By John Laloganes, M.Ed., Level III Sommelier, Kendall College
For the past 18 years, it has been my belief and practice that engaged students become more proactive and purposeful and ultimately more stimulated during the learning process. Once students become more active, they become more open to learning—most are able to relate to and retain the content more effectively than passive students.
Emmi Roth USA and the Wisconsin Milk Marketing Board welcomed three culinary instructors and three culinary students from around the country to participate in a Wisconsin Cheese Immersion learning experience.
What’s the best way to land a job in today’s competitive job market? You might be surprised to find it’s not cruising the classifieds or searching Monster.com for hours. Networking, or creating and maintaining new business relationships, is still one of the best ways to land a job.
By Lisa Parrish, Gold Medal Classroom Editor
Chef David Macfarlane has worked more than 30 years in the culinary field. His childhood dream was to become a chef and he started his quest in high school taking baking and pastry courses. He rose through the food industry ranks to become Corporate Executive Chef for Idahoan Foods. He has worked on two continents, cooked for two United States presidents and been employed at some of the finest hotel establishments in the country. Here he offers his advice to current students looking to a career in the culinary field.
It is difficult to justify turning a blind eye to the perfect storm of challenges facing culinary education. It may very well be time for programs to reinvent themselves.