Lifelong Learning is Like Riding a Bike
Discovering the desire for excellence drives the need to learn and improve.
By Paul Sorgule, MS, AAC
Feedback & comments: GMCeditor.CAFE@gmail.com
Teaching Yield Through Math and Knife Skills
Teaching yield quantity from fruit through poultry helps solidify the foundation of food costs.
By Dr. Jennifer Denlinger, CCC, CHEP
Feedback & comments: GMCeditor.CAFE@gmail.com
Cultural Culinary Innovations: Transforming Ingredients for Sustainable Food Practices Webinar
One-hour event hosted by the National Pork Board, USA Potatoes and McCormick Science Institute exploring how traditional culinary techniques can be adapted for modern, sustainable eating.
By Lisa Parrish, GMC Editor
Feedback & comments: GMCeditor.CAFE@gmail.com
CAFÉ Conference and a Call for Presenters
Conference details announced and deadline extended for education presenters.
By Lisa Parrish, GMC Editor
Feedback & comments: GMCeditor.CAFE@gmail.com
