Listen to legendary Chef Jeremiah Tower describe the lessons he learned moving from chef to restauranteur to ring master. Also, hear his ideas on the need for an “Einstein moment” in the restaurant industry.

By Lisa Parrish, GMC Editor

The idea of food kits moves from the restaurant sector into culinary education at Kendall College.

By Lisa M. Parrish, GMC Editor

Changing semolina flour pasta for chickpea and red lentil options requires knowledge about differing mouthfeel, flavor and application temperature.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Recipe builder uses flexible ingredients while creatively engineering flavors in global and regional cuisine during remote instruction.

By Lisa Parrish, GMC Editor

Learn how Morrison Healthcare morphed into reformatted café spaces with touch-less delivery systems, online ordering, food lockers and robot salad machines in a few months due to COVID-19.

By Lisa Parrish, GMC Editor