between produce and the essence of cooking, flavor, and hospitality.