Examining World Cuisine
Teaching global cuisines through the lens of: authentic, in the style of, and fusion.
By Daniel Pliska, CEC AAC, savory chef instructor at Ozarks Technical College
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New Technology Series: Point of Sales Systems
POS systems reduce mistakes and accelerate the service rhythm by creating a digital bridge between front and back of house.
By Lisa Parrish, GMC Editor
Chris Quirk, Kendall College Chef Instructor
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Preparing for Chicago Through Transitions and Scenario Planning
Strategizing and building systems of action rather than a crisis of reaction.
By Paul Sorgule, MS, AAC
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CAFÉ Update May 26, 2026
CAFÉ Update May 18, 2026
CAFÉ Update May 11, 2026
Culinary Arts: Alchemy or Artistry? Yes to Both
Part Two: Moving from paper to the kitchen in recipe ideation is where creative ideas meet culinary skill; where art and alchemy meld.
By Lisa Parrish, GMC Editor
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Reclaiming Baba au Rhum as a Contemporary Classic
Student inspiration helped Craig Piermarini see the Baba through a renewed frame: a perfect example of thoughtful pastry design and proof that elegance lies in simplicity.
By Craig Piermarini, CEPC, Associate Professor at the International Baking and Pastry Institute at Johnson & Wales University
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