Teaching the Old Tradition of Pickling and Fermenting with Today’s Flavors
Pickling and fermenting resources and flavors for onions, mangos, grapes and watermelon.
By Lisa Parrish, GMC Editor
Gateau St. Honore Dessert: The Perfect Pastry Teaching Tool and Patron Bakers’ Saint
Ask yourself: Who is this Saint that has a gateau named after him and why is its creation an excellent pastry skills evaluation?
By Angela Wilson, MSEd, CEPC, CCE, Delgado Community College
The Cyclical Nature of Turkey Farming
Thanksgiving day turkeys grown from poult with care, love and experience in northern Minnesota.
By Lisa Parrish, GMC Editor
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Pickling and Fermenting Trend Comes Back in From the Prairie to Today’s Kitchens
Chef Adam Weiner provides step-by-step pickling instructions which can be followed as closely or loosely as desired.
By Adam Weiner, JD, CFSE
Smell Hunting: Teaching Why the Bakery Smells Good
Training students’ olfactory experiences by creating smell maps of city areas with smell catching and hunting.
By David Pazmino, Chef instructor
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Promoting Cooperation and Teamwork
Instilling teamwork through creating common goals, effective communication, taking ownership, caring about the process and conflict resolution.
By Dr. Fred Mayo, CHE, CHT