Creative Food Kits Spur Culinary Inspiration During At-home Cooking Instruction
The idea of food kits moves from the restaurant sector into culinary education at Kendall College.
By Lisa M. Parrish, GMC Editor
Selecting the Right Nontraditional Pasta for Healthy Dishes
Changing semolina flour pasta for chickpea and red lentil options requires knowledge about differing mouthfeel, flavor and application temperature.
By Lisa Parrish, GMC Editor
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Teaching Resource Assists Remote Instruction of Global Cuisines
Recipe builder uses flexible ingredients while creatively engineering flavors in global and regional cuisine during remote instruction.
By Lisa Parrish, GMC Editor
Chef’s Corner Table: Morrison Healthcare Corporate R&D Chef Jeffrey Quasha
Learn how Morrison Healthcare morphed into reformatted café spaces with touch-less delivery systems, online ordering, food lockers and robot salad machines in a few months due to COVID-19.
By Lisa Parrish, GMC Editor