For over 50 years, Alaska’s fisheries have been regulated to insure wild-caught Alaska seafood is plentiful for years to come.
By the Alaskan Seafood Marketing Institute
Ground lamb use growing with additional menu options from ethnic dishes to the all-American burger
By the American Lamb Board
Conference is dedicated to helping educators keep up to date on industry trends while improving and learning new classroom techniques.
Quickly plan an informal and engaging ideation outing. The outcome can make for a fruitful fall term.
By Paul Sorgule, MS, AAC
Dr. Fred Mayo describes how listening, encouraging and mentoring others creates powerful insights into ourselves.
By Dr. Fred Mayo, CHE, CHT
Challenge your students to name career options beyond fine dining—there’s more than you realize.
By Chef Adam Weiner, CFSE
Does one of your top students have a love for all things dairy…especially cheese…and a hunger to learn more about cheese making, storage, handling and culinary functionality? If so, this could be the trip of a lifetime! Emmi Roth USA and the Wisconsin Milk Marketing Board are offering a Wisconsin Cheese Externship specifically for postsecondary culinary instructors and their students. Team up with a student to create a recipe showcasing a Roth® or Wisconsin cheese, and both of you could win a 5 day/4 night trip to Wisconsin for an artisan and specialty cheese immersion tour.
The following videos feature presentations from the 2016 Leadership Conference:
