Conference session unleashes ideas focusing on reshaping the future of culinary arts education.
By Dr. Fred Mayo
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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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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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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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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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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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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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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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Christopher Bates received a national award for his unwavering support, guidance and culinary commitment to high school students.
By Lisa Parrish, GMC Editor
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Sara Johannes was honored for her incorporation of modern culinary technology and its potential to assist future employees in culinary kitchens.
By Lisa Parrish, GMC Editor
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