Spring is a Perfect Time to Self-Assess
Quickly plan an informal and engaging ideation outing. The outcome can make for a fruitful fall term.
By Paul Sorgule, MS, AAC
Helping Others as Professional Development
Dr. Fred Mayo describes how listening, encouraging and mentoring others creates powerful insights into ourselves.
By Dr. Fred Mayo, CHE, CHT
Fine Dining is Fine—But There Are Other “Fine” Places to Work as Well
Challenge your students to name career options beyond fine dining—there’s more than you realize.
By Chef Adam Weiner, CFSE
Meat. Meet Mushrooms.
Join the growing blenditarian movement; blend chopped mushrooms with meat for a menu item that is more delicious, nutritious and sustainable.
America’s Obsession with Pizza Remains Strong
Chefs create contemporary pies with ethnic flavors, savory cheeses and healthy, local ingredients.
Food Halls and Emporiums Emerging as New Foodie Trend
New research explores consumers' appetite for unique dining opportunities
Teaching Students Math with Pizzas
Demonstrating fractions and ratios with pizza slices circumvents students’ math fears
Reflection and Gratitude as Professional Development
How pausing and reflecting can replenish a person’s energy and spirit.
Exposing Students to Opposite Points of View
An education containing multiple points of view gives students food for thought while creating a thoughtful education.
Recipe Contest Offers More Than $20,000 in Prizes to Culinary Students and Chefs
Have you ever considered entering a duck recipe contest? No, well, neither did Cole Hoang who had never cooked duck prior to entering Maple Leaf Farm's Discover Duck contest last year. But, that didn't stop the Houston Community College student from creating a prize-winning recipe. His "Roasted Duck on Crispy Rice Cake with Spicy Mango Chutney" was a hit with the judges.