Integrating environmental sustainability into every curriculum phase earned Kent Career Technical Center the Green Award.

Victor Hugo Perez won the prestigious Hans Bueschkens Young Chef Challenge in Quito, Ecuador. He now competes for the world title in Athens, Greece.

Fresh and nutritious fruit is available year round thanks to global transportation. Educators are teaching that seasons don’t dictate what’s in season.

Kendall College is inserting classic American cuisine instruction throughout its culinary program and dining spaces. Tuna-noodle casserole, anyone? 

A meat fabrication workshop reminds Chef Lazar of his past while teaching students important skills for the future.

By Chef Alan Lazar CCE, M.Ed., Johnson & Wales University, North Miami, Florida

The meat industry has been in a silent revolution that is getting louder every day. More and more people are calling for locally sourced meat and the meat industry is happily answering those calls.