Green classrooms prepare only in-season food, grown locally and sustainably. These are only a few reasons SRJC’s Culinary Arts Department earned the CAFÉ/Kendall College Green Award.

As influential future chefs, current students must truly understand the basics of sustainability: reduce food, water and energy waste and maximize your use of everything at hand.

Discover the three types of olive oils while learning smoke points, storing information and the good news about olive oils health benefits.

Soybean oil has a high smoke point and neutral flavor. Also, new oils such as those made from the low-lin soybean are low in trans fats and make a healthy fat choice for cooks.

Reflection, reaction and term papers – giving them ample thought from an instructor’s point of view.

Core curriculum concepts such as forcing teamwork, building a sense of urgency and making students sweat should be included in every educational program because they are required in the food business.

Chef Adam Weiner has written an article on everything from how to buy knives to sautéing to making a profit with gingerbread – his 75th article index proves it!