Summer signifies a time to map out successful future program strategies.  

Chef Weiner introduces instructors to the complicated ideas of teaching greenhouse gases associated with food’s carbon footprint.

Mark your calendars for the best – and only! – conference dedicated to chef educators and their unique challenges and needs.

Culinary professionals were honored for excellence and achievement and their ability to further the mission of celebrating, nurturing and honoring America’s diverse culinary heritage.

A capacity crowd at NYC’s American Museum of Natural History supports record breaking fund-raising event while honoring culinary titans. 

Sustainable seafood is a hot topic right now for all chefs. When instructing culinary students in various seafood preparation aspects teachers can utilize this web site for go-to resources.

A complete plant-based menu and 100 percent of its electrical needs covered by solar-generated electricity, MUSE’s School Kitchen sets the high sustainability mark.

Teach students how to quickly and efficiently cut watermelon, a summer staple and nutritious power house.

Kendall College’s Chef Christopher Quirk describes the real-world lessons obtained in the college’s lunch QSR. Students get a feel for the harried pace and how teamwork, leadership and speed are all part of the successful business plan.

Chef Adam Weiner challenges classes by instructing students to cook a certain food with no recipe and sometimes the wrong equipment required for execution. His response to the challenge: “Get it done.”