Sustainable, Certified and Cooked from Frozen – Alaska Seafood Paves the Way for Wild-Caught Practices
For over 50 years, Alaska’s fisheries have been regulated to insure wild-caught Alaska seafood is plentiful for years to come.
By the Alaskan Seafood Marketing Institute
Consumers are Making Theirs a Lamb Burger
Ground lamb use growing with additional menu options from ethnic dishes to the all-American burger
By the American Lamb Board
Thirteen is a Lucky Number for CAFÉ Conference Attendees
Conference is dedicated to helping educators keep up to date on industry trends while improving and learning new classroom techniques.
Spring is a Perfect Time to Self-Assess
Quickly plan an informal and engaging ideation outing. The outcome can make for a fruitful fall term.
By Paul Sorgule, MS, AAC
Helping Others as Professional Development
Dr. Fred Mayo describes how listening, encouraging and mentoring others creates powerful insights into ourselves.
By Dr. Fred Mayo, CHE, CHT
Fine Dining is Fine—But There Are Other “Fine” Places to Work as Well
Challenge your students to name career options beyond fine dining—there’s more than you realize.
By Chef Adam Weiner, CFSE
Meat. Meet Mushrooms.
Join the growing blenditarian movement; blend chopped mushrooms with meat for a menu item that is more delicious, nutritious and sustainable.
America’s Obsession with Pizza Remains Strong
Chefs create contemporary pies with ethnic flavors, savory cheeses and healthy, local ingredients.
Food Halls and Emporiums Emerging as New Foodie Trend
New research explores consumers' appetite for unique dining opportunities