Journal for Culinary Education Best Practices, May 2022
CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, May 2022.”
CAFÉ Update May 9, 2022
Seafood’s Delicate Balance of Flavors and Textures
Herbs, fruits and cheese elevate without overpowering light and subtle seafood flavors.
By Lisa Parrish, GMC Editor
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Lamb: Whole Animal Fabrication
Teaching whole animal butchery helps students understand meat purchases, cuts and proper preparation.
By American Lamb Board
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CAFÉ Update May 2, 2022
McCormick® Releases 22nd Edition of the Flavor Forecast®
Three trends shed light on the way chefs cook, flavor and eat.
By McCormick® and Company
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Unifying and Healing with Food
Teach the power of food and its ability to demonstrate cooks’ care.
By Paul Sorgule, MS, AAC
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Culinary Bingo
Help students identify tools and equipment with a classroom Bingo game.
By Dr. Jennifer Denlinger, CCC, CHEP
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