![Drinkable Potatoes from Beer to Horchata](/media/k2/items/cache/46cc34a94d80d6eac4fa785db84fa1e2_Generic.jpg?t=20171201_203116)
Drinkable Potatoes from Beer to Horchata
Potatoes are being consumed in surprising beverages from plant-forward smoothies to purple beer.
By Lisa Parrish, GMC Editor
Potatoes are being consumed in surprising beverages from plant-forward smoothies to purple beer.
By Lisa Parrish, GMC Editor
First article discusses moving classes to the online world from a brick and mortar environment.
Using both taste and memory recall creates a powerful teaching method for developing knowledge of flavors and textures.
By Chef David Pazmiño
Question answered from the student perspective.
Part Two
By Paul Sorgule, MS, ACC
Chef Adam Weiner lists his favorite quips, quotes and anecdotes about life in the kitchen and advice to culinary students.
By Chef Adam Weiner, CFSE
CRUST helps make sure all key factors are covered in providing useful feedback to students.
By Dr. Fred Mayo, CHE, CHT
Eosther Fajardo-Anstine is heading to one of the best restaurants in the world to study.
Students from the Culinary Studies Institute at Oakland Community College faced off in November during the second Kontos Foods Culinary Challenge #KFCC17, a "Chopped"-style contest to create tasty and original recipes using Kontos International Pastry Puffs.
James Beard Foundation Partnership
CAFE is proud to announce a partnership with the James Beard Foundation for our upcoming Leadership Conference, June 14-16, 2018, in Milwaukee.