Undaunted by the shuttering off her college and internship, Clare Ward opens at-home cooking and food delivery business.

By Lisa Parrish, GMC Editor

Functional high oleic soybean oil features a long shelf life, neutral flavor and healthy fat profile.

By Lisa Parrish, GMC Editor

Teach a butcher-like mindset when teaching students to produce regular and value-added cuts.

By Lisa Parrish, GMC Editor
Feedback & comments: GMCeditor.CAFE@gmail.com

JBF Foundation culinary scholarship deadline is June 11, 2020.

Reach out to retired professional chefs to help guide students through turbulent times with seasoned eyes and breadth of experience.

By Paul Sorgule, MS, ACC

Teaching ingredient flexibility is important during pandemic-related shortages and challenging professional cooking situations.

By Adam Weiner, JD, CFSE

Social distancing limits informal communication. Instructors fill in the gaps with purposeful projects to develop a sense of community.

By Dr. Fred Mayo, CHE, CHT

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:

Call for Papers for "COVID-19 Impact on Culinary Education and the Foodservice Industry"