Grand Rapids Community College’s(GRCC) Secchia Institute for Culinary Education works with more than 60 local restaurants to create a unique Restaurant Week experience. Diners are offered special menus at local establishments, including an exclusive "Chef's Choice" option, with $1 of each meal going into a culinary scholarship fund.
Butter poached lobster and raspberry dark chocolate Bavarian earn Missouri high schoolers accolades and top honors in national competition.
By Thomas Smith
Liquid nitrogen infused dessert helped illustrate how ice cream and science work together in winning management concept.
By Thomas Smith
Avoid the river of sequential slides by creating a collaborative and thought-provoking PowerPoint presentation.
By Dr. Fred Mayo, CHE, CHT
The manner in which curriculum is delivered should set the stage for the development of knowledge workers.
By Paul Sorgule, MS, AAC
When you become a student from your teacher you will be taught how to become a better teacher.
By Chef Adam Weiner, JD, CFSE
Chef David Pazmino conveys the reality of a bread maker’s monastic life to class and students’ homes while cultivating the love of slow-risen bread.
By Chef David Pazmiño of Newbury College
Tending to the cattle just like family sets the Prescott ranch apart.
By Thomas Smith