Culinary students view, taste, cook and develop their chocolate palate in this differentiation classroom exercise.
By Dr. Jennifer Denlinger, CCC, CHEP
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Complex sweet flavor is a natural partner to a spicey taste and easy to showcase with an instructional tasting station.
By Lisa Parrish, GMC Editor
Influential tastemakers identify four new flavor themes: plants pushing boundaries; humble nosh; underwater, under discovered; and physiological eating.
Student competitors remind instructors that teaching goes beyond textbook lessons.
By Adam Weiner, JD, CFSE
Establish a student passport that compliments a degree or certificate and defines a specific skill’s baseline ability.
By Paul Sorgule, MS, AAC
The visual principles of vegetable cookery.
By Dr. Jennifer M. Denlinger, CCC, CHEP
Building trust and gaining respect by actions such as helping in the dish pit and asking for preferred pronouns. It’s leading by example and leading from the front.
By Amanda N. Miller, CC, CPC
Striving to become better influences every onion growing and packaging decision at Peri & Sons Farms.
By Lisa Parrish, GMC Editor
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