Upcycling Pineapples to Create an Over-the-top Effervescent Tepache
Teaching students to go beyond composting to achieve sustainability through mini lessons.
By Dr. Jennifer Denlinger, CCC, CHEP
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The Big Question of Training Competent Cooks
Finding time within programs to build students into competent cooks first.
By Paul Sorgule, MS, AAC
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Rotating Grazing Sheep Herds Produces Win-Win Benefits in Modern Times
Shepherd Dylan Boeken views raising sheep through a holistic lens.
By Lisa Parrish, GMC Editor
New Study Explores the Appreciation of Cuisine in a Convenience-driven Food Culture
Y-Pulse® Study Reveals How Young Adults Balance Convenience and Culinary Satisfaction.
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Dive Deeper into Brunch Fiasco Challenge with Ted Osorio
General Mills Foodservice launches video series featuring chefs tackling foodservice challenges with expert cooking tips.
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Exploring the Art Form: Garde Manger
Class-by-class breakdown of how to organize a cold food exploration class.
By Daniel M. Pliska
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Is a Kinder, Gentler Hospitality Industry on the Rise?
New research reveals growing emphasis on employee health and well-being.
By Deborah Popely, DBA, Kendall College National Louis University
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CIM at Baker College’s Jamie LaRoux Sowa Earns IPC Honorable Mention Postsecondary Educator of the Year Award
Jamie LaRoux Sowa received the national award for her commitment to her students, institution and Muskegon community.
By Lisa Parrish, GMC Editor
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