Field trips, updated lessons and guest speakers help Tracy Figueroa’s students learn relevance amid the classics. 

By Tracy Figueroa, Culinary Instructor, Hennepin Technical College 
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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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Scholarship covers full tuition, transportation, financial stipends and professional mentoring programs with the goal of diversifying kitchen leadership.

By Lisa Parrish, GMC Editor
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Culinary student contest offers four winners $2,600 in prize money for either a California Classic or California Freestyle grilled cheese sandwich.

By Lisa Parrish, GMC Editor
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CIA instructor Robert Perillo successfully overcame challenges while implementing a food waste recovery program that has donated over 121,000 pounds to date.

By Robert Perillo, CHE, Culinary Institute of America at Hyde Park instructor  
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