Flavor is that elusive key that opens up the experience of eating, it is something that chefs spent their careers in search of, food manufacturers toil over, restaurant customers embed in their memories, and culinary instructors try to teach – yet few people really understand it like a flavorist. This is the person with the knowledge of a food scientist, the palate of a great chef, the memories of a food lover who has picked that sun ripened tomato in July and enjoyed the richness of the fruit, remembers biting into a first pick September Macintosh apple, savors the smell and flavor of caramelized onions or sautéed wild mushrooms, and closes his or her eyes to bring back the smell and taste of a fall pumpkin pie just pulled from the oven. Sweet, sour, bitter, salty, or umami -to truly understand flavor is to have the power to control it and re-create it time and again. Join me for this episode of CAFÉ Talks as I welcome one of the country's most accomplished flavorists: Dolf DeRovira – founder of FlavorDynamics – a business dedicated to the art and science behind the products that we enjoy.

A seasoned chef, Ph.D. in food studies, culinary educator, program administrator, research chef, sustainability advocate, and food waste warrior – Chef Jonathan Deutsch is on a mission to help us all see the big picture. The fragile food supply chain in America is broken and our collective malaise concerning food waste is a crisis that must be addressed. According to a United Nations study – nearly 1/3 of all the food produced for human consumption is wasted. With an alarming percentage of the world's population experiencing food insecurity or worse – this is simply unacceptable. Carry this through the issues of over-packaging and transportation energy costs associated with the food supply chain and it is easy to see why Chef Deutsch and many others are raising the red flag about a needed sustainability attitude. Join CAFÉ Talks podcast as we learn more about what Chef Deutsch is working on at Drexel University and how we all might help to make a difference for our industry, for our country, and for the world. As educators we can make that difference through one student at a time.

A highly successful chef chooses a different direction – a chance to give back, to be a mentor for others, to open eyes and open doors – to teach. Years later, his personal accomplishments are transformed into student accomplishments. He built a program based on an experience that goes beyond the classroom and beyond the curriculum. He created and maintains lifelong connections with students who became part of his commitment as a teacher. Join CAFÉ Talks for a close up look at Chef Peter Sproul, learn about his acquired philosophy of teaching and training, and feel his passion for making a difference.

A systems advocate throughout his career – Kevin O'Donnell has taken his career from convention center management to high-end hotels, a Sun Valley exclusive dude ranch to elegant New England country inns, and busy co-op grocery stores to teaching kitchens and dining rooms of hospitality and culinary schools in New York and Vermont. A problem solver, logistics manager, creative thinker and mentor to many – Kevin stands out as a true example of leadership in the field of hospitality. Join us for a candid and insightful interview as Kevin is engaged in a conversation about alternate career options, unique internships, the need for change, and the attributes of a successful foodservice manager or chef in today's challenging environment.

We all have an opportunity to make a difference or as Steve Jobs once said: "Make a dent in the universe". Some of us work hard at pushing change and opening minds while others simply sit back and wonder what could have been. CAFÉ Talks is proud to offer a conversation with Chef Jeremiah Tower - a truly remarkable chef/restaurateur who made such a dent introducing the world to California Cuisine, partnering with Alice Waters at Chez Panisse, and opening "Stars" in San Francisco – a spectacular theater of food and beverage that defined what was possible in the world of restaurant experiences. Listen in as Chef Tower talks about his career, sheds light on what it takes to be excellent, shuns the presence of mediocrity, and proclaims that the restaurant business needs an Einstein Moment to set a positive path for the future. This is a conversation you won't want to miss.

The food industry provides limitless opportunities for careerists – opportunities that are incredibly diverse. As you walk through your local grocery outlet or browse through that vendor's catalog of ingredients at a chef's disposal – it is enlightening to note that there is a product development person behind each one of those ingredients on the shelf or in the catalog. Each product is the result of tireless ideation, testing, tasting, scaling for production, subjected to a finely tuned marketing strategy, named, packaged, and distributed through numerous channels before it gets to your cart or your back loading dock. Join us for a fascinating discussion with Kirsten Schimoler Sutaria – the creative energy behind Wonderlabs Doozy Pots – a plant based ice cream substitute that is nutritious and delicious. Kirsten talks with us about the creative process, the challenges, and the opportunities for a career in food that blends art, science, and loads of problem solving.

Coffee is the universal elixir, the beverage that keeps our personal motors running, a boost of energy or a soothing friend, the start to our day and the end to a great meal – coffee is an integral part of our every day. Those who are deeply involved with the history, agriculture, traditions, brewing techniques and artistry of presenting the perfect cup are also pillars of local communities and supporters of the conversations that bring that community together. These are the people of the coffee experience. If you are a student of food, a chef, restaurateur, educator, philosopher, budding entrepreneur, or simply a lover of coffee in all of its forms – then you will enjoy our conversation with Jecinda Wilson of Origin Coffee in the Adirondacks of New York State. Make sure you have your finger wrapped around the handle of your favorite mug and sit back as we talk with this successful entrepreneur.

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.