Chefs are looking to almonds not just for their health halo, but as a dynamic base for formulating richer textures and elevated flavor experiences. 

By Ann Rolke, Almond Board of California
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Tips and suggestions on how to prepare students for success in and out of the kitchen.

By Paul Sorgule, MS, AAC
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Megan McKenna
Senior Director of Marketing & Foodservice
National Watermelon Promotion

By Lisa Parrish, GMC Editor
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Teaching how to incorporate spaghetti into breakfast, dessert and global applications helps students more-fully appreciate this loved pasta. 

By Lisa Parrish, GMC Editor
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Connect future culinarians to the world they will one day feed. 

By Amanda Weber, CCE
Instructor and Program Coordinator of Culinary Arts at Lakeshore College in Cleveland, WI
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