From Netflix to the culinary classroom: Students learn tricks of the trade from their instructor who learned from the industry’s best.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Two professional chefs offer their take on innovatively incorporating cheese in dishes from desserts to Indian lasagnas.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Tempeh offers chefs a creative plant-based protein option made from soy that is not tofu.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Teaching cuisines from the world may mean not being limited by borders.

By Lisa Parrish, GMC Editor,
and Chef Andrew Hunter, Kikkoman Sales USA Executive Chef 
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Traveling broadened both the mind and palate of Cura chef Dennis Rivera.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.