Combing Through Honey and Breakfast Culinary Trends
Honey and breakfast becoming a sweet pair for all-day breakfast dishes.
By the National Honey Board
Processed Potatoes Cut Prep Time While Adding Customization Options
Dehydrated and frozen Idaho® potatoes help chefs control food costs and safety while offering customizable applications across all dayparts.
By Lisa Parrish, GMC Editor, and the Idaho Potato Commission
It’s Not Enough to Teach Cooking
Workplace settings must be cleansed of chefs with minimal leadership skills, an inability to build teams and those who exhibit erratic behavior.
By Paul Sorgule, MS, AAC
The Care and Feeding of Technical Advisory Committees
TAC meetings should be led by industry experts and not culinary program instructors.
By Chef Adam Weiner, JD, CFSE
Teach Students the Value of a Visual Presentation
Dr. Fred Mayo discusses key aspects of presenting research findings via a visual medium.
By Dr. Fred Mayo, CHE, CHT
Grown in Idaho: Lessons from 76 years on the land
Bryan Wada understands his fate is directly tied to the Idahoan ground where he both farms potatoes and lives.
Columbus State Community College Dedicates Newly Completed School of Hospitality Management and Culinary Arts
In August, Columbus State Community College dedicated Cameron Mitchell Hall, the College’s new home for the School of Hospitality Management and Culinary Arts. The building is named after renowned restaurateur Cameron Mitchell of Cameron Mitchell Restaurants’ (CMR) who generously took the lead on the philanthropic campaign and provided a $2.5 million gift in support of the project.
C-CAP Announces Leadership Change
Careers Through Culinary Arts Program’s (C-CAP) board of directors is pleased to announce that Karen Welch, chief administrative officer, will take operational control of C-CAP, as President Karen Brosius departs the national non-profit organization to return to her home and work at the University of South Carolina.