From Netflix to the culinary classroom: Students learn tricks of the trade from their instructor who learned from the industry’s best.
Two professional chefs offer their take on innovatively incorporating cheese in dishes from desserts to Indian lasagnas.
Tempeh offers chefs a creative plant-based protein option made from soy that is not tofu.
Tasting food for service is not the same as eating. Teach culinarians how much to taste, how to use the tasting utensil and how to minimize waste in a sample product.