See, smell, taste, experiment with and customize the complex flavor of soy sauce.

By Kikkoman USA

A team from the Dr. Gene Burton College & Career Academy served sesame crusted ahi tuna with wasabi and hibiscus sauces, a Texas-style surf and turf, and white chocolate chai mousse in the sculpted shape of an apple.

By Thomas Smith

High school students from Mansfield, Texas, impressed judges with their half and half concept while maintaining a “One Team, One Dream” motto

By Thomas Smith

New employees (or former students) need to know how to handle the government’s help in the form of the health inspector.

By Chef Adam Weiner, JD, CFSE

As teachers we must understand the role of the educator is not to direct as much as it is to draw forth.

By Paul Sorgule, MS, AAC

Dr. Fred Mayo discusses encouraging curiosity and building a classroom culture that fosters discovery.

By Dr. Fred Mayo, CHE, CHT

Innovations in care, housing, feeding and health protocols of pig raising have led to big changes in how chefs prepare pork.

By Thomas Smith

Apply before June 17 for the 2019 Harbor Freight Tools for Schools Prize for Teaching Excellence.

Grand Rapids Community College (GRCC) culinary students will reap the sweet rewards from a partnership with a local theatre company, Broadway Grand Rapids, and the generosity of theater patrons.

A Summer Reading Project for Teachers and New and Returning Students

By Chef Adam Weiner, JD, CFSE

Chef Adam Weiner has published 100 “Fifty Minute Classrooms” for CAFE’s online magazine, “Gold Medal Classroom.” Below is an article index from January 2009 to date.