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Aug 12, 2025, 4:33
November 2013
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Future Thinking in Education
Ensuring a Positive Culinary Education Review

Ensuring a Positive Culinary Education Review

Monday, 27 February 2023 14:21

Educators must ensure graduates own essential aptitudes and attributes before donning the cap and gown.

By Paul Sorgule, MS, AAC
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Fifty-Minute Classroom
Seafood Sustainability Part Two: Where Do We Go from Here?

Seafood Sustainability Part Two: Where Do We Go from Here?

Monday, 27 February 2023 14:15

Discussing the benefits and challenges of seafood sustainability with students.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Guest Speakers
Teaching Proteins from Complete to Alternative

Teaching Proteins from Complete to Alternative

Monday, 27 February 2023 14:12

Surprising students with a broad range of proteins and their nutritional importance.

By Dr. Jennifer Denlinger, CCC, CHEP
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Chef Profile: Career Path Insights
Chef Profile: Career Path Insights Insights from Jim Churches

Chef Profile: Career Path Insights Insights from Jim Churches

Monday, 27 February 2023 13:46

Jim Churches
Senior Executive Corporate Chef
Land O’Lakes

By Lisa Parrish, GMC Editor
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GMC Breaking News
Culinary Contest Featuring American Ground Lamb Open to Only Culinary Instructors

Culinary Contest Featuring American Ground Lamb Open to Only Culinary Instructors

Monday, 27 February 2023 13:44

Winner receives up to $1,000 toward attending CAFÉ’s summer conferences.

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GMC Breaking News
$5,000 ProStart Grow Grants Available to Help High Schools Kick Off and Grow Their Culinary Arts Programs. Deadline: March 14, 2023.

$5,000 ProStart Grow Grants Available to Help High Schools Kick Off and Grow Their Culinary Arts Programs. Deadline: March 14, 2023.

Monday, 27 February 2023 13:38

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