Soybean oil has a high smoke point and neutral flavor. Also, new oils such as those made from the low-lin soybean are low in trans fats and make a healthy fat choice for cooks.

Reflection, reaction and term papers – giving them ample thought from an instructor’s point of view.

Core curriculum concepts such as forcing teamwork, building a sense of urgency and making students sweat should be included in every educational program because they are required in the food business.

Chef Adam Weiner has written an article on everything from how to buy knives to sautéing to making a profit with gingerbread – his 75th article index proves it!

The National Hot Dog and Sausage Council unveils new searchable hot dog ingredients guide

Turkey chorizo is ideal for chefs seeking to deliver more bold, ethnic flavors and healthier protein alternatives

The nationally-recognized Dining Lab and Pastry Kiosk are student-run operations that double as immersive classrooms which earned the CAFÉ/IPC Innovation Award.

The modern-day chef’s uniform and hat can be traced back to the 16th century but some of the history is a little murky.

By focusing on ourselves, our diets, sleep, exercise patterns, and time out of the classroom, we transform ourselves into better educators.

Keep students growing intellectually by adding student-developed assignments that add spark, imagination and encourage students to take responsibility for their academic growth.