Lesson plan reveals the texture evolution from bite to mastication to mouthfeel.

By California Walnuts
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Chef Daniel Pliska delivers a detailed timeline and ingredient list to teach 101 culinary students how to manage time and create a multi-layered chicken dish.

By Daniel Pliska, Ozarks Technical Community College
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Chef Kevan Vetter
Executive Chef and Senior Director of Culinary Development
McCormick & Company
Chef Vetter is also a key member of the McCormick Flavor Forecast team.

By Lisa Parrish, GMC Editor
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Chef, butcher and longtime American “Lambassador” Mark DeNittis will share an easy and approachable lesson plan for teaching about lamb sausages.

By Chef/Butcher Mark DeNittis

Teach students how to evaluate different fruit product formats including fresh cut, frozen and canned for menu development.