A Middle Eastern breakfast with spicy skhug sauce and dragon fruit inspired Hawaiian poke salad are a sampling of McCormick’s new Flavor Forecast.
Training our students to include sustainability as a core concern when they source fish is a crucial component of preparing future chefs.
Unit offers valuables tip on varietals, sizing and handling and pear cocktails and alcohol-free beverages.
Join institutions across the nation as they promote great tasting, super nutritional whole grains.
Whether flipping cardboard fish across the room or playing his clarinet, Chef Adam Weiner keeps his instruction honest, humble and educational.
THE NATIONAL PORK BOARD “Be Inspired” COOKING COMPETITION 2017
Idaho Potato Commission Innovation Award 2017
Innovations in the use of Social Media
More than likely our students are glued to their mobile devices for not only social purposes but also for class assignments, research, ideas, information, and general all-around communication.
CAFÉ/KENDALL COLLEGE GREEN AWARD for 2017
The annual CAFÉ/Kendall College Green Award is the first national award to recognize secondary and postsecondary culinary-arts, baking/pastry and hospitality-management programs for their commitment to sustainability through the innovative ways in which they teach sustainability.