Butterball Foodservice Introduces New Chorizo Seasoned Ground Turkey
Turkey chorizo is ideal for chefs seeking to deliver more bold, ethnic flavors and healthier protein alternatives
Students Learning on the Job – the Classroom Job – Earns The Culinary Institute of New York Top Honors
The nationally-recognized Dining Lab and Pastry Kiosk are student-run operations that double as immersive classrooms which earned the CAFÉ/IPC Innovation Award.
The Intersection of a Toque Blanche, Eggs and the “King of Chefs and Chef of Kings”
The modern-day chef’s uniform and hat can be traced back to the 16th century but some of the history is a little murky.
The Call to Continually Seek a Healthy Balance
By focusing on ourselves, our diets, sleep, exercise patterns, and time out of the classroom, we transform ourselves into better educators.
Developing Unusual Assignments
Keep students growing intellectually by adding student-developed assignments that add spark, imagination and encourage students to take responsibility for their academic growth.
New Year’s Resolution – Take an Inventory of Your Program and Make Necessary Changes
Keep your program relevant by making program assessments and begin the third quarter on a path to success.
Quality and the Art of Snickerdoodle Making
Teaching students to give back is a quality lesson worth teaching.
Chef Adam Weiner Receives the Antonin Carême Medal
Named for the late chef Marie-Antoine Carême or “King of Chefs and Chef of Kings,” Chef Adam Wiener earns top medal.
Mayo’s Clinic: Making Assignments Creative
Audiences besides the instructor, student feedback and self-evaluation help make assignments more creative for students.
On-trend: Beverage Pairings with Small Seafood Plates by Celebrity Chef Kathy Casey
Light, effervescent beverages with lighter small plates or salmon sliders with a spirit-forward cocktail are possible pairings offered by Chef Kathy Casey.