16th Annual Leadership Conference and Deans and Directors Retreat will be held this June in Portland, Maine.
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From Netflix to the culinary classroom: Students learn tricks of the trade from their instructor who learned from the industry’s best.
By Lisa Parrish, GMC Editor
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Two professional chefs offer their take on innovatively incorporating cheese in dishes from desserts to Indian lasagnas.
By Lisa Parrish, GMC Editor
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Tempeh offers chefs a creative plant-based protein option made from soy that is not tofu.
By Lisa Parrish, GMC Editor
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