Using fresh ingredients isn’t just trendy – it’s essential. Read insightful tips for selecting and cooking tomatoes, corn, melons and peaches.

By Alisa Malavenda, MATC and TheCulinaryPro.com

Congratulations to the 2018 CAFÉ Leadership Conference award winners. The culinary instructors below represent diligent, insightful, and creative instructors who excel in their profession. Each instructor received a complimentary Leadership Conference registration ($399 value), a commemorative plaque and cash prize.

JBF Impact Program looks to halt food waste by initiating an industry-wide change beginning with culinary instructors.

By Lisa Parrish, GMC Editor

Fresh pears are finding their way into applications throughout all day parts from pear and gorgonzola ice cream to salads and cocktails.

By Kathy Stephenson, Marketing Communications Director, Pear Bureau Northwest and Chef Instructor Peter Tobin, Inland Northwest Culinary Academy at Spokane Community College

MATC’s John Reiss takes instructors on a lamb tour from farm to table and everything in between.

By John Reiss, Milwaukee Area Technical College, CEC, CCE and TheCulinaryPro.com