Consumption of imported seafood is on the rise. Working with distributors allows chefs to source sustainable seafood when placing orders.

By Lisa Parrish, GMC Editor

The culinary arts discipline of the NAACP’s Afro-Academic, Cultural, Technological and Scientific Olympics provides an opportunity for students to pursue dreams of becoming a professional chef. 

By Thomas Smith

A group of MSU Denver students and their adviser traveled on a study abroad trip to Mexico and discovered just how varied food safety standards are around the world.

By Lisa Parrish, GMC Editor and
Kori Dover, Metropolitan State University of Denver

Dr. Fred Mayo discusses evaluating students’ customer service skills by determining precise skills to assess, evaluation approaches, and methods to effectively communicate feedback. An added bonus: an online rubric.

Dr. Fred Mayo, CHE, CHT

Provide budding cooks with a reality check about how becoming a chef is more than just cooking well.

By Adam Weiner, JD, CFSE

Create a compelling brand that adds tangible value by offering students a culinary education that is inspiring, unique, current and future-oriented.

By Paul Sorgule, MS, AAC

The versatile soybean sought after for its oil and high protein content has become an economically volatile crop over the past year.

By Thomas Smith

Dr. Beth Forrest, a professor of liberal arts at The Culinary Institute of America, has been elected the new president of the Association for the Study of Food and Society (ASFS). Dr. Forrest has been a member of the organization since 2005 and has served as secretary on the executive board for the past five years.

Two Weeks to Go!

A Unique Event