South Saint Paul instructor earned the national award for her commitment to culinary education and the foodservice industry.

By Lisa Parrish, GMC Editor
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The Sauk Rapids-Rice High School educator received national entrepreneurship award for creating a mobile coffee business lead by students of all abilities.

By Lisa Parrish, GMC Editor
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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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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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Christopher Bates received a national award for his unwavering support, guidance and culinary commitment to high school students.

By Lisa Parrish, GMC Editor
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Michael Carmel earned the Idaho Potato Commission Postsecondary Educator of the Year award for his innovative community partnerships, commitment to students and consistent leadership in working to protect the Guild of Culinary Arts.

By Lisa Parrish, GMC Editor
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Willardson created a student-run business – Café Pollinate – delivering hot, healthy meals to teachers in her building.

By Lisa Parrish, GMC Editor
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Keefe created an 800-hour, NRA-endorsed Foodservice Management Experiential Learning certificate for students in the culinary program.  

By Lisa Parrish, GMC Editor
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