Online courses and four-day immersive summer workshop included in the training program offered by New Mexico State University.

By Lisa Parrish, GMC Editor
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New column name helps envision culinary education’s future with insight and opportunities. 

By Paul Sorgule, MS, AAC
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“Without change there is no innovation, creativity, or incentive for improvement.”  – William Pollard

Then why are people so resistant?

By Paul Sorgule, MS, AAC
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Jessie Kordosky
Corporate Chef
General Mills North American Foodservice

By Lisa Parrish, GMC Editor
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CAFÉ is excited to announce its current publication of the “Journal for Culinary Education Best Practices, January 2024.”