For over 50 years, Alaska’s fisheries have been regulated to insure wild-caught Alaska seafood is plentiful for years to come.
By the Alaskan Seafood Marketing Institute
Ground lamb use growing with additional menu options from ethnic dishes to the all-American burger
By the American Lamb Board
Conference is dedicated to helping educators keep up to date on industry trends while improving and learning new classroom techniques.
Quickly plan an informal and engaging ideation outing. The outcome can make for a fruitful fall term.
By Paul Sorgule, MS, AAC
Dr. Fred Mayo describes how listening, encouraging and mentoring others creates powerful insights into ourselves.
By Dr. Fred Mayo, CHE, CHT
Challenge your students to name career options beyond fine dining—there’s more than you realize.
By Chef Adam Weiner, CFSE
Join the growing blenditarian movement; blend chopped mushrooms with meat for a menu item that is more delicious, nutritious and sustainable.
Chefs create contemporary pies with ethnic flavors, savory cheeses and healthy, local ingredients.
New research explores consumers' appetite for unique dining opportunities
Demonstrating fractions and ratios with pizza slices circumvents students’ math fears