Director of the Hospitality, Culinary & Tourism Institute Elizabeth DeRose was recognized for incorporating modern culinary technology into the college’s culinary kitchen.

By Lisa Parrish, GMC Editor
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Thanks to Kendall College/National Louis University for once again sponsoring the Entrepreneurship Award for 2025! 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.

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

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 Idaho Potato Commission for sponsoring the Educator of the Year Award for 2025! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector.

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 Auguste Escoffier School of Culinary Arts for sponsoring the Community Outreach Award for 2025! 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

Metropolitan Community College’s Peter Walsh collaborated with a local group to teach fourth-grade students how to measure and cook food while making healthy, nutritious food choices.

By Lisa Parrish, GMC Editor
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Robert Perillo was recognized for his effort to reduce waste and fight food insecurity for people throughout New York.

By Lisa Parrish, GMC Editor
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Sara Johannes was honored for her incorporation of modern culinary technology and its potential to assist future employees in culinary kitchens.

By Lisa Parrish, GMC Editor
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