Blending Asian ingredients into traditional applications to meld with and deepen inherent flavors.

By Lisa Parrish, GMC Editor

Definition of change (verb): make or become different. CAFÉ can help with that.

By Mary Petersen, CAFÉ President

Do's and Don'ts of oral food presentations.

By Adam Weiner, JD CFSE
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The job of educating culinary students requires a network of influencers that goes far beyond the classroom instructor.

By Paul Sorgule, MS, AAC

Enhancing and honoring civil behavior and respectful attitudes in classrooms.

By Dr. Fred Mayo, CHE, CHT

One year in the life of a sheep flock complete with a shepherd and working dogs.

By Lisa Parrish, GMC Editor

By Culinary Visions Panel

Stereotypes about the dining tastes of Americans versus Europeans abound. But how many of the differences are true? A new consumer study from Culinary Visions^® explores the differences between American and European consumers when it comes to dining on dessert. The study, called the Global Indulgence Study, assessed the behaviors and attitudes of 2,000 consumers from the United States, the United Kingdom, France, Germany and Italy.

The Idaho Potato Commission (IPC) invites chef educators to celebrate Potato Lover’s Month during February by visiting idahopotato.com/foodservice. Accessible anytime, the IPC’s website is a valuable repository of product information, food planning tools, preparation insights and the IPC’s extensive collection of varied and trend-forward potato recipes.

Highlighting:
Sustainability in Culinary Education
Culinary Trends
Culinary Teaching Techniques

February 21, 2020
Auburn University
8:00AM - 3:00PM

We are pleased to announce that the Green Award will be offered to individuals/culinary programs that emphasize sustainability or other “green” aspects in their programs.