Plant-forward applications utilizing nuts from a southern-style boiled peanut hummus to dairy-free walnut cream to pecan meal as a flavorful coating.

By Lisa Parrish, GMC Editor

Soups pouring into healthy and ethnic culinary trends.

The Journal of Culinary Education Best Practices seeks academic articles that center on the advancement of techniques, ideas, and innovations used in teaching culinary arts.

The acceleration era is here; slow and methodical doesn’t win the prize anymore.

By Paul Sorgule, MS, AAC

Understanding civility and its importance both in the classroom and public life.

By Dr. Fred Mayo, CHE, CHT

Teaching measuring correctly with scales, cups and teaspoons.

By Chef Adam Weiner, JD, CFSE

Whiskey Acres Distillery is taking the farm-to-table culinary movement and distilling it to a science on the farm.

By Lisa Parrish, GMC Editor

Online curriculum aims to help the food industry deliver on customers' high expectations around plant-based applications.

The North American Meat Institute (NAMI) Scholarship Foundation announced the recipients of its 2019-2020 undergraduate scholarship awards. Eleven high-performing undergraduate students received a combined total of $55,000 to pursue degrees in animal, meat and food science, and in culinary arts.

Awards Programs!

We know culinary instructors and their programs are doing some pretty spectacular things! I am seeing innovations and incredible outreach all the time and I’m happy to give some reward and visibility for these efforts through CAFE’s Awards Program.