Using Grains in Applications from Smoothies to Desserts
Chef Jason Gronlund of Ardent Mills explains how to include grains with their great flavor, color and texture into unusual applications while adding interesting ingredient and origin stories.
By Lisa Parrish, GMC Editor
Go Authentic by Cooking with Indigenous Fats and Oils
Recreating global cuisines will be more authentic by using fats and oils native to the traditional preparations.
By John Reiss CEC, CCE, Milwaukee Area Technical College chef instructor and manager of TheCulinaryPro.com
Pork, Seafood, Veg-Centric Dishes, Culinary Wellness and Food Waste Reduction Top Conference Agenda
CAFÉ Leadership Conference assists culinary educators to stay informed.
By Lisa Parrish, GMC Editor
Define a Culinary School’s Position in the Marketplace
Carving out your marketplace position by using an open loop system that actively engages with outside stakeholders.
By Paul Sorgule, MS, AAC
Three-part Capstone Project Pulls Together a Culinary Education
End-of-year project summarizes recipe development, math, pricing, ordering, written and oral presentations, teamwork, and cooking skills.
By Chef Adam Weiner, JD, CFSE
Customer Service is an Attitude
Strategies for encouraging positive attitude include illustrating case studies, demonstrating a positive attitude yourself and sharing quotes about the value of a good outlook.
By Dr. Fred Mayo, CHE, CHT
CAFÉ Award Application Deadline Extended
Eight CAFÉ awards offer cash prizes, free conference registrations and peer recognition. Don’t miss this professional opportunity.
By Lisa Parrish, GMC Editor
Chefs Face Conundrum Determining Seafood’s Sustainability and Origin
Consumption of imported seafood is on the rise. Working with distributors allows chefs to source sustainable seafood when placing orders.
By Lisa Parrish, GMC Editor