By Lisa Parrish, GMC Editor
CIM at Baker College’s Tom Recinella named to the ACF Education Foundation Accrediting Commission
National consumer survey finds for the first time consumers’ preference for honey surpasses white sugar.
A much-loved, US-grown whole grain is now ecologically friendlier.
By InHarvest, Inc.
Silken Soy Purée can simplify recipe development by replacing or supplementing dairy ingredients and enhancing the texture of dressings, dips, desserts and more.
By The Soyfoods Council
Journal of Culinary Education Best Practices releasing special Covid-19 impact publication.
Six secondary and post-secondary instructors have earned CAFÉ’s recognition for their innovation, leadership, sustainability efforts, and entrepreneurship work in culinary education. Each honoree receives a cash prize and plaque. Congratulations to following educators: