Field trips, updated lessons and guest speakers help Tracy Figueroa’s students learn relevance amid the classics. 

By Tracy Figueroa, Culinary Instructor, Hennepin Technical College 
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Chefs are looking to almonds not just for their health halo, but as a dynamic base for formulating richer textures and elevated flavor experiences. 

By Ann Rolke, Almond Board of California
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Tips and suggestions on how to prepare students for success in and out of the kitchen.

By Paul Sorgule, MS, AAC
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Megan McKenna
Senior Director of Marketing & Foodservice
National Watermelon Promotion

By Lisa Parrish, GMC Editor
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Scholarship covers full tuition, transportation, financial stipends and professional mentoring programs with the goal of diversifying kitchen leadership.

By Lisa Parrish, GMC Editor
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Culinary student contest offers four winners $2,600 in prize money for either a California Classic or California Freestyle grilled cheese sandwich.

By Lisa Parrish, GMC Editor
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JOB TITLE: Program Director / Instructor of Culinary Arts

Thanks to Idaho Potato Commission for sponsoring the Educator of the Year Award for 2026! This Award is open to secondary and postsecondary educators as well as culinary educators working within the non-profit training sector.

2026 Award Application for Student of the Year Award, sponsored by the Idaho Potato Commission through CAFÉ (Center for the Advancement of Foodservice Education)