The most important quality of a culinary program is the quality of its faculty and not the facilities. Spending time to identify a perspective educator’s “fit” is the most important time you will invest in your program.

Dr. Fred Mayo, CHE, CHT, discusses how self-evaluation helps students become more objective about the quality of their online work. And, that objectivity carries over to peer-evaluation too.

Seafood sustainability involves more than whether a fish species can survive the catch. Chef Adam Weiner begins to educate educators on the many aspects that make a seafood entrée truly sustainable.

Executive Chef Daniel M. Pliska, CEC, AAC, explains a career in culinary arts is not like a Food Network competition. It’s tougher. 

Chef educators can influence what consumers eat tomorrow by introducing young culinarians to a Swap Meat concept today.