Dessert Bar Customizations
Small portions of beautifully decorated custom desserts are changing the end-of-the-meal options in high-volume catered events.
By Lisa Parrish, GMC Editor
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Washington Red Raspberry Commission Launches New Resources for Culinary Instructors
Online program offers culinary instructors free 7.25 CEH credits toward maintaining ACF certification.
By Washington Red Raspberry Commission
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Positive Properties of High Oleic Soybean Oil
A ubiquitous oil finds its way into applications from snack foods to desserts.
By Lisa Parrish, GMC Editor
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Scholarships Totaling $7,000 Available to Culinary Instructors
CAFÉ award and scholarship applications due by April 1. Recipients earn cash prizes, free registration to CAFÉ’s conference and will be honored at awards ceremony.
By Lisa Parrish, GMC Editor
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Culinary Math Teaching Series: Basic Unit Conversion
Not all fluids measure eight ounces in one cup. Understanding a sense of weight and the difference between fluid ounces and ounces.
By Linda Blocker, Associate Professor at the State University of New York at Delhi
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Ensuring a Positive Culinary Education Review
Educators must ensure graduates own essential aptitudes and attributes before donning the cap and gown.
By Paul Sorgule, MS, AAC
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Seafood Sustainability Part Two: Where Do We Go from Here?
Discussing the benefits and challenges of seafood sustainability with students.
By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Teaching Proteins from Complete to Alternative
Surprising students with a broad range of proteins and their nutritional importance.
By Dr. Jennifer Denlinger, CCC, CHEP
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Chef Profile: Career Path Insights Insights from Jim Churches
Jim Churches
Senior Executive Corporate Chef
Land O’Lakes
By Lisa Parrish, GMC Editor
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Culinary Contest Featuring American Ground Lamb Open to Only Culinary Instructors
Winner receives up to $1,000 toward attending CAFÉ’s summer conferences.
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