Initiative to Reduce Food Waste at Valencia College’s Poinciana Campus
Actively encourage students to participate in and create food waste reduction concepts.
By Dr. Jennifer Denlinger, CCC, CHEP
Building a Better Charcuterie Board
Instruct students on balancing flavor, texture and variety on charcuterie boards and garnishes.
By Adam Weiner, JD, CFSE
2022 James Beard Awards: New Criteria for More Accessibility
Expanded categories and a new Awards mission reflect James Beard Foundation’s goal to create a more inclusive and accessible program.
CAFÉ Update October 11, 2021
Interested in Sustainable Seafood? Don't Miss Our Upcoming Taste of CAFÉ Event Register Now!
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