FEATURES:
A balanced approach to integrating modern culinary trends into culinary classrooms: Field trips, updated lessons and guest speakers help Tracy Figueroa’s students learn relevance amid the classics.
Reimagining almonds: Transforming a classic ingredient into a platform for innovation. Chefs are looking to almonds not just for their health halo, but as a dynamic base for formulating richer textures and elevated flavor experiences.
FUTURE THINKING IN EDUCATION:
Preparing the whole person: Tips and suggestions on how to prepare students for success in and out of the kitchen.
CHEF PROFILE:
Megan McKenna
Senior Director of Marketing & Foodservice
National Watermelon Promotion
BREAKING NEWS:
Applications open for Aarón Sánchez Scholarship: The scholarship covers full tuition, transportation, financial stipends and professional mentoring programs with the goal of diversifying kitchen leadership.
Deadline for the 2025 CMAB Grilled Cheese Sandwich Contest fast approaching: Culinary student contest offers four winners $2,600 in prize money for either a California Classic or California Freestyle grilled cheese sandwich.
ADDITIONAL ARTICLES FROM THE GMC ARCHIVES:
50-Minute Classroom: Teaching Thanksgiving side dishes. Does anything scare new cooks more than gravy? And what to do when faced with a sweet potato AND a yam? Chef Weiner explains how educators can assuage students’ fears of preparing traditional Thanksgiving sides from scratch—and teach it all successfully in 50 minutes.
Educating rising culinarians about food donation: A comprehensive lesson plan focusing on discussing and comprehending food waste and how it can be curbed through donation.
The Food Donation Improvement Act: A guide for culinary educators. This act expands liability protections for food donors and encourages food businesses – including schools and non-profit organizations – to donate.
Recovering food waste: How an action plan came to fruition (Part 1) CIA’s Robert Perillo shares his journey planning and implementing a food waste recovery program that donated over 121,000 pounds of food since its inception.
Recovering food waste: Overcoming challenges: CIA instructor Robert Perillo successfully overcame challenges while implementing a food waste recovery program that has donated over 121,000 pounds.