Training our students to include sustainability as a core concern when they source fish is a crucial component of preparing future chefs.

Culinary educators are in the perfect position to refocus how students approach adding salt to any dish.

As influential future chefs, current students must truly understand the basics of sustainability: reduce food, water and energy waste and maximize your use of everything at hand.

March is National Nutrition Month. so there’s no time better time than now to equip students with the label-reading knowledge necessary to select the foods that best serve their future customers’ nutrition needs and demands.

By John Laloganes, M.Ed., Level III Sommelier, Kendall College 

For the past 18 years, it has been my belief and practice that engaged students become more proactive and purposeful and ultimately more stimulated during the learning process. Once students become more active, they become more open to learning—most are able to relate to and retain the content more effectively than passive students.