Who says soup has to be boring? Soup can be simple or complex, sexy or soulful, a staple for a pre-meal offering or the main attraction.

By Lisa Parrish, GMC Editor

As fall weather cools off, pots of soup heat up. Take soup to the next level with garnishes and creative flavor enhancements.

By Campbell’s Food Service

Chef Adam Weiner helps instructors teach basic service techniques from serving sides, to tips, to how to deal with hip flasks of alcohol.

By Adam Weiner, CFSE

Dr. Fred Mayo illustrates criteria for good demonstrations from student lead to instructor driven.

By Dr. Fred Mayo, CHE, CHT

Question answered through the eyes of the chef and restaurateur
Part One

By Paul Sorgule, MS, AAC

Do you have a canned pear recipe that you love? Are you developing new recipes?

Professional chefs and culinary students awarded more than $21,000 for creative duck leg dishes.

Rosada instructs with an open mind, sharing his knowledge fully and teaching the mysteries of bread dough with simplicity, humor, and always in-depth.

Educator of the Year Award

Thanks to Sysco for sponsoring the Educator of the Year Award for 2020! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector. There will be two awards given.