A new initiative aims to keep honey sourcing pure and secure.

Creating flavor profiles and dedicating hundreds of practice hours paid off for this Ohio school’s ProStart Team as they earned a national culinary title.

A concept restaurant dedicated to America’s military and first responders earned Texas high school students a 2016 national management title at the 15^th annual ProStart Invitational.

A thirst for knowledge and a varied background has lead DOLE Packaged Foods Corporate Chef Ken Shipton, CEC, on a career ride that fits his current position like a glove.

Instructing high school culinarians includes learning about international foods and a lesson on the fly in synchronized serving for students at southern Rhode Island’s Chariho Area Career and Technical Center.

An aging population and growing demand for healthcare facilities has lead to an increased need for culinarians to feed the seniors.

While rack of lamb remains a staple at white tablecloth restaurants, lamb is appearing more and more beyond fine dining. There’s more to teaching lamb than just chops.

Chef educators can influence what consumers eat tomorrow by introducing young culinarians to a Swap Meat concept today.

New flavors and forms help drive demand for one of consumers’ favorite desserts in 2016. Yet when teaching pie-baking, according to Kendall College, the tried and true is key to success.

Fresh and nutritious fruit is available year round thanks to global transportation. Educators are teaching that seasons don’t dictate what’s in season.