![Lamb on the Menu – Fine Dining and Beyond](/media/k2/items/cache/069d9cd25a97d75d36212a37cf7a6f3f_Generic.jpg?t=20160302_211027)
Lamb on the Menu – Fine Dining and Beyond
While rack of lamb remains a staple at white tablecloth restaurants, lamb is appearing more and more beyond fine dining. There’s more to teaching lamb than just chops.
![Why Your Students Must Understand How to Read Food Labels](/media/k2/items/cache/120c3f01fb4026d3e9108c6d85739fb6_Generic.jpg?t=20160304_175013)
Why Your Students Must Understand How to Read Food Labels
March is National Nutrition Month. so there’s no time better time than now to equip students with the label-reading knowledge necessary to select the foods that best serve their future customers’ nutrition needs and demands.
![McCormick Flavor Forecast Unveils the Tastes of Tomorrow](/media/k2/items/cache/462ad80c2a24c1c5e9280ab7506654ea_Generic.jpg?t=20201230_195819)
McCormick Flavor Forecast Unveils the Tastes of Tomorrow
Global flavor innovations are detailed in this annual report that focuses on trends from heat and tang to culinary infused libations.
![Call for Educators to Participate in 5th Annual Whole Grain Sampling Day](/media/k2/items/cache/faf563c975c003218aecd8e06d26aaac_Generic.jpg?t=20160229_185756)
Call for Educators to Participate in 5th Annual Whole Grain Sampling Day
Mark your calendars for March 30 to creatively promote using whole grains in lesson plans and class materials to be a part of the Annual Whole Grain Sampling Day.
![Publications Recognize CIA Leader for His Influence and Impact](/media/k2/items/cache/9da5ba405e428d33ec6f21eff5dda49d_Generic.jpg?t=20160302_211831)
Publications Recognize CIA Leader for His Influence and Impact
In January Dr. Tim Ryan, CIA president, was named among the 50 most powerful people in the world of food by two publications.
![Defining the Ideal Culinary Educator](/media/k2/items/cache/7a39d43acd423737f440a2b509dd494a_Generic.jpg?t=20160302_211508)
Defining the Ideal Culinary Educator
The most important quality of a culinary program is the quality of its faculty and not the facilities. Spending time to identify a perspective educator’s “fit” is the most important time you will invest in your program.
![Mayo’s Clinic: Providing Feedback for Papers in Online Courses Part 2](/media/k2/items/cache/1be563d4d70cbf02096c113db1462610_Generic.jpg?t=20160302_211918)
Mayo’s Clinic: Providing Feedback for Papers in Online Courses Part 2
Dr. Fred Mayo, CHE, CHT, discusses how self-evaluation helps students become more objective about the quality of their online work. And, that objectivity carries over to peer-evaluation too.
![Teaching Your Students About Seafood Sustainability](/media/k2/items/cache/ca799c3c70cb8eac9ab96b4e08b0da03_Generic.jpg?t=20160302_211419)
Teaching Your Students About Seafood Sustainability
Seafood sustainability involves more than whether a fish species can survive the catch. Chef Adam Weiner begins to educate educators on the many aspects that make a seafood entrée truly sustainable.
![Women’s Foodservice Forum CEO Joins NRA Board](/media/k2/items/cache/1162815ad9bf895f2061c0defe3b0cae_Generic.jpg?t=20160302_211744)
Women’s Foodservice Forum CEO Joins NRA Board
The Women’s Foodservice Forum (WFF), the industry’s premiere leadership development organization, announced the appointment of its President and CEO, Hattie Hill, to the 2016 National Restaurant Association (NRA) board of directors. With more than three decades of food industry expertise, Hill is a globally-renowned thought leader, senior executive development expert, and best-selling author.