What happens when a French chef and a cheesemonger are combined? Instructors get an education, pairing ideas and more thanks to the web series “The State of Cheese.”
By Rachel Kerr, Dairy Farmers of Wisconsin
Miss one GMC story and you may miss a valuable culinary resource.
By Lisa Parrish, GMC Editor
Chef Paul Sorgule focuses on factors that should drive faculty and administrator discussions keeping in mind that resistance to change is a failure formula.
By Paul Sorgule, MS, AAC
Students take the instructing lead when discussing and teaching their own holiday food traditions.
By Adam Weiner, JD, CFSE
Creating mini-lectures or stories that relate a lesson’s hows and whys captivates students, helps them retain facts, and develops soft skills.
By Chef David Pazmiño of Newbury College
Dr. Fred Mayo discusses helping students establish and attain goals of excellence.
By Dr. Fred Mayo, CHE, CHT
A grower’s experience farming Virginia peanuts in Oklahoma.
By Thomas Smith
By the U.S. Food and Drug Administration
The combined power of two of the region's prominent higher education institutions – one an internationally recognized food authority, one an internationally recognized design authority – and a venerable local food hub is changing the way college students eat.
New Curriculum Available
The James Beard Foundation has launched its Full-Use Kitchen curriculum and you are invited to participate!