In an industry with tight margins and differentiation a challenge, creating high-quality, house-made charcuterie isn’t just a culinary skill—it's a valuable business asset.

By Pierre Checchi, Kendall College
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Adding fruit to sweet and savory applications teaches students the benefits of fruit in all its formats.

By Lisa Parrish, GMC Editor
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Shaping the perfect pasta from mouthfeel to texture to taste.

By Lisa Parrish, GMC Editor
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Building students’ confidence by stacking one foundational concept onto the next.

By Warren Leigh, culinary professor, cater, consultant and retired restaurant operator
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Jim Churches
Senior Executive Corporate Chef
Land O’Lakes

By Lisa Parrish, GMC Editor
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