Online courses and four-day immersive summer workshop included in the training program offered by New Mexico State University.

By Lisa Parrish, GMC Editor
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New column name helps envision culinary education’s future with insight and opportunities. 

By Paul Sorgule, MS, AAC
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“Without change there is no innovation, creativity, or incentive for improvement.”  – William Pollard

Then why are people so resistant?

By Paul Sorgule, MS, AAC
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Jessie Kordosky
Corporate Chef
General Mills North American Foodservice

By Lisa Parrish, GMC Editor
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“Taco Tuesday” is about to have a new neighbor. Meet “Mushroom Monday.”

By the Mushroom Council®
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Pacific Northwest Canned Pear Service accepting contest entries until April 30, 2024.

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CAFÉ Talks Episode 81

Chef to chef – this is what inspires us, this is what brings us together, this is how we move forward as an industry. Being part of something that is representative, collaborative, historically significant, and in tune with making a difference is inspiring. The American Culinary Federation, celebrating 95 years of representing and helping to define the American chef is such an organization. Positioned to lead the profession of chef forward and helping all who tie on an apron to navigate the challenges ahead, the ACF has never been more important than it is right now. 

Join CAFÉ Talks podcast as we share an hour with Chef Christopher Tanner, the newly appointed Executive Director of the ACF. His fresh perspective will serve to point, once again, to the significance of professional cooks and the important role they play in helping to define an important part of American culture.