Innovation is essential for the health, growth, and long-term survival of the foodservice industry, driving progress by introducing new solutions, improving processes, and creating value. 

We are pleased to announce the 2025 Green Award will be offered to individuals/ culinary programs that emphasize sustainability or other “green” aspects in their programs.

Thanks to RATIONAL, we are pleased to announce that the 2025 Technology Award will be offered to individuals/culinary programs that successfully introduced technology in their programs.

Thanks to Kendall College/National Louis University for once again sponsoring the Entrepreneurship Award for 2026! This Award identifies culinary programs that either (1) teach or encourage entrepreneurship in their programming or (2) implement revenue-generation and cost savings into their programs.

Thanks to Auguste Escoffier School of Culinary Arts for sponsoring the Community Outreach Award for 2026! This Award is open to culinary, pastry, and hospitality programs or individuals making a positive impact in their communities via outreach programs such as food banks, recycling efforts, skill development for homeless, etc.

2026 Award Application for Student of the Year Award, sponsored by the Idaho Potato Commission through CAFÉ (Center for the Advancement of Foodservice Education)

Thanks to Idaho Potato Commission for sponsoring the Educator of the Year Award for 2026! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector.

Holyoke Community College Culinary Chair Tracy Carter earned national award for commitment to recycling and sustainability.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

Ocean Pines instructor received the national award for professional commitment to the educational community and outstanding leadership skills.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.

JWU Rhode Island campus associate professor recognized for his Sustainable Systems Program, teaching students the importance of agriculture in menu design.

By Lisa Parrish, GMC Editor
Feedback & comments: This email address is being protected from spambots. You need JavaScript enabled to view it.