From Netflix to the culinary classroom: Students learn tricks of the trade from their instructor who learned from the industry’s best.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Two professional chefs offer their take on innovatively incorporating cheese in dishes from desserts to Indian lasagnas.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Tempeh offers chefs a creative plant-based protein option made from soy that is not tofu.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Tasting food for service is not the same as eating. Teach culinarians how much to taste, how to use the tasting utensil and how to minimize waste in a sample product.
By Adam Weiner, JD, CFSE
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Transition from delivering information to building a learning environment.
By Paul Sorgule, MS, AAC
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Butter as the fat creates better biscuits and helps teach students how and when to bake with butter.
By Dr. Jennifer Denlinger, CCC, CHEP
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Brenda Thompson-Wattles is a culinary chef and registered dietitian who has consulted with commodity boards and child nutrition programs since 2008.
By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.
