The art of crafting beverages with flavorful spirits and spiritless ingredients is driving a beverage consumption increase.
By Lisa Parrish, GMC Editor
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A year’s worth of trusted teaching resources to support culinary instructors.
By Lisa Parrish, GMC Editor
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How sugar became salty in the South and building a unit for Black history month.
By Elise Chonko
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Test your knowledge with a fun food quiz for students and instructors alike.
By Adam Weiner, JD, CFSE
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Building a services portfolio during changing times while serving the underserved.
By Paul Sorgule, MS, AAC
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Teaching students how to articulate and relate the differences in how food tastes, smells and feels.
By Dr. Jennifer Denlinger, CCC, CHEP
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Baker College Culinary Institute of Michigan (CIM) Muskegon’s Chef Instructor Amanda Miller, CSC, CPC, WCSC, is one of eight contestants on the now-airing Netflix series, “School of Chocolate.” The first show premiered Nov. 26. Watch a trailer for the show here and catch a glimpse of Chef Miller around the :13-second mark.
The series features world-renowned chocolatier, Amaury Guichon, as he mentors eight top pastry chef talents. Each competitor is hoping to take their work to the next level, but only one will win the Best in Class designation and a prize package that includes a career-changing opportunity. Note, while “School of Chocolate” is a competition, no one is eliminated during the competition.
In addition to her role as Chef Instructor at the CIM, Chef Miller also is president of the American Culinary Federation’s West Michigan Lakeshore Chapter. A Muskegon, Mich. resident, Chef Miller is a veteran of the U.S. Army and CIM graduate with associate degrees in both Baking and Pastry and Culinary Arts. She earned the 2020 CAFÉ and Sysco Corporation’s Postsecondary Educator of the Year award.
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The American Lamb Board’s new “Fabricating American Lamb” booklet includes step-by-step directions for fabricating a lamb shoulder, Frenching a rack of American lamb, creating a BRT American lamb leg roast and fabricating a leg of lamb. The booklet also includes steps to carving a leg of lamb and recipes for using leftover lamb leg meat. To order the free booklet, email This email address is being protected from spambots. You need JavaScript enabled to view it..
Culinary instructors and postsecondary culinary students put on your thinking toques and begin collecting materials to submit for seven awards totaling $7,000 in cash prizes.