Two professional chefs offer their take on innovatively incorporating cheese in dishes from desserts to Indian lasagnas.
By Lisa Parrish, GMC Editor
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Tempeh offers chefs a creative plant-based protein option made from soy that is not tofu.
By Lisa Parrish, GMC Editor
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Tasting food for service is not the same as eating. Teach culinarians how much to taste, how to use the tasting utensil and how to minimize waste in a sample product.
By Adam Weiner, JD, CFSE
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Transition from delivering information to building a learning environment.
By Paul Sorgule, MS, AAC
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Butter as the fat creates better biscuits and helps teach students how and when to bake with butter.
By Dr. Jennifer Denlinger, CCC, CHEP
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Brenda Thompson-Wattles is a culinary chef and registered dietitian who has consulted with commodity boards and child nutrition programs since 2008.
By Lisa Parrish, GMC Editor
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