FCCLA’s HS Culinary Arts Competition: Unlimited Possibilities
Top teams awarded more than $500,000 in scholarship money during FCCLA annual leadership conference.
By Reno Palombit, FCCLA Family and Consumer Sciences Education Program Specialist
Wisconsin Cheese Externship Winners Announced
Three instructor/student teams received an all-expenses paid trip to Wisconsin for an immersive cheese externship.
Enter Minor’s® Flavor Expedition Recipe Contest for a Chance to Win a Food Safari
Minor’s®, a proud supporter of professional chefs, challenges foodservice operators to enter the 2017 Flavor Expedition recipe contest for a chance to win a trip to one of six top U.S. culinary destinations for a structured food tour of the winner's selected city. The contest submission period is July 1 – Sept. 29, 2017.
Sustainable, Certified and Cooked from Frozen – Alaska Seafood Paves the Way for Wild-Caught Practices
For over 50 years, Alaska’s fisheries have been regulated to insure wild-caught Alaska seafood is plentiful for years to come.
By the Alaskan Seafood Marketing Institute
Consumers are Making Theirs a Lamb Burger
Ground lamb use growing with additional menu options from ethnic dishes to the all-American burger
By the American Lamb Board
Thirteen is a Lucky Number for CAFÉ Conference Attendees
Conference is dedicated to helping educators keep up to date on industry trends while improving and learning new classroom techniques.
Spring is a Perfect Time to Self-Assess
Quickly plan an informal and engaging ideation outing. The outcome can make for a fruitful fall term.
By Paul Sorgule, MS, AAC
Helping Others as Professional Development
Dr. Fred Mayo describes how listening, encouraging and mentoring others creates powerful insights into ourselves.
By Dr. Fred Mayo, CHE, CHT
Fine Dining is Fine—But There Are Other “Fine” Places to Work as Well
Challenge your students to name career options beyond fine dining—there’s more than you realize.
By Chef Adam Weiner, CFSE