Taking students’ fruit tastes on a trip from sweet to spicy, cold to grilled, in dishes from sides to main courses. 

A clean meat company produced real chicken and duck meat from animal cell replication – that is without raising the animals

The National Mango Board’s web page “Get to know your mango” offers thorough answers to FAQs about mangos and their nutritional content.

The James Beard Foundation Awards inspire Kendall College students to become the next generation of culinary leaders.

Dole showcases winning fruit-flavor combinations in three menu parts - all served in bowls.

Dr. Fred Mayo explores wide ranging personal and professional development tactics instructors can use to stay relevant and fulfilled.

Culinary educators have a dual role of preparing students for business and businesses for change.

More than $20,000 in Prize Money to be Awarded

Teach students how to evaluate different fruit product formats including fresh cut, frozen and canned for menu development.