Actively encourage students to participate in and create food waste reduction concepts.

By Dr. Jennifer Denlinger, CCC, CHEP

Instruct students on balancing flavor, texture and variety on charcuterie boards and garnishes.

By Adam Weiner, JD, CFSE

The second in a two-part series discussing the reality of ghost kitchens as profitable concepts.

By Lisa Parrish, GMC Editor

The sweetener is a byproduct of honeybees contributing to pollinating one-third of the world’s food supply. A sweet win for baking and sustainability.

By the National Honey Board
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Teach students to differentiate between different table service styles and what makes good and bad table service.

By Dr. Jennifer Denlinger, CCC, CHEP