Chef, butcher and longtime American “Lambassador” Mark DeNittis will share an easy and approachable lesson plan for teaching about lamb sausages.
By Chef/Butcher Mark DeNittis
Cleveland Indians Executive Chef Joshua Ingraham drives his culinary business and personal life toward functional food and its positive healthful benefits.
By Lisa Parrish, GMC Editor
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Eating specific foods and utilizing certain ingredients to prevent, manage and possibly even reverse certain health conditions.
By Lisa Parrish, GMC Editor
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Walnuts: A well-studied ingredient that improves basic health and helps reduce risk of disease.
By Lisa Parrish, GMC Editor
Pushing your program in the right direction requires uniqueness, excellence and educational pride.
By Paul Sorgule, MS, AAC
Teaching the basics of using unfamiliar equipment, burns and heat exhaustion, carts and speed racks, fire safety and evacuations.
By Adam Weiner, JD, CFSE
Insensitive comment during competition illustrates gender inequality persists in culinary arts.
By Amanda N. Miller, CC, CPC