Who says soup has to be boring? Soup can be simple or complex, sexy or soulful, a staple for a pre-meal offering or the main attraction.

By Lisa Parrish, GMC Editor

As fall weather cools off, pots of soup heat up. Take soup to the next level with garnishes and creative flavor enhancements.

By Campbell’s Food Service

Chef Adam Weiner helps instructors teach basic service techniques from serving sides, to tips, to how to deal with hip flasks of alcohol.

By Adam Weiner, CFSE

Dr. Fred Mayo illustrates criteria for good demonstrations from student lead to instructor driven.

By Dr. Fred Mayo, CHE, CHT

Question answered through the eyes of the chef and restaurateur
Part One

By Paul Sorgule, MS, AAC