Frederick Community College’s Elizabeth DeRose honored for her program’s inaugural, free Food Business Partnership teaching participants how to plan and operate a foodservice business.
By Lisa Parrish, GMC Editor
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Instructors Maureen LaSalle and Anthony Poulin were recognized for their efforts to reduce the college’s carbon footprint and increase the school’s sustainability programs.
By Lisa Parrish, GMC Editor
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Westlake High School teacher earns national award for long-term commitment to recycling and sustainability.
By Lisa Parrish, GMC Editor
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Warren Leigh received the Idaho Potato Commission Postsecondary Educator of the Year award and the Honorable Mention Auguste Escoffier School of Culinary Arts Community Outreach award.
By Lisa Parrish, GMC Editor
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Chris Webber was honored for his understanding of modern culinary technology and its potential to assist future employees of culinary kitchens.
By Lisa Parrish, GMC Editor
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Chef Kim de la Villefromoy, representing Mercer Culinary, received thanks and appreciation for his steadfast support.
By Lisa Parrish, GMC Editor
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Eight culinary education leaders, one college student, and one foodservice business recognized for innovative approaches and positive impacts on culinary education.
By Lisa Parrish, GMC Editor
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A mindset of extraordinary and excellence is not a destination, rather it’s a way of living – every day.
By Paul Sorgule, MS, AAC
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Setting students up with what they need to succeed in life is far more valuable than any culinary technical skill you will teach them.
By Adam Weiner, JD, CFSE
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