Get to Know Your Mango Offers Instructors Nutritional Information
The National Mango Board’s web page “Get to know your mango” offers thorough answers to FAQs about mangos and their nutritional content.
Competition Recognizes Phenomenal Professional Chefs While Inspiring Culinary Students
The James Beard Foundation Awards inspire Kendall College students to become the next generation of culinary leaders.
Dole® Flavor Pairings Celebrate the One-Bowl Meal
Dole showcases winning fruit-flavor combinations in three menu parts - all served in bowls.
Stay Motivated with Personal and Professional Development
Dr. Fred Mayo explores wide ranging personal and professional development tactics instructors can use to stay relevant and fulfilled.
Should We Teach Students to Adapt, to Change, or Both?
Culinary educators have a dual role of preparing students for business and businesses for change.
Lesson Plan: Evaluating Various Fruit Product Formats
Teach students how to evaluate different fruit product formats including fresh cut, frozen and canned for menu development.
Global Flavors Continue to Hit the Taste-Trend Mark
A Middle Eastern breakfast with spicy skhug sauce and dragon fruit inspired Hawaiian poke salad are a sampling of McCormick’s new Flavor Forecast.
Understanding Aquafarming
Training our students to include sustainability as a core concern when they source fish is a crucial component of preparing future chefs.