A meat fabrication workshop reminds Chef Lazar of his past while teaching students important skills for the future.

By Chef Alan Lazar CCE, M.Ed., Johnson & Wales University, North Miami, Florida

The meat industry has been in a silent revolution that is getting louder every day. More and more people are calling for locally sourced meat and the meat industry is happily answering those calls.

Sweet Briar College in Virginia had 18 days to recreate its dining and catering service departments when a last-minute stay allowed the college to remain open. A challenge they met with a little help from friends.

Networking can be a difficult skill to master. But, just like chefs may not like the taste of all the dishes they make, they still have to make the dish well.

By John Laloganes, M.Ed., Level III Sommelier, Kendall College 

For the past 18 years, it has been my belief and practice that engaged students become more proactive and purposeful and ultimately more stimulated during the learning process. Once students become more active, they become more open to learning—most are able to relate to and retain the content more effectively than passive students.

Emmi Roth USA and the Wisconsin Milk Marketing Board welcomed three culinary instructors and three culinary students from around the country to participate in a Wisconsin Cheese Immersion learning experience.

By Lisa Parrish, Gold Medal Classroom Editor

Chef David Macfarlane has worked more than 30 years in the culinary field. His childhood dream was to become a chef and he started his quest in high school taking baking and pastry courses. He rose through the food industry ranks to become Corporate Executive Chef for Idahoan Foods. He has worked on two continents, cooked for two United States presidents and been employed at some of the finest hotel establishments in the country. Here he offers his advice to current students looking to a career in the culinary field.