Defensive cooking requires an improvised, ready at a moment’s notice, back-up plan without panicking.

By Chef Adam Weiner, JD, CFSE

The most important director’s task is thinking beyond today’s chaos and planning for the best future culinary program. Paul Sorgule provides stepping stones to achieve strong program plans.

By Paul Sorgule, MS, AAC

Farmer Carl Cilker found that California’s Central Valley had key requirements to grow heart-healthy walnuts. He just needed time to grow the trees.

By Lisa Parrish, GMC Editor

An examination of trends in alcoholic and non-alcoholic beverage consumption with an eye toward back of the house synergies.

By Thomas Smith

What happens when a French chef and a cheesemonger are combined? Instructors get an education, pairing ideas and more thanks to the web series “The State of Cheese.”

By Rachel Kerr, Dairy Farmers of Wisconsin