Peanuts are more than a ballpark snack or jelly accompaniment because of their culinary versatility and popularity in global cuisines. Here are some local and international applications for this loveable legume and reasons why chefs go nuts for peanuts.
Plant-forward applications utilizing nuts from a southern-style boiled peanut hummus to dairy-free walnut cream to pecan meal as a flavorful coating.
By Lisa Parrish, GMC Editor
The Journal of Culinary Education Best Practices seeks academic articles that center on the advancement of techniques, ideas, and innovations used in teaching culinary arts.
The acceleration era is here; slow and methodical doesn’t win the prize anymore.
By Paul Sorgule, MS, AAC
Understanding civility and its importance both in the classroom and public life.
By Dr. Fred Mayo, CHE, CHT
Teaching measuring correctly with scales, cups and teaspoons.
By Chef Adam Weiner, JD, CFSE
Whiskey Acres Distillery is taking the farm-to-table culinary movement and distilling it to a science on the farm.
By Lisa Parrish, GMC Editor
Online curriculum aims to help the food industry deliver on customers' high expectations around plant-based applications.
The North American Meat Institute (NAMI) Scholarship Foundation announced the recipients of its 2019-2020 undergraduate scholarship awards. Eleven high-performing undergraduate students received a combined total of $55,000 to pursue degrees in animal, meat and food science, and in culinary arts.