Keefe created an 800-hour, NRA-endorsed Foodservice Management Experiential Learning certificate for students in the culinary program.
By Lisa Parrish, GMC Editor
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Willardson created a student-run business – Café Pollinate – delivering hot, healthy meals to teachers in her building.
By Lisa Parrish, GMC Editor
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Michael Carmel earned the Idaho Potato Commission Postsecondary Educator of the Year award for his innovative community partnerships, commitment to students and consistent leadership in working to protect the Guild of Culinary Arts.
By Lisa Parrish, GMC Editor
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Christopher Bates received a national award for his unwavering support, guidance and culinary commitment to high school students.
By Lisa Parrish, GMC Editor
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Sara Johannes was honored for her incorporation of modern culinary technology and its potential to assist future employees in culinary kitchens.
By Lisa Parrish, GMC Editor
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Ten culinary education leaders and a college student recognized for innovative approaches and positive impacts on culinary education.
By Lisa Parrish, GMC Editor
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Re-thinking curriculum and making confidence the end game.
By Paul Sorgule, MS, AAC
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Chefs don’t have to live in Hawaii to receive high-grade line-caught Pacific water fresh fish.
By Lisa Parrish, GMC Editor
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By Lisa Parrish, GMC Editor
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