Gold Medal Classroom

Taste Happens in the Brain (Not Just the Mouth)

Monday, 31 March 2025 11:55

Curating a delicious multisensory dish is like reading a riveting culinary novel.

By Lisa Parrish, GMC Editor
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Features

Pushing International Culinary Boundaries with Pears

Monday, 31 March 2025 11:34

Two chefs show off their Can-Do pear contributions.

By Lisa Parrish, GMC Editor
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Future Thinking in Education

Curriculum Content Built from Flavor Outcomes

Monday, 31 March 2025 09:52

Build a culinary education around flavor components with courses like Taste 101, Smell 121, Communications: Storytelling.

By Paul Sorgule, MS, AAC
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Chef Profile: Career Path Insights

Chef Profile: Career Path Insights from Dylan Ambrose

Monday, 31 March 2025 09:48

Dylan Ambrose
Product Development Chef
Reser’s Fine Foods

By Lisa Parrish, GMC Editor
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Features

Health Checkup for Culinary Schools: Feeling the Temperature of Industry Partnerships

Monday, 03 March 2025 13:20

Take the business and education partnership self-assessment tool and discover your program’s temperature and its effect on the education experience.

By Christopher Bates, MEd, CCC, CCE, NPE
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