Guest Speaker: Aspiring Gen Y Cooks Dish on Culinary Trends

A pioneering Y-Pulse survey of Culinology® students in their 20s and early 30s underscores interest in innovative, green and healthy cooking. Sharon Olson poses what that could mean for tomorrow’s menus. Read more

Brioche and Beyond

Chef Mitch Stamm suggests hiding the science in the pure joy of handling dough to increase students’ understanding and awareness of the baking process. Read more

Lesson Plan: An Intro to Healthy Cooking

“Nothing is poison and everything is poison; the difference is in the dose," said Paracelsus in the 16th century. That’s as true today as then. Chef Renee Zonka, R.D., offers a downloadable primer to teach prevailing wellness-through-diet issues. Read more

50-Minute Classroom: Preparation among the 5 “P”s

What would your students do if they worked in a pizza place and an order came in? Chef Adam Weiner says that even when the class time is short, instructors must cease prepping mise en place for students—unless you intend to accompany students on their first jobs. Read more

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Polls

Nutrition and healthy cooking concepts
 

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Cafe Leadership Conference,
June 25-27, 2010
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Teaching Tips

Create a Photo Story presentation explaining the syllabus, dress code, grading policies and safety rules. Review it on the first day of class. Read More Teaching Tips

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