Blu1877 takes on technology and imagination in its development of 3D printed pasta.

By Lisa Parrish, GMC Editor and Jacqueline Delgado, business development at Blu1877

Positive game skills can turn a video gaming habit into a culinary arts learning habit.

By Lisa Parrish, GMC Editor

Reading beyond assigned work broadens students’ knowledge of quality writing.

Dr. Fred Mayo, CHE, CHT

Help faculty members make it real by staying relevant, thinking differently and getting a good start.

By Paul Sorgule, MS, AAC

Learning about foods containing gluten will serve chefs and servers well.

By Chef Adam Weiner, CFSE

How the technology of QR codes unlocked the power of smartphones in the classroom.

By Chef David Pazmiño of Newbury College

A California avocado farmer’s perspective on the practices and rewards of avocado cultivation

By Thomas Smith

The American Culinary Federation (ACF) and the Center for the Advancement of Foodservice Education (CAFÉ) have agreed to a partnership focusing on education and events.

National Louis University (NLU), Laureate Education, Inc. and Kendall College, LLC announced last month they have entered into an agreement whereby Kendall College's current programs and other assets will transfer to NLU. The boards of NLU and Kendall approved this arrangement, with the additional agreement of Kendall's parent company, Laureate Education, Inc. This transfer of programs is contingent on regulatory approvals, including that of the U.S. Department of Education and the Higher Learning Commission, whose decision is expected the latter half of this year, but possibly as soon as the summer.

Journal is Launched!

The Journal of Culinary Education Best Practices has launched with its first issue now available to members of CAFE.