First-time Competitors from Missouri Earn National ProStart Culinary Award
Butter poached lobster and raspberry dark chocolate Bavarian earn Missouri high schoolers accolades and top honors in national competition.
By Thomas Smith
Icing the Competition: Feminist Restaurant Concept Wins National ProStart Management Award
Liquid nitrogen infused dessert helped illustrate how ice cream and science work together in winning management concept.
By Thomas Smith
Making Interactive Presentations
Avoid the river of sequential slides by creating a collaborative and thought-provoking PowerPoint presentation.
By Dr. Fred Mayo, CHE, CHT
Preparing Students with a Thirst for Knowledge
The manner in which curriculum is delivered should set the stage for the development of knowledge workers.
By Paul Sorgule, MS, AAC
Becoming a Non-culinary Student
When you become a student from your teacher you will be taught how to become a better teacher.
By Chef Adam Weiner, JD, CFSE
Teaching Artisan Bread Creation with Pineapple Juice and Time
Chef David Pazmino conveys the reality of a bread maker’s monastic life to class and students’ homes while cultivating the love of slow-risen bread.
By Chef David Pazmiño of Newbury College
Home on the Ranch
Tending to the cattle just like family sets the Prescott ranch apart.
By Thomas Smith
Wisconsin Milk Marketing Board Renamed Dairy Farmers of Wisconsin
Embracing new identity to build strong farms for a strong future
New MythCrusher Addresses Cultured and Plant Based Protein Products
Advances in the development of cultured meat products and plant based “meat alternatives” are hot topics in the media, though often with inaccuracies about the environmental impact, nutrition and safety of traditional meat products. To help address many of these common mistakes, the North American Meat Institute has developed its newest Media MythCrusher. The document discusses 13 different misperceptions and provides the facts behind the inaccurate ideas.
