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.”
Dr. Fred Mayo, CHE, CHT, directly addresses students about sound test-taking strategies to help build their confidence and reduce test-taking anxieties.
“Price (for education) is what you pay. Value is what you get.” -Warren Buffett
Millennials are choosing peanuts and peanut products for their nutritional benefits while enjoying them in sauces and smoothies. It’s not just PB&J anymore.