Creative Thinking Drives Possibilities in Culinary Education
Conference session unleashes ideas focusing on reshaping the future of culinary arts education.
By Dr. Fred Mayo
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CIA Educator Receives National Sustainability Award
Robert Perillo was recognized for his effort to reduce waste and fight food insecurity for people throughout New York.
By Lisa Parrish, GMC Editor
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Troy Wilson Honored with a Runner Up Community Outreach Award
Utah Valley University instructor honored for lending his and his students’ time and talents to several events serving thousands of people and raising thousands of dollars for event sponsors in the process.
By Lisa Parrish, GMC Editor
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Peter Walsh Honored with Community Outreach Award
Metropolitan Community College’s Peter Walsh collaborated with a local group to teach fourth-grade students how to measure and cook food while making healthy, nutritious food choices.
By Lisa Parrish, GMC Editor
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Opelika High School Career Tech Instructor Receives National Sustainability Award
Judy Eldred was recognized for her effort to increase the school’s sustainability and waste management programs.
By Lisa Parrish, GMC Editor
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Desmond Keefe Earns 2024 Runner Up Entrepreneurship Award
Keefe created an 800-hour, NRA-endorsed Foodservice Management Experiential Learning certificate for students in the culinary program.
By Lisa Parrish, GMC Editor
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Emily Willardson Earns 2024 Entrepreneurship Award
Willardson created a student-run business – Café Pollinate – delivering hot, healthy meals to teachers in her building.
By Lisa Parrish, GMC Editor
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Culinary Institute of Charleston at Trident Technical College’s Michael Carmel Earns National Award at Culinary Education Conference
Michael Carmel earned the Idaho Potato Commission Postsecondary Educator of the Year award for his innovative community partnerships, commitment to students and consistent leadership in working to protect the Guild of Culinary Arts.
By Lisa Parrish, GMC Editor
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