New nutrition education certification specifically designed for chefs and culinary students interested in the intersection of positive health outcomes and food.

By Lisa Parrish, GMC Editor
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How can a generation that does not cook navigate the obesity epidemic?

By Lisa Parrish, GMC Editor
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Environmental issues can be taught using taco ingredients, from monocropping to methane gas.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Students practice the skills needed to convert formulas using water and premade-pie dough.

By Dr. Jennifer Denlinger, CCC, CHEP
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Developing and teaching active listening skills for a successful culinary career and life.

By Paul Sorgule, MS, AAC
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