Culinary Instructor Brenda Nimmo Shares Her Reflections on Showing Up for Her Students
A “Yes, Chef” attitude helped her maintain academic rigor as her institution switched to online assessments.
Food for Thought from Two Culinary Instructors
Two instructors discuss their ideas on how distance education has altered culinary education.
By Lisa Parrish, GMC Editor
Will Back to Normal be Normal?
This is not the time to hope for a return to the way things were. This is a perfect opportunity for reinvention.
By Paul Sorgule, MS, AAC
Advice for Females in Culinary Arts and Their Instructors
Facilitating mentoring for your female students can have a positive and lasting impact on their hospitality and culinary careers.
By Adam Weiner, JD, CFSE
Chocolate Differentiation and Developing Students’ Palates
Culinary students view, taste, cook and develop their chocolate palate in this differentiation classroom exercise.
By Dr. Jennifer Denlinger, CCC, CHEP
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Instructors Don’t Have to be Acrobats Teaching the Sweet/Heat Flavor Balance
Complex sweet flavor is a natural partner to a spicey taste and easy to showcase with an instructional tasting station.
By Lisa Parrish, GMC Editor
McCormick® Flavor Forecast® 21st Edition Reveals Global Trends Driving the Tastes of Tomorrow
Influential tastemakers identify four new flavor themes: plants pushing boundaries; humble nosh; underwater, under discovered; and physiological eating.
You are More Important Than You Think
Student competitors remind instructors that teaching goes beyond textbook lessons.
By Adam Weiner, JD, CFSE