Creative Food Kits Spur Culinary Inspiration During At-home Cooking Instruction
Monday, 02 November 2020 14:32The idea of food kits moves from the restaurant sector into culinary education at Kendall College.
By Lisa M. Parrish, GMC Editor
Selecting the Right Nontraditional Pasta for Healthy Dishes
Monday, 02 November 2020 14:03Swapping out semolina flour pasta for chickpea and red lentil options requires knowledge about differing mouthfeel, flavor and application temperature.
By Lisa Parrish, GMC Editor
Teaching Resource Assists Remote Instruction of Global Cuisines
Monday, 02 November 2020 13:51Recipe builder uses flexible ingredients while creatively engineering flavors in global and regional cuisine during remote instruction.
By Lisa Parrish, GMC Editor
Chef’s Corner Table: Morrison Healthcare Corporate R&D Chef Jeffrey Quasha
Monday, 02 November 2020 13:26Learn how Morrison Healthcare morphed into reformatted café spaces with touch-less delivery systems, online ordering, food lockers and robot salad machines in a few months due to COVID-19.
By Lisa Parrish, GMC Editor
CAFÉ Talks Podcasts Posts Interviews with Culinary Educator and Flavorist
Monday, 02 November 2020 12:07Discover what it takes to become a flavorist and ideas about retooling culinary education post COVID-19.
By Lisa Parrish, GMC Editor