Advice for Females in Culinary Arts and Their Instructors
Facilitating mentoring for your female students can have a positive and lasting impact on their hospitality and culinary careers.
By Adam Weiner, JD, CFSE
Chocolate Differentiation and Developing Students’ Palates
Culinary students view, taste, cook and develop their chocolate palate in this differentiation classroom exercise.
By Dr. Jennifer Denlinger, CCC, CHEP
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Instructors Don’t Have to be Acrobats Teaching the Sweet/Heat Flavor Balance
Complex sweet flavor is a natural partner to a spicey taste and easy to showcase with an instructional tasting station.
By Lisa Parrish, GMC Editor
McCormick® Flavor Forecast® 21st Edition Reveals Global Trends Driving the Tastes of Tomorrow
Influential tastemakers identify four new flavor themes: plants pushing boundaries; humble nosh; underwater, under discovered; and physiological eating.
You are More Important Than You Think
Student competitors remind instructors that teaching goes beyond textbook lessons.
By Adam Weiner, JD, CFSE
Measuring Competence and Confidence
Establish a student passport that compliments a degree or certificate and defines a specific skill’s baseline ability.
By Paul Sorgule, MS, AAC
You First Eat with Your Eyes
The visual principles of vegetable cookery.
By Dr. Jennifer M. Denlinger, CCC, CHEP
Building a Rapport with Students
Building trust and gaining respect by actions such as helping in the dish pit and asking for preferred pronouns. It’s leading by example and leading from the front.
By Amanda N. Miller, CC, CPC