Sustainable seafood is a hot topic right now for all chefs. When instructing culinary students in various seafood preparation aspects teachers can utilize this web site for go-to resources.
A complete plant-based menu and 100 percent of its electrical needs covered by solar-generated electricity, MUSE’s School Kitchen sets the high sustainability mark.
Kendall College’s Chef Christopher Quirk describes the real-world lessons obtained in the college’s lunch QSR. Students get a feel for the harried pace and how teamwork, leadership and speed are all part of the successful business plan.
Chef Adam Weiner challenges classes by instructing students to cook a certain food with no recipe and sometimes the wrong equipment required for execution. His response to the challenge: “Get it done.”
Dr. Fred Mayo, CHE, CHT, directly addresses students about sound test-taking strategies to help build their confidence and reduce test-taking anxieties.
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Wisconsin Cheese Externship for Culinary Instructors & Students
Does one of your top students have a love for all things dairy…especially cheese…and a hunger to learn more about cheese making, storage, handling and culinary functionality? If so, this could be the trip of a lifetime! Emmi Roth USA and the Wisconsin Milk Marketing Board are offering a Wisconsin Cheese Externship specifically for postsecondary culinary instructors and their students. Team up with a student to create a recipe showcasing Roth® Natural Melt™ cheese, and both of you could win a 5 day/4 night trip to Wisconsin for an artisan and specialty cheese immersion.