Food as a Multivitamin
Cleveland Indians Executive Chef Joshua Ingraham drives his culinary business and personal life toward functional food and its positive healthful benefits.
By Lisa Parrish, GMC Editor
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Food and Ingredients as Medicine
Eating specific foods and utilizing certain ingredients to prevent, manage and possibly even reverse certain health conditions.
By Lisa Parrish, GMC Editor
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One Ingredient’s Essential Health Impacts
Walnuts: A well-studied ingredient that improves basic health and helps reduce risk of disease.
By Lisa Parrish, GMC Editor
Ensuring Your Program is Not Directionally Challenged
Pushing your program in the right direction requires uniqueness, excellence and educational pride.
By Paul Sorgule, MS, AAC
Teaching OSHA Safety in Culinary Programs Part Two
Teaching the basics of using unfamiliar equipment, burns and heat exhaustion, carts and speed racks, fire safety and evacuations.
By Adam Weiner, JD, CFSE
Respecting All Students Regardless of Gender
Insensitive comment during competition illustrates gender inequality persists in culinary arts.
By Amanda N. Miller, CC, CPC
Teaching Measurement and Conversions
Showing students how to convert cups to gallons without watching them fill a measuring cup over and over and over.
By Dr. Jennifer M. Denlinger, CCC, CHEP
