Student of the Year recipient Gage Hess traveled to Idaho and learned first-hand about planting, growing, harvesting and distributing Idaho potatoes.

By Lisa Parrish, GMC Editor
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Foodservice reality often alters natural math rules.

By Linda Blocker, CHE, Associate Professor at the State University of New York at Delhi
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Consider the experiences of the past 20-plus years as you plan for the year ahead.

By Paul Sorgule, MS, AAC
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Beef is a key ingredient with complicated environmental challenges and no precise and definitive answers

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Chef Mark DeNittis
Center of the Plate Protein Specialist
Performance Foodservice/Roma Foods

By Lisa Parrish, GMC Editor
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Goya Foods offers four scholarships of up to $20,000 each to students entering their freshman year in a two- or four-year accredited college working toward a degree in culinary arts and/or food science.

By Lisa Parrish, GMC Editor
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Winners to be featured in IPC’s upcoming national advertising campaign.

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CAFÉ Talks Episode 60

It does take a village to educate today’s cooks and chefs; a village of peer culinarians, chefs willing to mentor through internship, externship, or apprenticeship, and the community at large that shows interest in and support for the process of learning. A culinary program, if successful, understands the role of these different players and engages them in the process of learning while at the same time supporting and contributing to the profile of that community. It is this symbiotic relationship of school, business, consumer, and community leaders that is instrumental in creating a programs signature.

Join CAFÉ Talks chat with Chef Mark Wright – accomplished chef, culinary educator, and active leader within the American Culinary Federation as we delve into the importance of connecting a program with the community where it resides and assimilating the flavor of that community. This is a formula for developing uniqueness and value.