Familiar and Unfamiliar Turkey Applications
Chefs mashup flavors to create unusual combinations with familiar turkey.
By Lisa Parrish, GMC Editor
Using Traditional Asian Flavors Untraditionally
Blending Asian ingredients into traditional applications to meld with and deepen inherent flavors.
By Lisa Parrish, GMC Editor
CAFÉ Embraces Change in the Culinary Field
Definition of change (verb): make or become different. CAFÉ can help with that.
By Mary Petersen, CAFÉ President
Say What You Mean and Say it With Meaning
Do's and Don'ts of oral food presentations.
By Adam Weiner, JD CFSE
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Education Works Best When Teachers Act as Facilitators, Not Sole Providers
The job of educating culinary students requires a network of influencers that goes far beyond the classroom instructor.
By Paul Sorgule, MS, AAC
Promoting Civility in the Classroom
Enhancing and honoring civil behavior and respectful attitudes in classrooms.
By Dr. Fred Mayo, CHE, CHT
Sheep Ranching Today is Like Traveling Back in Time
One year in the life of a sheep flock complete with a shepherd and working dogs.
By Lisa Parrish, GMC Editor
New Study Explores Dessert Dining Differences Among American and European Consumers
By Culinary Visions Panel
Stereotypes about the dining tastes of Americans versus Europeans abound. But how many of the differences are true? A new consumer study from Culinary Visions® explores the differences between American and European consumers when it comes to dining on dessert. The study, called the Global Indulgence Study, assessed the behaviors and attitudes of 2,000 consumers from the United States, the United Kingdom, France, Germany and Italy.