A “Yes, Chef” attitude helped her maintain academic rigor as her institution switched to online assessments.

Two instructors discuss their ideas on how distance education has altered culinary education.

By Lisa Parrish, GMC Editor

This is not the time to hope for a return to the way things were. This is a perfect opportunity for reinvention.

By Paul Sorgule, MS, AAC

Facilitating mentoring for your female students can have a positive and lasting impact on their hospitality and culinary careers.

By Adam Weiner, JD, CFSE

Culinary students view, taste, cook and develop their chocolate palate in this differentiation classroom exercise.

By Dr. Jennifer Denlinger, CCC, CHEP 
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.