Read on to discover one instructor’s expertise in locating culinary work opportunities for students in and out of school.

By Lisa Parrish, GMC Editor, and Mary Levinski, Teacher and Department Chair at Sauk Rapids-Rice High School, Minnesota
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From beet juice to peanut butter-infused bourbon whiskey, these craft cocktails satisfy consumers’ need for nostalgia and food waste reduction.

By Lisa Parrish, GMC Editor
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Yes, it is a football analogy – it’s that time of year.

By Paul Sorgule, MS, AAC
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Baker College’s Mikal Jones learns about potatoes and gains inspiration for a future foodservice career.

By Lisa Parrish, GMC Editor
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Adaptation: A call to instructors teaching today’s students.

By Wook Kang, Executive Director of Partnerships/Program Chair at National Louis University/Kendall College
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