Pulling Back the Curtains on Dark Kitchens
The second in a two-part series discussing the reality of ghost kitchens as profitable concepts.
By Lisa Parrish, GMC Editor
Honey in Baking and Sustainability
The sweetener is a byproduct of honeybees contributing to pollinating one-third of the world’s food supply. A sweet win for baking and sustainability.
By the National Honey Board
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Table Settings Across Countries
Teach students to differentiate between different table service styles and what makes good and bad table service.
By Dr. Jennifer Denlinger, CCC, CHEP
New Recipe Tricks of the Trade
Specific steps students should take when receiving, writing or scaling new recipes.
By Adam Weiner, JD, CFSE
The Responsibility of Lighting Passion’s Fire
Why do we cook? A student’s answer may define their career.
By Paul Sorgule, MS, AAC
Baker College Dean of Culinary Wins ACF’s Hermann G. Rusch Chef’s Achievement Award
Culinary Institute of Michigan's Chef Tom Recinella honored with national recognition at ACF convention.
By the Culinary Institute of Michigan
CAFÉ Update October 4, 2021
Don't Miss Our Upcoming Taste of CAFÉ Events Registration Deadline October 8th
