Crafty suggestions for catering large events including how to create the perfect potato bar and menu prepping suggestions.

By Lisa Parrish, GMC Editor, and the Idaho Potato Commission
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Teaching new students that mise en place goes beyond a complete ingredient list.

By Adam Weiner, JD, CFSE

Providing students with a space to teach themselves to learn is key to lifelong learning and an engaged classroom.

By Chef David Pazmiño of Newbury College

It’s a talented instructor who can turn student mistakes into valuable teachable opportunities.

By Dr. Fred Mayo, CHE, CHT

Paul Sorgule helps directors effectively transition excellent chefs into excellent teachers.

By Paul Sorgule, MS, AAC