Building a Rite of Passage into a New Educational Model
Education is more than a set of objectives. It is a significant time in a person’s life where the experience becomes as important as the building of skills.
By Paul Sorgule, MS, AAC
CAFÉ Talks Podcasts Posts Interviews with Culinary Educator and Flavorist
Discover what it takes to become a flavorist and ideas about retooling culinary education post COVID-19.
By Lisa Parrish, GMC Editor
From NOLA to Your Baking & Pastry Classroom: Virtual Guest Lectures Featuring Raspberries
View practical and informative virtual lessons on baking with raspberries from five top New Orleans chefs and NOCHI Culinary Instructor Zak Miller.
By Lisa Parrish, GMC Editor and Washington Red Raspberry Commission
Potatoes Are a Baker’s Secret Ingredient
Swapping spuds in baked goods means more moist, tender products without altering flavor profiles.
By Lisa Parrish, GMC Editor
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Chef’s Corner Table: President of Complete Culinary LLC Christopher Koetke
Social media and adaptability are two skills Christopher Koetke predicts will be invaluable for success in the future foodservice industry.
By Lisa Parrish, GMC Editor
Building a Curriculum Around the Ideal Graduate
Employers report core aptitudes are just as important as specific culinary skills in new hires.
By Paul Sorgule, MS, AAC
Basic Seasoning and Spicing—Part One
Avoid scattered seasoning mistakes by sticking with the basics.
By Adam Weiner, JD, CFSE
Help Students Combat Zoom Fatigue
Converting Zoom lectures into organized class discussions engages students and reduces their online fatigue.
By Dr. Fred Mayo, CHE, CHT
Instructors’ Online Tips and Techniques
Instructors share ideas about their online instruction. Topics touch on: