The American Cuisine Project
Kendall College is inserting classic American cuisine instruction throughout its culinary program and dining spaces. Tuna-noodle casserole, anyone?
Taste Something New for the Holidays
Students need to embrace new tastes and textures but often resist. Chef Weiner explains new avenues to broadening taste horizons and increasing flavor diversity.
By Chef Adam Weiner, CFSE
Last December I wrote “Fun and Profit with Gingerbread.” This year I would like you to consider using the holidays as a way to teach finicky students to taste outside their comfort zones.
Baker College of Port Huron Culinary Students, Instructors Medal at Michigan, Ohio Competitions
Students and staff representing Baker College of Port Huron’s Culinary Institute of Michigan (CIM) have distinguished the program by earning medals at recent American Culinary Federation (ACF) competitions in Michigan and Ohio. All CIM students and staff who competed medaled.
Duck Elevates Chicken & Waffle Concepts in Maple Leaf Farms Contest
Move over home-style Chicken and Waffle. Contemporary, Asian-inspired Duck and Waffle dishes have claimed the top two prizes in the Maple Leaf Farms 2015 Discover Duck Chef Recipe Contest.
A Craft Butcher’s Workshop
A meat fabrication workshop reminds Chef Lazar of his past while teaching students important skills for the future.
By Chef Alan Lazar CCE, M.Ed., Johnson & Wales University, North Miami, Florida
The meat industry has been in a silent revolution that is getting louder every day. More and more people are calling for locally sourced meat and the meat industry is happily answering those calls.
Sweet Briar Reopens Dining Services in Just 18 Days
Sweet Briar College in Virginia had 18 days to recreate its dining and catering service departments when a last-minute stay allowed the college to remain open. A challenge they met with a little help from friends.
Second in a Two-part Series: Networking at its Best – by the Best in the Foodservice Industry
Networking can be a difficult skill to master. But, just like chefs may not like the taste of all the dishes they make, they still have to make the dish well.
Two-part Series: Mayo’s Clinic Strategies for Online Teaching
Dr. Mayo debunks the myths of teaching online courses in a two-part series from the teacher’s perspective.
Think Tank: What’s Missing From Your Program – A Different Approach
Evaluate your culinary program’s effectiveness by asking these very important assessment questions. The program’s credibility and value could depend on it.
