US Personal Chef Association teaches specific business skills to culinarians striking out on their own.

By Lisa Parrish, GMC Editor

Free enrollment in the American Egg Board’s Egg Foundation courses with partner Rouxbe will end Dec. 31, 2020.

Florida International University’s John Noble Masi offers Zoom teaching tactics, options for video resources and shares his students’ first-place award in virtual restaurant competition.

By Lisa Parrish, GMC Editor

The Gold Medal Classroom continues to highlight culinary instructors who are achieving success during online culinary instruction. These educational best-practice ideas are designed to help culinary colleagues in their search for what works best in this new and challenging environment. 

Read on to discover the best evaluation criteria for home-cooked lessons, where to find video content and see how instructor John Noble Masi helped steer his student team to a first-place finish in the virtual Redesigning the Restaurant of the Future competition sponsored by Restaurant Finance Week.

Listen to legendary Chef Jeremiah Tower describe the lessons he learned moving from chef to restauranteur to ring master. Also, hear his ideas on the need for an “Einstein moment” in the restaurant industry.

By Lisa Parrish, GMC Editor

The idea of food kits moves from the restaurant sector into culinary education at Kendall College.

By Lisa M. Parrish, GMC Editor