Change the world one student at a time by teaching them to be F.I.C.K.L.E..

By Paul Sorgule, MS, AAC

Unexpectedly asking students to define terms and concepts keeps them focused and attentive.

By Dr. Fred Mayo, CHE, CHT

Global spices, sauces, and condiments accompany main menu items to boost flavor while ethnic entrée offerings attract consumers.

By Nestle Professional

Instructor Vicki Mendham describes her all-expense paid immersive cheese externship she won from CAFÉ, Wisconsin Milk Marketing Board and Emmi Roth USA.

By Vicki Mendham, Nicolet Area Technical College instructor

Mark your calendars for the best – and only! – conference dedicated to chef educators and their unique challenges and needs.