An Appetite for the Farm

Women Chefs & Restaurateurs’ 2011 Educator of the Year acknowledges that any chef can serve virtually anything any time of year. But what have we sacrificed? Today’s culinary student is caught in the middle. Read more

American Regionalism, Consumer Control and More

Mintel predicts five foodservice trends that will shape restaurant menus in 2012. Read more

A New Dawn for Breakfast

Technomic finds ample growth opportunities for restaurants serving the first daypart. Breakfast sandwich courtesy of McIlhenny Company/TABASCO® Brand Products. Read more

Teach How to Sauté in 50 Minutes

Sautéing is a technique that both thrills and terrifies students. To successfully alleviate the fear, minimize the mess and cut food costs, try these six instructions from Chef Adam Weiner. Caesar Chicken Sauté courtesy of Campbell’s North America Foodservice. Read more

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Teaching Tips

First day of class activity: pass out kitchen equipment and have students describe what they are holding. If they don’t know, encourage them to be creative!
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January's Poll

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