Move over home-style Chicken and Waffle. Contemporary, Asian-inspired Duck and Waffle dishes have claimed the top two prizes in the Maple Leaf Farms 2015 Discover Duck Chef Recipe Contest.
A meat fabrication workshop reminds Chef Lazar of his past while teaching students important skills for the future.
By Chef Alan Lazar CCE, M.Ed., Johnson & Wales University, North Miami, Florida
The meat industry has been in a silent revolution that is getting louder every day. More and more people are calling for locally sourced meat and the meat industry is happily answering those calls.
Sweet Briar College in Virginia had 18 days to recreate its dining and catering service departments when a last-minute stay allowed the college to remain open. A challenge they met with a little help from friends.
Networking can be a difficult skill to master. But, just like chefs may not like the taste of all the dishes they make, they still have to make the dish well.
Dr. Mayo debunks the myths of teaching online courses in a two-part series from the teacher’s perspective.
Evaluate your culinary program’s effectiveness by asking these very important assessment questions. The program’s credibility and value could depend on it.
So, are you looking for the next hot trend in the culinary world? Maybe you should leaf through Vogue or search Motor Trends for insight. Popular lifestyle trends, including fashion, automotive and even construction, provide clues to the next hot menu item, according to Corporate Executive Chef David Macfarlane.
Calie Nelson, a student at Baker College of Port Huron Culinary Institute of Michigan (CIM), has won the Michigan Chefs de Cuisine Association (MCCA) 2015 Student Chef of the Year Championship. This is the second consecutive year that a CIM Port Huron student has been named MCCA Student Chef of the Year.
The Institute’s unique concept forges partnerships with top food and beverage establishments to create a work exchange and giving students a debt-free education with valuable experience.
By John Laloganes, M.Ed., Level III Sommelier, Kendall College
For the past 18 years, it has been my belief and practice that engaged students become more proactive and purposeful and ultimately more stimulated during the learning process. Once students become more active, they become more open to learning—most are able to relate to and retain the content more effectively than passive students.