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
Butter poached lobster and raspberry dark chocolate Bavarian earn Missouri high schoolers accolades and top honors in national competition.
By Thomas Smith
Liquid nitrogen infused dessert helped illustrate how ice cream and science work together in winning management concept.
By Thomas Smith
The culinary trend featuring bows keeps booming with these versatile dishes appearing in all day parts from international to traditional cuisine.
By Kikkoman USA