Engage students rather than focusing on content volume in culinary education.
By Paul Sorgule, MS, AAC
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By Andrea Feldman, Johnson & Wales University Marketing
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MEET THE KEYNOTERS – CAFÉ ANNUAL CONFERENCES LINKING THE FOODSERVICE INDUSTRY WITH THE FOODSERVICE CLASSROOM
JOB TITLE: Adjunct Faculty / Baking and Pastry, Culinary Arts, and Hospitality Management – Multiple Positions
Melding Latin American and Chinese cuisines becomes a labor of love and example of successfully merging seemingly divergent flavors into one concept.
By Lisa Parrish, GMC Editor
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