Journal for Culinary Education Best Practices, June 2021
CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, June 2021.”
Lesson Plan: Fresh Craft Sausages with Ground American Lamb – Not Your Usual Grind
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
Food as a Multivitamin
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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Food and Ingredients as Medicine
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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