Techniques like mandolin slices and Hasselback cuts help teach students food tastes great without taking a bite. 

By Lisa Parrish, GMC Editor
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Online courses help culinary educators keep skills sharp and may count toward ACF recertification hours.

By Lisa Parrish, GMC Editor
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Making excellence the foundation keeps mediocrity off the table.

By Paul Sorgule, MS, AAC
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New Gallup Poll shows young adults and older Americans are embracing alcohol’s perceived negative health effects.

By Lydia Saad, Director of U.S. Social Research at Gallup
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New research shows modern consumers are blending tradition with culinary adventure.

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Teaching yield quantity from fruit through poultry helps solidify the foundation of food costs.

By Dr. Jennifer Denlinger, CCC, CHEP
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