New flavors and forms help drive demand for one of consumers’ favorite desserts in 2016. Yet when teaching pie-baking, according to Kendall College, the tried and true is key to success.
Victor Hugo Perez won the prestigious Hans Bueschkens Young Chef Challenge in Quito, Ecuador. He now competes for the world title in Athens, Greece.
Integrating environmental sustainability into every curriculum phase earned Kent Career Technical Center the Green Award.
Kendall College is inserting classic American cuisine instruction throughout its culinary program and dining spaces. Tuna-noodle casserole, anyone?
A meat fabrication workshop reminds Chef Lazar of his past while teaching students important skills for the future.
By Chef Alan Lazar CCE, M.Ed., Johnson & Wales University, North Miami, Florida
The meat industry has been in a silent revolution that is getting louder every day. More and more people are calling for locally sourced meat and the meat industry is happily answering those calls.