Using fresh ingredients isn’t just trendy – it’s essential. Read insightful tips for selecting and cooking tomatoes, corn, melons and peaches.
By Alisa Malavenda, MATC and TheCulinaryPro.com
Chef Instructor Jack Kaestner shows instructors how to make lamb sausage in applications from Moroccan to Greek.
By Chef Instructor Jack Kaestner, Milwaukee Area Technical College
Culinary programs can drive ideation around issues like sustainability, health and urban redevelopment. Education as the driver not passenger.
By Paul Sorgule, MS, AAC
Honor codes help build a classroom culture now and throughout the year.
By Dr. Fred Mayo, CHE, CHT
Teaching the bowl trend at the beginning of the school year.
By Adam Weiner, JD, CFSE
Chefs and bakers alike learn to cook with all the body’s senses. But, is the sense of culinary touch being lost?
By Chef David Pazmiño of Newbury College
The National Restaurant Association (NRA) announced this year’s National Food Safety Month theme: “The Future of Food Safety.”
By The Culinary Visions Panel
Higher education institutions may want to keep an eye out for a new kind of incoming freshman - senior citizens. For today's "new senior" citizens, retirement no longer means a period of slowing down. It means a second chapter in recreation, education, entertainment and even careers.
