Keefe created an 800-hour, NRA-endorsed Foodservice Management Experiential Learning certificate for students in the culinary program.  

By Lisa Parrish, GMC Editor
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Judy Eldred was recognized for her effort to increase the school’s sustainability and waste management programs.

By Lisa Parrish, GMC Editor
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Metropolitan Community College’s Peter Walsh collaborated with a local group to teach fourth-grade students how to measure and cook food while making healthy, nutritious food choices.

By Lisa Parrish, GMC Editor
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Utah Valley University instructor honored for lending his and his students’ time and talents to several events serving thousands of people and raising thousands of dollars for event sponsors in the process.

By Lisa Parrish, GMC Editor
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Sara Johannes was honored for her incorporation of modern culinary technology and its potential to assist future employees in culinary kitchens.

By Lisa Parrish, GMC Editor
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Ten culinary education leaders and a college student recognized for innovative approaches and positive impacts on culinary education.

By Lisa Parrish, GMC Editor
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Re-thinking curriculum and making confidence the end game.

By Paul Sorgule, MS, AAC
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Chefs don’t have to live in Hawaii to receive high-grade line-caught Pacific water fresh fish.

By Lisa Parrish, GMC Editor
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By Lisa Parrish, GMC Editor
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CAFÉ Talks Episode 90